Abstract
Encapsulation is a technique used in foods that may protect some compounds with sensory impact, in particular flavoring as liquid smoke. We used the dripping method, obtaining two different layers for encapsulation of liquid smoke: calcium alginate and calcium alginate-chitosan. The results show that the load capacity of liquid smoke encapsulation reached values above 96 %. The beads exhibit syneresis at room temperature, but in opposite side, refrigeration temperature stabilizes the hydrogel of beads, allowing the samples loss weight less than 3 % after 72 h. Heated capsules with liquid smoke released several volatile compounds in the headspace and may identify 66 compounds. Among these volatile compounds, phenols derivatives can be considered sensory descriptors to contribute to the specific flavor of smoke. We conclude that the dripping method is highly efficient to encapsulate liquid smoke and released several volatile compounds, although it is necessary to minimize syneresis at room temperature.