Research Progress on Controlled Release of Flavor Compounds Based on Powder Stabilization Technology
Flavor is one of the key characteristics of foods. Most flavor compounds are prone to degradation and volatilization, which limits their applications in the food industry. Powder stabilization technology is an effective method for protecting flavor compounds, enhancing their thermal and oxidative st...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-032.pdf |
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| author | YUAN Xin, WANG Yaru, MA Lingjun, CHEN Fang, LIAO Xiaojun, HU Xiaosong, JI Junfu |
| author_facet | YUAN Xin, WANG Yaru, MA Lingjun, CHEN Fang, LIAO Xiaojun, HU Xiaosong, JI Junfu |
| author_sort | YUAN Xin, WANG Yaru, MA Lingjun, CHEN Fang, LIAO Xiaojun, HU Xiaosong, JI Junfu |
| collection | DOAJ |
| description | Flavor is one of the key characteristics of foods. Most flavor compounds are prone to degradation and volatilization, which limits their applications in the food industry. Powder stabilization technology is an effective method for protecting flavor compounds, enhancing their thermal and oxidative stability, suppressing their high volatility, and controlling the release of flavor. In this article, five common powder stabilization technologies (spray drying, freeze drying, spray freeze drying, fluidized bed coating, and electro-spraying) are reviewed. The impacts of these technologies on flavor substances are analyzed and the respective advantages and limitations of these technologies are compared. Additionally, the flavor release characteristics of stabilized powder in storage and food matrices are elaborated. Finally, the factors affecting powder storage and flavor release are discussed, including powder properties, environmental conditions, and food matrices. The article provides valuable guidance for the research and application of flavor stabilization and controlled release. |
| format | Article |
| id | doaj-art-c7a502e39df9436b942786e12ba49cff |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-c7a502e39df9436b942786e12ba49cff2025-02-05T09:07:54ZengChina Food Publishing CompanyShipin Kexue1002-66302024-12-01452328829610.7506/spkx1002-6630-20240508-045Research Progress on Controlled Release of Flavor Compounds Based on Powder Stabilization TechnologyYUAN Xin, WANG Yaru, MA Lingjun, CHEN Fang, LIAO Xiaojun, HU Xiaosong, JI Junfu0(National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)Flavor is one of the key characteristics of foods. Most flavor compounds are prone to degradation and volatilization, which limits their applications in the food industry. Powder stabilization technology is an effective method for protecting flavor compounds, enhancing their thermal and oxidative stability, suppressing their high volatility, and controlling the release of flavor. In this article, five common powder stabilization technologies (spray drying, freeze drying, spray freeze drying, fluidized bed coating, and electro-spraying) are reviewed. The impacts of these technologies on flavor substances are analyzed and the respective advantages and limitations of these technologies are compared. Additionally, the flavor release characteristics of stabilized powder in storage and food matrices are elaborated. Finally, the factors affecting powder storage and flavor release are discussed, including powder properties, environmental conditions, and food matrices. The article provides valuable guidance for the research and application of flavor stabilization and controlled release.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-032.pdfpowder stabilization technology; flavor; controlled release |
| spellingShingle | YUAN Xin, WANG Yaru, MA Lingjun, CHEN Fang, LIAO Xiaojun, HU Xiaosong, JI Junfu Research Progress on Controlled Release of Flavor Compounds Based on Powder Stabilization Technology Shipin Kexue powder stabilization technology; flavor; controlled release |
| title | Research Progress on Controlled Release of Flavor Compounds Based on Powder Stabilization Technology |
| title_full | Research Progress on Controlled Release of Flavor Compounds Based on Powder Stabilization Technology |
| title_fullStr | Research Progress on Controlled Release of Flavor Compounds Based on Powder Stabilization Technology |
| title_full_unstemmed | Research Progress on Controlled Release of Flavor Compounds Based on Powder Stabilization Technology |
| title_short | Research Progress on Controlled Release of Flavor Compounds Based on Powder Stabilization Technology |
| title_sort | research progress on controlled release of flavor compounds based on powder stabilization technology |
| topic | powder stabilization technology; flavor; controlled release |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-032.pdf |
| work_keys_str_mv | AT yuanxinwangyarumalingjunchenfangliaoxiaojunhuxiaosongjijunfu researchprogressoncontrolledreleaseofflavorcompoundsbasedonpowderstabilizationtechnology |