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

doi:10.1016/j.foodchem.2023.137743

Application of encapsulated flavors in food products; opportunities and challenges

Food Chem. 2024 Mar 15:436:137743. doi: 10.1016/j.foodchem.2023.137743. Epub 2023 Oct 12.

Authors

Somayeh Ghandehari-Alavijeh¹, Asli Can Karaca², Safoura Akbari-Alavijeh³, Elham Assadpour⁴, Parisa Farzaneh⁵, Vahideh Saidi⁶, Seid Mahdi Jafari⁷

Affiliations

¹ Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
² Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey.
³ Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran.
⁴ Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
⁵ Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Najafabad, Iran.
⁶ Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran.
⁷ Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Electronic address: smjafari@gau.ac.ir.

PMID: 37852072
DOI: 10.1016/j.foodchem.2023.137743

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.

Keywords: Carriers; Flavors; Food industry; Loading; Release; Retention.

Publication types

Review

MeSH terms

Food*
Hydrolysis
Oxidation-Reduction
Taste*