COACERVED NUCLEUS-SHELL MICROCAPSULES

Abstract

The present invention relates to coacervated core-shell microcapsules of vegetable origin, wherein the shell comprises a vegetable protein extract, as well as to the methods and uses thereof.

Description

COACERVED NUCLEUS-SHAPED MICROCAPSULAS Field of Invention The present invention relates to coacervated core-shell microcapsules of vegetable origin, wherein the shell comprises a vegetable protein extract, as well as to the methods and uses thereof. Background of the Invention Typical stages of coacervation processes generally involve: (a) emulsification of a generally hydrophobic material in a solution comprising hydrocolloids, (b) coacervation (phase separation) involving the formation of a coacervated phase, (c) wall formation by aggregation of the hydrocolloid around droplets of the emulsified hydrophobic material, and (d) wall hardening, which is generally achieved by crosslinking of the wall-forming hydrocolloid, thereby making the process irreversible and the resulting microcapsules insoluble in water, resistant to mechanical stress and exposure to heat. The wall formation stage is generally driven by the difference in surface tension between the coacervate phase, water, and the hydrophobic material. In most coacervation processes, one of the hydrocolloids used is gelatin. Ref. 337513 Reasons for this traditional preference are that (i) gelatin is generally easier to use since its rheological behavior, structure, and molecular configuration in solution and in gel form can be easily controlled using concentration and temperature parameters (see, for example, the publication by Norman et al. (Gelation Kinetics of Gelatin: A Master Curve and Network Modeling, Macromolecules 2000, 33, 3, 1063-1071), (ii) control over these parameters allows the operator to choose process and formulation conditions such that the resulting coacervate remains liquid-like and is deposited onto the payload material to be encapsulated, (iii) the resulting coacervate shell comprising gelatin can be easily converted into a gel by reducing the process temperature,(iv) This rapidly provides a physically cross-linked initial coating that protects the newly generated capsules against shearing and mixing; (v) The gelatin gelation process induced by lowering the temperature is completely reversible, as the phase separation stage during which the coacervate forms allows the operator to simply restart the encapsulation process by heating the system; (v) Gelatin possesses ideal electrostatic properties for interacting with the non-gelatin polymer during coacervation, thus preventing the formation of improper and unprocessable precipitates or other types of aggregates; (vi) Gelatin possesses ideal amphiphilic properties due to the primary and secondary structure of the protein imparted by its composition and amino acid sequence.(vii) Gelatin is less prone to aggregation after wall formation when the temperature is below the gelation temperature, compared to hydrocolloids, which cannot gel. All these aspects are intrinsic advantages of gelatin directly related to its molecular structure, which is due to its origin from hydrolyzed animal collagen. However, the use of capsules containing gelatin is not possible in food and food products where ingredients of animal origin are not permitted due to regulatory restrictions, potential health risks (such as mad cow disease or bovine spongiform encephalopathy), or cultural or religious reasons. Furthermore, it is often preferable to use plant-based ingredients compared to animal-derived ingredients for a better sustainability profile of the final consumer products, primarily due to the significantly lower water requirements for producing comparable quantities of protein derived directly from plants compared to protein derived from animal farming.Simply replacing gelatin with a plant-based biopolymer to obtain coacervates with comparable properties is a significant challenge, as it is generally considered impossible to achieve the combination of all the advantages (i)–(vii) listed above by simply replacing gelatin with any protein or non-protein biopolymer or other food-grade ingredient. In particular, most plant proteins suitable for use as ingredients in food and consumer products do not provide the required electrostatic, amphiphilic, and gelling properties.In particular, plant-based proteins, and even milk proteins, do not allow a heated solution to be prepared to turn into a gel upon cooling, but instead form a partially or totally irreversible particle gel (a similar illustrative example for an animal-based protein is the coagulation of albumin, which is widely known to occur irreversibly when egg white is heated). Therefore, it might be desirable to provide new coacervated microcapsules of plant origin and also to establish different ways of manufacturing the microcapsules by means of coacervation. Brief Description of the Figures Figure 1: Core-shell coacervated microcapsules according to the invention. Figures 2A-2B: SDS-PAGE (Figure 2A) of the extract obtained from soy flour and the resulting complex coacervate with gum arabic, and (Figure 2B) of the extract obtained from pea flour and the complex coacervate obtained from this extract with gum arabic. Figure 3. Rheological experiments and image of the soybean polymer / gum arabic complex coacervates subjected to hardening by heating. The elastic modulus (G') and viscosity modulus (G'') of the soybean polymer / gum arabic complex coacervates are shown as they are heated and subsequently cooled. Filled symbols: G', empty symbols: G''. Detailed Description of the Invention Unless otherwise stated, percentages (%) are proposed to designate a percentage by weight of a composition. A first object of the invention is a core-shell coacervate microcapsule comprising a hydrophobic material, preferably a flavor or perfume, wherein: - the hydrophobic material is encapsulated in the core of the core-shell coacervate microcapsule, and the shell of the core-shell coacervate microcapsule comprises at least one plant protein extract and optionally a non-protein polymer. Another object of the invention is a core-shell coacervate microcapsule suspension comprising at least one core-shell coacervate microcapsule comprising a hydrophobic material, preferably a flavor or perfume, wherein: - the hydrophobic material is encapsulated in the core of the core-shell coacervate microcapsule, and the shell of the core-shell coacervate microcapsule comprises at least one plant protein extract and optionally a non-protein polymer. A core-shell coacervate microcapsule is understood to be a microcapsule comprising an oily or solid-like core material (the hydrophobic material) surrounded by a hydrogel shell comprising a coacervate material (also called a membrane or coating layer). The core material may be partially or completely surrounded by the hydrogel shell. Preferably, the core-shell coacervate microcapsules of the present invention comprise a core that is completely surrounded by a coacervate shell. According to this embodiment, the core is understood to be completely encapsulated by a coacervate shell. Preferably, the core-shell coacervate microcapsule has a degree of cross-linking between 10 and 70% following the method described in Soft Matter, 2011, 7, 33153322 (Determination of covalent cross-linker efficacy of ινΐΛ / a / zuzz / uii uaa gelatin strands using calorimetry analyses of the gel State). According to a particular embodiment, core-shell coacervated microcapsules have a burst strength between 0.01 and 10 N, preferably between 0.1 and 2 N. The burst strength can be measured by compressing the capsule between parallel plates in a mechanical testing instrument, for example, a texture analyzer (Food Technology Corporation, USA), an Instron mechanical testing machine (Instron, USA), or also using a rheometer device equipped with a transduced normal force (for example, a DHR-2 rheometer manufactured by TA Instruments, USA, or an MCR rheometer manufactured by Anton Paar GmbH, Germany). Core-shell coacervate microcapsules can have an average capsule size of 5 to 1000 pm, preferably from 100 pm to 800 pm, more preferably from 200 pm to 600 pm, and even more preferably from 250 pm to 450 pm. The average microcapsule size of core-shell coacervate microcapsules can be determined by standard laser diffraction particle size analysis or by optical microscopy combined with image analysis. Herein, for the purposes of the present invention, the microcapsule size refers to values ​​based on size distributions measured by optical microscopy (e.g., with a Nikon microscope). TE2000) and image analysis (performed with Nikon NIS Elements software). Methods for obtaining mean and average size distributions are described in the scientific literature, for example, RJ Hunter, Introduction to Modern Colloid Science, Oxford University Press, 1994). Core-shell coacervated microcapsules can be manufactured by simple and complex coacervation. Simple coacervation refers to the process where the plant protein extract undergoes only phase separation and is then used to form a capsule wall. Complex coacervation refers to methods in which a non-protein polymer and a plant protein extract jointly form the microcapsule shell. According to a particular modality, core-shell coacervated microcapsules are manufactured by means of complex coacervation. According to the invention, the core-shell microcapsule coating comprises at least one plant protein extract. The coating may comprise a single plant protein extract or a mixture of plant protein extracts. Vegetable protein extract means an extract preferably obtained from an extraction of legume seeds, legume seed flour or tubers, more preferably obtained from an acid extraction of legume seeds, legume seed flour or tubers. According to one modality, vegetable protein extract is an extract obtained from an extraction of legume seeds, preferably an acid extraction of legume seeds. According to one modality, vegetable protein extract is a legume extract and is obtained from an extraction of legume flour. According to one definition, vegetable protein extract is an acidic extract of vegetable protein. According to one definition, vegetable protein extract is a basic extract of vegetable protein. According to the invention, a vegetable protein extract or a vegetable protein concentrate is used interchangeably. Typically, the protein content of the extract (or concentrate) is less than 55% by weight. Unlike an isolate, an extract is not obtained using additional purification steps (such as ion exchange or membrane filtration) beyond the extraction step itself. According to the invention, a vegetable protein extract is not a vegetable protein isolate. In fact, unlike an isolate, which comprises a large amount of protein (typically greater than 80%), the protein content of the extract (or concentrate) is less than 55% by weight. Unlike an isolate, the extract may retain additional constituents that might be lost in the preparation of an isolate, such as soluble and insoluble carbohydrates and lipids, including phospholipids. Such additional constituents may be beneficial in providing density and / or nutritional value to the prepared materials. In one embodiment, the vegetable protein extract comprises carbohydrates and / or lipids. In fact, a key advantage of the present invention compared to the use of known protein isolates is that the gentle extraction of meal from pulse seeds (or pulse seeds or tubers) does not impart harmful denaturation to the proteins, leaving the protein intact enough to undergo complex coacervation. According to one modality, the vegetable protein extract is chosen from the group consisting of protein extracts from soy, pea, wheat, rice, potato, quinoa, amaranth, lentil, hemp, oat, buckwheat, chickpea, lupin seeds, canola, flaxseed, and mixtures thereof. According to one modality, the globulin content in the extract is between 0 and 75% w / w, preferably between 5 and 35% w / w. According to one embodiment, the core-shell microcapsule coating also comprises a non-protein polymer in addition to the plant protein extract. The non-protein polymer can be selected from the group consisting of gum arabic, carboxymethylcellulose, chitosan, xanthan gum, agar, alginate salts, pectinate salts or carrageenan, preferably where the non-protein polymer is gum arabic. According to a particular modality, the non-protein polymer is chitosan. Other suitable non-protein polymers can be derived from the literature, for example, De Kruif et al., Current Opinion in Colloid and Interface Science, vol. 9, pp. 340-349, 2004. According to a particular modality, the vegetable protein extract is a soy protein extract and the non-protein polymer is gum arabic. According to one modality, the weight ratio between the vegetable protein extract and the non-protein polymer is between 1 and 100, particularly between 1 and 10, more particularly between 1 and 5. According to a particular modality: - The vegetable protein extract is a soy protein extract and the non-protein polymer is gum arabic, and - the ratio between the vegetable protein extract and the non-protein polymer is 1:0.7 to 1:0.3. According to a particular modality: - the vegetable protein extract is pea protein extract and the non-protein polymer is gum arabic, and - the ratio between the vegetable protein extract and the non-protein polymer is 1:0.3 to 1:0.1. According to one modality, the coacervate shell is free of animal proteins. According to one modality, the coacervate shell is gelatin-free. According to the present invention, the core-shell coacervate microcapsule comprises a hydrophobic material. According to one modality, the hydrophobic material is a hydrophobic active ingredient. A hydrophobic active ingredient is any hydrophobic active ingredient—a single ingredient or a mixture of ingredients—that forms a two-phase dispersion when mixed with water. The hydrophobic active ingredient is preferably liquid at approximately 20°C. An active ingredient is understood to be a single compound or a combination of ingredients. Perfume or flavoring oil means a single perfume or flavoring compound or a mixture of several perfume or flavoring compounds. ινΐΛ / a / zuzz / uii uaa Hydrophobic active ingredients are preferably selected from the group consisting of flavor, flavoring ingredients, perfume, perfume ingredients, nutraceuticals, cosmetics, pest control agents, biocidal active compounds and mixtures thereof. According to a particular modality, the hydrophobic active ingredient comprises a mixture of a perfume with another ingredient selected from the group consisting of nutraceuticals, cosmetics, pest control agents, and biocidal active compounds. According to a particular modality, the hydrophobic active ingredient comprises a mixture of biocidal active compounds with another ingredient selected from the group consisting of a perfume, nutraceuticals, cosmetics, pest control agents. According to a particular modality, the hydrophobic active ingredient comprises a mixture of pest control agents with another ingredient selected from the group consisting of a perfume, nutraceuticals, cosmetics, biocidal active compounds. According to a particular modality, the hydrophobic active ingredient comprises a perfume. According to one particular modality, the hydrophobic active ingredient consists of a perfume. According to a particular modality, the hydrophobic active ingredient comprises a flavor. According to a particular modality, the hydrophobic active ingredient consists of a flavor. The term "perfume" (or perfume oil) here refers to an ingredient or composition that is preferably a liquid at approximately 20°C. According to either of the above definitions, perfume oil may be a single fragrance ingredient or a mixture of ingredients in the form of a fragrance composition. A fragrance ingredient is defined here as a compound used primarily to impart or modulate a scent. In other words, for such an ingredient to be considered a fragrance, it must be recognized by someone skilled in the art as having the ability to impart or modify the scent of a composition in a positive or pleasant way, and not merely as having a scent.For the purposes of the present invention, the perfume oil also includes a combination of perfume ingredients with substances that together improve, enhance, or modify the delivery of the perfume ingredients, such as perfume precursors, emulsions, or dispersions, as well as combinations that impart an additional benefit beyond modifying or imparting an odor, such as prolonged duration, greater or better perception of the aroma, neutralization of bad odor, an antimicrobial effect, microbial stability, or pest control. The nature and type of the fragrance ingredients present in the oil phase do not warrant a more detailed description here, which in any case would not be exhaustive. A person skilled in the technique is able to select them based on their general knowledge and according to the intended use or application and the desired organoleptic effect. Generally speaking, these fragrance ingredients belong to chemical classes as varied as alcohols, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenoids, nitrogenous or sulfurous heterocyclic compounds, and essential oils, and the co-fragrance ingredients can be of natural or synthetic origin. Many of these co-ingredients are listed in reference texts such as S. Arctander's book, *Perfume and Flavour Chemicals*, 1969, Montclair, New Jersey, USA.or its more recent versions, or in other works of a similar nature, as well as in the abundant patent literature in the field of perfumery. It is also understood that the ingredients may also be compounds known to release various types of perfume compounds in a controlled manner. In particular, one can cite perfumery ingredients that are commonly used in perfume formulations, such as: - Aldehydic ingredients: decanal, dodecanal, 2-methyl-undecanal, 10-undecenal, octanal, nonanal and / or nonenal; Aromatic Herb Ingredients: Eucalyptus Oil, Camphor, Eucalyptol, 5-methyltricyclo[6.2.1.0~2,7~]undecan-4-one, 1-methoxy-3-hexanethiol, 2-ethyl-4,4-dimethyl-1,3-oxathian, 2,2,7 / 8,9 / 10-tetramethylspiro[5.5]undec-8-en-1-one, Menthol and / or Alpha-Pinene; - Balsamic ingredients: coumarin, ethyl vanillin and / or vanillin; Citrus ingredients: dihydromyrcenol, citral, orange oil, linalyl acetate, citronellin nitrile, orange terpenes, limonene, lp-menthen-8-yl acetate and / or 1,4(8)-p-mentadiene; - Floral ingredients: methyl dihydrojasmonate, linalool, citronelol, phenylethanol, 3-(4-terc-butylphenyl)-2methylpropanal, hexylcinnamic aldehyde, benzyl acetate, benzyl salicylate, tetrahydro-2-isobutyl-4-4-methyl, pyranol(2) 2-(methylamino)methyl benzoate, (E)-3methyl-4-(2,6,6-trimethyl-2-cyclohexen-l-yl)-3-butene-2-one, (1E)-1- (2,6,6-trimethyl-2-cyclohexen-l-yl)-l-penten-3-one, 1(2,6,6-trimethyl-l,3-cyclohexadiene-l-yl)-2-butene-l-one, (2E)1-(2,6,6-trimethyl-2-cyclohexen-l-yl)-2-butene-l-one, (2E)-1[2,6,6-trimethyl-3-cyclohexen-l-yl]-2-butene-l-one, (2E)-1(2,6,6-trimethyl-l-ciclohexen-l-yl)-2-butene-l-one, 2,5 dimethyl-2-indanmethanol, 2,6,6-trimethyl-3-cyclohexenol-lcarboxylate, 3-(4,4-dimethyl-l-cyclohexen-l-yl)propanal, hexyl salicylate, 3,7-dimethyl-l,6-nonadien-3-ol, 3-(4isopropylphenyl-2-propanel, dehydrogenase geraniol, p-menth-l-en-8-ol, 4-(1,1-dimethylethyl)-1cyclohexyl acetate, 1,l-dimethyl-2-phenylethyl acetate, 4cyclohexyl-2-methyl-2-butanol,salicilato de amilo, dihidrojasmonato de metilo alto en cis, 3-metil-5-fenil-1pentanol, propionato de verdilo, acetato de geranilo, tetrahidro linalool, cis-7-p-mentanol, (3)-2-(1,1dimetilpropoxi)propanoato de propilo, 2-metoxinaftaleno, acetato de 2,2,2-tricloro-l-feniletilo, 4 / 3-(4-hidroxi-4metilpentil)-3-ciclohexeno-l-carbaldehido, aldehido amilcinámico, 8-decen-5-ólido, 4-fenil-2-butanona, acetato de isononilo, acetato de 4-(1,1-dimetiletil)-1-ciclohexilo, isobutirato de verdilo y / o mixture of isomers of methylionones;, - Fruit ingredients: gamma-undecalactone, 2,2,5trimethyl-5-pentylcyclopentanone, 2-methyl-4-propyl-l,3oxathiane, 4-decanolide, 2-methyl-ethyl pentanoate, hexyl acetate, 2-ptanomethyl atholactone, heno ethyl butanoate- de 2-phenoxyethyl isobutyrate, 2-methyl1,3-dioxolane-2-ethyl acetate, 3-(3,3 / 1,l-dimethyl-5indanyl)propanal, 1,4-cyclohexanodicarboxylate diethyl, 3-methyl-ato-xyran-2-hexene acetate [ of 1-[3,3-dimethyCycyclohexyl]ethyl and / or diethyl dicarboxylate ινΐΛ / a / zuzz / uii uaa 1,4-cyclohexane; - Green ingredients: 2-methyl-3-hexanone (E)-hexime, 2,4-dimethyl-3-cyclohexene-l-carbaldehyde, 2-tercbutyl-l-cyclohexyl acetate, styralyl acetate, (2methylbutoxy)ethethyl-de-phenyl-diphenyl-3-4 acetate (Z)-3-hexen-l-ol and / or 1-(5,5-dimethyl-l-cyclohexen1-yl)-4-penten-l-one; Musk ingredients: 1,4-dioxa-5,17cycloheptadecanedione, (Z)-4-cyclopentadecen-l-one, 3-methylcyclopentadecanone, l-oxa-12-cyclohexadecen-2-one, 1-oxa-13-cyclohexadecen-2-one, (9Z)-9-cycloheptadecen-l-one, 2-{1S)-1-[(IR)-3,3-dimethylcyclohexyl]ethoxy}-2-oxoethyl propionate, 3-methyl-5-cyclopentadecen-l-one, 1,3,4,6,7,8-hexahydro-4,6,6,7,8,8-hexamethylcyclopenta-g-2-benzopyran, (1S,1'R)-2-[1-(3',3'-dimethyl-1'cyclohexyl)ethoxy]-2-methylpropyl propanoate oxcyclohexadecan-2-one and / or (1S,1'R)-[1-(3',3'-dimethyl-1'cyclohexyl)ethoxycarbonyl]methyl propanoate; Ingredients: 1-[(1RS,6SR)-2,2,6trimethylcyclohexyl]-3-hexanol, 3,3-dimethyl-5-[(IR)-2,2,3trimethyl-3-cyclopenten-l-yl]-4-penten-2-ol, 3,4'— dimethyl Hespir o [ ox i rano-2 , 9'-triciclo[6.2.1.02'7] undec [ 4 ] eno, (1-etoxietoxi)cyclododecane, acetato de 2,2,9,11tetrametilespiro[5.5]undec-8-en-l-yl, 1-(octahydro-2,3,8,8tetramethyl-2-naphthalenyl)-1-etanona, pachuli aceite, terpene fractions of pachuli aceite, Clearwood®, (lR,E)-2-ethyl-4-(2',2',3'-trimethyl-3'-cyclopenten-1'-yl)-2buten-l-ol, 2-ethyl-4-(2,2,3-trimethyl-3-cyclopenten-l-yl)-2buten-l-ol, methyl cedril cebona, 5-(2,2,3-trimethyl-3cyclopentenyl)-3-methylpentan-2-ol, 1-(2,3,8,8-tetramethyl1,2,3,4,6,7,8,8a-octahidronaphthalene-2-yl)ethane-1-ona y / o isobornyl acetate; - Other ingredients (for example, sugar, spiced in powder or water): dodecahydro-3a,6,6,9a-tetramethylnaphtho[2,1-b]furan and any of its estereoisomers, heliotropin, anisic aldehyde, eugenol, chemical aldehyde, white vinegar, 3-(1,3-benzodioxol-5-yl)-2-methylpropanal, 7-methyl-2H-1,5-benzodioxepin-3(4H)-ona, 2,5,5-trimethyl1,2,3,4,4a,5,6,7-octahidro-2-naphthalenol, 1phenylvinyl acetate, 6-methyl-7-oxa-l-thia-4-azaespiro[4.4]nonane y / o 3(3-isopropyl-l-phenyl)butanal. It is also understood that the ingredients may also be compounds known to release various types of perfume compounds, also known as properfumes or profragrances, in a controlled manner. Non-limiting examples of suitable properfumes may include 4(dodecylthio)-4-(2,6,6-trimethyl-2-cyclohexen-l-yl)-2-butanone, 4-(dodecylthio)-4-(2,6,6-trimethyl-l-cyclohexen-l-yl)-2-butanone, and trans-3-(dodecylthio)-1-(2,6,6-trimethyl-3-cyclohexen-l-yl)-1-butanone. 2-(dodecylthio)octane-4-ona, οχο(phenyl)acetate de 2-phenylethyl, oxo(phenyl)acetate de 3,7dimethylocta-2,6-dien-l-yl, oxo(phenyl)acetate de (Z)-hex-3-en1-yl, hexadecanoate de 3,7-dimethyl-2,6-octadien-l-yl, succinate de bis(3,7-dimethylocta-2,6-dien-l-yl), (2-((2methylundec-l-en-l-yl)oxy)ethyl)bencene, l-methoxy-4-(3-methy1-4phenethoxybut-3-en-l-yl)bencene, (3-methyl-4-phenethoxibut-3-en-lyl)benceno, 1- ( ( (Z)-hex-3-en-l-yl)oxi)-2-methylundec-l-eno, (2-((2-methylundec-l-en-l-yl)oxi)ethoxi)bencene, 2-methy1-1(octan-3-yloxy)undec-l-eno, l-methoxi-4-(1-phenethoxiprop-l-en2-yl)bencene, l-methyl-4-(l-phenethoxiprop-l-en-2-yl)bencene, 2(l-phenethoxiprop-l-en-2-yl)naphthalene, (2phenethoxivinyl)bencene, 2-(1-((3,7-dimethyloct-6-en-lyl)oxy)prop-l-en-2-yl)naphthalene, (2-((2pentylcyclopentylideno)methoxy)ethyl)bencene or a mix of the same. The perfuming ingredients can be dissolved in a solvent of actual use in the perfume industry. The solvent is preferably not alcohol.Examples of such solvents include diethyl phthalate, isopropyl myristate, Abalyn® (rosin resins, available from Eastman), benzyl benzoate, ethyl citrate, limonene or other terpenes, or isoparaffins. Preferably, the solvent is highly hydrophobic and spherically hindered, such as, for example, Abalyn® or benzyl benzoate. Preferably, the perfume comprises less than 30% solvent. More preferably, the perfume comprises less than 20%, and even more preferably, less than 10% solvent; all these percentages are defined by weight relative to the total weight of the perfume. Even more preferably, the perfume is essentially solvent-free. The preferred fragrance ingredients are those with high spherical hindrance, and in particular those from one of the following groups: - Group 1: Perfume ingredients comprising a cyclohexane, cyclohexene, cyclohexanone or cyclohexenone ring substituted with at least one linear or branched C1 to C4 alkyl or alkenyl substituent; - Group 2: perfume ingredients comprising a cyclopentane, cyclopentene, cyclopentanone or cyclopentenone ring substituted with at least one linear or branched C4 to Ce alkyl or alkenyl substituent; - Group 3: Perfume ingredients comprising a phenyl ring or perfume ingredients comprising a cyclohexane, cyclohexene, cyclohexanone or cyclohexenone ring substituted with at least one linear or branched C5 to C8 alkyl or alkenyl substituent or with at least one phenyl substituent and optionally one or more linear or branched C1 to C3 alkyl or alkenyl substituents; - Group 4: perfume ingredients comprising at least two fused or joined C5 and / or Ce rings; - Group 5: perfume ingredients comprising a ring structure similar to camphor; - Group 6: perfume ingredients comprising at least one ring structure from C1 to C20; - Group 7: Perfume ingredients having a logP value greater than 3.5 and comprising at least one tere-butyl or at least one trichloromethyl substituent. Examples of ingredients for each of these groups are: - Group 1: 2,4-dimethyl-3-cyclohexeno-l-carbaldehyde (origin: Firmenich SA, Geneva, Switzerland), isocyclocitral, menthol, isomenthol, 2,2-dimethyl-6-methyleno-lcyclohexanocarboxylate de metilo (origin: Firmenich SA, Geneva, Switzerland), nerona, terpineol, dihydroterpineol, acetato de terpenyl, acetato de dihidroterpenyl, dipentene, eucalyptol, hexilate, óxido de rosa, (S)-1,8-p-mentadien-7-ol (origin: Firmenich SA, Geneva, Switzerland), 1p-menthen-4-ol, acetato de (1RS,3RS,4SR)-3-p-mentanilo, (IR,2S,4R)-4,6,6trimethyl-bicyclo[3,1,1]heptan-2-ol, tetrahydro-4-methyl1-2phenyl-2H-pyran (origin: Firmenich SA, Geneva, Switzerland), cyclohexyl acetate, cyclanol acetate, 1,4-cyclohexane diethyldicarboxylate (origin: Firmenich SA, Geneva, Switzerland), (3ARS,6SR,7ASR)-perhydro-3,6-dimethylbenzo[B]furan-2-one (origin: Firmenich SA, Geneva, Switzerland), ( (6R)-perhydro-3,6-dimethylbenzo[B]furan-2-one (origin: Firmenich SA, Geneva, Switzerland), 2,4,6-trimethyl-4-phenyl-l,3dioxane, 2,4,6-trimethyl-3-cyclohexene-l-carbaldehyde; Group 2: (E)-3-methyl-5-(2,2,3-trimethyl-3cyclopentene-l-yl)-4-penten-2-ol (origin: Givaudan SA, Vernier, Switzerland), (1'R, E)-2-ethyl-4-(2',2',3'-trimethyl-3'-ciclopenten) —2'—1—1—butene o1 (origin: Firmenich SA, Geneva, Switzerland), (1'R,E)-3,3-dimethyl-5-(2',2',3'-trimethyl-3'-cyclopentene-1'yl)-4-penten-2-ol (origin: Firmenich SA, Geneva, Switzerland), 2heptylcyclopentanone, acetape methyl-cis-3-oxo-2-pentyl-lcyclopentane (origin: Firmenich SA, Geneva, Switzerland), 2,2,5trimethyl-5-pentyl-l-cyclopentanone (origin: Firmenich SA, Geneva, Switzerland), 3,3-dimethyl-5-(2,2,3-trimethyl-3-cyclopenten1-yl)-4-penten-2-ol (origin: Firmenich SA, Geneva, Switzerland), 3methyl-5-(2,2,3-trimethyl-3-cyclopenten-l-yl)-2-pentanol (origin, Givaru and Vernier, SA); - Group 3: damasconas, 1-(5,5-dimethyl-l-cyclohexen1-yl)-4-penten-l-ona (origen: Firmenich SA, Ginebra, Suiza), nectalactona ((l'R)—2—[2—(4*-meti1-3'-cyclohexen-1'- il)propyl]cyclopentanona), alpha-ionone, beta-ionone, damascenona, mixture of 1-(5,5-dimethyl-l-cyclohexen-l-yl)-4penten-l-one and 1-(3,3-dimethyl-l-cyclohexen-l-yl)-4-penten-lona (origen: Firmenich SA, Ginebra, Suiza), 1-(2,6,6-trimethyl1-cyclohexen-l-yl)-2-buten-l-ona (origen: Firmenich SA, Geneva, Switzerland), propanoato de (1S,1'R)-[1-(3',3'-dimetil-1'ινΐΛ / a / zuzz / ui ι υυυ ciclohexil)etoxicarbonyl]metilo (origen: Firmenich SA, Geneva, Switzerland), 2-tert-butyl-l-cyclohexyl acetate (origin: International Flavors and Fragrances, USA), 1(2,2,3,6-tetramethyl-cyclohexyl)-3-hexanol (origin: Firmenich SA, Geneva, Switzerland), trans-1-(2,2,6-trimethyl-l-cyclohexyl)-3hexanol (origin: Firmenich SA, Geneva, Switzerland), (E)-3-methyl-4(2,6,6-trimethyl-2-cyclohexen-l-yl)-3-buten-2-one, terpenyl isobutyrate, 4-(1, 1-dimethylethyl)-1-cyclohexyl acetate (origin: Firmenich SA, Geneva, Switzerland), 8-methoxy-1-p-menthenyl, propanoate de (1S,1'R)-2-[1-(3',3'-dimethyl-1'cyclohexyl)ethoxy]-2-methylpropyl (origen: Firmenich SA, Ginebra, Suiza), para terc-butylcyclohexanone, mentenothiol, 1methyl-4-(4-methyl-3-pentenyl)-3-cyclohexeno-l-carbaldehido, cyclohexylpropionate de alylo, cyclohexylo salicylate, 2-methoxy-4-methylphenyl methyl carbonate, ethyl carbonate 2-methoxy-4-methylphenyl, 4-ethyl-2-methoxyphenyl methyl carbonate; - Group 4: methyl cedryl ketone (origin: International Flavors and Fragrances, USA), a mixture of (1RS,2SR,6RS,7RS,8SR)-tricyclo[5.2.1.0~2,6~]dec-3-en-8-yl 2-methylpropanoate and (1RS,2SR,6RS,7RS,8SR)-tricyclo[5.2.1.0~2,6~]dec-4-en-8-yl 2-methylpropanoate, vetiverol, vetiverone, 1-(octahydro-2,3,8,8-tetramethyl-2-naphthalenyl)-1-ethanone (origin: International Flavors and Fragrances, USA), (5RS,9RS,10SR)-2,6,9,10-tetramethyl-l oxaspiro[4.5]deca-3,6-diene and the isomer (5RS,9SR,10RS), 6-ethyl-2,10,10-trimethyl-l-oxaespiro[4.5]deca-3,6-diene, 1,2,3,5,6,7-hexahydro-l,1,2,3,3-pentamethyl-4-indenone (origin: International Flavors and Fragrances, USA), a mixture of 3-(3,3-dimethyl-5-indanyl)propanal and 3-(1,1-dimethyl5-indanyl)propanal (origin: Firmenich SA, Geneva, Switzerland), 3',4-dimethyl-tricyclo[6.2.1.0(2,7)]undec-4-ene-9-spiro-2'oxirane (origin: Firmenich SA, Geneva, Switzerland), 9 / 10-ethyldiene-3-oxatricyclo[6.2.1.0 (2,7)]undecane, acetate de [perhydro-5,5,8A-trimethyl-2-naphthalenyl (origen: Firmenich SA, Geneva, Switzerland), octalinol, (dodecahydro-3a,6,6,9a-tetramethylnaphtho [ 2,1-b]furano, origin: Firmenich SA, Geneva, Switzerland), acetato de triciclo[5.2.1.0 (2,6) ]dec-3-en-8-yl y acetato de triciclo[5.2.1.0(2,6)]dec-4-en-8-yl, asi como propanoato de triciclo[5.2.1.0(2,6)]dec-3-en-8-yl y propanoato de triciclo[5.2.1.0(2,6)]dec-4-en-8-yl, ( + )- (1S,2S,3S)-2,6,6trimethy1-bicyclo[3.1.1]heptane-3-espiro-2'-cyclohexen-4'-ona;. - Group 5: alkanfor, borneol, isobornyl acetate, 8-isopropyl-6-methyl-bicyclo[2.2.2]oct-5-eno-2-carbaldehyde, pinene, campheno, 8-methoxycedrane, (8-methoxy-2,6,6,8tetramethyl-tricyclo[5.3.1.0(1,5)]undecane (origen: Firmenich SA, Ginebra, Suiza), cedreno, cedrenol, cedrol, mezcla de 9etilideno-3-oxatriciclo[6.2.1.0(2,7)]undecan-4-ona y 10etilideno-3-oxatriciclo[6.2.1.0(2,7)]undecan-4-ona (origen: Firmenich SA, Ginebra, Suiza), 3-methoxy-7,7-dimetil-10ινΐΛ / a / zuzz / uii uaa methylene-bicyclo[4.3.1]decane (origen: Firmenich SA, Ginebra, Suiza); - Group 6: (trimethyl-13-oxabicyclo-[10.1.0]-trideca4,8-diene (origin: Firmenich SA, Geneva, Switzerland), Ambrettolide LG ((E)-9-hexadecen-16-olide, origin: Firmenich SA, Geneva, Switzerland), pentadecenolide (origin: Firmenich SA, Geneva, Switzerland), muscenone (3-methyl-(4 / 5)-cyclopentadecenone, origin: Firmenich SA, Geneva, Switzerland), 3-methylcyclopentadecanone (origin: Firmenich SA, Geneva, Switzerland), pentadecanolide (origin: Firmenich SA, Geneva, Switzerland), cyclopentadecanone (origin: Firmenich SA, Geneva, Switzerland), 1-ethoxyethoxy)cyclododecane (origin: Firmenich SA, Geneva, Switzerland), 1,4-dioxacycloheptadecane-5,17-dione, 4,8cyclododecadien-l-one; Group 7: (+-)-2-methyl-3-[4-(2-methyl-2propanyl)phenyl]propanal (origin: Givaudan SA, Vernier, Switzerland), 2,2,2-trichloro-l-phenylethyl acetate. Preferably, the perfume comprises at least 30%, preferably at least 50%, and more preferably at least 60% of ingredients selected from groups 1 to 7, as defined above. More preferably, the perfume comprises at least 30%, and more preferably at least 50% of ingredients from groups 3 to 7, as defined above. Even more preferably, the perfume comprises at least 30%, and more preferably at least 50% of ingredients from groups 3, 4, 6, or 7, as defined above. According to another preferred embodiment, the perfume comprises at least 30%, preferably at least 50%, more preferably at least 60% of ingredients having a logP greater than 3, preferably greater than 3.5 and even more preferably greater than 3.75. Preferably, the perfume used in the invention contains less than 10% by weight of primary alcohols, less than 15% by weight of secondary alcohols, and less than 20% by weight of tertiary alcohols. Advantageously, the perfume used in the invention contains no primary alcohols and contains less than 15% of secondary and tertiary alcohols. According to one embodiment, the oily phase (or oil-based core) comprises: 25-100% by weight of a perfume oil comprising at least 15% by weight of high-impact perfume raw materials having a Log T<-4, and - 0-75% by weight of a density equilibrium material having a density greater than 1.07 g / cm3. The nature of high-impact perfume raw materials having a Log T<-4 and of the density equilibrium material having a density greater than 1.07 g / cm3 are described in WO2018115250, the content of which is included as a reference. According to one particular embodiment, the hydrophobic material is free of any active ingredient (such as perfume). According to this particular embodiment, it comprises, preferably consists of, hydrophobic solvents, preferably selected from the group consisting of isopropyl myristate, triglycerides (e.g., Neobee® MCT oil, vegetable oils), D-limonene, silicone oil, mineral oil, and mixtures thereof with optionally hydrophilic solvents, preferably selected from the group consisting of 1,4-butanediol, benzyl alcohol, triethyl citrate, triacetin, benzyl acetate, ethyl acetate, propylene glycol (1,2-propanediol), 1,3-propanediol, dipropylene glycol, glycerol, glycol ethers, and mixtures thereof. The term biocide refers to a chemical substance that has the ability to kill living organisms (e.g., microorganisms) or to reduce or prevent their growth and / or accumulation. Biocides are commonly used in medicine, agriculture, forestry, and industry, where they prevent contamination of, for example, water, agricultural products (including seeds), and pipelines. A biocide can be a pesticide, including fungicides, herbicides, insecticides, algaecides, molluscicides, acaricides, and rodenticides; and / or an antimicrobial agent such as germicides, antibiotics, antibacterials, antivirals, antifungals, antiprotozoals, and / or antiparasitics. As used in this document, a pest control agent refers to a substance that repels or attracts pests, or reduces, inhibits, or promotes their growth, development, or activity. Pests are any living organism—animal, plant, or fungus—that is invasive or harmful to other plants or animals. Pests include insects, particularly arthropods, mites, spiders, fungi, weeds, bacteria, and other microorganisms. The term flavoring ingredient, or flavoring, encompasses a variety of flavor and fragrance materials of both natural and synthetic origin, including single compounds and mixtures. Specific examples of such components can be found in the literature, for instance, in Fenaroli's Handbook of Flavor Ingredients, 1975, CRC Press; Synthetic Food Adjuncts, 1947 by M.B. Jacobs, edited by van Nostrand; and Perfume and Flavor Chemicals by S. Arctander, 1969, Montclair, NJ (USA). These substances are well known to those skilled in the techniques of flavoring and / or aromatizing food and consumer products. A flavoring ingredient can be a flavor modifier. A flavor modifier is understood to be an active ingredient that acts on a consumer's taste receptors or that imparts a sensory characteristic related to mouthfeel (such as body, roundness, or mouth lining) to a product that is consumed. Non-limiting examples of flavor modifiers include active ingredients that enhance, modify, or impart saltiness, oiliness, umami, kokumi, a warming or cooling sensation, sweetness, acidity, tingling, bitterness, or a sour sensation. Flavoring ingredients can be a complex flavor that emulates certain organoleptic characteristics, such as sweet and salty tones, as in the flavor of chicken, beef, pork, or shrimp. The core material can be in a liquid or solid state at temperatures of 20 °C to 30 °C. According to one modality, the core material is a liquid at temperatures of 20 °C to 30 °C. According to another modality, the core material is a solid at temperatures of 20 °C to 30 °C. The core material can be hydrophobic, meaning that it is immiscible with water at temperatures of 20°C to 30°C and is present in the form of a separate hydrophobic phase. The core may comprise at least 5% by weight, more preferably at least 10% by weight, even more preferably at least 20% by weight, still more preferably at least 30% by weight, for example, at least 40% by weight of chemical compounds having a vapor pressure greater than 0.007 Pa (vapor pressure is specified for a reference temperature of 25 °C). Preferably, at least 10% by weight of the core material has a vapor pressure greater than 0.1 Pa, more preferably at least 10% by weight has a vapor pressure > 1 Pa at 25 °C, and even more preferably at least 10% by weight has a vapor pressure > 10 Pa at 25 °C. The given vapor pressure value of 0.007 Pa at 25 °C is generally considered a threshold for identifying volatile compounds. For the purposes of the present invention, vapor pressures are determined by calculation using the method described in the EPI suite software; U.S. Environmental Protection Agency 2000. Preferably, the core of the core-shell coacervate microcapsule comprises the flavoring ingredient. In other words, the flavoring ingredient is encapsulated within the core of the core-shell coacervate microcapsule. The core of the core-coated coacervate microcapsule may comprise a fatty matrix, preferably the fatty matrix comprises food-grade oils. The fat matrix may comprise (i) a hydrogenated oil or (ii) a hydrogenated fat or (iii) cocoa butter or (iv) a mixture of i-iii. ινΐΛ / a / zuzz / uii uaa Preferably, hydrogenated oils include hydrogenated palm oil, hydrogenated soybean oil, and hydrogenated cottonseed oil. Preferably, hydrogenated fat includes cocoa fat. More preferably, the fat matrix comprises a mixture of a fat and a hydrogenated oil. Even more preferably, the fat matrix comprises a mixture of hydrogenated palm oil with coconut fat and / or cocoa butter. According to a particular embodiment, the microcapsule coating further comprises an additional polymeric material, wherein the polymeric material is preferably selected from the group consisting of polyurea, polyurethane, polyamide, polyester, polyacrylate, polysiloxane, polycarbonate, polysulfonamide, urea and formaldehyde polymers, melamine and formaldehyde, melamine and urea, or melamine and glyoxal and mixtures thereof. According to one modality, the cover is a composite cover made of a coacervate material and a polymeric material. According to a particular modality, the additional polymeric material forms an inner layer. According to one embodiment, the microcapsules comprise an inner shell made of a polymeric material and an outer coacervate shell comprising the plant protein extract. The microcapsule shell can be crosslinked using a crosslinking agent. Typically, a crosslinking agent can be used to harden the microcapsule shell. Crosslinking agents may include formaldehyde, tannins (such as polyphenols), acetaldehyde, glutaraldehyde, glyoxal, chromium alum, or transglutaminase. Preferably, the crosslinking agent is glutaraldehyde. Glutaraldehyde is well described in the public domain and is commercially available. Preferably, crosslinking is carried out at a temperature within the range of 5 to 40 °C, preferably 15 to 25 °C, more preferably 20 to 25 °C. Preferably, the pH during crosslinking is adjusted to a level at which crosslinking can be carried out effectively. Preferably, if crosslinking is carried out enzymatically using a transglutaminase, the pH can be adjusted to the range of 3 to 7, more preferably from 3.5 to 5.5. Preferably, crosslinking is carried out over a period of time from 1 hour to 15 hours, preferably from 2 hours to 12 hours, more preferably from 7 hours to 10 hours, particularly at room temperature (i.e., in the range of 20 to 25 °C). Alternatively, crosslinking is carried out over a period of time of 1 to 15 hours, preferably 1 to 4 hours, particularly at room temperature (i.e., in the range of 20 to 25 °C). Alternatively, the shell can also be hardened by methods other than crosslinking using the crosslinking agents mentioned above. Such methods comprise (i) hardening the shell by thermal annealing, which is achieved by heating the capsules; preferably, the heating is carried out at a temperature close to, and even more preferably at or above, the protein denaturation temperature; (ii) hardening the shell by changing the pH (which may be termed pH moderation) to a range in which the shell density increases;(iii) hardening the coating by changing the ionic strength to a range where the protein coating density increases, which can be achieved by adding solutes, preferably a salt; (iv) hardening the coating by modifying the continuous aqueous phase by adding water-miscible additives so as to increase the coating density, preferably by adding glycerol, propylene glycol, ethanol, or isopropanol; (v) hardening the coating by any combination of methods i-iv, either sequentially, simultaneously, or by combining any of methods i-iv both sequentially and simultaneously. According to a particular modality, the cover is gridded only by means of a heat treatment. While the aforementioned alternative methods for hardening the shell are generally considered destructive and protein-disintegrating procedures, surprisingly, such procedures were found to lead to denser and more robust capsule shells because the protein is extracted from its native state to a denatured or coagulated state. Another object of the invention is a process for preparing core-shell coacervate microcapsules as defined above, wherein the process comprises the steps of: a) prepare a hydrocolloid solution by dissolving at least one plant protein extract in an aqueous solution, preferably water; b) optionally, prepare a hydrocolloid solution by dissolving at least one non-protein polymer in an aqueous solution, preferably water; c) optionally, mixing hydrocolloid solutions comprising at least one plant protein extract and at least one non-protein polymer; d) prepare an emulsion and / or suspension by emulsifying and / or suspending a hydrophobic material in the solution; e) forming a colloidal wall comprising the plant protein extract and optionally the non-protein polymer around the hydrophobic material present in an emulsion and / or suspension; and f) optionally, cross-link the colloidal wall. It is understood that any of the stages can be carried out sequentially or simultaneously. In another embodiment, any or several of the c, dye process steps described above may additionally contain a dilution step in which an additional solvent, preferably water, is added to any of the solutions or mixtures thereof. In one particular alternative modality, step e) of the process as described above also involves modifying the pH value of the mixture. In a preferred embodiment, step e) of forming a colloidal wall of the process comprises the coacervation of the vegetable protein extract and, optionally, the non-protein polymer. While the above order of the process steps is understood to be the preferred order, it may be possible to change the order of some of the steps. In one particular alternative embodiment, step c) can be carried out after step d), meaning that the hydrophobic material is emulsified first in the solution prepared in step a), and the solution prepared in step b) is added only after emulsification. According to one modality, the weight ratio between the vegetable protein extract and the non-protein polymer is between 1 and 100, particularly between 1 and 10, more particularly between 1 and 5. According to one particular method, the vegetable protein extract is obtained by acid extraction from a legume seed flour (or legume seeds or tubers), typically carried out at a pH between 2 and 5, preferably between 2.5 and 3.5. Typically, the extraction is carried out by dispersing legume seed flour (or legume seeds or tubers) in water, adjusting the pH value to a range of 1.5 to 5.5, preferably 2.5-3.5, using an acid, preferably hydrochloric acid, centrifuging the dispersion and collecting the extract that is present as the protein-rich supernatant. According to another particular modality, the vegetable protein extract is obtained by means of a basic extraction of a legume seed flour (or legume seeds or tubers), typically carried out at a pH between 7 and 10, preferably between 7.5 and 9. The first solution may comprise dissolving at least one vegetable protein extract in an aqueous solution, preferably water, and maintaining it at a temperature of 30°C to 50°C, preferably 35°C to 45°C and even more preferably 38°C to 42°C. In the first solution, the protein may be present in the aqueous solution in an amount of 0.5 to 20% by weight, more preferably 1 to 15% by weight, even more preferably 7 to 13% by weight. The second solution may comprise dissolving at least one non-protein polymer, preferably gum arabic, in an aqueous solution, preferably water, and maintaining it at a temperature of 30°C to 50°C, preferably 35°C to 45°C and even more preferably 38°C to 42°C. In the second solution, the non-protein polymer may be present in the aqueous solution in an amount of 0.5 to 20% by weight, more preferably 1 to 15% by weight, even more preferably 7 to 13% by weight. The first and second solutions can be mixed under stirring to form the third solution. The pH of the third aqueous solution can be adjusted to a pH value below 4.7, preferably below 4.3 and even more preferably below 3.5. The pH of the third aqueous solution can be adjusted by adding a food-grade acid solution, preferably by adding an aqueous solution of lactic acid. The hydrophobic material can be introduced into the third solution under shear to form an emulsion or suspension. The emulsion or suspension can be prepared in a conventional way. The emulsion or suspension can be prepared by adding the hydrophobic material to the third solution for a period of approximately 3 to 10 minutes, preferably 4 to 6 minutes. The emulsion or suspension can be prepared using an impeller-shaker that can be adjusted to a speed of 300 to 400 rpm. The agitator speed can be adjusted as desired. In this stage, also known as the coacervation stage, two separate phases can be created: the coacervate phase (enriched in polymer) and the coexisting solvent (polymer-depleted). The coacervate phase typically consists of the plant protein extract and, optionally, the non-protein polymer. Coacervation can be facilitated by modifying the pH, preferably in a way that brings the pH closer to the isoelectric point of the protein, preferably starting at a pH value below the isoelectric point and increasing the pH. If a non-protein polymer is present, the pH for coacervation is preferably adjusted so that the positive charges of the proteins are neutralized by the negative charges of the non-protein polymer. The pH is adjusted by adding a food-grade acid or basic solution, preferably by adding an aqueous solution of lactic acid and a sodium hydroxide solution. Phase separation can also be induced in several other ways by changing the physicochemical environment of the solution, for example, by salifying or adding a second high molecular weight component to induce phase separation, typically at a pH between 2 and 5. According to a particular modality, when the core-shell microcapsule comprises an additional polymeric material, a polyfunctional monomer is added in the oily phase (in addition to the hydrophobic material) and / or in the aqueous phase. A polyfunctional monomer is understood to be a molecule that, as a unit, reacts or chemically bonds to form a polymer or a supramolecular polymer. The polyfunctional polymer of the invention has at least two functions capable of forming a microcapsule shell. The polyfunctional monomer can be selected from the group consisting of at least one polyisocyanate, maleic polyanhydride, polyacid chloride, polyepoxide, acrylate monomers, polyalkoxysilane, melamine-based resin, and mixtures thereof. According to a particular embodiment, the polyfunctional monomer used in the process according to the invention is present in quantities representing from 0.1 to 15%, preferably from 0.5 to 10% and more preferably from 0.8 to 6%, and even more preferably between 1 and 3% by weight of the oily phase or the aqueous phase. According to a particular embodiment, the monomer added in step a) is at least one polyisocyanate having at least two isocyanate functional groups. Suitable polyisocyanates used according to the invention include aromatic polyisocyanate, aliphatic polyisocyanate, and mixtures thereof. The polyisocyanate comprises at least two, preferably at least three, but may comprise up to six, or even only four, isocyanate functional groups. According to one particular embodiment, a triisocyanate (three isocyanate functional groups) is used. According to one modality, the polyisocyanate is an aromatic polyisocyanate. The term aromatic polyisocyanate is proposed here to encompass any polyisocyanate comprising an aromatic portion. Preferably, it comprises a phenyl, toluyl, xylyl, naphthyl, or diphenyl portion, more preferably a toluyl or xylyl portion. Preferred aromatic polyisocyanates are biurets, polyisocyanurates, and trimethylolpropane adducts of diisocyanates, most preferably comprising one of the specific aromatic portions mentioned above. More preferably, the aromatic polyisocyanate is a toluene diisocyanate polyisocyanurate (commercially available from Bayer under the trade name Desmodur® RC), a toluene diisocyanate trimethylolpropane adduct (commercially available from Bayer under the trade name Desmodur® L75), a xylylene diisocyanate trimethylolpropane adduct (commercially available from Mitsui Chemicals under the trade name Takenate® D-110N).In a more preferred embodiment, aromatic polyisocyanate is a trimethylolpropane adduct of xylylene diisocyanate. According to another embodiment, the polyisocyanate is an aliphatic polyisocyanate. The term aliphatic polyisocyanate is defined as a polyisocyanate that does not comprise any aromatic portion. Preferred aliphatic polyisocyanates are a hexamethylene diisocyanate trimer, an isophorone diisocyanate trimer, a hexamethylene diisocyanate trimethylolpropane adduct (available from Mitsui Chemicals), or a hexamethylene diisocyanate biuret (commercially available from Bayer under the trade name Desmodur® N 100), of which a hexamethylene diisocyanate biuret is even more preferred. According to another embodiment, at least one polyisocyanate is in the form of a mixture of at least one aliphatic polyisocyanate and at least one aromatic polyisocyanate, both comprising at least two or three isocyanate functional groups, such as a mixture of hexamethylene diisocyanate biuret with a trimethylolpropane adduct of xylylene diisocyanate, a mixture of hexamethylene diisocyanate biuret with a toluene diisocyanate polyisocyanurate, and a mixture of hexamethylene diisocyanate biuret with a trimethylolpropane adduct of toluene diisocyanate. More preferably, it is a mixture of hexamethylene diisocyanate biuret with a trimethylolpropane adduct of xylylene diisocyanate. Preferably, when used as a mixture, the molar ratio between aliphatic polyisocyanate and aromatic polyisocyanate ranges from 80:20 to 10:90. Another object of the present invention is core-shell coacervate microcapsules that can be obtained by means of the process defined above. Another object of the invention is a process for preparing a microcapsule powder comprising the steps defined above and an additional step consisting of subjecting the suspension obtained in step (e) to drying, such as spray drying, to provide the microcapsules as such, i.e., in powder form. It is understood that any standard method known to a person skilled in the art for carrying out such drying is also applicable. In particular, the suspension may be spray dried, preferably in the presence of a polymeric carrier material, such as polyvinyl acetate, polyvinyl alcohol, dextrins, natural or modified starch, vegetable gums, pectins, xanthan gums, alginates, carrageenans, or cellulose derivatives, to provide the microcapsules in powder form. However, other drying methods can also be cited, such as extrusion, coating, spray granulation, fluidized bed, or even room temperature drying using materials (carrier, desiccant) that meet the specific criteria described in WO2017 / 134179. According to a particular modality, the carrier material contains a free hydrophobic material that may be the same as or different from the hydrophobic material of the microcapsule core. Consumer products A consumer product or final product is understood to be a manufactured product ready to be distributed, sold and used by a consumer. The microcapsules of the invention can be used for the preparation of perfume or flavoring compositions, which are also an object of the invention. Flavored consumer products The powder composition of the invention can be used in a wide variety of edible end products. These end products are more specifically foods, pet food, or feed products. As the microcapsules of the invention are of vegetable origin, they are particularly advantageous for vegetarian meat analogues or meat substitutes, such as vegetarian burgers, sausages, patties, imitation chicken pieces, etc.; meat products (e.g., processed meat, poultry, beef, pork, ham, fresh sausages or raw meat preparations, cured or fresh meat products, seasoned or marinated, reformed meat); or long-life meat products that use a combination of animal and vegetable proteins in varying proportions, which are frequently coextruded, or a mixture of vegetable proteins and textured animal proteins. For the purposes of the present invention, meat includes red meat such as beef, pork, mutton, lamb, game, and poultry such as chicken, turkey, goose, and duck. Preferably, the food of the present invention is a selection of beef, poultry, and pork. In one aspect, the flavored consumer product is selected from the group consisting of: protein powders, protein drinks, protein bars, meat analogues, seafood analogues, and salted products. Meat analogues may include pork analogues, venison analogues, beef analogues, veal analogues, rabbit analogues, sausage analogues, cold cuts analogues, ham analogues, salami analogues, pepperoni analogues, chicken analogues, turkey analogues, goose analogues, pheasant analogues, pigeon analogues, whale analogues, lamb analogues, goat analogues, donkey analogues, and squirrel analogues. Marine food analogues may include fish analogues, scallop analogues, shrimp analogues, crab meat analogues, shellfish analogues, clam analogues, squid analogues, snail analogues, and sea pine nut analogues. When the flavored consumer product is a food in particulate or powder form, the dry particles can be easily added by dry mixing. Typical flavored items are selected from the group consisting of instant soup or sauce, breakfast cereal, powdered milk, baby food, powdered beverage, powdered chocolate drink, spread, powdered cereal drink, chewing gum, effervescent tablet, cereal bar, and chocolate bar. Powdered foods or beverages may be intended for consumption after reconstitution with water, milk, juice, or another aqueous liquid. The dry particles provided in this document may be suitable for imparting flavors to beverages, fluid dairy products, condiments, baked goods, icings, bakery fillings, sweets, chewing gum, and other food products. Beverages include, without limitation, carbonated soft drinks, including cola, lemon-lime soda, root beer, heavy citrus (dew-type) drinks, fruit-flavored sodas, and cream; powdered soft drinks, as well as liquid concentrates such as syrups and vending machine cordials; coffee and coffee-based beverages, coffee substitutes, and cereal-based beverages; teas, including dry blended products, as well as ready-to-drink teas (based on herbs and tea leaves); fruit and vegetable juices and juice-flavored beverages, as well as juice-based beverages, nectars, concentrates, punches, and ades; sweetened and flavored waters, both carbonated and non-carbonated; sports / energy / health drinks; alcoholic beverages plus non-alcoholic and other low-alcohol products, including beer and malt beverages, cider, and wines (still, sparkling, fortified wines, and wine refreshers);Other beverages processed by heating (infusions, pasteurization, ultra-high temperature, ohmic heating or commercial aseptic sterilization) and hot-packaged; and cold-packaged products prepared by filtration or other preservation techniques. Fluid dairy products include, without limitation, non-frozen, partially frozen and frozen fluid dairy products such as, for example, milk, ice cream, sorbet and yogurt. Condiments include, but are not limited to, ketchup, mayonnaise, salad dressing, Worcestershire sauce, fruit-flavored sauce, chocolate sauce, tomato sauce, hot sauce, and mustard. Baked goods include, but are not limited to, tarts, cookies, cakes, breads, donuts and the like. Bakery fillings include, without limitation, low or neutral pH fillings, fillings with a high, medium or low solids content, fruit or milk-based fillings (pudding or mousse type), fillings that are formed cold or hot, and fat-free or high-fat fillings. However, the microcapsules of the invention may also be of particular interest in the following product examples: • Baked goods (e.g., bread, biscuits, cakes, other baked goods), • Non-alcoholic beverages (e.g., carbonated soft drinks, bottled water, sports / energy drinks, juices, vegetable juices, vegetable juice preparations), • Alcoholic beverages (e.g., beer and malt beverages, spirits), • Instant beverages (e.g., instant vegetable beverages, powdered soft drinks, instant coffee and tea), • Cereal products (e.g., breakfast cereals, pre-cooked prepared rice products, rice flour products, millet and sorghum products, raw or pre-cooked noodles and pasta products), • Dairy products (e.g., fresh cheese, soft cheese, hard cheese, dairy beverages, whey, butter, products containing wholly or partially hydrolyzed milk protein, fermented dairy products, condensed milk and analogues), • Milk-based products (e.g.,Flavored or fruit yogurt, ice cream, fruit ice cream), • Confectionery products (e.g., chewing gum, hard and soft candies), • Chocolate coatings and compounds, • Fat and oil-based products or emulsions thereof (e.g., mayonnaise, spreads, margarines, butter, tartar sauce, dressings, spice preparations), • Seasoned, marinated, or processed fish products (e.g., fish sausages, surimi), • Eggs or egg products (dehydrated egg, egg white, egg yolk, custard), • Desserts (e.g., jellies and puddings), • Products made with soy protein or other fractions of the soybean (e.g., soy milk and products made from soy milk, preparations containing soy lecithin, fermented products such as tofu or tempeh or products made from them, soy sauces), • Vegetable preparations (e.g., ketchup, sauces,Processed and reconstituted vegetables, dried vegetables, frozen vegetables, precooked vegetables, pickled vegetables, vegetable concentrates or pastes, cooked vegetables, potato preparations), • Vegetarian meat substitutes, vegetarian burgers, • Spices or spice preparations (e.g., mustard preparations, horseradish preparations), spice mixes and, in particular, seasonings used, for example, in the field of snacks, • Snack items (e.g., potato chips or baked potatoes or potato dough products, bread dough products, corn-based extrusions, rice or ground nuts), • Meat products (e.g., processed meat, poultry, beef, pork, ham, fresh sausages or raw meat preparations, cured or fresh meat products, seasoned or marinated, reformed meat), • Prepared dishes (e.g., instant noodles, rice, pasta, pizza, omelets,burritos) and soups and broths (e.g., consommé, salt cubes, dry soups, instant soups, precooked soups, retort soups), sauces (instant sauces, dry sauces, prepared sauces, meat juices, sweet sauces). Preferably, the microcapsules according to the invention shall be used in selected products from the group consisting of bakery products, instant beverages, cereal products, dairy products, milk-based products, fat and oil-based products or their emulsions, desserts, vegetable preparations, vegetarian meat substitutes, spices and seasonings, snacks, meat products, prepared dishes, soups and broths, and sauces. According to a particular modality, the flavored product is chosen from the group consisting of a meat and / or fish-based food or analogue, a broth, a salt cube, a powder mix, a beef or pork-based product, a seafood, surimi, instant noodles, rice, soups, sauces, prepared dishes, frozen or chilled pizza, pasta, potato flakes or potato chips, noodles, a potato / tortilla chip, microwave popcorn, nuts, a pretzel, a rice cake, a rice cracker, a fermented dairy analogue, an acidified dairy analogue, a non-fermented dairy analogue, cheese or cheese analogue, yogurt or yogurt analogue, a nutritional supplement, a nutrition bar, cereal, ice cream, non-dairy ice cream, a confectionery product, chewing gum, hard candies, and powdered drinks. According to one embodiment, the food, pet food or feed product comprises between 0.01 and 10% by weight, preferably between 0.1 and 5% by weight of the microcapsules of the invention. Typically, food, pet food or feed product also comprises proteins, in particular vegetable proteins or animal proteins, and mixtures thereof. Advantageously, vegetable proteins are preferably selected from soybean, corn, pea, canola, sunflower, sorghum, rice, amaranth, potato, tapioca, arrowroot, chickpeas, lupins, canola, wheat, oats, rye, barley, and mixtures thereof. The microcapsules of the invention are particularly suitable for extruded and / or baked foods, pet foods, or feed products comprising, more specifically, animal and / or vegetable proteins. Typically, the extruded and / or baked foods, pet foods, or feed products can be selected from meat and / or fish-based foods or analogues and mixtures thereof (in other words, meat-based foods and / or fish-based foods or meat analogues or fish analogues and mixtures thereof); extruded and / or baked meat analogues or extruded and / or baked fish analogues are preferred.Non-limiting examples of extruded and / or baked food, pet food, or feed products include snack products or extruded vegetable proteins intended to texturize the protein from which meat analogues (e.g., hamburgers) are prepared. The powder composition can be added before or after extrusion to either the unextracted vegetable protein isolate / concentrate or the textured vegetable protein from which a hamburger patty or chicken piece (etc.) is formed. Perfumed consumer products The microcapsules of the invention can be used in combination with active ingredients. Therefore, an object of the invention is a composition comprising: (i) microcapsules as defined above; (ii) an active ingredient, preferably selected from the group consisting of a cosmetic ingredient, skin care ingredient, perfume ingredient, flavoring ingredient, odor-counteracting ingredient, bactericidal ingredient, fungicidal ingredient, pharmaceutical or agrochemical ingredient, a disinfectant ingredient, an insect repellent or attractant, and mixtures thereof. The microcapsules of the invention can also be added to various scented consumer products. In particular, a perfume composition comprising (i) the microcapsules as defined above; (ii) at least one perfume co-ingredient; and (iii) optionally a perfumery adjuvant, is another object of the invention. A perfume co-ingredient is understood here to be a compound used in a perfume composition or preparation to impart a hedonic effect and that is not a microcapsule as defined above. In other words, for such a co-ingredient to be considered perfume, it must be recognized by a person skilled in the art as having the ability to impart or modify the scent of a composition in a positive or pleasant manner, and not merely as having a scent. The nature and type of perfume co-ingredients present in the perfume composition do not warrant a more detailed description here, which in any case would not be exhaustive. A person skilled in the art is capable of selecting them based on their general knowledge and in accordance with the proposed use or application and the desired organoleptic effect. Generally speaking,These fragrance co-ingredients belong to chemical classes as varied as alcohols, lactones, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenoids, nitrogenous or sulfurous heterocyclic compounds, and essential oils, and they can be of natural or synthetic origin. Many of these co-ingredients are listed in reference texts such as S. Arctander's book, Perfume and Flavour Chemicals, 1969, Montclair, New Jersey, USA, or its more recent versions, or in other similar works, as well as in the extensive patent literature in the field of perfumery. It is also understood that co-ingredients can also be compounds known to release various types of fragrance compounds in a controlled manner (such as properfume). Non-limiting examples of suitable propufume may include 4(dodecylthio)-4-(2,6,6-trimethyl-2-cyclohexen-l-yl)-2-butanone,4-(dodecylthio)-4-(2,6,6-trimethyl-l-cyclohexen-l-yl)-2butanone, trans-3- (dodecylthio)-1-(2,6,6-trimethyl-3cyclohexen-l-yl)-1-butanone, 2-(dodecylthio)-octane-4(4) 2-phenylethyl, oxo (phenyl)acetate of 3,7dimethyloctate-2,6-diene-l-yl, oxo (phenyl)acetate of (Z)-hex-3-en1-yl, hexadecanoate of 3,7-dimethyl-2,6-octadien-l-yl, succinate bis(3,7-dimethylocta-2,6-dien-l-yl) , (2-((2methylundec-l-en-l-yl)oxy)ethyl)benzene, l-methoxy-4-(3-methyl-4phenetoxybut-3-en-l-yl)benzene, (3-methyl-4-phenetoxybutyl-3-l-benzene, 1) ( (Z)-hex-3-en-l-yl)oxy)-2-methylundec-l-eno, (2 - ( (2-methylundec-l-en-l)oxy)ethoxy)benzene, 2-methi1-1(octane-3-yloxy)undec-l-eno, l-methoxy-4-(1-phenethoxyprop-l-en2-yl)benzene, l-methyl-4-(l-phenethoxyprop-l-en-2-yl)benzene, 2(l-phenethoxyprop-l-en-2-yl)naphthalene, (2phenethoxyvinyl)benzene, (2-(1) (3,7-dimethyloct-6-en-lil)oxy)prop-l-en-2-yl)naphthalene, (2-((2pentylcyclopentylidene)methoxy)ethyl)benzene or a mixture thereof., A perfumery adjuvant here refers to an ingredient that imparts an additional benefit, such as color, lightfastness, chemical stability, etc. A detailed description of the nature and type of adjuvant commonly used in perfume bases cannot be exhaustive, but it should be noted that the ingredients are well known to someone skilled in the craft. Preferably, the perfume composition according to the invention comprises between 0.01 and 30% by weight of the microcapsules as defined above. The microcapsules of the invention can be used advantageously in many fields of application and are used in consumer products. The microcapsules can be used in a liquid form applicable to liquid consumer products, as well as in a powder form applicable to powdered consumer products. In the case of microcapsules containing a perfume oil-based core, the products of the invention can be used particularly in perfumed consumer products such as those belonging to the fine fragrance or functional perfumery sectors. Functional perfumery includes, in particular, personal care products, including hair care, body wash, skin care, and hygiene products, as well as household products, including laundry and air care products. Accordingly, another object of the present invention is a perfumed consumer product comprising, as a perfume ingredient, the microcapsules defined above or a perfume composition as defined above.The perfume element of the consumer product may be a combination of perfume microcapsules as defined above and a free or unencapsulated perfume, as well as other types of perfume microcapsules different from those described herein. In particular, a liquid consumer product comprising: - from 2 to 65% by weight, with respect to the total weight of the consumer product, of at least one surfactant; - water or a water-miscible hydrophilic organic solvent; and - a perfume composition or microcapsules as defined above, wherein the hydrophobic material comprises a perfume, is another object of the invention. Also a powdered consumer product comprising: - from 2 to 65% by weight, with respect to the total weight of the consumer product, of at least one surfactant; and - a perfume composition or microcapsules, wherein the hydrophobic material comprises a perfume as defined above, is part of the invention. According to a particular modality, the process of preparing the microcapsules included in the perfumed consumer product comprises a crosslinking step as defined above to improve (chemically and / or enzymatically) the stability in the challenging bases containing a high amount of surfactants. Therefore, the microcapsules of the invention can be added as such or as part of a perfume composition of the invention in a perfumed consumer product. For the sake of clarity, it should be mentioned that a perfumed consumer product is defined as a consumer product that is expected to provide, among other benefits, a perfuming effect to the surface to which it is applied (e.g., skin, hair, textiles, paper, or a household surface) or to the air (air freshener, deodorant, etc.). In other words, a perfumed consumer product according to the invention is a manufactured product comprising a functional formulation, also referred to as a base, along with beneficial agents, including an effective quantity of microcapsules according to the invention. The nature and type of the other constituents of the perfumed consumer product do not warrant a more detailed description here, which in any case would not be exhaustive. A person skilled in the art is capable of selecting them based on their general knowledge and in accordance with the nature and desired effect of the product. Base formulations of consumer products into which the microcapsules of the invention can be incorporated can be found in the abundant literature relating to such products. These formulations do not warrant a detailed description here, which in any case would not be exhaustive. A person skilled in the art of formulating such consumer products is perfectly capable of selecting the appropriate components based on their general knowledge and the available literature. Non-limiting examples of suitable scented consumer products may include a perfume, such as a fine perfume, cologne, aftershave lotion, or a body perfume with a lower concentration of perfume; a fabric care product, such as a liquid or solid detergent, tablets and capsules, fabric softener, dryer sheet, fabric refresher, ironing water, or bleach;a personal care product, such as a hair care product (for example, shampoo, hair conditioner, coloring preparation or hairspray), a cosmetic preparation (for example, a vanishing cream, body lotion or deodorant or antiperspirant), or a skin care product (for example, perfumed soap, shower or bath foam, washing solution, body oil or gel, bath salts, or a hygiene product); an air care product, such as an air freshener or a ready-to-use powder air freshener;or a household care product, such as multipurpose cleaners, dishwashing products in liquid, powder or tablet form, toilet cleaners or products for cleaning various surfaces, for example, sprays and wipes intended for the treatment / refreshing of textiles or hard surfaces (floors, tiles, stone floors, etc.); a hygiene product, such as sanitary napkins, diapers, toilet paper. Another object of the invention is a consumer product comprising: - an active base for personal care, and - the microcapsules as defined above or the perfume composition as defined above, wherein the consumer product is in the form of a personal care composition. The active bases for personal care products into which the microcapsules of the invention can be incorporated can be found in the extensive literature relating to such products. These formulations do not warrant a detailed description here, which in any case would not be exhaustive. A person skilled in the art of formulating such consumer products is perfectly capable of selecting the appropriate components based on their general knowledge and the available literature. The personal care composition is preferably chosen from the group consisting of a hair care product (e.g., shampoo, hair conditioner, coloring preparation or hair spray), a cosmetic preparation (e.g., vanishing cream, body lotion or deodorant or antiperspirant), or a skin care product (e.g., perfumed soap, shower or bath foam, washing solution, body oil or gel, bath salts, or a hygiene product), an oral care product (toothpaste or mouthwash composition) or a fine fragrance product (e.g., cologne - EdT). Another object of the invention is a consumer product comprising: - an active base for home care or fabric care, and - the microcapsules as defined above or the perfume composition as defined above, wherein the consumer product is in the form of a home care or fabric care composition. The bases for household or fabric care products into which the microcapsules of the invention can be incorporated can be found in the extensive literature related to such products. These formulations do not warrant a detailed description here, which in any case would not be exhaustive. A person skilled in the art of formulating such consumer products is perfectly capable of selecting the appropriate components based on their general knowledge and the available literature. The fabric or home care composition is preferably chosen from the group consisting of a fabric softener, liquid detergent, powder detergent, liquid fragrance enhancer, solid fragrance enhancer. For the liquid consumer product that will be mentioned later, by active base, it should be understood that the active base includes active materials (which typically include surfactants) and water. For the solid consumer product that will be mentioned later, by active base, it is understood that the active base includes active materials (which typically include surfactants) and, optionally, auxiliary agents (such as bleaching agents, buffering agents; enhancers; dirt release or dirt suspension polymers; granulated enzyme particles, corrosion inhibitors, antifoams, foam suppressants, dyes, fillers, and mixtures thereof). Fabric softener An object of the invention is a consumer product in the form of a fabric softening composition comprising: - an active fabric softening base; preferably comprising at least one active material selected from the group consisting of dialkyl quaternary ammonium salts, dialkyl ester quaternary ammonium salts (esterquats), Hamburg esterquat (HEQ), TEAQ (triethanolamine quat), silicones and mixtures thereof, the active base being preferably used in an amount between 85 and 99.95% by weight based on the total weight of the composition, - a suspension of microcapsules as defined above, preferably in an amount between 0.05 and 15% by weight, more preferably between 0.1 and 5% by weight based on the total weight of the composition, - optionally free perfume oil. Liquid detergent An object of the invention is a consumer product in the form of a liquid detergent composition comprising: - a liquid detergent active base; preferably comprising at least one active material selected from the group consisting of an anionic surfactant such as alkylbenzenesulfonate (ABS), secondary alkyl sulfonate (SAS), primary alcohol sulfate (PAS), lauryl ether sulfate (LES), methyl ester sulfonate (MES) and a non-ionic surfactant such as alkyl amines, alkanolamide, fatty alcohol poly(ethylene glycol) ether, fatty alcohol ethoxylate (FAE), ethylene oxide (EO) and propylene oxide (PO) copolymers, amine oxides, alkyl polyglucosides, alkyl polyglucosamides, the active base being preferably used in an amount between 85 and 99.95% by weight based on the total weight of the composition, - a suspension of microcapsules as defined above, preferably in an amount between 0.05 and 15% by weight, more preferably between 0.1 and 5% by weight based on the total weight of the composition, - optionally free perfume oil. Solid detergent An object of the invention is a consumer product in the form of a solid detergent composition comprising: - a solid detergent active base; preferably comprising at least one active material selected from the group consisting of an anionic surfactant such as alkylbenzenesulfonate (ABS), secondary alkyl sulfonate (SAS), primary alcohol sulfate (PAS), lauryl ether sulfate (LES), methyl ester sulfonate (MES) and a non-ionic surfactant such as alkyl amines, alkanolamide, fatty alcohol poly(ethylene glycol) ether, fatty alcohol ethoxylate (FAE), ethylene oxide (EO) and propylene oxide (PO) copolymers, amine oxides, alkyl polyglucosides, alkyl polyglucosamides, the active base being preferably used in an amount between 85 and 99.95% by weight based on the total weight of the composition, - a microcapsule powder or a microcapsule suspension as defined above, preferably in an amount between 0.05 and 15% by weight, more preferably between 0.1 and 5% by weight based on the total weight of the composition, - optionally free perfume oil. Shampoo / shower gel An object of the invention is a consumer product in the form of a shampoo or shower gel composition comprising: - an active base of shampoo or shower gel; preferably comprising at least one active material selected from the group consisting of sodium alkyl ether sulfate, ammonium alkyl ether sulfates, alkylamphoacetate, cocamidopropyl betaine, cocamide MEA, alkyl glucosides and amino acid-based surfactants and mixtures thereof, the active base being preferably used in an amount between 85 and 99.95% by weight based on the total weight of the composition, - a suspension of microcapsules as defined above, preferably in an amount between 0.05 and 15% by weight, more preferably between 0.1 and 5% by weight based on the total weight of the composition, - optionally free perfume oil. Rinse-out conditioner An object of the invention is a consumer product in the form of a rinse-off conditioning composition comprising: - a rinse-out conditioning active base; preferably comprising at least one active material selected from the group consisting of cetyltrimonium chloride, stearyltrimonium chloride, benzalkonium chloride, behentrimonium chloride and mixtures thereof, the active base being preferably used in an amount between 85 and 99.95% by weight based on the total weight of the composition, - a suspension of microcapsules as defined above, preferably in an amount between 0.05 and 15% by weight, more preferably between 0.1 and 5% by weight based on the total weight of the composition. - optionally free perfume oil. Solid aroma enhancer An object of the invention is a consumer product in the form of a solid aroma-enhancing composition comprising: - a solid carrier, preferably selected from the group consisting of urea, sodium chloride, sodium sulfate, sodium acetate, zeolite, sodium carbonate, sodium bicarbonate, clay, talc, calcium carbonate, magnesium sulfate, gypsum, calcium sulfate, magnesium oxide, zinc oxide, titanium oxide, calcium chloride, potassium chloride, magnesium chloride, zinc chloride, saccharides such as sucrose, mono-, di-, and polysaccharides and derivatives such as starch, cellulose, methyl cellulose, ethyl cellulose, propyl cellulose, sugar polyols / alcohols such as sorbitol, maltitol, xylitol, erythritol, and isomalt, PEG, PVP, citric acid or any water-soluble solid acid, fatty alcohols or fatty acids and mixtures thereof, - a suspension of microcapsules as defined above, in powder form, preferably in an amount between 0.05 and 15% by weight, more preferably between 0.1 and 5% by weight based on the total weight of the composition, - optionally free perfume oil. Liquid aroma enhancer An object of the invention is a consumer product in the form of a liquid aroma-enhancing composition comprising: - an aqueous phase, - a surfactant system consisting essentially of one or more nonionic surfactants, wherein the surfactant system has an average HLB between 10 and 14, preferably selected from the group consisting of ethoxylated aliphatic alcohols, POE / PPG (polyoxyethylene and polyoxypropylene) ethers, mono- and polyglyceryl esters, sucrose ester compounds, polyoxyethylene hydroxy esters, alkyl polyglucosides, amine oxides and combinations thereof; - a linker selected from the group consisting of alcohols, salts and esters of carboxylic acids, salts and esters of hydroxyl carboxylic acids, fatty acids, salts of fatty acids, glycerol fatty acids, surfactants having an HLB less than 10 and mixtures thereof, and - a suspension of microcapsules as defined above, in the form of a suspension, preferably in an amount between 0.05 and 15% by weight, more preferably between 0.1 and 5% by weight based on the total weight of the composition, - optionally free perfume oil. Hair coloring An object of the invention is a consumer product in the form of an oxidizing composition for hair coloring comprising: - an oxidizing phase comprising an oxidizing agent and an alkaline phase comprising an alkaline agent, a dye precursor and a coupling compound; wherein the dye precursor and the coupling compound form an oxidizing hair dye in the presence of the oxidizing agent, preferably in an amount between 85 and 99.95% by weight based on the total weight of the composition, the microcapsules as defined above, preferably in an amount between 0.05 and 15% by weight, more preferably between 0.1 and 5% by weight based on the total weight of the composition, - optionally free perfume oil. Perfume composition According to a particular modality, the consumer product is in the form of a perfume composition comprising: 0.1 to 30%, preferably 0.1 to 20% of microcapsules as defined above, - 0 to 40%, preferably 3-40% perfume, and - 20-90%, preferably 40-90% ethanol, by weight based on the total weight of the perfume composition. The invention will now be further described by means of the examples. It will be appreciated that the invention, as claimed, is not proposed to be limited in any way by these examples. Example 1 Preparation of core / shell microcapsules according to the invention A mixture of 10% w / w defatted soybean meal and 15 mM sodium metabisulfite was prepared in 100 ml of demineralized water. The pH value was adjusted to 2.7 with 1 M HCl and the mixture was stirred for 1 hour. The pH value increased slightly to 2.9 and was readjusted again to 2.8. The resulting mixture was centrifuged at 10,000 g for 30 minutes, and the supernatant (called solution 1 in the remainder of this example) was used for further processing steps. A 1 ml aliquot of the supernatant was used to determine the remaining protein mass fraction using thermogravimetric analysis. Separately, a solution of gum arabic (Efficacia®, from Nexira, solution 2) was prepared at a concentration of either 10% w / w or 15% w / w. 100 g of solution 1 and 100 g of solution 2 were added to 340 g of hot demineralized water under mechanical shear, and the pH was readjusted to 2.7 using 1 M HC1, and the mixture was held at 30 °C for 15 minutes. Sixty grams of the flavoring composition (limonene oil) to be encapsulated was slowly added to the mixture and homogenized at 230 RPM for 5 minutes, until an average droplet size of 150 µm was reached, as verified by optical microscopy. The stirring speed was then slightly reduced, and 0.102 g of glutaraldehyde (50% wt aqueous, supplied by Sigma-Aldrich) was added to the mixture. The microcapsule suspension was mixed for 4 to 10 hours at 20–25 °C. The result was an aqueous suspension or watery paste of microcapsules (see Figure 1). Example 2 Comparative example using a soy protein isolate As a comparative example, an encapsulation experiment was carried out as described in Example 1, but instead of using the protein extract as described in the present invention, a standard commercial soy protein isolate (SPI) was used. An SPI solution (Dupont, Solution 1) was prepared at a concentration of 10% w / w in demineralized water. Separately, a gum arabic solution (Efficacia®, from Nexira, Solution 2) was prepared at a concentration of either 10% w / w or 15% w / w. 100 g of solution 1 and 100 g of solution 2 were added to 340 g of hot demineralized water under mechanical shear, and the pH was readjusted to 2.7 using HCl 1 M. The mixture was kept at 30 °C for 15 minutes. Sixty grams of the flavoring composition (limonene oil) to be encapsulated was slowly added to the mixture and homogenized at 230 RPM for 5 minutes, until an average droplet size of 150 µm was reached, as verified by optical microscopy. The stirring speed was then slightly reduced, and 0.102 g of glutaraldehyde (50% wt aqueous, supplied by Sigma-Aldrich) was added to the mixture. The microcapsule suspension was mixed for 4 to 10 hours at 20–25 °C. Unlike Example 1, in this case microcapsules were not obtained; instead, an emulsion of unencapsulated oil droplets and free particles was obtained. Example 3 Preparation of core / shell microcapsules according to the invention using pea flour and gum arabic A mixture of 10% w / w pea flour (AM Nutrition, 14% protein) and 0.285 g of sodium metabisulfite (15 mM) was prepared in 100 mL of demineralized water. The pH was adjusted to 2.7 with 1 M HCl, and the mixture was stirred for 1 hour. The pH increased slightly to approximately 2.9 and was readjusted to 2.8. The resulting mixture was centrifuged at 10,000 g for 30 minutes, and the supernatant, which contained soluble pea protein and carbohydrates, was collected. The supernatant was then freeze-dried for storage. 100 mL of supernatant contained 1.675 g of the dry polymer, including proteins and carbohydrates. A solution was prepared by mixing a pea polymer solution and gum arabic solutions (Sigma-Aldrich). 10 mL of a pea polymer solution (pH 3, 0.02 g / mL) were mixed with 10 mL of a gum arabic solution (pH 3) (pea polymer:gum arabic = 1:0.3). The mixture was added to hot demineralized water under mechanical shear, and the pH was adjusted to 2.7 using 1 M HCl, and held at 30 °C for 15 minutes. The flavoring composition (limonene oil) to be encapsulated was slowly added to the mixture and homogenized at 230 RPM for 5 minutes. The stirring speed was then slightly reduced, and glutaraldehyde (50% wt. aqueous, supplied by Sigma-Aldrich) was added to the mixture. The microcapsule suspension was mixed for 4 to 10 hours at 20–25 °C. Example 4 Preparation of core / shell microcapsules according to the invention using pea or soy protein extract and chitosan Alkaline extraction of the soy and pea flour proteins was carried out as in Examples 1 and 3, but at pH 8, followed by pH adjustment to 5.8 and mixing with oppositely charged chitosan. The chitosan was pre-solubilized at a pH of approximately 2 to 3 and adjusted again to pH 5.8 before use. The flavoring composition (limonene oil) to be encapsulated was slowly added to the mixture and homogenized at 230 RPM for 5 minutes. The stirring speed was then slightly reduced, and glutaraldehyde (50% wt. aqueous, supplied by Sigma-Aldrich) was added to the mixture. The microcapsule suspension was mixed for 4 to 10 hours at 20–25 °C. A colloidal wall material was formed by complex coacervation using the same protein and polysaccharide concentrations as in examples 1 and 3. Example 5 SDS-PAGE characterization of plant protein extracts from complex coacervates obtained from them with gum arabic The protein extracts obtained from soybean meal and pea meal, as well as the resulting complex coacervates with gum arabic, along with the coacervates prepared according to Examples 1 and 3, were further analyzed by SDS-PAGE to obtain more information on the protein composition of both the extracts and the coacervates. Reference methods and data on soybean and pea proteins can be found in the publications by Lam, ACY, et al., "Pea protein isolates: Structure, extraction, and functionality," Food Reviews International 34.2 (2018), pages 126-147. Bogracheva, T. Ya, N. Yu Bespalova, and AL Leont'ev. Isolation of 11S and 7S globulins from seeds of glycine max. Applied Biochemistry and Microbiology 32.4 (1996), pages 429433. Globulins (glycinin and beta-conglycinin) comprise 80% of soy protein. The expected fractions, as described in the two cited references, were found in both the extract and the coacervate, including the smallest protein subunits. These data not only confirm the quality of the protein extracts obtained here but also clearly reveal that the complex coacervates obtained according to the invention do indeed contain the exact protein fractions of the corresponding proteins, thus confirming the composition of these complex coacervates. Example 6 Reticulation of coacervate capsules Capsules were prepared according to Example 1, and the resulting capsule was then crosslinked. The capsule suspension from Example 1 was further processed at 20 °C by adding a crosslinking agent. A glutaraldehyde solution (50% w / w aqueous, supplied by Sigma-Aldrich) at a concentration of 0.068% w / w was added to the mixture. Crosslinking was allowed to continue for 4 to 10 hours at 20 °C. Example 7 Hardening of a coacervate according to the invention by means of increasing the temperature Capsules were prepared according to Example 1 and hardened by an additional heating step, thereby densifying the coacervated shells. 300 ml of a capsule suspension prepared according to Example 1 was heated from 20 °C to 80 °C for 1 hour, held at 80 °C for 5 minutes, and allowed to cool to 20 °C. To mimic the conditions during this heating stage and to measure the rheological properties of the complex coacervate, the coacervate shell material was also measured using oscillatory shear rheology (a very suitable and well-documented method for characterizing such properties, as summarized, for example, in the books The Structure and Rheology Complex Fluids, RG Larson, Oxford University Press, 1998, and Understanding Rheology, FA Morrison, Oxford University Press 2001).The measured properties are the elastic modulus (also called storage modulus in some publications), which represents the elastic behavior of the material for a given frequency and deformation amplitude, and which is conventionally written as G', and the viscosity modulus (also called loss modulus in some publications), which represents the viscous behavior of the material for a given frequency and deformation amplitude, and which is conventionally written as G''; the units of G' and G'' are pascals (Pa). A heating step was performed in the rheometer (Anton Paar MCR 501 equipped with a 25 mm conical plate geometry, Peltier temperature control, and a solvent trap to prevent water evaporation, as described in the books cited in the previous paragraph). The coacervate shell material resulting from the complex coacervation of soy protein extract and gum arabic was placed in the rheometer geometry, and the temperature was increased from 20 °C to 80 °C for 1 hour, held at 80 °C for 5 minutes, and finally reduced again at the same rate, as described above for the capsule heating step.The results are shown in Figure 3, which clearly demonstrates that the complex coacervate shell material underwent a transition from a liquid-like material (G''>G', meaning the viscosity modulus is initially higher than the elastic modulus) to a solid-like material (G'>G'', meaning that during heating the elastic modulus became higher than the viscosity modulus) at a temperature of 50 °C, reaching a plateau with nearly constant G' and G' at approximately 70 °C. Upon cooling, the material remained solid throughout, and the elastic modulus G' remained higher than the viscosity modulus G', with the modulus increasing further during cooling and reaching a value of approximately 10⁻⁵ Pa. These data prove that hardening by an increase in temperature effectively transforms the original liquid-like coacervate into a solid layer. Example 8 Preparation of food products containing the capsules prepared according to the invention, and comparison with comparative capsules The reference flavor was encapsulated according to the invention as described in Example 1, and for comparison, the same procedure was followed with a soy protein isolate (instead of the soy protein extract obtained by acid extraction), as described in Example 2. One gram of each of the resulting flavoring suspensions was added to a commercially analogous fermented dairy product (soy milk-based yogurt) by means of stirring, and the mixture was left to stand for 24 hours in a refrigerator. The organoleptic evaluation revealed that the flavor was already strongly perceived by smell for the product flavored with the comparative flavoring suspension of Example 2, even before actually tasting the product.In contrast, the encapsulated flavor of example 1, prepared according to the invention, was only perceived when tasting the product, which confirms that these flavoring capsules provide protection and localization of the flavor in the matrix of the complex product, such as a dairy analog food product. Similarly, the capsules prepared according to the invention of Example 1 were also compared with a comparative flavoring suspension of Example 2 in a mayonnaise-type sauce (Thomy Mayonnaise Extra Light, obtained from a local supermarket), which contained 1 g of flavoring suspension as in Examples 1 or 2 per 100 g of product, with the flavored sauce samples stored for 24 hours after preparation. As with the evaluation of the dairy analogue, the encapsulated flavor according to the invention as in Example 1 was only significantly released upon tasting the product, confirming successful encapsulation and release, whereas the flavor of Example 2 was already present throughout the product and revealed a strong odor even before tasting. It is hereby stated that, as of this date, the best method known to the applicant for putting the aforementioned invention into practice is the one that is clear from the present description of the invention.

Claims

1. A core-shell coacervate microcapsule comprising a hydrophobic material, preferably a flavor or perfume, characterized in that: a) the hydrophobic material is encapsulated in the core of the core-shell coacervate microcapsule, and b) the shell of the core-shell coacervate microcapsule comprises at least one plant protein extract and optionally a non-protein polymer.

2. The microcapsule according to claim 1, characterized in that the protein content in the vegetable protein extract is less than 55% by weight.

3. The microcapsule according to claim 1 or 2, characterized in that the vegetable protein extract is selected from the group consisting of protein extracts of soy, pea, wheat, rice, potato, quinoa, amaranth, lentil, hemp, oat, buckwheat, chickpea, lupin seeds, canola, flaxseed and mixtures thereof.

4. The microcapsule according to any of the preceding claims, characterized in that the non-protein polymer is selected from the group consisting of gum arabic, carboxymethylcellulose, chitosan, xanthan, agar, alginate salts, pectinate salts or carrageenan, preferably wherein the non-protein polymer is gum arabic.

5. The microcapsule according to any of the preceding claims, characterized in that the vegetable protein extract is a soy protein extract and wherein the non-protein polymer is gum arabic.

6. The microcapsule according to any of the preceding claims, characterized in that the microcapsule coating is cross-linked using formaldehyde, tannins, acetaldehyde, glutaraldehyde, glyoxal, chromium alum, transglutaminase and mixtures thereof.

7. The microcapsule according to any of the preceding claims, characterized in that the ratio between the vegetable protein extract and the non-protein polymer is between 1 and 100.

8. The microcapsule according to any of the preceding claims, characterized in that the cover comprises an additional polymeric material.

9. The microcapsule according to claim 8, characterized in that the polymeric material is selected from the group consisting of polyurea, polyurethane, polyamide, polyester, polyacrylate, polysiloxane, polycarbonate, polysulfonamide, urea and formaldehyde polymers, melamine and formaldehyde, melamine and urea, or melamine and glyoxal and mixtures thereof.

10. A process for preparing the core-shell coacervate microcapsule according to any of the preceding claims, characterized in that it comprises the steps of: a) preparing a hydrocolloid solution by dissolving at least one plant protein extract in an aqueous solution, preferably water; b) optionally, preparing a hydrocolloid solution by dissolving at least one non-protein polymer in an aqueous solution, preferably water; c) optionally, mixing the hydrocolloid solutions comprising at least one plant protein extract and at least one non-protein polymer; d) preparing an emulsion and / or suspension by emulsifying and / or suspending a hydrophobic material in the solution; e) forming a colloidal wall comprising the plant protein extract and optionally the non-protein polymer around the droplets and / or particles of the hydrophobic material present in an emulsion and / or suspension; and f) optionally, crosslinking the colloidal wall.

11. The process according to claim 10, characterized in that the vegetable protein extract is obtained by means of an acid extraction or an alkaline extraction of a meal of legume seeds, pulse seeds, or tubers.

12. The process according to claim 11, characterized in that the extraction is an acid extraction and is preferably carried out at a pH between 2 and 5.

13. A consumer product comprising the core-shell coacervate microcapsule according to claims 1-9, characterized in that it is a flavored or perfumed product.

14. The consumer product according to claim 13, characterized in that the perfumed product is selected from the group consisting of a liquid or solid detergent, a fabric softener, liquid or solid fragrance enhancers, a shampoo, a shower gel, a hair conditioner, a deodorant or antiperspirant.

15. The consumer product according to claim 13, characterized in that the flavored product is selected from the group consisting of a meat and / or fish-based food or analogue, a broth, a salt cube, a powder mix, a beef or pork-based product, a seafood product, surimi, instant noodles, rice, soups, sauces, prepared dishes, frozen or chilled pizza, pasta, potato flakes or potato chips, noodles, a potato / tortilla chip, microwave popcorn, nuts, a pretzel, a rice cake, a rice cracker, a fermented dairy analogue, an acidified dairy analogue, a non-fermented dairy analogue, cheese or a cheese analogue, yogurt or a yogurt analogue, a nutritional supplement, a nutrition bar, cereal, ice cream, non-dairy ice cream, a confectionery product, chewing gum, hard candies, and powdered drinks.

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