Article detail · 2024
Application of encapsulated flavors in food products; opportunities and challenges
- Year
- 2024
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Food Chemistry
- Catalog match (ISSN) Food Chemistry
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
Flavors are considered among the most important components of food formulations since they can predominantly affect the consumer acceptance and satisfaction. However, most flavors are highly volatile and inherently sensitive to pH, light, thermal processes, and chemical reactions such as oxidation and hydrolysis. Encapsulation is used as an effective strategy for protecting flavors from environmental conditions and extending their shelf life. Moreover, release characteristics of flavors can be modified via application of appropriate carriers and wall materials. This review focuses on the use of encapsulated flavors in various food products. Various factors affecting flavor retention during encapsulation, flavor release mechanisms, profiles and kinetics are discussed. Finally, the challenges associated with the use of encapsulated flavors in food products (in situ) and to model systems (in vitro), their storage stability, product requirements and problems related to the market are presented.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
32 citations
OpenAlex cited_by_count (cache / database)
5 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Micro-encapsulation exhibits better protection than nano-encapsulation on phenolics before and after in vitro digestion 2024
- Micro-encapsulation exhibits better protection than nanoencapsulation on phenolics before and after in vitro digestion 2024
- Micro-encapsulation exhibits better protection than nano-encapsulation on phenolics before and after in vitro digestion 2024
- Micro-encapsulation exhibits better protection than nano-encapsulation on phenolics before and after in vitro digestion 2024
- Micro-encapsulation exhibits better protection than nano-encapsulation on phenolics before and after in vitro digestion 2024