Controlled release of flavor

A different approach to controlled release of flavor lies in... 

Microencapsulation of flavors is a technology of enclosing flavor compounds (core materials) in a carrier matrix. An amorphous or metastable solid is normally used as a carrier matrix. Microencapsulation is useful for improving the chemical stability of flavor compounds, providing controlled release of flavor compounds from microencapsulated flavor products, providing a free-flowing powder with improved handling properties and physical protection of volatile properties of flavor. 

Yeo Y, Bellas E., Firestone W., Danger R., and Kohane D.S., 2005. Complex coacervates for thermally sensitive controlled release of flavor compounds. Journal of Agriculture and Food Chemistry, 53,7518—7525. 

Edible coatings cannot be typically considered packages bnt rather physical food protecting barriers, which can additionally act as carriers of active and/or bioactive substances and controlled release of flavor molecules, giving them an added-valne. Edible film can carry active components, snch as flavors and other food additives, in the form of hard capsules, soft gel capsules, microcapsules, soluble strips, flexible pouches, coatings on hard particles, and others. ... 

Most uses of c. are in the experimental stage. The main outlet is for skin and haircare in cosmetics and as coagulant and dewatering agent in waste water treatment. Other uses include adsorbents for metals (from seawater) and lectins (toxic plant proteins), textile finishes, artifical skin and vehicles for controlled release of flavors, pharmaceuticals and pesticides. 

Exploration of this method for controlled release of enzymes to produce flavors of importance in cheese ripening has been pioneered by Kirby and Law (1986), and was recently the subject... 

Dynamic formulation for controlled release of bioactive ingredients (drugs, agrochemicals, flavors, fragrances, etc.)... 

Edible film Controlled moisture transfer between food and the surrounding environment Controlled release of antimicrobial substances Controlled release of antioxidants Controlled release of nutrients, flavors, and drugs Reduction of oxygen partial pressure Controlled rate of respiration Temperature control Controlled enzymatic browning in fruits Reverse osmosis membranes... 

Karel M, Langer R. 1988. Control release of food additives. In Risch SI, Reineccius GA (Eds.), Flavor Encapsulation, pp. 67-77. Washington, DC American Chemical Society. 

Whorton C, Reineccius GA. 1995. Evaluation of the mechanisms associated with the release of encapsulated flavor materials from maltodextrin matrices. In Risch SJ, Reineccius GA (Eds.), Encapsulation and Controlled Release of Food Ingredients, pp. 143-160. Washington, DC ACS. 

Examples of food additives that may benefit from encapsulation and controlled release are flavors, minerals, and lipids, among others. 

Uses Complex hosting guest molecule to mask flavor, odor, or coloration, stabilize against light, oxidation, heat, and hydrolysis, form stable covalent bindings to surfaces, control release of guest molecules adhesion promoter in textiles, paints, coatings, papers, plastics, polymers... 

Drug delivery systems have been developed for doxorubicin [51] (a drug used to treat leukemia but which has cardiac risk factors), and for flavors such as decanoic acid [52]. In both cases, the encapsulation efficiency as given by load, recovery speed and recovered quantity was assessed. In addition, the stabihty (shelf life) of such gel matrices in terms of stabihty of the pharmaceutically active ingredient was increased compared to their free form. Similar appHcations for coatings for the controlled release of biocides [53] and other pharmaceuticals such as vitamins [54] have also been made. Clearly, gel porosity, pore size distribution, temperature, pH all influence the release, and these parameters must be optimized. 

Karel, M., Langer, R., 1988. Controlled release of food additives, in Flavor encapsulation (eds S. J. Risch, G. A. Reineccius). American Chemical Society, Washington DC, USA, pp. 67-77. 

FIGURE 13.10 Effect of emulsion size on flavor retention during drying. (From Risch, S.J., G.A. Reineccius, Eds., Encapsulation and Controlled Release of Food Ingredients, Amer. Chem. Soc., Washington, D.C., 1995, p. 214. With permission.)... 

Little will be said abont controlled release flavorings in this chapter simply because there is limited space. However, there is substantial interest in imparting controlled release properties to encapsulated flavorings. Ideally, the flavoring would be protected from the environment until the final product is ready for consumption. Unfortunately, there are limited opportunities for imparting controlled release to flavorings due to both materials limitations (FDA approved) and cost considerations — cost of both materials and processing. 

The decision regarding the use of controlled release encapsulated flavorings in an application is largely dictated by cost considerations. If it is more economical to increase the usage level of a liquid flavoring (or a simple encapsulated flavoring)... 

This slow rate of diffusion is responsible for its importance. In many cases, diffusion occurs sequentially with other phenomena. When it is the slowest step in the sequence, it limits the overall rate of the proeess. For example, diffusion often limits the efficiency of commercial distillations and the rate of industrial reaetions using porous catalysts. It limits the speed with which add and base react and the speed with which the human intestine absorbs nutrients. It controls the growth of microorganisms producing penicillin, the rate of the corrosion of steel, and the release of flavor from food. 

Even if fish populations could be maintained by aeration, biocides may not be effective in controlling off-flavors. Most of the geosmin present (ca. 90-99%) is associated with cells rather than the media (16,43, 60,12), Biocide induced cell lysis may release off-flavor metabolites from cells (67) and render them available for adsorption by fish (8,9,13), Off-flavor metabolites require long periods of time to clear from fish (57). Off-flavor-producing populations may become reestablished before off-flavor metabolite clearance is complete. In addition, the biocides used may be carried off-site or taken up by fish. 

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