This paper briefly introduces the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology. The conventional encapsulating agents of oppositely charged proteins and polysaccharides that are used for microencapsulation of flavours and essential oils are reviewed along with the recent advances in complex coacervation methods. Proteins extracted from animal-derived products (gelatin, whey proteins, silk fibroin) and from vegetables (soy proteins, pea proteins), and polysaccharides such as gum Arabic, pectin, chitosan, agar, alginate, carrageenan and sodium carboxymethyl cellulose are described in depth. In recent decades, flavour and essential oils microcapsules have found numerous potential practical applications in food, textiles, agriculturals and pharmaceuticals. In this paper, the different coating materials and their application are discussed in detail. Consequently, the information obtained allows criteria to be established for selecting a method for the preparation of microcapsules according to their advantages, limitations and behaviours as carriers of flavours and essential oils.

A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology

Background Many sectors of industry, mainly food, cosmetics and pharmaceutics, have increased their interest in esters due to their flavor property. Flavor esters that possess an aromatic ring in their molecular structure are also known as aromatic esters. These esters are widely found in nature (fruits and plants) and the synthetic (i.e. via chemical) and natural routes (i.e. via direct extraction from nature or via biotechnology) are suitable for their biocatalysis. Scope and approach In this context, from the industrial point of view, enzyme-catalyzed reactions are the most economical approach to reach final green products with no toxicity and no harm to human health. The present article gives an overview of the aromatic esters synthesis, considering the main effects in the reaction media conditions and enzymes used. This review also describes applied trends in enzymatic-catalyzed reactions, pointing alternatives to production, like ultrasound-assisted reactions and process optimization of aromatic esters. Furthermore, this work presents perspectives concerning the biological potential of these esters and recent advances in their encapsulation. Key findings and conclusions Lipases play an important role in the aromatic esters production, with several advantages over synthetic route. Lipase-catalyzed reactions usually follows Ping-Pong Bi-Bi or ternary complex (order Bi-Bi) mechanism. The study of the process parameters and their interaction are very important to understand the system optimization and achieve the maximum reaction yield to scale up. Aromatic esters can present some biological activities, in addition to their fragrances, which increases the interest in the encapsulation of these compounds.

A review on enzymatic synthesis of aromatic esters used as flavor ingredients for food, cosmetics and pharmaceuticals industries

We present a new type of microcapsule programmed with a tunable active release mechanism. The capsules are triggered by a plasticizing stimulus that induces a phase change transition of the polymeric membrane from a solid to a fluidized form; thereafter, the cargo is actively driven out of the capsule through a defect at the capsule wall with controllable release kinetics. Tuning the degree of membrane fluidity by tailoring the amount of plasticizing stimulus present allows us to obtain temporal variation of the release kinetics from a subsecond abrupt burst release to a slow sustained release of encapsulant over many minutes. Moreover, we demonstrate tuning of the collective capsule triggering response by adjusting stimulus content, polymer molecular weight, and capsule membrane thickness. For this model system, we use a microfluidic approach to fabricate polystyrene capsules triggered by a toluene stimulus. However, this active release approach is general and is applicable to diverse polymeric capsule systems; this versatility is demonstrated by extension of our trigger-release scheme to capsules fabricated from a rubberlike block copolymer. The utility of our technique further enhances the potential of these active release capsules for practical application.

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Polymer microcapsules with programmable active release.

Encapsulation protects sensitive food ingredients against oxygen, heat, moisture, pH and it masks the unwanted taste of nutrients. The objective of the study was to encapsulate the rosemary essential oil in micron size and to find the optimum coating material formulation by investigating the physicochemical properties and storage stability of microcapsules. In the capsule preparation two different ratios of whey protein concentrate (WP) and maltodextrin (MD) (1:3 and 3:1), three different core to coating ratios (1:40, 1:20 and 1:10) and two different dextrose equivalent (DE) MD (DE:13–17 and DE:4–7) were used. Emulsions were analyzed for their particle size distributions and freeze dried capsules were analyzed for their drying efficiencies, encapsulation efficiencies, surface morphologies, and concentrations of 1,8-cineole during storage. Increasing WP:MD ratio was found to increase both drying and encapsulation efficiencies. Also, capsules having core to coating ratio of 1:20 and MD with DE:13–17 gave the highest drying and encapsulation efficiency values. Changing DE value of MD did not have any significant effect on particle size distributions and surface morphologies of the capsules. Lastly, encapsulation was found to be an effective method for increasing the storage stability of 1,8-cineole.

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Encapsulation of rosemary essential oil

Programa de Cooperacion Interreg V-A Espana — Portugal (POCTEP) 2014–2020 | Ref. 0181_NANOEATERS_01_E

Essential oils and their application on active packaging systems: a review

Fragrance and flavor are valuable ingredients in toiletries, cosmetics and foods. They play a very important role in these products. However, fragrances and flavors are complex mixtures of comparatively volatile substances and labile components of which the sensory perception can be changed as a result of heating, oxidation, chemical interactions or volatilization. Microencapsulation technology is an effective method to minimize the harm of these problems. Encapsulation of fragrances or flavors has been attempted using various methods. In this paper, the chemical and engineering processes for encapsulation of fragrance and flavor are discussed. The different coating materials and their application are depicted.

Fragrance and Flavor Microencapsulation Technology

Biomass is an important renewable and sustainable source. Aromatic plants are biomasses and are widely used in the fragrance industry. The recovery of aromatic plant wastes is important not only for the prevention of environmental issues, but also for the rational utilization of natural resources. In this paper, the utilization of aromatic plant waste resource is depicted. The prospects of utilization of rose waste are offered.

The Utilization of Aromatic Plant Waste Resource

Biomass is an important renewable and sustainable source of energy. Cellulose is the primary component of plant-derived biomass. Glucose, which can be further transformed to fuel alcohol in a fermentation process, is a biomass energy precursor. This study investigated the production of glucose from cellulose by hydrolysis in sub-critical water and the hydrolysis kinetics of cellulose. Kinetics was conducted in a temperature range of 240-260°C using a 200 ml stainless steel batch reactor. A simplified kinetic model base on parallel and consecutive reaction was proposed. The differential equations resulting from the model were fit to experimental data to obtain kinetic rate constants. The activation energy and the pre-exponential factor were determined. A good agreement between the simplified model and the experimental data was obtained. The experimental results show that the best hydrolysis technology is: reaction temperature 260°C, reaction time 120s. Under this condition, the glucose yield reaches 46.05%.

Kinetics of Glucose Production from Cellulose by Hydrolysis in Sub-Critical Water

Cosmetics are manufactured from various raw materials based on rational formula. In order to obtain cosmetics with good quality and special function, cosmetic raw material selection is very important. The raw material selection is a key technique except for cosmetic formulation. Only structures, characteristics of the raw material were grasped, they can be used correctly and flexibly and new cosmetics can be developed. A suitable textbook about cosmetic raw materials written in Chinese is not available at present. Course construction about cosmetic raw material is needed and urgent. Therefore, a new course, Cosmetic Raw Material Science, is introduced in Shanghai Institute of Technology. It is a fundamental subject for students with major of cosmetics. The course contents and the teaching methods were described in the paper.

Feng Ping Yi

Papers

Fragrance and Flavor Microencapsulation Technology

The Utilization of Aromatic Plant Waste Resource

Kinetics of Glucose Production from Cellulose by Hydrolysis in Sub-Critical Water

Preliminary Study on Teaching Reform of Cosmetic Raw Material Science