ReviewCurrent research in food science2026
Recent advances in technologies for the controlled release of aromatic compounds: From encapsulation to electrospinning.
Review in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Plant aromatic compounds are molecules with biological, antimicrobial, functional, and sensory properties that, in addition to their desirable aroma and flavor, can play an effective role in improving the quality and acceptability of products in various industries, including food, pharmaceutical, and cosmetic-healthcare industries. However, due to their low molecular weight, volatility, and sensitivity, these aromatic compounds are prone to evaporation and oxidation during processing and storage, influenced by environmental factors such as air, light, moisture, and heat. This review provides a comprehensive analysis of conventional encapsulation techniques in comparison with emerging electrohydrodynamic methods, particularly electrospinning. Electrospinning enables the fabrication of fibrous materials with high surface-area-to-volume ratios, interconnected porosity, and nanoscale features, which enhance compound protection, bioavailability, and release control. The application of this technique in food systems is promising, as it allows efficient incorporation of flavor compounds while maintaining their functional integrity. Finally, the review highlights the advantages, limitations, and future perspectives of each method, emphasizing the potential of electrospinning to drive innovation in functional foods and extend its applications to sectors such as pharmaceuticals, cosmetics, and health.
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