Flavour encapsulation: Benefits and food applications
Introduction The flavour is an important factor that influences food quality and acceptability. The effective creation of new food products necessitates the delivery of flavours in a way that preserves their stability and quality. However, due to their sensitivity to air, heat, and light, susceptibility to evaporation, and poor solubility, most flavour substances are low molecular mass volatile chemicals, and stabilising them during processing and storage remains a key difficulty in some food applications. To solve this issue, encapsulation technology has been developed. Flavour substances are trapped in carrier or wall materials during encapsulation, and the trapped flavour substances are referred to as core or active components. The wall material in this design works as a physical barrier between the sensitive core component and the outside environment, preserving the stability of the flavour compounds during food preparation and storage.