ABSTRACT
Encapsulation entraps active agents within a carrier material and is a useful tool for delivery of functional as well as bioactive molecules in medicine and food products. Encapsulation of flavoring compounds leads to flavor retention for longer duration. Functional foods are those similar in function to conventional foods in appearance and consumed as part of usual diet, but these are modified to offer health benefits. There are various methods to detect the flavoring compounds in dairy nutraceuticals such as liquid/liquid extraction, solid phase detection or distillation techniques with the drawback of the organic solvent use. The mechanism can be a controlled release, so the shell may release the flavoring compounds by various mechanisms like diffusion, melting, swelling or degradation by pressure/stress. Flavor-food matrix interactions in food products need to be investigated because they can influence the flavor release from the food products. Encapsulation of flavoring agents offers other advantages, such as prevention from hygroscopicity, burst release and/or premature leaching.
