Flavor Encapsulation Research Articles

Construction of Cyclodextrin-Based Covalent Organic Frameworks for Efficient Encapsulation of Menthol.

The application of flavoring ingredients like menthol in the food industry is hindered by their high volatility and poor thermal stability, which lead to significant losses during processing and storage. Encapsulation of flavors into porous materials to obtain inclusion complexes (ICs) has proved to be an efficient strategy. In the present study, we synthesized a series of relatively food-safe three-dimensional anionic cyclodextrin-based covalent organic frameworks (CD-COFs) with spiroborate linkages using a facile microwave-assisted method. The high surface area and newly formed cavitied of COFs significantly enhanced the encapsulation efficiency of menthol compared to native CD materials. Our findings revealed that γ-CD-COF-Li, with Li+ as the counterion, achieved superior encapsulation efficiency of 25.9%, outperforming γ-CD-COF-Na, γ-CD-COF-K and α-CD-COF-Li under the same conditions. Thermal stability measurements show that the menthol/γ-CD-COF-Li-ICs effectively stabilize menthol against heat evaporation at elevated temperatures due to the strengthened interaction between menthol and γ-CD-COF-Li. The promising results of this research suggest that rapid advancements in COF technology will provide new opportunities for enhancing the stability of flavoring ingredients in the food industry.

Effect of oil-droplet and powder size on the retention of allyl sulfide in spray-dried powder using modified starch as emulsifier

In food products, the encapsulation of flavor in a solid matrix is an important process to overcome the limited properties of flavors, and control flavor release. In this study, allyl sulfide (AS) was encapsulated by spray drying using the modified starch Purity Gum 1773 (PG), an octenylsuccinic acid-modified starch (OSA) as an emulsifier and as a part of wall material. The properties of flavor retention and stability after storage were investigated. PG was more effective in forming emulsified AS spray-dried powder than sodium caseinate. A 94% AS retention rate after spray drying was achieved with 12 wt% PG at 50 wt% solid content. Larger oil droplets and larger particle diameters of spray-dried powder exhibited higher retention of AS under the specified storage conditions.

Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues

During the production of plant-based meat analogues (PBMA), a significant loss of flavor characteristic compounds in meat-flavor essences could be observed. Pickering emulsion-based encapsulation is an effective method to improve their stability. Therefore, a soy protein isolate (SPI)/chitosan (CS) complex Pickering emulsion was fabricated to encapsulate roast beef flavor (RBF) and further applied in the processing of PBMA. Our results indicated that the network structure of emulsions was dominated by elasticity, while hydrogen and covalent bonding interactions played important roles in the encapsulation process. The release rate of flavor compounds gradually increased with the increase of pH value, glutamine transaminase, NaCl content, heating temperature or heating time, while encapsulation significantly reduced the loss of characteristic aroma compounds. In addition, the releasing characteristics of aroma compounds and textural properties of PBMA were greatly improved by treating with RBF-loaded emulsions. Consequently, the emulsions were promising to improve the flavor quality of PBMA.

Advances in processing, encapsulation, and analysis of food flavor compounds

AbstractIn recent years, the market for edible flavor has become larger and the demand for edible flavor has become more diverse. Customers are paying more attention to natural, healthy, and functional flavors. This article reviews some new technologies about flavors in recent years, including processing technology, encapsulation, and detection of flavors. The synthetic technologies of flavor include thermal reaction technology, enzymatic hydrolysis technology, and microbial fermentation technology. The encapsulation technology includes nano‐emulsion and filled soluble hydrogel, as well as the new carrier materials used in packaging, such as β‐cyclodextrin, 2‐acetyl‐1‐pyrroline (2AP), yeast cell, and jackfruit seed starch (JM) are also hot spots in recent years. Finally, the detection of flavor components and the monitoring of characteristic flavor substances and harmful flavor substances are very important for flavor quality control. There are many detection techniques, such as chromatographic analysis techniques, solid‐phase microextraction, electronic nose and electronic tongue, sensor arrays, and fluorescence detection with DNA barcoding techniques and (quantitative) conformational relationships.

A Systematic Review on Cyclodextrin: A Versatile Tool for Enhanced Formulations and Diverse Applications

Cyclodextrins (CDs) are cyclic oligosaccharides that have gained significant attention in various industries due to their unique structural properties and versatile applications. This study aims to provide a comprehensive overview of the types, formulation techniques, and wide-ranging applications of cyclodextrins. It explores the formulation techniques used to incorporate cyclodextrins into different matrices. Cyclodextrin Complex Formation, Cyclodextrin-Based Nanostructures involves the encapsulation of guest molecules within the hydrophobic cavity of cyclodextrins. The study presents a broad range of applications where cyclodextrins have demonstrated their utility. The pharmaceutical industry extensively employs cyclodextrins as excipients to enhance drug solubility, stability, bioavailability, and taste masking. Additionally, CDs find applications in the food and beverage industry for flavor encapsulation, preservation, and controlled release of bioactive compounds. They also play a vital role in various fields, including agriculture, cosmetics, environmental remediation, and separation sciences.

Development of Encapsulated Wasabi Flavor for Resistance in High Temperature Condition

The present work was aimed to develop encapsulated wasabi flavor beads for resistance high temperature condition. The beads prepared from waxy maize starches (HI-CAP 100), modified tapioca starches (Flavotec), alginate and chitosan at various concentrations to determine their properties. The beads size was found not significant differences in all treatments. Microcapsules of 10 % wasabi flavor derived from the mixture of HI-CAP 100 and Flavotec at mass ratio of 1:0 (w/w) and alginate and chitosan at mass ratio of 14:1 (w/w) exhibited excellent encapsulation efficiency (96.42 %) and this formulation is also demonstrated the highest retention of AITC in wasabi flavor beads after thermal process. Therefore, the encapsulated wasabi flavor has broad application prospects in food industry and development value prospects. HIGHLIGHTS The wasabi flavor encapsulation in beads and their application under heat treatment was firstly reported The findings demonstrated that the encapsulated wasabi flavor generated with t HI-CAP 100 and Flavotec at mass ratio of 1:0 (w/w) and alginate and chitosan at mass ratio of 14:1 (w/w) had capability to protect degradation of allyl isothiocyanate (AITC) under the high temperature condition This new approach will be of great benefit to the application of encapsulated wasabi flavor as an additive in the food industry GRAPHICAL ABSTRACT

Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications.

Flavour is an important component that impacts the quality and acceptability of new functional foods. However, most flavour substances are low molecular mass volatile compounds, and direct handling and control during processing and storage are made difficult due to susceptibility to evaporation, and poor stability in the presence of air, light, moisture and heat. Encapsulation in the form of micro and nano technology has been used to address this challenge, thereby promoting easier handling during processing and storage. Improved stability is achieved by trapping the active or core flavour substances in matrices that are referred to as wall or carrier materials. The latter serve as physical barriers that protect the flavour substances, and the interactions between carrier materials and flavour substances has been the focus of many studies. Moreover, recent evidence also suggests that enhanced bioavailability of flavour substances and their targeted delivery can be achieved by nanoencapsulation compared to microencapsulation due to smaller particle or droplet sizes. The objective of this paper is to review several relevant aspects of physical-mechanical and physicochemical techniques employed to stabilize flavour substances by encapsulation. A comparative analysis of the physiochemical characterization of encapsulates (particle size, surface morphology and rheology) and the main factors that impact the stability of encapsulated flavour substances will also be presented. Food applications as well as opportunities for future research are also highlighted.

Enkapsülasyon Prosesinde Biyotaşıyıcı Olarak Maya Hücrelerinin Kullanımı

Yeast cells are carriers with great potential for encapsulation of both hydrophobic and hydrophilic compounds, due to protection from external environmental influences, controlled release, biocompatibility and biodegradability. The promising research results on the encapsulation of bioactive substances in the recent past promise a bright future in many fields such as agriculture, medicine and cosmetics, including functional food. The significant decrease in the stability of many bioactive compounds due to environmental conditions (heat, humidity, oxygen, etc.) has revealed the necessity of preserving the stability of these types of compounds by encapsulation process. After the recognition of yeast cells as suitable carriers for water-soluble flavor encapsulation, the possibilities of using various yeasts, especially Saccharomyces cerevisiae, in the encapsulation of various oils, vitamins, flavors and some phenolic compounds have been the subject of various scientific studies. The fact that the encapsulation process using yeast cells offers some advantages compared to other encapsulation methods has made the use of yeast cells in the encapsulation process very popular and there has been an increase in studies conducted in recent years. In this study, various scientific studies on the possibilities and effectiveness of the use of yeast cells in the encapsulation of various structures, especially various bioactive compounds, have been reviewed.

Onion Essential Oil-in-Water Emulsion as a Food Flavoring Agent: Effect of Environmental Stress on Physical Properties and Antibacterial Activity.

Plant essential oils (EOs), which are acknowledged as generally recognized as safe (GRAS) by the Food and Drug Administration (FDA), have the potential to be used as a flavoring agent. However, there are limitations to some EOs, such as low water solubility and high volatility, which limit their application in food technology. This study was conducted to develop onion (Allium cepa) EO as a flavoring agent and determine its stability against environmental stress via an emulsification technique, with different concentrations of sodium caseinate, as a delivery system. Emulsions containing onion EO were prepared using different concentrations of sodium caseinate (3, 5, and 7% w/w) via the solvent-displacement technique. The physical properties (average droplet size, color, turbidity, and stability measurement) and antibacterial activity (agar disk diffusion method) of emulsions were then determined. Results show that emulsion with 7% (w/w) sodium caseinate was the most desirable sample in terms of physical properties and antibacterial activity. Hence, it was selected for environmental stress studies (i.e., thermal processing, freeze-thaw cycles, and ultraviolet (UV) exposure). Results revealed that all types of environmental stresses had significant (p < 0.05) effects on droplet size, color, turbidity, and stability. Generally, the environmental stresses increased the droplet size except in the freeze-thaw cycle case, while all stresses decreased the stability and lightness. All types of environmental stress treatment did not show a significant (p < 0.05) effect on antibacterial activity enhancement against Salmonella Typhimurium and Listeria monocytogenes except in the case of UV treatment against L. monocytogenes. Therefore, the present work has demonstrated the potential use of emulsion as an encapsulation and delivery system of EO flavors for food applications.

Methylated radiation depolymerized Guar gum- a novel wall material for flavour encapsulation

Guar gum (GG) was subjected to radiation processing (25 kGy) and subsequently methylated to form low molecular weight methylated polymer (MIGG). MIGG had degree of substitution of 0.8 and exhibited lower weight average molecular weight (Mw) as compared to GG. MIGG in combination with gum Arabic (GA)- GA:MIG G:: 95:5, 90:10 and 80:20 was successfully employed as wall material for encapsulation of nutmeg essential oil. Characteristics of microcapsules such as particle size, bulk density, powder wettability, encapsulation and entrapment efficiency did not change significantly (p>0.05) due to use of MIGG as wall material. However, significantly (p<0.05) better retention of essential oil was obtained in MIGG containing microcapsules. The half-life (t1/2) for essential oil in spray dried microcapsules prepared using GA: MIGG (80:20) increased to 41.64 weeks as compared to 25.78 weeks for GA. These results suggest suitability of MIGG as wall material for flavour encapsulation.

Flavor encapsulation into chitosan-oleic acid complex particles and its controlled release characteristics during heating processes

Encapsulation of a highly volatile, hydrophobic flavor compound, l-limonene (LIM), and its release behavior during simulated cooking experiments under various heating conditions were investigated using chitosan-oleic acid (CHI-OA) complex particles as a colloidal carrier for flavor encapsulation. An aqueous solution of CHI and ethanolic solution of OA containing LIM were mixed, and the complex particles with homogeneous diameter distribution with a mean diameter of ∼1 μm were formed in a self-assembly manner. The flavor release behavior under different heating conditions using conventional or microwave heating devices was analyzed via the Avrami equation. The results revealed that the flavor release rate from the CHI-OA complex particles was significantly affected by temperature and heating methods, indicating that the release behavior of the encapsulated flavor was tunable by controlling the heating conditions. The complex particle suspension containing flavor molecules could be autoclaved and spray-dried while retaining their colloidal dispersibility and controlled release ability.

Hydrogen bond‐driven assembly of coral‐like soy protein isolate–tannic acid microcomplex for encapsulation of limonene

The encapsulation of flavor and aroma compounds has great potential in foods, while effective preparation in the food industry is still a great challenge. Inspired by leather tanning, tannic acid (TA) was used for deep crosslinking through hydrogen bond-driven assembly on soy protein isolate for encapsulating limonene with a high loading ratio. The added TA changed the protein structure and formed a limonene-loaded microcomplex. The morphology of these microcomplexes changed from smooth to rough, followed by the formation of smooth nanoparticle aggregates, by changing the amount of TA. The encapsulation efficiency and loading ratio were increased from 0.78% and 4.30% to 59.32% and 45.78% after increasing TA from 1.875 to 60 mg mL-1 . The result of confocal laser scanning microscopy indicated that limonene is evenly distributed in microcomplexes. Additionally, the results of thermal stability demonstrated protection of limonene by soy protein-tannic acid microcomplex. It is suggested that the added TA improved the encapsulation efficiency and loading ratio. Limonene is loaded in the complex in two ways. The present research provides a new and easy path for the preparation of the non-thermal soy protein aroma carrier. © 2022 Society of Chemical Industry.

Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes

Starch-guest inclusion complexes (ICs) are a novel, clean-label flavor encapsulation system with the potential to improve stability of aroma volatiles. While amylase has been shown to modulate guest release in vitro, release by sensory perception has not been evaluated. Here, Temporal Check-All-That-Apply (TCATA) and CATA were used to compare flavor perception of starch-limonene ICs to uncomplexed limonene, and the differences in perception were explored as a function of participant salivary α-amylase activity (sAA) and salivary flow rate (sFR). High sFR levels decreased limonene perception while high sAA increased limonene perception, highlighting the potential influence of these physiological factors on flavor perception of foods.Temporal flavor perception of a chewing gum containing starch-limonene ICs and a second chewing gum containing uncomplexed limonene and corn starch (CTL) was evaluated by 99 untrained consumers who assessed taste, texture, and aroma attributes over 17 min by TCATA and CATA. In addition, participants were segmented into three clusters based on their sAA and sFR, and cluster TCATA curves for each sample and attribute were statistically compared. Overall, participants rated Citrus, Sour and Bitter (p < 0.05) significantly higher for the IC sample and rated Sweet higher for the CTL. For Citrus, Sour, and Bitter, significant differences were observed between the three clusters for the IC chewing gum, while the CTL gum showed no significant differences for these three attributes. We demonstrate that flavor perception of starch-guest ICs varies with participants’ salivary α-amylase activity and flow rate. Additionally, TCATA and CATA were found to be well suited to characterize flavor release systems over a long period of time as multiple flavor percepts can be simultaneously tracked.

Encapsulation of flavours into &lt;i&gt;Yarrowia lipolytica&lt;/i&gt; active yeast cells. Fluorescence study of the lipid droplets morphology and steryl/sterol balance during the shock

&lt;abstract&gt; &lt;p&gt;Yeast are a powerful material for the encapsulation of compounds. Usually, yeast used as capsules are inactivated by the encapsulation treatment, which is stressful to cells. However, if kept active, cells can bring their own activity in addition to the encapsulated compound. We have observed previously that lipid-grown &lt;italic&gt;Yarrowia lipolytica&lt;/italic&gt; were more resistant to encapsulation. The objective of the present study was to identify physiological markers involved in this resistance. Cells were cultured in the presence of glucose or methyl-oleate as the sole carbon source and submitted to a γ-dodecalactone stress. This paper focuses on the role of intracellular lipid droplets (LDs) and of the ergosteryl content to protect cells during the lactone treatment. Lipid-grown cells were more resistant to lactone and the presence of LDs before the shock increased significantly the resistance. The ergosteryl esters from the LD pool were hydrolysed to release ergosterol able to strenghten the plasma membrane during the shock. For cells devoid of LDs, membrane ergosterols were esterified concomitantly with LDs growth, resulting in a membrane weakening. By using &lt;italic&gt;pox3&lt;/italic&gt;-mutant strains, which possesse numerous and small-sized LDs, we observed the original behaviour: these mutants showed no increased resistance and their LDs exploded in the cytoplasma during the shock. These results point out the role of LDs in cell resistance to amphiphilic stresses as a storage compartment as well as in ergosterol homeostasis.&lt;/p&gt; &lt;/abstract&gt;

Supersmall Dendritic Mesoporous Silica Nanospheres as Antioxidant Nanocarriers for Pickering Emulsifiers

Encapsulation of flavor and aromatic compounds in emulsions holds great potential for development of novel formulations in food applications. In this paper, supersmall dendritic mesoporous silica nanospheres (DMSNs) were fabricated by the one-pot strategy. The morphologies of DMSNs were directly tuned in terms of diameter from 35 ± 2 to 85 ± 4 nm. The obtained DMSNs are nanocarriers for hydrophilic or hydrophobic antioxidants with superior loading performance. Both DMSNs and antioxidant-loaded ones can emulsify the flavor and aromatic compounds yielding stable Pickering emulsions with droplets of approximately 2 μm in diameter. The emulsions possess excellent physical stability for at least half a year. More importantly, gas chromatography-mass spectrometry-olfactometry (GC-MS-O) analysis shows that antioxidant-loaded DMSNs provide outstanding protective functionalities to the encapsulated flavoring oil. A universality study reveals that DMSNs are an ideal platform for stable Pickering emulsions for aromatic compounds. Our design could provide a new path for flavor and sensitive bioactives for codelivery with excellent stability in food, medicine, cosmetics, etc.

ANN‐based modelling of peppermint flavour encapsulation process with ultrasound approach

AbstractEncapsulation has great potential for preserving the flavour and health benefits of bioactive compounds. Hence, in the previous study, an attempt was made to encapsulate peppermint flavour in a gum arabic (GA) shell. To further understand the effect of a wide range of parameters, in the present study, artificial neural networks (ANNs) are developed. To predict the effect of various parameters on the encapsulation process, networks are developed with a back‐propagation algorithm. Input parameters for the ANN are flavour concentration, GA concentration, spray dryer temperature and feed flow rate to the spray dryer. The encapsulation process is evaluated in terms of encapsulation efficiency, product yield, and particle size. To predict all outputs simultaneously, a combined model is developed. The results showed that the combined model has similar accuracy as that of the individual model and also helps to save on processing time. For the combined model, the best prediction performance is obtained with 5‐4‐3 ANN architecture exhibiting an R2 value of 0.9991, and corresponding MSE values of 0.000 54, 0.000 63, and 0.000 61 for encapsulation efficiency, product yield, and particle size, respectively. This indicates that the developed ANN model is capable of predicting the encapsulation process. The interpolation and extrapolation ability of the developed network is also evaluated.

Connecting primitive phase separation to biotechnology, synthetic biology, and engineering

One aspect of the study of the origins of life focuses on how primitive chemistries assembled into the first cells on Earth and how these primitive cells evolved into modern cells. Membraneless droplets generated from liquid-liquid phase separation (LLPS) are one potential primitive cell-like compartment; current research in origins of life includes study of the structure, function, and evolution of such systems. However, the goal of primitive LLPS research is not simply curiosity or striving to understand one of life’s biggest unanswered questions, but also the possibility to discover functions or structures useful for application in the modern day. Many applicational fields, including biotechnology, synthetic biology, and engineering, utilize similar phase-separated structures to accomplish specific functions afforded by LLPS. Here, we briefly review LLPS applied to primitive compartment research and then present some examples of LLPS applied to biomolecule purification, drug delivery, artificial cell construction, waste and pollution management, and flavor encapsulation. Due to a significant focus on similar functions and structures, there appears to be much for origins of life researchers to learn from those working on LLPS in applicational fields, and vice versa, and we hope that such researchers can start meaningful cross-disciplinary collaborations in the future.

Review: Flavor encapsulation by spray drying technique

Flavors are the most are expensive valuable ingredient in the food product as they are very delicate and volatile in nature, thus to preserve them has become concern to food manufacturers. Microencapsulation is a recent technology used to pack food materials in the form of micro and nanoparticles which helps to protect sensitive food components, reduce nutritional loss and preserve flavors. Encapsulation of flavors is highly commercialized process which involves various methods such as spray drying, spray cooling, extrusion and freeze drying. Among them spray drying encapsulation technique is commonly used for food products. It depends on high retention of the core materials particularly volatiles and some amount of oil for both volatiles and non-volatiles during the processing. The properties of core and the wall materials will influence the efficiency and retention of core during spray drying process conditions. This article emphasis on spray drying microencapsulation of food oils, flavours and their encapsulation efficiency during the process.

Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update.

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.

Optimization in Preparing Sago Based Maltodextrin in a Twin Screw Extruder

Maltodextrins were prepared from sago starch in a twin screw extruder. A response surface design was used in the extrusion, which included the variations in the α-amylase (Termamyl 120L) concentrations of 12-24 g/kg dry starch, the moisture contents of 45-55%, and the screw speeds of 75-175 rpm. The product properties examined included dextrose equivalent (DE) values, and composition of malto-oligosaccharides of degree of polymerization 2 (DP2) to DP7 by using high performance liquid chromatography (HPLC). The result indicated that DE values ranged from 3.16 – 23.55 mg/g sample and the oligosaccharide component of DP5 was predominant in the samples. The possibility of using the products in food application was also discussed, including incorporating the maltodextrin in a food system as binder, bulking agent, flavor encapsulation, fat replacer, or other applications.