Novel approaches in nanoencapsulation of aromas and flavors
Samo za registrovane korisnike
2016
Autori
Trifković, KataĐorđević, Verica
Balanč, Bojana
Kalušević, Ana
Lević, Steva
Bugarski, Branko
Nedović, Viktor
Poglavlje u monografiji (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
In recent years, people’s dietary habits become more oriented toward healthy, safe, and, at the same time, tasty food. The perception of food taste is mostly affected by the addition of flavors and aromas during processing. Due to sensitivity of flavors and aromas in their native form, aroma encapsulation is already well established in the food industry. The benefits ascribed to encapsulation are reflected in easier handling of liquid flavors by its conversion into a dry form, improved stability when exposed to oxygen, light, and/or elevated temperatures, improved shelf-life, decreased release of volatile flavor components, masking of off-flavors and off-tastes, ability to impact textural properties of final products, and prolonged/controlled release. Among numerous encapsulation methods, spray drying has been predominantly used for encapsulation of flavors and aromas. However, the innovations in the field of encapsulation, particularly galloping nanotechnologies, have gained considera...ble attention from the food sector in the past decade, with applications for aromas as well as for other food compounds. This chapter reviews the current state of knowledge on nanoencapsulation of aromas and flavors, overviewing the processes and techniques utilized for coacervation, nanoprecipitation, molecular inclusion, and production of nanoparticulate formulations such as nanoemulsions, liposomes, solid–lipid nanoparticles (SLNs), and nanostructure lipid carriers (NLCs). Furthermore, the chapter gives insight into physicochemical and morphological characteristics of aroma nanoencapsulates, summarizing advantages and limitations of aroma nanoscale formulations versus microparticle formulations produced by conventional microencapsulation technologies. Finally, a critical prospect of potential application of aroma nanoencapsulates in real food products will be given, supported by examples available in literature.
Ključne reči:
nanoencapsulation / flavors / spray drying / emulsions / nanoparticles / cyclodextrins / complex coacervationIzvor:
Ch. 9. In: Encapsulations, 2016, 2, 363-419Izdavač:
- Elsevier
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200135 (Univerzitet u Beogradu, Tehnološko-metalurški fakultet) (RS-MESTD-inst-2020-200135)
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200287 (Inovacioni centar Tehnološko-metalurškog fakulteta u Beogradu doo) (RS-MESTD-inst-2020-200287)
Institucija/grupa
Inovacioni centarTY - CHAP AU - Trifković, Kata AU - Đorđević, Verica AU - Balanč, Bojana AU - Kalušević, Ana AU - Lević, Steva AU - Bugarski, Branko AU - Nedović, Viktor PY - 2016 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6133 AB - In recent years, people’s dietary habits become more oriented toward healthy, safe, and, at the same time, tasty food. The perception of food taste is mostly affected by the addition of flavors and aromas during processing. Due to sensitivity of flavors and aromas in their native form, aroma encapsulation is already well established in the food industry. The benefits ascribed to encapsulation are reflected in easier handling of liquid flavors by its conversion into a dry form, improved stability when exposed to oxygen, light, and/or elevated temperatures, improved shelf-life, decreased release of volatile flavor components, masking of off-flavors and off-tastes, ability to impact textural properties of final products, and prolonged/controlled release. Among numerous encapsulation methods, spray drying has been predominantly used for encapsulation of flavors and aromas. However, the innovations in the field of encapsulation, particularly galloping nanotechnologies, have gained considerable attention from the food sector in the past decade, with applications for aromas as well as for other food compounds. This chapter reviews the current state of knowledge on nanoencapsulation of aromas and flavors, overviewing the processes and techniques utilized for coacervation, nanoprecipitation, molecular inclusion, and production of nanoparticulate formulations such as nanoemulsions, liposomes, solid–lipid nanoparticles (SLNs), and nanostructure lipid carriers (NLCs). Furthermore, the chapter gives insight into physicochemical and morphological characteristics of aroma nanoencapsulates, summarizing advantages and limitations of aroma nanoscale formulations versus microparticle formulations produced by conventional microencapsulation technologies. Finally, a critical prospect of potential application of aroma nanoencapsulates in real food products will be given, supported by examples available in literature. PB - Elsevier T2 - Ch. 9. In: Encapsulations T1 - Novel approaches in nanoencapsulation of aromas and flavors EP - 419 SP - 363 VL - 2 UR - https://hdl.handle.net/21.15107/rcub_technorep_6133 ER -
@inbook{ author = "Trifković, Kata and Đorđević, Verica and Balanč, Bojana and Kalušević, Ana and Lević, Steva and Bugarski, Branko and Nedović, Viktor", year = "2016", abstract = "In recent years, people’s dietary habits become more oriented toward healthy, safe, and, at the same time, tasty food. The perception of food taste is mostly affected by the addition of flavors and aromas during processing. Due to sensitivity of flavors and aromas in their native form, aroma encapsulation is already well established in the food industry. The benefits ascribed to encapsulation are reflected in easier handling of liquid flavors by its conversion into a dry form, improved stability when exposed to oxygen, light, and/or elevated temperatures, improved shelf-life, decreased release of volatile flavor components, masking of off-flavors and off-tastes, ability to impact textural properties of final products, and prolonged/controlled release. Among numerous encapsulation methods, spray drying has been predominantly used for encapsulation of flavors and aromas. However, the innovations in the field of encapsulation, particularly galloping nanotechnologies, have gained considerable attention from the food sector in the past decade, with applications for aromas as well as for other food compounds. This chapter reviews the current state of knowledge on nanoencapsulation of aromas and flavors, overviewing the processes and techniques utilized for coacervation, nanoprecipitation, molecular inclusion, and production of nanoparticulate formulations such as nanoemulsions, liposomes, solid–lipid nanoparticles (SLNs), and nanostructure lipid carriers (NLCs). Furthermore, the chapter gives insight into physicochemical and morphological characteristics of aroma nanoencapsulates, summarizing advantages and limitations of aroma nanoscale formulations versus microparticle formulations produced by conventional microencapsulation technologies. Finally, a critical prospect of potential application of aroma nanoencapsulates in real food products will be given, supported by examples available in literature.", publisher = "Elsevier", journal = "Ch. 9. In: Encapsulations", booktitle = "Novel approaches in nanoencapsulation of aromas and flavors", pages = "419-363", volume = "2", url = "https://hdl.handle.net/21.15107/rcub_technorep_6133" }
Trifković, K., Đorđević, V., Balanč, B., Kalušević, A., Lević, S., Bugarski, B.,& Nedović, V.. (2016). Novel approaches in nanoencapsulation of aromas and flavors. in Ch. 9. In: Encapsulations Elsevier., 2, 363-419. https://hdl.handle.net/21.15107/rcub_technorep_6133
Trifković K, Đorđević V, Balanč B, Kalušević A, Lević S, Bugarski B, Nedović V. Novel approaches in nanoencapsulation of aromas and flavors. in Ch. 9. In: Encapsulations. 2016;2:363-419. https://hdl.handle.net/21.15107/rcub_technorep_6133 .
Trifković, Kata, Đorđević, Verica, Balanč, Bojana, Kalušević, Ana, Lević, Steva, Bugarski, Branko, Nedović, Viktor, "Novel approaches in nanoencapsulation of aromas and flavors" in Ch. 9. In: Encapsulations, 2 (2016):363-419, https://hdl.handle.net/21.15107/rcub_technorep_6133 .