Description
Nanoencapsulation embeds volatile flavor compounds within nanoscale carriers to protect them from thermal degradation and volatilization.
Technical
The process typically involves spray‑drying or extrusion to form nano‑sized particles (50–200 nm) with a shell of maltodextrin, gum arabic, or whey protein isolate. The shell stabilizes the core during heating up to 120 °C and releases the active compounds when environmental triggers such as a pH shift from 5.5 to 7.0 occur.
Science
Primary Reaction
Encapsulation of volatile flavor molecules via rapid drying or extrusion forming a protective nanoshell
Sensory Profile
Aroma ()
intactstablecontrolled releasereduced volatilizationenhancedpreciseconsistentlong-lastingprotectedtailored