International Research Progress on Encapsulation and Release of Flavor Substances by Starch-based Wall Materials

Abstract

The entrapment and release of flavor substances is a frontier topic in the field of food flavor research. This paper mainly reviews the research progress on the entrapment and release of flavor substances based on starch-based wall materials. Starch-based wall material refers to a kind of natural polymer material which uses starch or its derivatives to cover fat-soluble components through its hydrophobic cavity. This paper mainly focuses on the methods and classification of hydrolysis， physical modification and chemical modification of starch-based wall materials， molecular dynamics simulation of non-covalent interaction between starch and flavor substances， preparation and structural characterization of starch-based flavor microcapsules， starch-based flavor microcapsules release process， influencing factors， flavor release mechanism (diffusion， erosion， degradation， swelling， melting， etc.). And the application of starch-based flavor microcapsules was reviewed. In order to have a comprehensive understanding of the domestic and foreign research progress on the entrapment and release of flavor substances in starch-based wall materials，and provide certain theoretical and practical references for the development of starch-based flavor materials.

Keywords

• starch-based
• wall material
• flavor
• modification
• encapsulation
• release mechanism
• molecular dynamics simulation
• structural characterization