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Containers for Encapsulation of Aroma/Flavour for Food Applications

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Micro- and Nano-containers for Smart Applications

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Abstract

Nowadays, the food market’s tendency shows the consumers’ preference towards tasty, healthy and visually provocative food products and able to enhance sensorial perception. The addition of aromas and flavours is a usual practice in the food industry in order to intensify their sensorial characteristics. In addition, the healthy food needed promotes the inclusion of nutritional supplements in different foods. However, some nutraceuticals have bad flavour and odour, being a significant problem for consumption. A common issue of aromas and flavours is the loss of many of their properties after processing. Enca https://dictionary.cambridge.org/dictionary/english/stabilizepsulation is a tested solution not only for enhancing but also for masking them. In this chapter, the importance of encapsulating aromas and flavour to resist their processing and the release of flavours in the mouth will be discussed. Different encapsulation techniques commonly practiced in micro and nano scale, such as spray drying and electrohydrodynamic methodologies will be exposed, remarking the advantages of electrospinning and electrospray techniques regarding the cold encapsulation of volatile compounds. Additionally, the cyclodextrins usage par excellence as an encapsulating matrix and its benefits (even when encapsulation requires strong mechanical processing such as extrusion) will be discussed. Finally, the market trends in the use of encapsulation of aromas and flavours will be overviewed. Clearly, encapsulation at micro and nano scale brought a wide range of improvements to the food field, but there is still much more to be discovered. Therefore, this chapter attempts to enrich the knowledge of this subject from the most recent advances found in the literature.

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The authors want to thank Universidad de Buenos Aires (UBACYT 2018 20020170100381BA), ANPCyT (PICT 2019–04509, PICT 2017–2362 and PICT Startup 2016–4639).

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Authors and Affiliations

  1. Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos, Buenos Aires, Argentina, CONICET-Universidad de Buenos Aires, Instituto de Física de Buenos Aires-CONICET (IFIBA), Buenos Aires, Argentina

    Lucía M. Quintero-Borregales, Silvia Goyanes & Lucía Famá

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  1. Lucía M. Quintero-Borregales
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  2. Silvia Goyanes
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  3. Lucía Famá
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Correspondence to Silvia Goyanes or Lucía Famá .

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Editors and Affiliations

  1. Department of Science, Alliance University, Faculty of Science & Technology, Bengaluru, Karnataka, India

    Jyotishkumar Parameswaranpillai

  2. Swinburne University of Technology, Hawthorn, VIC, Australia

    Nisa V. Salim

  3. King Mongkut's University of Technology, Bangkok, Thailand

    Harikrishnan Pulikkalparambil

  4. King Mongkut's University of Technology, Bangkok, Thailand

    Sanjay Mavinkere Rangappa

  5. King Mongkut's University of Technology, Bangkok, Thailand

    Ing. habil Suchart Siengchin

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Quintero-Borregales, L.M., Goyanes, S., Famá, L. (2022). Containers for Encapsulation of Aroma/Flavour for Food Applications. In: Parameswaranpillai, J., V. Salim, N., Pulikkalparambil, H., Mavinkere Rangappa, S., Suchart Siengchin, I.h. (eds) Micro- and Nano-containers for Smart Applications. Composites Science and Technology . Springer, Singapore. https://doi.org/10.1007/978-981-16-8146-2_16

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