Encapsulated Onion Oil as a Stable Savory Flavor Ingredient: Wall Materials, Spray-Drying Technology and Food Application Potential
Annotation
This review article evaluates encapsulated onion oil as a stable savory flavor ingredient for industrial food applications. Onion oil obtained from Allium cepa L. provides characteristic fresh, cooked, roasted and sulfurous onion notes, but its direct use in food systems is limited by volatility, oxidative sensitivity, intense odor, poor dry-blend compatibility and flavor losses during processing and storage. The article discusses encapsulation as a technological solution to improve oil retention, reduce surface oil, support odor masking, enhance powder stability and enable controlled release. Particular attention is given to spray drying, β-cyclodextrin inclusion, maltodextrin, gum Arabic, modified starches and protein-based wall systems. The review also examines processing parameters, powder quality, sensory release and potential applications in soups, bouillons, seasonings, sauces, snacks, meat products and ready-to-eat foods.
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References:
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