Techniques for encapsulation of food -...

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Techniques for encapsulation of food ingredients Dr. Eng. Camila A. Perussello [email protected]

Transcript of Techniques for encapsulation of food -...

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Techniques for encapsulation of food

ingredients

Dr. Eng. Camila A. Perussello

[email protected]

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Overview of food encapsulation

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Theory of encapsulation technology

TYPES OF MICROPARTICLES

- active agent dispersed into the carrier, but not at the surface (additional coating)

- active agent dispersed into the carrier - active agents are in general present also at the surface

Reservoir or Microcapsule

Matrix or Microsphere

Coated matrix

- has a shell around the active agent - is also called capsule, single-core, mono-core or core-shell type

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CARRIER MATERIALS Food grade; Biodegradable; Stable during processing, storage and consumption; Different sources/types:

o Carbohydrates (starch, cellulose, chitosan); o Proteins and peptides (gelatine, whey protein); o Lipid-based: (phospholipids, glycerolipids, waxes);

Different origins: o Plant, marine and microbial/animal.

Theory of encapsulation technology

ARABIC GUM CARRAGEENAN GUM MODIFIED STARCH CHITOSAN

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ACTIVE MATERIALS o Pharmaceutical drugs o Living cells (microorganisms/probiotics, RNA, DNA) o Food ingredients and nutraceuticals o Enzymes o Food aromas and flavors o Spices, herbs o Essential oils o Sweeteners o Vitamins o Minerals o Pigments o Others

Theory of encapsulation technology

Linoleic acid

*Active/core materials may be liquids, gases or solids

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Food ingredients that require encapsulation Type Example Reason

1/2

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Food ingredients that require encapsulation Type Example Reason

2/2

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Encapsulation methods

Coacervation Polymerization

Spray-drying

Gelation

Droplet freezing

Extrusion

Fluidized bed

Solvent evaporation

Spinning disk

Encapsulation

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Core and shell material properties Gas/liquid/solid Solubility Viscosity/ surface tension Density Reactivity

Capsule size and morphology

Capsule payload

Production capacity, scale-up potential and process cost

Release profile and mechanism

Product stability

Choosing a microencapsulation method

None of the existing technologies can be considered as a universally applicable process, as individual food components demonstrate extreme

differences in molecular weight, polarity, solubility, stability, etc.

Encapsulation process selection criteria:

The process need to be TAILORED according to the product

application

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Physical Encapsulation Characteristics - Particle sizes of 1-10,000 microns - Material versatility - Narrow size distribution - Scalability and high production capacity - Continuous production

Encapsulation methods

Chemical Encapsulation Characteristics - Particle sizes of 0.1-500 microns - High payload - Uniform particle size distribution - Scalability and high production capacity - Batch production

Physical X Chemical

Physical encapsulation

Physical methods include encapsulation by gravity-flow, centrifugal extrusion, spray-drying, spray-chilling, spinning disk and others. In general, a coating is applied to the active material and then is dried to obtain coated microparticles.

Chemical encapsulation

Chemical encapsulation methods include coacervation (simple and complex), in situ polymerization, interfacial polymerization, emulsion polymerization, layer-by-layer deposition, liposomes and others.

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Comparison between encapsulation methods

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Size of encapsulated food ingredients

Particle size influences sensory perception (grittiness,

roughness), viscosity and appearance of foods

Consumer acceptance!

Orange essential oil (1.02 µm)

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Comparison between encapsulation methods

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