Application of encapsulated flavors in food products; opportunities and challenges

• Published in: Food chemistry 2024-03, Vol.436, p.137743-137743, Article 137743
• Main Authors: Ghandehari-Alavijeh, Somayeh, Can Karaca, Asli, Akbari-Alavijeh, Safoura, Assadpour, Elham, Farzaneh, Parisa, Saidi, Vahideh, Jafari, Seid Mahdi
• Format: Article
• Language: English
• Subjects: Carriers; Flavors; Food industry; Loading; Release; Retention
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.137743

[Display omitted] •Flavors are considered among the most important components of food formulations.•Flavors are highly volatile, sensitive to pH, light, heat, and chemical reactions.•Encapsulation is used as an effective strategy for protecting flavors.•This review focuses on the use of encapsulated food flavors in food products. 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.