Encapsulation of aroma compounds in biopolymeric emulsion based edible films to control flavour release

Flavour loss strongly affects food quality. In order to decrease flavour changes during food conservation, different strategies could be used. Aroma compound encapsulation allows the protection of food flavour from loss and degradative reactions, like oxidation. Edible films could be an encapsulation matrix: in the case of emulsified film, lipid globules incorporated can act as carriers of active molecules, such as aroma compounds. Edible films prepared from ι-carrageenans are interesting for good mechanical and gas barrier properties. m of this study was to encapsulate different aroma compounds in an ι-carrageenan emulsion based edible film. Release of ten aroma compounds was compared to that obtained from a lipid matrix, Grindsted Barrier System 2000 (GBS), was also used as an edible film formulation. Flavour release was followed by HS-SPME measurements. This study allowed the influence of both matrix and aroma compounds characteristics on flavour release to be investigated. This study presents new understanding of the role of emulsion based edible films as a matrix able to encapsulate aroma compounds. Carrageenans films were possible encapsulating matrixes because they showed better performances for retention of more polar aroma compounds than the usual lipid supports. Carrageenans films were able to retain volatile compounds during film-process formation, and to release gradually with time.