Lecture Encapsulation

8/2/2019 Lecture Encapsulation

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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).

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