Exploring nanoencapsulation of aroma and flavors as new frontier in food technology
作者： Sushama Talegaonkar , Shweta Pandey , Nishant Rai , Purnima Rawat , Harshita Sharma
DOI: 10.1016/B978-0-12-804307-3.00002-8
关键词:
摘要: Abstract Nanotechnology has found numerous applications in food industries and nanoencapsulation is one of the most potential techniques this technology used to deliver essential components products at controlled rate for extended period. Aroma a functional component, lending taste flavor products, needs be protected against evaporation, chemical reactions, migration food, which greatly influence finished product quality, cost, consumer satisfaction. Nanoencapsulation preserves aroma during storage, prevents from unwanted interactions between other components, provides protection oxidation light-prompted increases shelf-life flavors, allows release. Limited numbers natural synthetic encapsulating materials have been certified as “generally recognized safe” (GRAS) materials. A wide range different methods utilized encapsulation but commonly applied technologies are emulsification, coacervation, spray drying, freeze extrusion technologies. become an attractive approach convert liquid food/flavorings into dry free-flowing powder form, convenient handle incorporate system. This chapter focuses on nanoencapsulates, versatile matrices, methods, analytical flavors aromas.
sci-hub.se 参考文章(98)
Turchiuli Christelle, Dumoulin Elisabeth, Aroma Encapsulation in Powder by Spray Drying, and Fluid Bed Agglomeration and Coating Food Engineering Series. pp. 255- 265 ,(2013) , 10.1007/978-1-4614-7906-2_14
Chinnaswamy Anandharamakrishnan, C Anandharamakrishnan, Electrospraying and Electrospinning Techniques for Nanoencapsulation Techniques for Nanoencapsulation of Food Ingredients. pp. 43- 49 ,(2014) , 10.1007/978-1-4614-9387-7_5
P. M. Boopathi, C. R. Chinnamuthu, Nanotechnology and agroecosystem. Madras agricultural journal. ,vol. 96, pp. 17- 31 ,(2009)
Jarupat Luecha, Nesli Sozer, Jozef L. Kokini, Advances in Nanotechnology as Applied to Food Systems Springer, Boston, MA. pp. 63- 77 ,(2013) , 10.1007/978-1-4614-7906-2_3
Chinnaswamy Anandharamakrishnan, C Anandharamakrishnan, Liquid-Based Nanoencapsulation Techniques Techniques for Nanoencapsulation of Food Ingredients. pp. 29- 41 ,(2014) , 10.1007/978-1-4614-9387-7_4
Leo ML Nollet, Fidel Toldrá, Sensory analysis of foods of animal origin CRC Press. ,(2010) , 10.1201/B10822
J. Barbosa, S. Borges, M. Amorim, M.J. Pereira, A. Oliveira, M.E. Pintado, P. Teixeira, Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder Journal of Functional Foods. ,vol. 17, pp. 340- 351 ,(2015) , 10.1016/J.JFF.2015.06.001
Jagat R. Kanwar, Rupinder K. Kanwar, Kislay Roy, Ganesh Mahidhara, Bioceramic nanomaterials in medical applications Bioengineered nanomaterials. pp. 163- 175 ,(2014)
Manisha P. Desai, Vinod Labhasetwar, Gordon L. Amidon, Robert J. Levy, Gastrointestinal uptake of biodegradable microparticles: effect of particle size. Pharmaceutical Research. ,vol. 13, pp. 1838- 1845 ,(1996) , 10.1023/A:1016085108889
Steven J Lehotay, Jana Hajšlová, Application of gas chromatography in food analysis Trends in Analytical Chemistry. ,vol. 21, pp. 686- 697 ,(2002) , 10.1016/S0165-9936(02)00805-1