Food flavours, which consist of volatile compounds, are highly sensitive and easily degrade when exposed to environmental factors such as heat, pH changes and oxidation. This high volatility limits their shelf life and functionality in food applications. While spray-drying encapsulation is commonly used to protect flavours, there remains a gap in understanding how flavour compounds interact within encapsulation systems, which makes it difficult for industry to optimise flavour stability and release. Additionally, degradation of flavours contributes to food waste.
Challenge
Solution
Dike (Miranda) Yang’s PhD research at UNSW Sydney, supported by Future Food Systems and in collaboration with Baker and Co Ingredients, focuses on the encapsulation of food flavours via spray drying. Her approach seeks to protect flavours from environmental degradation, extend shelf life and improve functional properties such as thermal and storage stability by combining traditional and emerging encapsulating materials. By investigating the fundamental chemistry and interactions of flavour compounds within encapsulation systems, her work aims to inform better industrial strategies for flavour formulation and controlled release.
Impact
This research provides insights that help industry design more effective flavour encapsulation solutions, enhancing product quality and stability. Beyond commercial applications, improved flavour protection can reduce food waste caused by short-lived flavour compounds. Miranda’s work bridges the gap between fundamental research and practical food industry applications, contributing to more sustainable and reliable food production.
Prospects
Looking forward, the outcomes of this research could enable the development of targeted, flavour-specific encapsulation strategies that optimise release and stability across a wide range of food products. Further understanding of the underlying chemistry may also open opportunities for new functional ingredients and advanced delivery systems in food, nutraceuticals and beverages, supporting both innovation and sustainability in the sector.