Study of Encapsulation Technology

Study of Encapsulation Technology: A Promising Trend in Modern Science in Food Sector

IntroductionEncapsulation - is a process of entrapping active agents in particles for protecting them from the neighboring atmosphere or for providing biocompatibility. Encapsulation technology finds application in various fields such as laundry/detergents, chemical industry, medicine, cosmetics, food/beverages etc.

Encapsulation in food Health Drinks & Beverages Chewing gum Chewing Gum Fortified Food Confectionery, Health Bars Baked Goods Confectionery Dessert Mixes Refrigerated or Frozen Dough & Batters Processed Meats Microwavable Entrees Seasoning Blends Desserts Nutritional FoodsNutritional food

Bakery dough

Purpose of encapsulation Protection Protection from physical forces such as heat, light, or moisture. To maintain, enhance or improve its functionalities. To ensure products shelf life.

Purpose of encapsulation Controlled release For timely release of actives In chewing gums where flavors are released upon chewing. release of a leavening agent at a certain temperature during baking. a pro-biotic culture upon digestion in the small intestine.

Purpose of encapsulation Bio-compatibility For better incorporation of actives in the product. For improving the handling properties of a sticky material like providing a dry powder for flavor to a bakery.

Purpose of encapsulation Taste masking Nutraceuticals are unpalatable and its taste need to be masked and hence they are encapsulated. To provide aesthetic experience to the consumer like right color, texture and aroma to the food.

Prerequisite for encapsulation1. Encapsulant (Active materials) Encapsulate (Shell material) Triggering agent

2. 3.

Encapsulant (Active materials) Flavors, Sweeteners , Aroma, Odors Antimicrobial agents Nutraceutical and Therapeutic actives Vitamins and Minerals Antioxidants Colors Acids, Alkalis, Buffers Enzymes Yeasts, Preservatives Peptides, Proteins Prebiotics, Probiotics

Encapsulate (Shell material) Encapsulate is a material used to entrap active agents like flavors in a product to ensure their stability and bioavailability. Mostly the shell materials used in food product is biomolecules such as carbohydrates, polysaccharides, starch, cyclodextrin, cellulose, proteins, lipids etc. The encapsulating materials may be used in different forms like emulsions, matrices, micro-capsules, microspheres, microparticles, nanospheres, nanocapsules, nanoparticles, vesicles, liposomes, polymersomes etc.

Encapsulate (Shell material) The encapsulate is selective depending upon application. Type of encapsulate depends upon the physical and chemical properties of active material and the encapsulation process. The desired characteristics of an encapsulating material are neutral taste and odor low viscosity Biodegradability non-reactivity with actives Biocompatibility good film forming gelling and barrier properties

Encapsulate (Shell material)

Triggering agent Trigger release of an active agent from the encapsulate happens by rupturing/opening of the encapsulate in the presence of a triggering agents. Triggering agent includes temperature, moisture, pressure, pH, ion concentration, diffusion, irradiation etc.

Triggering agent Trigger release Moisture mouth pH - gastrointestinal tract Temperature - hot drinks and soups Pressure chewing

Trigger release

Sustained release Burst release It is typical for soluble or fragile encapsulates which either in contact with saliva or on applying pressure (chewing), respectively, will burst release the actives.

Encapsulating techniques

Examples Encapsulation offers targeted delivery of actives in gastrointestinal tract. Actives like enzymes can be encapsulated in proteins These protein has a specialty of getting degraded in the gut, thereby releasing the enzymes (core material for example) in the gut. Further addition of hydrocolloids such as alginate, gum arabic results in particles that can only be degraded in the gut. The food products such as drink, dairy product, soup, sauce, desert, candy-bar, ice-cream, food- or drinkadditive, ready-to-eat meal can use such a kind of encapsulation.

Conclusion Encapsulation is an important way to meet the demands of consumer by delivering food ingredients that are tasty and healthy at the right time and right place.

The potentiality of the technology in food is yet to explore and is under development.

The constraint of this technique is that it is price factor and the research is going on to combat its expensiveness.