Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review

Background Encapsulation of flavor and aroma in an appropriate form is an important concern for a long time. Encapsulation is the most successful way not only to preserve or mask flavor and aroma compounds but also to enhance their thermal and oxidative stability, overcome the limitations of high volatility, to control the fast release and improve the poor bioavailability, as well as to increase their application in food systems. Scope and approach This review focuses on the recent advances in micro and nano-encapsulation of flavor and aroma compounds. We comprehensively highlight the suitability of micro and nano-encapsulation approaches for the retention of flavor and aroma including emerging techniques, new formulations and novel encapsulate systems, to illustrate the flavor release mechanisms,…