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Encapsulation
technology
Selected Topics in Food Technology
Batrice Conde-Petit
November 29, 2007
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Encapsulation of food ingredients oradditives
Mask unpleasant flavor
Controlled release at the right place in the right time
Increase solubility and/or bioavailability Protection of ingredient
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Overview
Microencapsulation by spray drying
Encapsulation by extrusion Fluidized bed encapsulation
Encapsulation by complex coacervation
Encapsulation in self-assembled lipid structures Molecular encapsulation with cyclodextrins and starch
Paper: Microencapsulation of probiotics for industrialapplications
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Microencapsulation by spray drying
Shell materials: gum accacia, maltodextrins,
modified starch, whey proteins, ..
For instance: hydrophobically modified starch
(Octenyl substituted starch) for encapsulation offlavor oils
Aqueous two phase system (ATPS) spraydrying for microorganism encapsulation
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Octenyl succinicanhydride starch (OSA starch)
S d i f h b d
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Spray drying of an aqueos two-phase system based onpolyvinylpyrrolidon and dextran for encapsulation of biological
material
Enterococcus
faecium M74
(Millqvist et al 2000)
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10 m
Spray dried particles
Partitioning of E. faecium
in the dextran phase
(Millqvist et al 2000)
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Encapsulation by extrusion
Mainly for encapsulation of volatiles in glassy carbohydrate matrices
Long shelf life (up to 5 years) compared to spray drying (~ 1 year)
Rather large particles (500 to 1000 m)
Low load with simple carbohydrates (~ 10 %)
e.g. Locked-in flavors, citric oils in glassy sucrose-glucose-glycerin matrix
High load with hydrophobically modified starch (50 %)
e.g. hydrophobically modified starch (octenyl substituted starch) forencapsulation of up to 50 % flavor oils
Aqueous two phase system (ATPS) spray drying for microorganism
encapsulation
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Fluidized bed encapsulation
Application of a uniform layer of shell material onto solidparticles (coating)
Shell material: polysaccharides, proteins, emulsifiers,fats
Examples: citric and ascorbic acid
leavening agents
Hotmelt fluidized bed coating: wax or fat as shellmaterial, coating at temperatures above the melting pointthe the shell material (40 to 80C)
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Encapsulation by complex coacervation
Based on associative phase behavior of a polymer blend
Cationic and anionic water-soluble polymers interact in water andform a dense polymer-rich phase called a complex coacervate.
In general coacervation is induced by a pH change to induce theformation of a dense polymer-rich phase that becomes the wallmaterial. The coacervates are usually stabilized by thermal
treatment
The dense coacervate phase wraps as a uniform layer aroundsuspended core materials such as an oily phase
A widely applied polymer combination is gelatin and accacia gum
Advantage: high load achievable (up to 99 %) and controlled
release posssibilities
Disadadvantage: high cost
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Complex coacervation technology
Formation of an oil-in-water emulsion
Formation of the coating Stabilization of the coating
Applications for:
FlavorsFragrancesVitaminsBacteria and cells
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B: Primary layer: complexation betweenoppositely charged polymer andsurfactant
A: Secondary layer: complexationbetween the polyelectrolytes
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Alginate beads
alginate solution
gelation ofalginate inCaCl2 bath
washing step
alginate beads
Simple technique Mild process Applicable for almost any ingredient Widley applied for encapsulation of biomaterial
www.nisco.ch
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Liposome entrapment
Application in cheese Proteases for cheese ripening Lysozyme for control of bacteria
that produce butyric acid
Shematic diagram of a sheet of lipid layer (A)and the liposome formed from the lipids (B)
(Gibbs at al 1999)
Encapsulation in self assembled
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Encapsulation in self-assembledmonoglyceride structures
Binary phase diagram ofsaturated monoglycerides in water
Possible localization of guestmolecules within the invertedbicontinuous cubic phase
1 hydrophylic2 amphiphilic
3 lipophilic
(Sagalowicz et al 2006)
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Encapsulation in cyclodextrins
Model of cyclodextrin
Inclusion complexwww.uni-saarland.de
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Amylose-ligand complexes as molecularencapsulation principle
(Model fromGaillard 1987)
Amylose-lipid complexesexist in cereal starches
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Molecular encapsulation of unsaturatedfatty acidy
Oxygen consumption to assess
oxidative stability
Free fatty acid
Fatty acid in nanocapsule
(Lalush et al 2005)
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Lipids
Fatty acids
Emulsifiers
- Monoglycerides
- Lysolecithine
Unsaturated fatty acids
Volatile flavor compounds
Alcohols & aldehydes
Terpenes
Lactones
Decanal
Complexing ligandsfor amylose
Characterization of starch inclusion complexes
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Characterization of starch inclusion complexes
Wide-angle X-ray diffraction
5 10 15 20 25 30Scattering angle 2 [degrees]
Relative
intensity
DSC
20 40 60 80 100 120 140 160
Tem perature [C]
121 C
105 C
Menthol
Menthone
2nd run
1st run
rmicheatflow
End
othermicheatflow
Menthone
Computer modeling
FenchoneFenchone
(Nuessli, Sigg, Conde-Petit, Escher 1999,Nuessli & Tran 1999)
The complexation of starch has an influence on the
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The complexation of starch has an influence on thecolloidal behaviour of starch
Network
25 m Spherulites
Highcomplexation
rates
Lowcomplexationrates
Gelation
Bulk phase separation
How does starch-flavor complexation influence
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How does starch flavor complexation influenceflavor release?
Extent of complexation
(Heinemann C., Zinsli M., Dzik D., Graf S., Escher F., Conde-Petit B., 2003; Tietz, Buettner, Conde-Petit, 2007)
Water
Water
Starch
Starch
Proton Transfer Reaction Mass spectrometry
0.33 mg menthoneper g starch (db)
4 % tapiocastarch dispersion
48 mg menthone
per g starch (db)
2 % potatostarch dispersion
Purge and trap (24 h) followed by GC
Fl l i b h li i
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Flavor encapsulation by spheruliticcrystallization of amylose-flavor complexes
(Model from Kalinka and Hinrichsen, 1997)
10 m
Amylose--dodecalactoneSpherulites
R f
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References
Gouin S., Microencapsulation: industrial appraisal of existing technologies andtrends, Tends in Food Science and Technology 15, 330-347 (2004).
Millqvist-Fuerby A., Malmsten M., Bergenstahl B., An aqueous polymer two-
phase system as carrier in the spray drying of biological material, J. of Colloidand Interface Science 225, 54-61 (2000).
Jozwiakowski M., Jones D.M., Franz R.M., Characterization of a hot melt-fluidbed coating process for fine granuels, Pharmaceutical Research, 7 1119-1126(1990).
Walstra P., Physical chemistry of foods, Marcel Dekker, New York (USA), 2003
Sagalowicz L., Leser M.E., Watzke H.J., Michel M., Monoglyceride self-assemblystructures as delivery systems, Trends in Food Science and Technology 17, 204-
214 (2006).
Gibbs B., Kermasha S., Alli I., Mulligan C.N., Encapsulation in the food industry:a review, International Journal of Food Sciences and Nutrition 50, 213-224(1999).