Application of encapsulated flavors in food products; opportunities and challenges

被引：7

作者：

Ghandehari-Alavijeh, Somayeh ^{[1
]}

Karaca, Asli Can ^{[2
]}

Akbari-Alavijeh, Safoura ^{[3
]}

Assadpour, Elham ^{[4
,5
]}

Farzaneh, Parisa ^{[6
]}

Saidi, Vahideh ^{[7
]}

Jafari, Seid Mahdi ^{[1
,8
]}

机构：

[1] Gorgan Univ Agr Sci & Nat Resources, Dept Food Mat & Proc Design Engn, Gorgan, Iran

[2] Istanbul Tech Univ, Fac Chem & Met Engn, Dept Food Engn, TR-34469 Istanbul, Turkiye

[3] Univ Mohaghegh Ardabili, Fac Agr & Nat Resources, Dept Food Sci & Technol, Ardebil, Iran

[4] Food Ind Res Co, Gorgan, Iran

[5] Gorgan Univ Agr Sci & Nat Resources, Food & Bionanotech Int Res Ctr Fabiano, Gorgan, Iran

[6] Islamic Azad Univ, Dept Food Sci & Technol, Najafabad Branch, Najafabad, Iran

[7] Isfahan Univ Technol, Coll Agr, Dept Food Sci & Technol, Esfahan 8415683111, Iran

[8] Minist Hlth & Med Educ, Iran Food & Drug Adm, Halal Res Ctr IRI, Tehran, Iran

来源：

FOOD CHEMISTRY | 2024年 / 436卷

关键词：

Flavors; Loading; Retention; Release; Carriers; Food industry; THYME ESSENTIAL OIL; CONTROLLED-RELEASE; INNOVATIVE TECHNOLOGIES; STRAWBERRY FLAVOR; LIMONENE RELEASE; NANOEMULSIONS; MICROENCAPSULATION; STABILITY; NANOENCAPSULATION; FORMULATION;

D O I：

10.1016/j.foodchem.2023.137743

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Flavors are considered among the most important components of food formulations since they can predominantly affect the consumer acceptance and satisfaction. However, most flavors are highly volatile and inherently sensitive to pH, light, thermal processes, and chemical reactions such as oxidation and hydrolysis. Encapsulation is used as an effective strategy for protecting flavors from environmental conditions and extending their shelf life. Moreover, release characteristics of flavors can be modified via application of appropriate carriers and wall materials. This review focuses on the use of encapsulated flavors in various food products. Various factors affecting flavor retention during encapsulation, flavor release mechanisms, profiles and kinetics are discussed. Finally, the challenges associated with the use of encapsulated flavors in food products (in situ) and to model systems (in vitro), their storage stability, product requirements and problems related to the market are presented.

引用

页数：15

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