Chepel N.
PhD of technical sciences, Associate Professor, Associate Professor of the Food
Technologies Department, Kyiv Cooperative Institute of Business and Law, Kiev,
Ukraine
Bandurenko G.
PhD of technical sciences, Associate Professor, Head of the Food Technologies
Department, Kyiv Cooperative Institute of Business and Law, Kiev, Ukraine
EVALUATION OF ALBUMIN AND CASEIN AS POLYMERIC
NANOPARTICLES FOR FLAVOR NANOENCAPSULATION
IN THE BAKING
Introduction. Food safety is continuing to play as the top concern of baking
industry. Technologies are in need to improve the efficacy and compatibility of flavors
in food matrix. Nanoencapsulation is the emerging technology which is attracting more
interests to develop novel food aroma agents [1].
Nature aroma agents in food technologies are essential oils. Essential oils (EOs)
are volatile, natural, aromatic oily liquids that be obtained from several parts of the
plants especially the aerial ones as leaves and flowers. The high volatility of EOs
components discourages their free use, i.e. without a flavor. Furthermore, the low
aqueous solubility also limits the possible routes of administration in some baking
products. The neglectable solubility of EOs in biological fluids impedes their
absorption leading to a very low bioavailability [2]. All these factors limit the
application of EOs as aroma agents what demands solutions from food technology
studies. So the nanoencapsulation technology has been quoted as an alternative for
overcoming these problems.
Nanoencapsulation of EOs involves forming aroma-loaded particles with
diameters ranging from 1nm to 1000nm. Nanoparticles are defined as solid, submicron-
sized carriers that may or may not be biodegradable [3, 4]. Nanoparticle platforms for
EOs are liposomes, solid lipid nanoparticles, polymeric nanospheres and nanocapsules,
and nanoemulsions [5]. Polymeric nanoparticles classify as nanocapsules and
nanospheres. Nanocapsules have a polymeric wall or a core, which is commonly oily.
Nanospheres are matrix systems. EOs might conjugated with the polymer (matrix or
wall) or in the oily core. When considering an antimicrobial activity as preservatives
for food, these particles have to constitute of biocompatible materials. Nanoparticles
can produce from these natural macromolecules [6].
With this in mind, food scientists are striving to identify and utilize natural agents,
which would serve as potential carriers of bioactive compounds in food products. The
structural organization and complexity of milk proteins especially bovine serum
- 1631 -