Application of encapsulated flavors in food products; opportunities and challenges

Somayeh Ghandehari-Alavijeh, Asli Can Karaca, Safoura Akbari-Alavijeh, Elham Assadpour, Parisa Farzaneh, Vahideh Saidi, Seid Mahdi Jafari*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

1 Citation (Scopus)

Abstract

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.

Original languageEnglish
Article number137743
JournalFood Chemistry
Volume436
DOIs
Publication statusPublished - 15 Mar 2024

Bibliographical note

Publisher Copyright:
© 2023 Elsevier Ltd

Funding

Last author acknowledges the Chinese Ministry of Science and Technology “the Belt and Road” Innovative Talent Exchange Foreign Expert Project (Grant Number DL2023003001L).

FundersFunder number
Belt and Road” Innovative Talent Exchange Foreign Expert ProjectDL2023003001L
Ministry of Science and Technology of the People's Republic of China

    Keywords

    • Carriers
    • Flavors
    • Food industry
    • Loading
    • Release
    • Retention

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