Transcript
1
MICROENCAPSULATION
PRESENTED BY
ROOSHI MK
2011-06-015
2
INTRODUCTION
• Is a process in which tiny particles or droplets Is a process in which tiny particles or droplets are surrounded by a polymeric material to are surrounded by a polymeric material to form capsules. form capsules.
• Micro particles consist of two components a) Micro particles consist of two components a) Core materialCore material
b) Coat or wall or shell materialb) Coat or wall or shell material
3
REASONS• Protect sensitive substances from the external Protect sensitive substances from the external
environment environment
• Mask the organoleptic properties.Mask the organoleptic properties.
• Obtain controlled and target release of the Obtain controlled and target release of the drug substancedrug substance
• For safe handling of the toxic materialsFor safe handling of the toxic materials
• To avoid adverse effects like gastric irritation To avoid adverse effects like gastric irritation of the drug. of the drug.
4
MORPHOLOGY OF MICROCAPSULE
5
MICROENCAPSULATION TECHNIQUES
SPRAY DRYING• Materials used –Materials used –
modified starch, maltodextrin and gums modified starch, maltodextrin and gums
• Preparation of dispersionPreparation of dispersion
• Homogenization of the dispersionHomogenization of the dispersion
• Atomization of the in feed dispersionAtomization of the in feed dispersion
• Dehydration of the atomized particlesDehydration of the atomized particles
6
Spray dryer
SPRAY COOLING• Air temperature is cooler than that for spray Air temperature is cooler than that for spray
dryingdrying
• Wall material is a molten fat or wax.Wall material is a molten fat or wax.
• Spray cooling uses a vegetable oil with a Spray cooling uses a vegetable oil with a melting point in the range of 45-122 0C. melting point in the range of 45-122 0C.
8
SPRAY CHILLING
• Spray chilling uses a fractionated or Spray chilling uses a fractionated or hydrogenated vegetable oilhydrogenated vegetable oil
(melting point 32-42 0C). (melting point 32-42 0C).
• Frozen liquids, heat-sensitive materials and Frozen liquids, heat-sensitive materials and those not soluble in the usual solvents can be those not soluble in the usual solvents can be encapsulated by spray chilling.encapsulated by spray chilling.
• Applications - dry soup mixes, foods with Applications - dry soup mixes, foods with high fat contents and bakery productshigh fat contents and bakery products
9
FLUIDISED BED COATING
• Also known as air suspension coatingAlso known as air suspension coating
• It consist of dispersing the solid particulate It consist of dispersing the solid particulate core material in supporting air stream and core material in supporting air stream and being coated with coating material (usually being coated with coating material (usually polymeric solution)polymeric solution)
10
1111
FLUIDISED BED COATING
LYOPHILIZATION
• Used dehydration of almost all heat sensitive Used dehydration of almost all heat sensitive materials and aromas.materials and aromas.
• Used to encapsulate water-soluble essences Used to encapsulate water-soluble essences and natural aromas as well as drugs.and natural aromas as well as drugs.
• Mixing of core in a coating solution Mixing of core in a coating solution
• Freeze-drying of the mixtureFreeze-drying of the mixture
12
NO Microencapsulation technique
Major steps in encapsulation
1 Spray drying Preparation of dispersion
Homogenization of the dispersion
Atomization of the in feed dispersion
Dehydration of the atomized particles
2 Spray chilling, spray cooling
Preparation of the dispersionHomogenization of the dispersionAtomization of the in feed dispersion
13
Cont…3 Fluidized-bed coating Preparation of coating solution
Fluidization of core particles. Coating of core particles
4 Lyophilization Mixing of core in a coating solutionFreeze-drying of the mixture
14
IDEAL COATING MATERIALS
• 1. Good rheological properties at high concentration and easy workability during encapsulation.
• 2. The ability to disperse or emulsify the active material and stabilize the emulsion produced.
• 3. Non-reactivity with the material to be encapsulated both during processing and on prolonged storage.
15
Cont…
• 4. The ability to seal and hold the active material within its structure during processing or storage.
• 5. The ability to provide maximum protection to the active material against environmental conditions (e.g., oxygen, heat, light, humidity).
16
Cont…
• 6. Solubility in solvents acceptable in the food industry (e.g., water, ethanol).
• 7. Chemical nonreactivity with the active core materials.
• 8. Inexpensive.
17
COATING MATERIAL
• Gums: Gum arabic, sodium alginate, carageenan.
• Carbohydrates: Starch, dextrin, sucrose
• Celluloses: Carboxymethylcellulose, methycellulose.
• Lipids: Bees wax, stearic acid, phospholipids.
• Proteins: Gelatin, albumin.
18
MECHANISM OF DRUG RELEASE
• Degradation controlled monolithic systemDegradation controlled monolithic system
• Diffusion controlled monolithic systemDiffusion controlled monolithic system
• Diffusion controlled reservoir systemDiffusion controlled reservoir system
• ErosionErosion
19
FACTORS INFLUENSING ENCAPSULATION
20
• Demerits of microenca• p• sulation:• • No single microencapsulation process is adaptable to all corematerialcandidateor product applications• • Complicatedprocess and requires skilled labor to supervise• • Incompleteor discontinuous coating• • Nonreproducible & unstable release characteristics of coatedproducts• • Inadequatestabilityor shelf-life of sensitive pharmaceuticals• • Economiclimitations• 5•
21
CASE STUDY 1
Title:-
Microencapsulation of Banana Passion Fruit(Passiflora tripartita Var. Mollissima): A NewAlternative as a Natural Additive as Antioxidant
Maritza Gil et al(2014)
22
Introduction
• Banana passion fruit is one of the most promising tropical fruits giving its antioxidant activity to replace synthetic additives.
• Microencapsulation of the bioactive compounds in the pulp of banana passion fruit is a feasible and practical option.
23
Objective
• Microencapsulate the pulp of banana passion fruit with several mixtures of encapsulants.
• Identify which one of these mixtures is better to preserve its AOA as an alternative for a natural additive.
24
Materials and methods
• banana passion fruit
• Maltodextrin
• modified starch
• DPPH
• acetic acid
• Iron trichloride
• Gallic acid
25
Preparation of the Banana Passion Fruit Pulp
pulp (9kg)
90 Dc, 5 min
pulper
seed seperation
packing(-20 Dc,PP bag)
26
Preparation of the Microcapsules
• 30% MD/MS distilled water(100ml)
• Rehydrate 12h,10-20 Dc
pulp(10g)
1:3
homogenize
400 rpm,5 min
spray drying (180E+5 Dc)
27
Physical-Chemical and Microbiological Characterization
• Acidity
• TSS
• Color
• Micro biological evaluation
• Viscosity etc.
28
TPC and AOA Analysis
pulp(5g)
ethanol(25 ml)
homogenized(30 sec)
vacuum filtering
29
Total Phenolic Content, TPC
• Extract(50 μL )+distilled water(425 μL )+. Folin’s reagent(125 μL) mix(6min)
7% NaCO2 (400 μL )
room temp 1hr
absorbance measured at 760nm
30
Evaluation of the AOA with the DPPH Method
• 10 μL of the extrct + 90 μL of the
methanolic DPPH• solution (20 mg/L).
30 minutes dark at
room temp
absorbance read(517 nm)
31
Evaluation of the AOA by the Use of the Radical Cation Method ABTS●+
• The free radical ABTS●+ was generated by the oxidation reaction of the ABTS
32
Quantification of Bioactive Compounds
• By HPLC reading at 280nm.
• To separate bioactive compound
Ultra aqueous column
33
SEM
• To determine external structure
• 15 KW with a vacuum of 25 Pa.
34
Results and discussion
35
36
37
Conclusions
• Has high antioxidant activity
• Important phenolic compounds present
Caffeic acid
Coumaric acid
Ferulic acid
• spray-drying is suited to protect the AOA
38
CASE STUDY 2
Title:-
Microencapsulation of Annatto Seed Extract: Stability and Application
Renata De Marco et al.,(2013)
39
Introduction
40