Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications

被引:16
作者
English, Marcia [1 ]
Okagu, Ogadimma Desmond [2 ]
Stephens, Kristen [1 ]
Goertzen, Alex [3 ]
Udenigwe, Chibuike C. [2 ,4 ]
机构
[1] St Francis Xavier Univ, Human Nutr, Antigonish, NS, Canada
[2] Univ Ottawa, Fac Sci, Dept Chem & Biomol Sci, Ottawa, ON, Canada
[3] Univ Manitoba, Dept Food & Human Nutr Sci, Winnipeg, MB, Canada
[4] Univ Ottawa, Fac Hlth Sci, Sch Nutr Sci, Ottawa, ON, Canada
来源
FRONTIERS IN NUTRITION | 2023年 / 10卷
基金
加拿大自然科学与工程研究理事会;
关键词
flavour; encapsulation; proteins; flavour stability; surface morphology; rheology; SPRAY-CHILLING ENCAPSULATION; WHEY-PROTEIN ISOLATE; NANO-ENCAPSULATION; DELIVERY-SYSTEMS; ESSENTIAL OIL; PHYSICOCHEMICAL CHARACTERIZATION; COMPLEX COACERVATION; BIOACTIVE COMPONENTS; PHYSICAL-PROPERTIES; CONTROLLED-RELEASE;
D O I
10.3389/fnut.2023.1019211
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Flavour is an important component that impacts the quality and acceptability of new functional foods. However, most flavour substances are low molecular mass volatile compounds, and direct handling and control during processing and storage are made difficult due to susceptibility to evaporation, and poor stability in the presence of air, light, moisture and heat. Encapsulation in the form of micro and nano technology has been used to address this challenge, thereby promoting easier handling during processing and storage. Improved stability is achieved by trapping the active or core flavour substances in matrices that are referred to as wall or carrier materials. The latter serve as physical barriers that protect the flavour substances, and the interactions between carrier materials and flavour substances has been the focus of many studies. Moreover, recent evidence also suggests that enhanced bioavailability of flavour substances and their targeted delivery can be achieved by nanoencapsulation compared to microencapsulation due to smaller particle or droplet sizes. The objective of this paper is to review several relevant aspects of physical-mechanical and physicochemical techniques employed to stabilize flavour substances by encapsulation. A comparative analysis of the physiochemical characterization of encapsulates (particle size, surface morphology and rheology) and the main factors that impact the stability of encapsulated flavour substances will also be presented. Food applications as well as opportunities for future research are also highlighted.
引用
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页数:15
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