Afshin faridi esfanjani - Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural ResourcesGorgan, Iran
Seid Mahdi Jafari - Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources Gorgan, Iran

I. The encapsulation of aroma compounds into edible films matrices can be an alternative to protect food flavor in food process. Similarly, the release of these volatile compounds during processing or consumption can be controlled. the medium of the release of aroma compounds could be liquid, solid or gaseous, such as foodstuff, beverages or air,respectively. the Release of aroma compounds depend on many factors such as pH, temperature, time etc., so kinetic data can be useful to know the contribution of edible films to the aroma retention of coated food products. Among the methods to encapsulate molecules, Spray-drying a well known technology in the food industry is at the present the most commonly used microencapsulation method for food ingredients.

EDIBLE FILMS, RELEASE, SPRAY-DRYING