ABSTRACT
The sensory characteristics of foods, in particular the tastes, flavors, and tempting aromas of freshly prepared delicacies, have very specific effects on consumer food choices. Retention of the volatile compounds that provide these characteristics has been challenging to the food industry. Fragrances and aromas tend to fade due to evaporation, interaction with other compounds, oxidation, and chemical degradation. Nanotechnology provides techniques of encapsulation, protection, and controlled release of these essential constituents. Microencapsulation is employed to stabilize flavors/aroma chemicals and taste-transforming liquid oils and food flavors into emulsions and dry powders that improve encapsulation efficiency, mask unpleasant odors and tastes, protect and stabilize the flavors during storage, and prevent volatile losses, enabling high-impact, long-lasting taste and extending the shelf life of products. Encapsulation also improves the freeze-and-thaw ability of sensitive ingredients and provides protection from moisture and cross-contamination. For these reasons nanoencapsulation of flavors and aromas has attracted considerable attention from the food industry. Methods used for encapsulation include spray drying, spray chilling, and fluidized bed coating. Flavor release from encapsulated forms follows different mechanisms. Flavor may be released by simple diffusion, degradation of the wall material, or swelling and bursting of the nanocapsules.
