Effect of Encapsulation Techniques on Aroma Retention of Pistacia terebinthus L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying

Advances in Microencapsulation of Flavor Substances: Preparation Techniques, Wall Material Selection, Characterization Methods, and Applications

This review systematically examines advances in flavor microencapsulation technology from 2014 to 2024, focusing on innovations in preparation techniques, trends in wall material selection, and characterization methods. Literature metrological analysis shows that spray drying is the predominant technology (25% of reports); its shortcomings in volatile flavor retention have driven improved strategies such as vacuum low-temperature drying, ultrasound assistance, and monodisperse atomization. Emerging technologies such as electrohydrodynamic methods (electrospinning/electrospraying) and supercritical fluid processing are favored due to their nonthermal advantages. Overall, traditional polysaccharides have been widely used due to their good emulsifying and stabilizing properties. In the meanwhile, plant-based polysaccharides (e.g., inulin, hemicellulose) and proteins (e.g., pea protein) are increasingly preferred as the wall materials driven by sustainability and clean-labeling requirements. Morphological analysis and particle size and distribution studies have highlighted the key role of microstructure in stability and release kinetics, with multicore and multishell structures optimizing controlled release performance. Despite progress, gaps remain in the standardized assessment of encapsulation efficacy, the cost-effectiveness of novel materials, and practical food applications. In the future, a combination of interdisciplinary approaches is needed to investigate low-energy preparation technologies, functionalized wall materials, and intelligent release mechanisms to achieve the better application of flavor microencapsulates in food.

Advancing Pistacia terebinthus L. (Anacardiaceae) Research: Food Preservation, Functional Foods, and Nutraceutical Potential

Pistacia terebinthus L., commonly known as the turpentine tree, is a wild-growing species with a well-documented history of use in traditional medicine and ethnobotany. Various parts of the plant-fruits, seeds, resin, leaves, and galls-have demonstrated significant bioactive potential, particularly antioxidant, antimicrobial, and functional properties. Despite these promising attributes, the industrial application of P. terebinthus L. in contemporary food and nutraceutical systems remains limited and underexplored. Recent advances have employed a range of technological strategies-including encapsulation, active food packaging, emulsion stabilization, probiotic immobilization, and fermentation-to improve the stability, bioavailability, and functional performance of P. terebinthus L.-derived extracts within food matrices. These approaches have shown potential in enhancing aroma retention, extending shelf life, and supporting probiotic viability, thereby positioning P. terebinthus L. as a promising candidate for use in functional formulations and natural food preservation. Nevertheless, further investigation is required to optimize processing parameters, assess the long-term stability of bioactive compounds, and establish standardized regulatory frameworks. Addressing these challenges will be essential for facilitating the broader integration of P. terebinthus L. into the functional food, nutraceutical, and food preservation industries.

Recent advances in fucoidan-based improved delivery systems: Structure, carrier types and biomedical applications

Consumer demand for nutritional supplements has fueled the rapid growth of the functional food market. However, ensuring the stability of functional factors in harsh environments remains a major challenge. The development of encapsulation systems is regarded as an effective method for enhancing the stability of functional factors, encapsulation carriers can offer protection for these functional factors. However, the selection of materials remains a significant constraint in the construction of delivery systems. Therefore, developing new encapsulation materials is crucial for advancing delivery systems, preserving the stability of functional factors, and ensuring public health. Fucoidan, a sulfated marine polysaccharide, has garnered significant attention in the field of encapsulation due to its notable advantages, including its remarkable bioactivity, biocompatibility, and targeted binding properties. Fucoidan-improved delivery systems provide new strategies for encapsulation of functional factors. This review first describes the structure of fucoidan, its modification and lists the applications of modified fucoidan, and assesses its feasibility for enhancing delivery systems. Second, it summarizes several common encapsulation technologies and methods, and outlines various carrier types based on fucoidan. Finally, it elucidates recent advances in the biomedical applications of fucoidan-improved delivery systems. Notably, it also presents the challenges and future prospects of this promising field.

Modelling on Extractions and Micro Nano Encapsulation of Pistacia terebintus Cambium Layer Gum Essential Oil; Antioxidant Activity and Structural Approach Via XRD, SEM and TGA/DSC

This study explored the extraction and microencapsulation of essential oil from Pistacia terebinthus cambium layer gum (PTG-EO) using response surface methodology (RSM) to optimize extraction efficiency. Significant factors such as extraction method, time, and power were optimized for conventional extraction (CE) and microwave-assisted extraction (MAE), yielding 24.48 and 21.97% essential oil, respectively. Encapsulation efficiency was influenced by temperature, water activity, and oil/wall ratio. The chemical profile of PTG-EO revealed α-pinene as the main component (80.65%). Antioxidant activity, assessed using DPPH and ABTS, showed that freeze-dried nanoencapsulated powder (NcP-Fr) exhibited superior radical scavenging activity compared to spray-dried micro-encapsulated powders (McP-Sp). SEM analysis revealed microspherical encapsulation with sizes around 33.52 μm. Thermal degradation studies showed that the essential oil release from the wall material started at approximately 200 °C, with 10.06% of the oil being released by this temperature. X-ray diffraction analysis revealed the crystallinity/amorphous ratio (14.4/85.56%) and confirmed the stable, homogeneous encapsulation structure, supporting the strong antioxidant performance of NcP-Fr.

Optimization of ultrasonic-assisted debittering of Ganoderma lucidum using response surface methodology, characterization, and evaluation of antioxidant activity

Background

Ganoderma lucidum (G. lucidum) has gained increasing attention as a potential health care product and food source. However, the bitter taste of G. lucidum has limited its development and utilization for the food industry.

Methonds

The response surface methodology was employed to optimize the inclusion conditions for the debittering of G. lucidum. The effects of 2-hydroxypropyl-β-cyclodextrin concentration (12-14 g/mL), ultrasound temperature (20-40 °C and host-guest ratio (1:1-2:1) on response variables were studied. The physical characteristics of inclusion complexes prepared through spray drying and freeze drying were analyzed. The antioxidant activity of the different treated samples was subsequently investigated.

Results

Study results showed that, in comparison to the control group, the inclusion solution displayed a significantly enhanced taste profile under optimal processing conditions, exhibiting an 80.74% reduction in bitterness value. Fourier transform infrared spectroscopy (FTIR) and proton nuclear magnetic resonance (NMR) studies indicated the successful formation of inclusion compounds. The moisture content and bulk density of spray-dried powder were found to be significantly superior to those of freeze-dried powder (p < 0.05). In comparison to the diluted solution, the inclusion liquid demonstrated a 20.27%, 30.01% and 36.55% increase in ferric ion reducing antioxidant power (FRAP), hydroxyl radical scavenging and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging respectively. Further, the DPPH clearance of microencapsulated powder was not significantly different from that of tocopherol at a concentration of 25 mg/mL.

Conclusions

In summary, the study provides theoretical basis and methodological guidance to eliminate the bitterness of G. lucidum, and therefore provide potential options to the use of G. lucidum as a food source.

Characterization of the Aroma Profile of Ginger Powder Produced by a Split-Stream Spray-Drying Process

Freeze-dried ginger (Zingiber officinale) is renowned for its high quality, but it is expensive. As an alternative, spray drying can be explored for producing ginger powder. However, sugar rich feed solutions can lead to stickiness development during the process. Adding carrier materials increases costs and labeling. Accordingly, a split-stream spray-drying process was developed, where ginger fibers in their natural composition were reintroduced as a carrier material into the spray-drying process. The inlet and outlet temperatures were set at 220 and 80 °C, respectively, for optimal aroma retention. Using a stir bar sorptive extraction-gas chromatography-mass spectrometry-olfactometry, the results revealed that reintegrating ginger fibers significantly increased the concentration of eight key odorants. Although freeze-dried ginger retains more aroma, the total concentration of twenty-seven odorants in the developed spray-dried ginger was 1.9 times higher compared to frozen ginger.

Further Improvement Based on Traditional Nanocapsule Preparation Methods: A Review

Nanocapsule preparation technology, as an emerging technology with great development prospects, has uniqueness and superiority in various industries. In this paper, the preparation technology of nanocapsules was systematically divided into three categories: physical methods, chemical methods, and physicochemical methods. The technological innovation of different methods in recent years was reviewed, and the mechanisms of nanocapsules prepared via emulsion polymerization, interface polymerization, layer-by-layer self-assembly technology, nanoprecipitation, supercritical fluid, and nano spray drying was summarized in detail. Different from previous reviews, the renewal iteration of core-shell structural materials was highlighted, and relevant illustrations of their representative and latest research results were reviewed. With the continuous progress of nanocapsule technology, especially the continuous development of new wall materials and catalysts, new preparation technology, and new production equipment, nanocapsule technology will be used more widely in medicine, food, cosmetics, pesticides, petroleum products, and many other fields.