Current trends in flavor encapsulation: A comprehensive review of emerging encapsulation techniques, flavour release, and mathematical modelling

Premjit, Yashaswini; Pandhi, Shikha; Kumar, Arvind; Chandra, Dinesh; Duary, Raj Kumar; Mahato, Dipendra Kumar

doi:10.1016/j.foodres.2021.110879

Cited by 39 publications

(33 citation statements)

References 74 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Microcapsules allow protecting the functional ingredients used to regulate the color, flavor 400 or texture of the final food product. [401][402][403] In addition to protection of functional ingredients, controlled release of bioactive ingredients, such as vitamin, 404,405 essential oils (EOs) and anthocyanins (ANs), 406,407 which have been encapsulated to preserve their stability during food processing and storage can avoid undesired interactions between other ingredients present in the food matrix and improve the effectiveness of food additives, broaden the application range of food ingredients, and ensure optimal dosage.…”

Section: Food and Packagingmentioning

confidence: 99%

A decade of developing applications exploiting the properties of polyelectrolyte multilayer capsules

Parakhonskiy

Skirtach

2023

Chem. Commun.

View full text Add to dashboard Cite

show abstract

Section: Food and Packagingmentioning

confidence: 99%

A decade of developing applications exploiting the properties of polyelectrolyte multilayer capsules

Parakhonskiy

Skirtach

2023

Chem. Commun.

View full text Add to dashboard Cite

show abstract

“…Encapsulation is a promising technique widely employed for the protection and targeted delivery of bioactive compounds due to the superior stability of embedded substances against chemical, physical, and environmental stresses, and their desired controlled release (e.g., fast or sustained). To date, different delivery systems have been successfully developed with desirable structures and characteristics such as protected encapsulation and delivery of various bioactive nutrients with improved health benefits ( 17 , 37 , 101 ). In recent years, emulsion gels have garnered considerable attention as promising encapsulation and delivery cargos due to their superior properties for many food applications.…”

Section: Gel-body Interactionsmentioning

confidence: 99%

Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review

2022

View full text Add to dashboard Cite

Gels are functional materials with well-defined structures (three-dimensional networks) assembled from the dispersed colloids, and capable of containing a large amount of water, oil, or air (by replacing the liquid within the gel pores), known as a hydrogel, oleogel, and aerogel, respectively. An emulsion gel is a gelled matrix filled with emulsion dispersion in which at least one phase, either continuous phase or dispersed phase forms spatial networks leading to the formation of a semisolid texture. Recently, the interest in the application of gels as functional colloids has attracted great attention in the food industry due to their tunable morphology and microstructure, promising physicochemical, mechanical, and functional properties, and superior stability, as well as controlled release, features for the encapsulated bioactive compounds. This article covers recent research progress on functional colloids (emulsion gels), including their fabrication, classification (protein-, polysaccharide-, and mixed emulsion gels), and properties specifically those related to the gel-body interactions (texture perception, digestion, and absorption), and industrial applications. The emerging applications, including encapsulation and controlled release, texture design and modification, fat replacement, and probiotics delivery are summarized. A summary of future perspectives to promote emulsion gels' use as functional colloids and delivery systems for scouting potential new applications in the food industry is also proposed. Emulsion gels are promising colloids being used to tailor breakdown behavior and sensory perception of food, as well as for the processing, transportation, and targeted release of food additives, functional ingredients, and bioactive substances with flexibility in designing structural and functional parameters.

show abstract

“…Other food-grade solvents used were ethyl lactate and benzyl alcohol. The amount of the contrast agent/helper solvent mixture used was chosen so as to achieve a final concentration of elemental iodine in the seed of about 0.030 g/cm 3 . Finally, the sample was mixed again as in Protocol #1.…”

Section: 2mentioning

confidence: 99%

“…Obviously, the delivery systems must be composed only of edible substances. A wide range of encapsulation technologies have been used for such delivery systems. − Recently, edible seeds have been employed as natural delivery systems for flavors, allowing encapsulation of flavors in a naturally occurring food component . However, different seeds load different types of flavors to different extents.…”

Section: Introductionmentioning

confidence: 99%

Using X-ray Computed Micro-Tomography To Characterize Seeds as Flavor Delivery Systems

Siegel¹

2022

ACS Food Sci. Technol.

View full text Add to dashboard Cite

Sesame and quinoa seeds are being used as all-natural flavor delivery systems in food. Flavors are loaded into the seeds by mixing them with the flavor and a small amount of a food-grade solvent. The extent of seed flavor loading and the flavor release characteristics depend on the type of seed and the loading protocol. Here, X-ray computed micro-tomography (XRCMT) was used to characterize the extent of iodinated flavor analogue uptake into two types of seeds, and the distribution of analogues within the seed matrices. The use of iodinated analogues enhanced the ability of XRCMT to localize the analogues within seeds. The extent of uptake and the distribution were both strongly affected by seed type, loading protocol, and time after loading. The results are used to determine optimal loading conditions for different compounds. They illustrate how XRCMT can be used to locate individual substances within delivery systems.

show abstract

Current trends in flavor encapsulation: A comprehensive review of emerging encapsulation techniques, flavour release, and mathematical modelling

Cited by 39 publications

References 74 publications

A decade of developing applications exploiting the properties of polyelectrolyte multilayer capsules

A decade of developing applications exploiting the properties of polyelectrolyte multilayer capsules

Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review

Using X-ray Computed Micro-Tomography To Characterize Seeds as Flavor Delivery Systems

Contact Info

Product

Resources

About