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Current trends in nano - encapsulation of flavours and aromas


Lasekan, Ola and Ng, Siew and Teoh, Lishing and Azeez, Shakirah and Mee, Gie Lin (2016) Current trends in nano - encapsulation of flavours and aromas. Journal of Food Bioengineering and Nanoprocessing, 1 (2). 203 - 221. ISSN 2501-2568


Nano-encapsulation of flavour and aroma represents an efficient alternative in increasing their stabilities, prolong sensory perception, bio availability, and improve their efficiency. Presently, the applications of nanotechnology in the food industries are in the areas of nanoparticle coatings for packaging applications, health-promoting products, and beverages. Apart from the advantages, nanotechnology has raised a number of safeties, ethical and regulatory issues as a result of little knowledge regarding the impact of nano-sized materials on human health. While there are some reported studies on nanocapsule-containing fragrances or perfumes, very few studies have focused on nanoencapsulation of flavor and aroma. Currently, various techniques such as emulsification, complex coacervation, and supercritical fluid are being employed in nano-encapsulation of flavor and aroma. This review attempts to examine the current state of knowledge and limitations on the technology of nano-encapsulation of flavour and aroma.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Keywords: Nano-encapsulation; Flavor; Safety
Depositing User: Mohd Hafiz Che Mahasan
Date Deposited: 02 Oct 2017 09:06
Last Modified: 02 Oct 2017 09:06
URI: http://psasir.upm.edu.my/id/eprint/55411
Statistic Details: View Download Statistic

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