Fragrance and Flavor Microencapsulation Technology

Article Preview

Abstract:

Fragrance and flavor are valuable ingredients in toiletries, cosmetics and foods. They play a very important role in these products. However, fragrances and flavors are complex mixtures of comparatively volatile substances and labile components of which the sensory perception can be changed as a result of heating, oxidation, chemical interactions or volatilization. Microencapsulation technology is an effective method to minimize the harm of these problems. Encapsulation of fragrances or flavors has been attempted using various methods. In this paper, the chemical and engineering processes for encapsulation of fragrance and flavor are discussed. The different coating materials and their application are depicted.

You might also be interested in these eBooks

Info:

Periodical:

Advanced Materials Research (Volumes 535-537)

Pages:

440-445

Citation:

Online since:

June 2012

Export:

Price:

[1] J. Hu, Z. Xiao and R. Zhou: Flavour Fragr. J. Vol. 26 (2011), P.162

Google Scholar

[2] A. Madene, M. Jacquot and J. Scher: Int. J. Food Sci. Tech. Vol. 41 (2006), P. 1

Google Scholar

[3] F. Shahidi and X.-Q. Han: Crit. Rev. Food Sci. Human Nutr. Vol. 33 (1993), P. 501

Google Scholar

[4] B.F. Gibbs, S.K. Kermasha and I. Alli: Int. J. Food Sci. Nutr. Vol. 50 (1999), P. 213

Google Scholar

[5] A. Gharsallaoui, G. Roudaut and O. Chambin: Food Res. Int. Vol. 40 (2007), P. 1107

Google Scholar

[6] Y.-J. Jeon, T. Vasanthan and F. Temelli: Food Res. Int. Vol. 36 (2003), P. 349

Google Scholar

[7] S. Krishnan, A.C. Kshirsagar and R.S. Singhal: Carbohyd. Polym. Vol. 62 (2005), P. 309

Google Scholar

[8] A. Soottitantawat, K. Takayama and K. Okamura: Innov. Food Sci. Emerg. Vol. 6 (2005), P. 163

Google Scholar

[9] A. Kato: Food Sci. Tech. Res. Vol. 8 (2002), P. 193

Google Scholar

[10] J.K. Rusli, L. Sanguansri and M.A. Augustin: .J. Am. Oil. Chem. Soc. Vol. 83 (2006), P. 965

Google Scholar

[11] R. Baranauskienė, P.R. Venskutonis and K. Dewettinck: Food Res. Int. Vol. 39 (2006), P. 413

Google Scholar

[12] P. Lertsutthiwong, K. Noomun and N. Jongaroonngamsang: Carbohyd. Polym. Vol. 74 (2008), P. 209

Google Scholar

[13] M. Bonini, S. Rossi and G. Karlsson: Langmuir Vol. 22 (2006), P. 1478

Google Scholar

[14] G.M. Petrović, G.S. Stojanović and N.S. Radulovi: J. Med. Plants Res. Vol. 4(2010), P. 1382

Google Scholar

[15] B.R. Bhandari, B.R. D'Arcy and I. Padukka: J. Agric. Food Chem. Vol. 47 (1999), P. 5194

Google Scholar

[16] T.A. Reineccius, G.A. Reineccius and T.L. Peppard: J. Food Sci. Vol. 67 (2002), P. 3271

Google Scholar

[17] M. Dash, F. Chiellini and R.M. Ottenbrite: Prog. Polym. Sci. Vol. 36 (2011), P. 981

Google Scholar

[18] Z. Xiao, S. Zhang and L. Ye: Flavour Frag. Cosmet. Vol. 6 (2005), P. 29 (In Chinese)

Google Scholar

[19] Z. Xiao, L. Huang and B. Yang: Food Ind. Vol. 6 (2007), P. 38 (In Chinese)

Google Scholar

[20] S. Ma, Z. Xiao and J. Hu: Food Ind. Vol. 5 (2010), P. 37 (In Chinese)

Google Scholar

[21] Z. Xiao and Y. Shao: Flavour Frag. Cosmet. Vol. 3 (2008), P. 44 (In Chinese)

Google Scholar

[22] J. Hu, Z. Xiao and R. Zhou: Chin. J. Chem. Eng. Vol. 19 (2011), P. 523

Google Scholar

[23] J. Hu, Z. Xiao and M. Wang: J. Funct. Mater. Vol. 41 (2010), P. 225 (In Chinese)

Google Scholar

[24] J. Hu, Z. Xiao and M. Wang: Vol. 41 (2010), P. 449 (In Chinese)

Google Scholar