Post on 29-Nov-2014
description
Microencapsulation for the improved delivery of bioactive
compounds in foods
Speaker: Manoj Solanki PhD 1st Year Dairy Chemistry NDRI, Karnal
Microencapsulation
• It is defined as a technology of packaging solids, liquids or gaseous materials in miniature, sealed capsules that can release their contents at controlled rates under the influences of specific conditions.
(Arneado, 1996)
Why microencapsulation ?
Protection
Controlled release
Enhance acceptability
Improved delivery
Pictorial representation of the encapsulation process
M. Popplewell (2001)
Methods of encapsulation
Coacervation• Co-crystalization
Molecular inclusion• Spray drying
Spray cooling/chilling • Extrusion
Fluidized bed• Melt injection
Liposome
Coacervation
Coacervation microencapsulation is the phase separation of one or many hydrocolloids from the initial solution and the subsequent deposition of the newly formed coacervate phase around the active ingredient suspended or emulsified in the same reaction media.Flavour oil
Fish oils
Vitamins
Nutrients
Enzymes
Preservatives
Coacervation
Co-crystallization
Supersaturated solution
Transformation or crystallization
Flavour material
Syrup blend
Microsized crystallization(incorporated product)
Drying milling and screening
Functionally crystallized product
Concentration
Agglomeration
Molecular inclusion
β Cyclodextrins are enzymatically modified starch molecules, which can be made by the action of cyclodextrin glucosyltransferase upon starch. After cleavage of starch by the enzyme, the ends are joined to form a circular molecule.
Spray-drying
Three basic steps:Preparation of a dispersion or emulsion to be processed
Homogenization of the dispersion and
Atomization of the mass into the drying chamber.
Spray cooling/chilling
‘matrix’ encapsulation because the particles are more adequately described as aggregates of active ingredient particles buried in the fat matrix
Melt extrusion
In melt-extrusion process forcing the core material, which is dispersed in a melt carbohydrate carriers through a series of die to form sheets, ropes or threads of different dimensions.
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1. Motor drive
2. Solids Feed
3. Water
4. Water pump
5. Flavour
6. Flavour pump
7. Co-rotating screws
8. Heating Jacket
9. Transition zone
10.Die
11.Take off conveyor
12.Cooling air
Fluidized bed
Fluidized bed technology is a very efficient way to apply a uniform layer of shell materials onto solid particles.
It is one of the few technologies capable of coating particles with different kinds of shell material like polysaccharides, proteins, emulsifiers, fats, complex formulations, powder coatings, yeast cell extract etc.
The wruster process
The technology can be used to encapsulate solid materials with diameters ranging from near 50µm to several centimeters.
Wruster Process can be used to encapsulate vitamins, minerals, and functional food ingredients.
Melt injection
This process is often referred to as the “Durarome” process after the product trade name.
In this method sugar syrup or sugar-corn syrup is made.
Ingredients like flavour oils are then added to the hot molten sugar, the pressure vessel is closed and high shear mixing is employed to emulsify the flavour oil.
Liposome microencapsulation
A liposome can be defined as an artificial lipid vesicle that has a bilayer phospholipids arrangement with the head groups oriented towards the interior of the bilayer and the acyl group towards the exterior of the membrane facing water.
Liposomes are usually made of phosphatidylcholine (lipid) molecules although mixtures of phospholipids can also be employed to make liposomes
Morphology of encapsulation
(Augustin et al, 2001).
Use of encapsulation
Food
Bioactive
compounds
functional foods
Technological
challenges
Microencapsulation is a
useful tool
Use of bioactive compounds
Bioactive
compounds
Flavour
Colour
Preservation
Health benefits
Stability of the bioactive compounds
during processing and storage
Microencapsulation technologies used for bioactive food ingredients
Microbial products
Probiotic bacteria are ‘defined, live microorganisms which, administered in adequate amounts, confer a beneficial physiological effect on the host’.
These bioactive ingredients have been at the forefront of the development of functional foods, particularly in dairy products,
Probiotics
Size (typically between 1 and 5 μm diameter)
Must be kept alive.
Microencapsulation
Spray-coating
Spray-drying
Extrusion
Emulsion
Gel-particle
Spray-coating methods for the microencapsulation of probiotics
Fermentation --- concentration--- freeze-drying ---granulation
lipid-basedwaxes, fatty acids and oils
Protein-based
gluten and casein
Carbohydrate-based
cellulose derivatives, carrageenan and alginate
Coating Material
Gel-particle technologies for the microencapsulation of probiotics
(Claude and Fustier, 2007)
Non-microbial products
Microencapsulation technologies used for bioactive food ingredients
Spray-drying
Oil-based vitamins,fatty acids
Spray-chilling and liposome
retinol, omega-3 fatty acids, yeasts, enzymes
The delivery of bioactive ingredients into foods and to the GI tract
(Claude and Fustier, 2007)
Cont…
Beneficial effects of probiotic microencapsulation.
Cont…
Spray-chilling and fluidized-bed coating are the most popular methods for encapsulating water-soluble vitamins (e.g ascorbic acid), whereas spray-drying of emulsions is generally recommended for the encapsulation of lipid-soluble vitamins (e.g. b-carotene, vitamins A, D and E) (Gouin, 2004)ME promotes the delivery of vitamins and minerals to foods mainly by preventing their interaction with other food components;
for example, iron bioavailability is severely affected by interactions with food ingredients (e.g. tannins, phytates and polyphenols).
Additionally, iron catalyzes the oxidative degradation of fatty acids and vitamins.
Beneficial effects of microencapsulation.
Consumption of food enriched with microencapsulated fish oil obtained by emulsion spray-drying was as effective as the daily intake of fish oil gelatine capsules in meeting the dietary requirements of this omega-3 long-chain fatty acid .
(Champagne et al, 2006)
ME is usually used to mask unpleasant flavours and odours, or to provide barriers between the sensitive bioactive materials and the environment (food or oxygen).
Average daily weight gain in cat by supplemented with P.E.P. MGE
The delivery of microencapsulated iron to the GI tract
ME alone in promoting the survival of probiotics introduced into biscuits, frozen cranberry juice and vegetable juices.
(Weiss et al., 2006)
ME can also serve to co-entrap prebiotics (i.e. nondigestible food ingredients that can beneficially affect the host by selectively stimulating the growth and/or the activity of bacteria in the gut), raising the possibility of using ME to deliver multiple bioactive ingredients.
Case studies
Bioactive peptides, such as bacteriocins, are also candidates for co-encapsulation; they could enhance or complement the antimicrobial activities of the probiotic bacteria, especially if the health target is protection against diarrhoea.
(Arneado,2008)
By encapsulating calcium lactate in lecithin liposomes, it was possible to fortify soymilk with levels of calcium equivalent to those found in cow’s milk , while preventing undesirable calcium-protein reactions.
(Augustin et al., 2009)
As with probiotics, the co-encapsulation of vitamins and minerals could be beneficial.
Ocean Nutrition Canada Using a proprietary microencapsulation technology, ONC provides the food and dietary supplement industry with a microencapsulated powdered fish oil with the highest concentration of bio-available Omega-3 in the market place. ONC’s process enhances shelf life and bio-absorption while maintaining the taste and texture of the products.
(www.ocean.nutrition.com, 2011)
Institute Rosell/ Lallemand’s encapsulated probiotic bacteria products for use in dietary supplements and functional foods is based on a modified fluidized-bed encapsulation process. Clinical testing has shown the encapsulated probiotic bacteria have 100 percent recovery rate, compared to the standard industry rates of 25 to 50 percent.
(www. lallemand.com, 2011)
ME could be useful in helping to deliver bioactive ingredients both to the food matrix itself and to the GI tract
ME has primarily served for the delivery of bioactives into the matrix and, as yet, has not been fully explored for more efficient delivery in the GI tract
Conclusion
ME might even be used to create particles that clearly show consumers that the bioactive ingredients are present in the functional foods, thus promoting marketing strategies for product differentiation.
Another area that is likely to see intense research activity in the future is the use of co-encapsulation. In this regard, many emulsion and spray-coating technologies offer significant opportunities for the co-encapsulation of various hydrophobic and hydrophilic bioactives.
Thank You