Abstract
Flavours and fragrances are volatile compounds of large interest for different applications. Due to their high tendency of evaporation and, in most cases, poor chemical stability, these compounds need to be encapsulated for handling and industrial processing. Encapsulation, indeed, resulted in being effective at overcoming the main concerns related to volatile compound manipulation, and several industrial products contain flavours and fragrances in an encapsulated form for the final usage of customers. Although several organic or inorganic materials have been investigated for the production of coated micro- or nanosystems intended for the encapsulation of fragrances and flavours, polymeric coating, leading to the formation of micro- or nanocapsules with a core-shell architecture, as well as a molecular inclusion complexation with cyclodextrins, are still the most used. The present review aims to summarise the recent literature about the encapsulation of fragrances and flavours into polymeric micro- or nanocapsules or inclusion complexes with cyclodextrins, with a focus on methods for micro/nanoencapsulation and applications in the different technological fields, including the textile, cosmetic, food and paper industries.
Highlights
Flavours and fragrances are a large class of compounds widely employed as additives in different technological fields, including food, cosmetics, textiles and others, mainly to ameliorate the olfactory and gustatory sensations of the product [1,2]
Micro- and nanocapsules/spheres, as well as molecular inclusion complexes with CDs, have been largely employed as protective carriers for aroma compounds in different technological fields [25,103]
Citronella essential oils (EO) was encapsulated in microcapsules, obtained by complex coacervation using as a coating material the mixture gelatin/carboxymethyl cellulose or gelatin/gum arabic or by the in-situ polymerisation of melamine–formaldehyde with a polyacrylic acid modifier
Summary
Flavours and fragrances are a large class of compounds widely employed as additives in different technological fields, including food, cosmetics, textiles and others, mainly to ameliorate the olfactory and gustatory sensations of the product [1,2] They comprise both synthetic and naturally occurring molecules, such as essential oils (EO) and aroma compounds [3,4]. CDs are a family of cyclic oligosaccharides (α-CD, β-CD and γ-CD), composed of six, seven or eight glucosyl units, having a hydrophilic outer surface and a hollow hydrophobic cavity, able to host lipophilic “guest” molecules with a defined size, shape and stoichiometry of interactions They were employed for the encapsulations of a large variety of volatiles, such as EOs, plant flavours and spices, with the aim to mask unpleasant smells and tastes, to convert them into solid crystalline forms and to improve physical and/or chemical stability [23,24]. Methods of Preparation for Micro/Nanoencapsulation of Flavours/Fragrances in Polymeric
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