Document Type : Review Article
Authors
1
Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
2
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
3
Partobashash Danesh Gostar specialized laboratory, Tehran, Iran
Abstract
Damask Rose (Rosa damascena) is a commercially valuable plant whose essential oil and extracts contain numerous aromatic and bioactive compounds. Volatile constituents such as citronellol and geraniol, together with non-volatile phenolics, contribute to antioxidant and antimicrobial activity. However, these compounds are susceptible to heat, light, and oxygen during food processing and storage, which can reduce their sensory and functional properties. Encapsulation technology, particularly nanoemulsions, offers an effective approach for protecting these sensitive compounds. This review examines high-energy methods, such as ultrasonication and high-pressure homogenization, and low-energy methods, such as spontaneous emulsification and phase inversion, for encapsulating Damask rose bioactives. Important quality parameters, including particle size and physical stability, are also discussed. The review further examines applications of encapsulated Damask rose compounds in food preservation, including meat, dairy, bakery products, and active packaging. Recent studies and patents are considered to describe the role of encapsulation in improving the stability, delivery, and practical use of Damask rose bioactives in food systems.
Graphical Abstract
Keywords
Journal of Food Safety and Science