Encapsulation of flavors

Many studies have been performed to use CDs for protecting flavors against heat, oxygen and evaporation [28,29]. For example, /3-CD as a stabilizing or thickening agent can retain some aroma compounds in food products [36]. As a molecular encapsulant, it also can improve the flavor quality and provide a longer period preservation compared to other encapsulants [28]. 

The /3-CD-based encapsulation of flavors is a complexation process on a molecular scale. This process inhibits molecular interactions between the different components of natural or synthetic flavors and essential oils. The interactions thus avoided can make all flavors encapsulated into the /3-CD-based inclusion complexes without changing food compositions [37]. The flavor load of these complexes varies from 6% to 15% (Table 7.3). 

Name of CD-flavor inclusion complex Flavor load in the CD-based inclusion complex (%) Refs. 

Natural spices with their equivalent CD-flavors complexes required to season the foods have also been reviewed in the previous studies (Table 7.4) [29,40]. The present data indicate that the protective effect of the CD-based inclusion complexes is better than that of natural spices. 

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Gunning, Y.M.. Parker. R.. Ring. S.G.. Rigby. N.M.. Wegg, B., and Blake, A. Phase behavior and component partitioning in low water content amorphous carbohydrates and their potential impact on encapsulation of flavors, J. Agric. Food Chem., 48(2) 395-399, 2000. 

Film-Forming Properties. In the encapsulation of flavors, the quality of the end product is affected by both how quickly the matrix material forms a film or selective membrane around the flavoring agent, and by the quality of the matrix film and its ability to protect the flavoring agent. 

Encapsulation of flavors via extrusion is a relatively new process compared to spray drying. The first patent on flavor encapsulation by extrusion was issued to Swisher (1) in 1957. 

Figure 1. Process flow diagram for the encapsulation of flavorings via extrusion.

The molecular encapsulation of flavors with cyclo-dextrins was found to improve the resistence of light sensitive flavor constituents against daylight and ultraviolet irradiation. The photodecomposition of adsorbed and complexed flavors was tested both in the solid state and in aqueous solutions. The results of the light stability tests are demonstrated in the example of complexed and adsorbed citral,beta-ionone and cinnamaldehyde formulations /Table III./. 

This symposium was developed to provide an overview of existing processes and to investigate new developments. The speakers came from industry and academia to provide two perspectives applied research with immediate product benefits and basic research, which can contribute information for long-term improvements. Whereas many people are involved in the manufacture and use of encapsulated flavors, there is little published information on how encapsulation is accomplished and what factors affect encapsulation processes. This book represents the compilation of the information presented at the symposium. We hope it will serve as a reference for the people who work in all aspects of the food and flavor industry who are interested in the encapsulation of flavors. We are sincerely grateful to all of the authors who were willing to present information at the symposium and who cooperated by preparing manuscripts. We appreciate all of your efforts. 

Qi Z.H., Xu A. and Embuscado M.E., Methods and Techniques for Encapsulation of Flavors using 3-Cyclodextrin, 1999 AACC Annual Meeting, Oct. 31-Nov. 3, Meeting Abstract 249, www.aacc-net.org/meetings/99mtg/abstracts/acabc51 htm... 

Cho, Y.H. Shin, D.S. Park, J. Optimization of emulsification and spray drying processes for the micro-encapsulation of flavor compounds. Korean Journal of Food Science and Technology 32, 132-139, 2000. 

Sillick, M. and C.M. Gregson. Spray chill encapsulation of flavors within anhydrous erythritol crystals. LWT—Food Sci Technol, 48 (2012) 107-113. 

Murua-Pagola, B., Beristain-Guevara, C.I., Martmez-Bustos, R, 2009. Preparation of starch derivatives using reactive extrusion and evaluation of modified starches as shell materials for encapsulation of flavoring agents by spray drying. J. Food Eng. 91, 380-386. 

Buffo R. and Reineccius G.A., 2001. Comparison among assorted drying processes for the encapsulation of flavors. Perfumer and Flavorist, 26, 58-67. 

Reineccius, T. A., Reineccius, G. A., and Peppard, T. L. (2002). Encapsulation of flavors using cyclodextrins Comparison of flavor retention in alpha, beta, and gamma types. Journal of Food Science, 67,3271-3279. 

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