Abstract
The flavor encapsulation has become an important factor in the food-processing industry. Encapsulation will give an increased stabilization to active materials and will help to increase the shelf-life of the product. This gave the motivation for this chapter to briefly introduce the various extraction methods of flavors from bioactive compounds. The conventional chemical and physical methods of flavor encapsulation as well as new approaches of low-energy emulsification and high-energy emulsification with basic principles and schematic diagrams are explained along with the advantages and limitations of methods. In the next phase of the chapter, characterization techniques for encapsulated flavor are summarized, followed by the last section of the chapter that provides an overview of the controlled and uncontrolled flavor release mechanism. This chapter will give a guideline for selecting suitable methods for encapsulation depending on the characteristics of core and shell material.
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