Progress in the Application of Cellulose-Based Materials in Encapsulation and Controlled Release of Flavor Compounds

被引：0
|
作者：
Tian H. [1 ]
Li W. [1 ]
Yu H. [1 ]
Chen C. [1 ]
Huang J. [1 ]
Lou X. [1 ]
Li Y. [1 ]
Yuan H. [1 ]
机构：
[1] School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 07期
关键词：
cellulose; encapsulation; flavor release; flavor substances; interaction;
D O I：
10.7506/spkx1002-6630-20220425-325
中图分类号：
学科分类号：
摘要：
Flavor substances play an important role in foods, but their stability is poor, and they are susceptible to external environments, causing their loss or deterioration. The application of encapsulation and controlled release can effectively improve the stability and release characteristics of flavor substances. Cellulose-based materials are widely used in the encapsulation and controlled release of flavor substances as wall materials, material reinforcing phases or interfacial stabilizers due to their wide range of sources and excellent properties. This article summarizes the classification of cellulose-based materials, the characteristics of flavor encapsulation technology, the interaction between cellulose-based materials and flavor substances and the mechanism and regulatory strategies of flavor release, and discusses recent trends and future prospects for the application of cellulose-based materials in the encapsulation and controlled release of flavor compounds, which will provide a theoretical reference for the application of cellulose-based materials in sustained and controlled release of flavor compounds. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：353 / 362
页数：9
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