Testing Tools and Physical, Chemical, and Microbiological Characterization of Microencapsulated Systems

Linda L. Moran, Yun Yin, Keith R. Cadwallader, Graciela W. Padua

Research output: Chapter in Book/Report/Conference proceedingChapter


Encapsulation is a versatile technology (comprising about 20–25% of the total flavor market) and is the preferred means to protect volatile flavor compounds. It can be utilized to add specific functionalities (physicochemical stability, functionality, safety, and organoleptic qualities) to a flavoring material. A retro-design approach is used to design flavor encapsulation where the knowledge of physical and chemical properties are fundamental. Various process variables impact the physical (e.g. internal and surface morphology, size, and wall thickness), mechanical (mechanical strength), and structural properties (flowability, glass transition temperature, degree of crystallinity and permeability) of encapsulated flavors, and thus impact their overall quality. For this reason, much effort has focused on development of reliable analytical techniques to characterize flavor encapsulates. This chapter reviews the general concepts and principles of existing tools used for the physical, chemical, and microbiological characterization of encapsulated flavors and provides recommendations and examples leading to a better understanding of their performance characteristics.

Original languageEnglish (US)
Title of host publicationMicroencapsulation in the Food Industry
Subtitle of host publicationA Practical Implementation Guide
Number of pages30
ISBN (Electronic)9780124045682
ISBN (Print)9780124047358
StatePublished - Jan 1 2014


  • Flavor encapsulation
  • chemical properties
  • flavor release
  • flavor retention
  • microscopy
  • microstructure
  • physical properties

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences


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