{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,28]],"date-time":"2025-12-28T02:28:24Z","timestamp":1766888904173,"version":"build-2065373602"},"reference-count":28,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2010,1,25]],"date-time":"2010-01-25T00:00:00Z","timestamp":1264377600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/3.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>The subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles was investigated using scanning electron microscope (SEM), while the loading content was determined by HPLC measurements. This study shows that the decomposition process under heating proceeds in several steps: vanilla evaporation occurs at around 200 \u00b0C, while matrix degradation starts at 250 \u00b0C and progresses with maxima at around 360, 440 and 520 \u00b0C. The results indicate that carnauba wax is an attractive material for use as a matrix for encapsulation of flavours in order to improve their functionality and stability in products.<\/jats:p>","DOI":"10.3390\/s100100901","type":"journal-article","created":{"date-parts":[[2010,1,25]],"date-time":"2010-01-25T02:53:55Z","timestamp":1264388035000},"page":"901-912","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":84,"title":["Microencapsulation of Flavors in Carnauba Wax"],"prefix":"10.3390","volume":"10","author":[{"given":"Jelena","family":"Milanovic","sequence":"first","affiliation":[{"name":"Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia"}]},{"given":"Verica","family":"Manojlovic","sequence":"additional","affiliation":[{"name":"Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia"}]},{"given":"Steva","family":"Levic","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade-Zemun, Serbia"}]},{"given":"Nevenka","family":"Rajic","sequence":"additional","affiliation":[{"name":"Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia"}]},{"given":"Viktor","family":"Nedovic","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade-Zemun, Serbia"}]},{"given":"Branko","family":"Bugarski","sequence":"additional","affiliation":[{"name":"Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia"}]}],"member":"1968","published-online":{"date-parts":[[2010,1,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/j.1365-2621.2005.00980.x","article-title":"Aroma encapsulation and controlled release\u2014A review","volume":"41","author":"Madene","year":"2006","journal-title":"Int. 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