Nanoencapsulation of flavor and aromas in food packaging

The development of new materials in active packaging systems is one of the main challenges in the food industry to be faced in the next few years. It is not easy to join in the same material different properties, such as high thermal and mechanical resistance, good barrier properties, adequate support to active components, and eventually high environmental sustainability. All these requirements make necessary the use of high-performance materials consisting of (bio)polymer matrices and active components to lead to synergies to increase shelf life of packaged food. Nanoencapsulation is one of the rising trends in active packaging since nanocapsules and other structures are increasing their use to contain active components, such as flavors or aromas, with controlled release to food. The main aim of this review is the presentation of the updated state-of-the-art in nanoencapsulated systems as support of flavors or aromas incorporated to (bio)polymers for food packaging.