Abstract
Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or even their loss. Due to these issues, there is a need to encapsulate flavor compounds, and polysaccharides are often used as efficient carriers. In order to achieve effective encapsulation, satisfactory retention and/or controlled release of flavor compounds, it is necessary to understand the nature of the coated and coating materials. Interactions that occur between these compounds are mostly non-covalent interactions (hydrogen bonds, hydrophobic interactions and van der Waals forces); additionally, the formation of the inclusion complexes of flavor compounds and polysaccharides can also occur. This review provides insight into studies about the encapsulation of flavor compounds, as well as basic characteristics of encapsulation such as the choice of coating material, the effect of various factors on the encapsulation efficiency and an explanation of the nature of binding.
Highlights
In order for food products to be accepted by consumers, they must, among other requirements, satisfy the organoleptic properties, which are mainly affected by flavor
The formation of helical inclusion complexes was reported as an example of the specific binding of starch and flavor compounds in such a way that the flavor molecules are wrapped in a left-handed single helical structure [10,46]
Maltodextrin is available in different dextrose equivalent (DE) grades, which represent the degree of starch hydrolysis
Summary
In order for food products to be accepted by consumers, they must, among other requirements, satisfy the organoleptic properties, which are mainly affected by flavor. Apricot, blueberry, cherry, coconut, black currant, guava, lemon, lime, mandarin, orange, papaya, peach, pineapple, plum, red raspberry. Polysaccharides, as ingredients usually present in foods, can be used as carriers of flavor compounds They are known for their contribution to the reduction of flavor release because they increase viscosity and/or create molecular interactions with flavor compounds [17] and possess different functional properties and possible health benefits. Different methods for the encapsulation of food ingredients are available, and they include: emulsification (high-pressure homogenization, microfluidization, ultrasonic technique, spontaneous emulsification, phase inversion emulsification, miscellaneous emulsification techniques), spray drying, spray chilling/cooling, electro-spinning and electrospraying, freeze-drying, spray-freeze-drying, extrusion, coacervation, fluid bed coating and molecular inclusion in cyclodextrins. They can be divided into chemical (e.g., molecular inclusion), physico-chemical (e.g., emulsification) and physico-mechanical methods (e.g., freeze-drying) [30]
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