Food Marketing & Technology - India June 2019 | Page 53

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Nanoencapsulation
is advantageous
not only to protect
the fl avour during
processing and
storage but also
to aid in controlled
release of fl avours
from the food
matrix
the food matrix. The major release
mechanisms are diffusion, swelling
and fracturation. Controlled release
of flavour is achieved by the wise
use of wall materials in conjunction
with the end product. For instance, in
the case of candies or chewing gums,
the flavour has to be released in the
mouth while chewing. To this end,
cold water-insoluble materials such
as: gelatine; waxes; or fats can be used
for encapsulation of flavours to aid in
flavour release by physical rupture
(chewing) in the mouth. This way,
fracturation is the controlled release
mechanism which promotes instant
flavour perception for a prolonged
period of time. On the other hand, in
the case of tea flavours that remain
inside the bag, the aroma has to be felt
on dissolution with hot water and the
taste has to be perceived by the mouth,
hence carbohydrate/protein based
wall materials are used.
Nanoencapsulation
in Masking Off-flavours
Another interesting application of
encapsulation is the masking of off-
flavours produced by compounds
added into foods or that are developed
during storage. Nanoencapsulation is
used to mask the flavour of omega-3
oils (fish oil) added as functional
ingredients to foods. Similarly,
nanoemulsified flavour oils containing
protein-based coating are shown to
delay the degradation of oils and
prevent the release of rancid odours in
beverages.
Microencapsulated
flavourings
are widely used by leading food
manufacturers and the use of
nanoencapsulated
flavourings
is
still in its nascent stage. However,
the advantages of nanoencapsulates
over microencapsulates is gradually
motivating food manufacturers to
utilize them for the development
of foods with exceptional flavour
characteristics.
Food Marketing & Technology
53
June 2019
Nanoparticles as Flavour Carriers
Nanoparticles of silicon dioxide (SiO2),
also known as silica are widely used as a
flavour carrier in food products. Silicon
dioxide is comprised of aggregated
nano-sized primary particles, which
can further agglomerate to form larger
structures (i.e. >100 nm). It has been
registered by the European Union as a
food additive (E551) and can be added
at a level of <10,000 mg/kg in foods
excluding infant products.
Salt and Sugar in Nanoform
Salt, sugar and artificial sweeteners
are technically regarded as flavour
improvers. The use of nanotechnology
in modifying the physical properties of
salt and sugar has a profound role in
its beneficial health effects. Reducing
the particle size of salt to nanoscale
increases its surface area, leading to
increased dissolution rate in saliva
and hence a saltier perception at a
low salt level. This nano-sized salt can
have potential applications in surface-
salted foods. Similarly, nano sugar has
been developed by pharmaceutical
companies which claim high sweetness
at lower sugar concentration. They use
nanotechnology for sugar extraction
where the process dislodges negative
carbon from sugar cane component,
which is the contributing factor of
chronic diseases. The nano sugar is
also clinically proven to have a lower
rise in blood glucose level compared to
conventional sugar in both normal and
diabetic individuals.
Major efforts need to be undertaken by
governments, food safety authorities
and
manufactures
to
ensure
and advocate the safety of foods
containing engineered nanomaterials
(nanoencapsulates,
nanoparticles).
With that in place, nano flavours will
carve a niche for itself in the food and
flavour industry.
* Ph.D. Biological Sciences, CSIR-Central
Food Technological Research Institute,
Mysore, India