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Melt Extrusion Encapsulation of Flavors: A Review

Castro Gutierrez, Natalia and Durrieu, Vanessa and Raynaud, Christine and Rouilly, Antoine and Rigal, Luc and Quellet, Christian Melt Extrusion Encapsulation of Flavors: A Review. (2016) Polymer Reviews, 56 (1). 137-186. ISSN 1558-3724

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Official URL: https://doi.org/10.1080/15583724.2015.1091776

Abstract

Encapsulation of flavor and aroma compounds has been largely explored in order to meet appraisal demands from consumers by improving the impact of flavor during the consumption of food products. Even though several techniques have been used for encapsulating volatile compounds, i.e., spray drying, fluidized bed coating, coacervation, and melt extrusion, those most frequently used in the food industry are spray drying and melt extrusion. In this article, the different techniques of encapsulation of flavors and fragrances in polymer-based matrices by extrusion are reviewed and partly re-defined, emphasizing the differences between the various techniques reported so far and the role of matrix types, additives, and operative conditions. Also, the role of water as a key parameter for controlled release and shelf stability of the delivery system will be discussed.

Item Type:Article
HAL Id:hal-02083804
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:Other partners > Givaudan (SWITZERLAND)
Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE)
French research institutions > Institut National de la Recherche Agronomique - INRA (FRANCE)
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Deposited On:29 Mar 2019 10:30

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