Journal
MOLECULES
Volume 26, Issue 14, Pages -Publisher
MDPI
DOI: 10.3390/molecules26144207
Keywords
polysaccharides; flavor compounds; encapsulation; interactions
Funding
- Research Cooperability Program of the Croatian Science Foundation - European Union from the European Social Fund under the Operational Programme Efficient Human Resources [PZS-2019-02-1595]
- Croatian Science Foundation [IP-2019-04-5749]
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Polysaccharides are often used as carriers for encapsulating flavor compounds to achieve effective retention and controlled release. Understanding the nature of coating materials is necessary for successful encapsulation of flavor compounds.
Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or even their loss. Due to these issues, there is a need to encapsulate flavor compounds, and polysaccharides are often used as efficient carriers. In order to achieve effective encapsulation, satisfactory retention and/or controlled release of flavor compounds, it is necessary to understand the nature of the coated and coating materials. Interactions that occur between these compounds are mostly non-covalent interactions (hydrogen bonds, hydrophobic interactions and van der Waals forces); additionally, the formation of the inclusion complexes of flavor compounds and polysaccharides can also occur. This review provides insight into studies about the encapsulation of flavor compounds, as well as basic characteristics of encapsulation such as the choice of coating material, the effect of various factors on the encapsulation efficiency and an explanation of the nature of binding.
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