E ncapsulation of flavors and fragrances is widely popular in the consumer
goods and food and beverage industries. The technique aids in minimizing
degradation or loss of fragrance and flavor during the process of production
The envelope assists in providing functional properties such as aromatic molecules
in a given environment. Flavors and fragrances are volatile compounds and have
high evaporation tendency. Poor chemical stability leads to loss of flavor and
fragrance, therefore encapsulation of flavors in food items has become crucial in
industrial processing and handling.
Encapsulation has helped in bringing relief and overcoming various concerns
related to volatile compound manipulation, as various industrial products
containing flavors and fragrances are encapsulated for their final stage and use.
Molecular inclusion complexation with cyclodextrins are the most popular
architecture used regardless of various researches done on several organic and
inorganic materials for producing coated micro or nano-systems.
Flavors and fragrances are an essential class of compound, universally employed
as additives in various technological fields such as textiles, cosmetics, food, and
others to ameliorate the gustatory and olfactory sensations of the product.
They are widely known to comprise of both naturally and synthetically occurring
molecules such as aroma compounds and essential oils. Some also have natural
Future Market Insights
FRAGRANCES ARE AS
POPULAR AS EVER
AUGUST 11, 2021
origins that are derived from plants, and they possess other biological abilities such
as being antioxidant, anti-inflammatory, antidiabetic, anticancer, insect-repellent,
antiprotozoal, antifungal, antiviral, and antibacterial. The added features raise the
interest around this class of compound.
Encapsulation helps in tackling major drawbacks of these compounds that could
likely pose health risk. A compound’s volatility and chemi