Abstract
Aroma compounds exhibit an extreme importance in many fields because they are essential additives in consumer products, such as foods, medicines, perfumes, and cosmetics. However, this ingredient is labile and volatile, and is easily lost during manufacturing, storage, and use. Demand for new technologies in the application of flavors and fragrances to ensure better functionalities rises every year, and the encapsulation method is one of the most used to improve these properties. The aim of this chapter is to discuss the novelties and the most used technologies for flavor encapsulation and its applications, presenting the advantages and disadvantages and critically assessing its use, especially in food systems, highlighting potential future developments in this rapidly growing area.
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