Nano-emulsion and nano-encapsulation of fruit flavor: Review

Abstract

Nano-emulsion and nano-encapsulation of fruit flavor aim to make flavor stabilization which is generally labile in the form of liquid (emulsion) and powder (encapsulation) preparations. Nanotechnology in food is a technology to reduce food particle size to 20-200 nm which is generally followed by new properties both physical, chemical and sensory. In nano-emulsion products such as transparent color and products stability are characterized by: Absence of sedimentation (creaming), unification of two particles (flocculation), unification of particles to enlarge (coalescent) and exchange of internal and external phases (inversion). In nano-encapsulation products flavor stability is maintained by reduced aroma volatility which is bound by the carrier matrix while controlling the release of aroma. The method of forming nano-emulsion uses two approaches, namely high energy such as high-pressure homogenization and ultra-sonication methods, and low energy such as spontaneous emulsification. Making an emulsion is by mixing two different compounds of polarity stabilized by the emulsifier. In the emulsion flavor system for making nano-encapsulation a biopolymer is needed which acts as a core coating. The encapsulation was made by making an emulsion first, then one of the drying techniques was carried out such as spray drying, drum drying and freeze drying. This literature review describes nano-emulsion techniques and nano-encapsulation of fruit flavor.