Microencapsulation technology in food and beverage industry

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IMPACT OF
MICROENCAPSULATION
TECHNOLOGY IN THE FOOD AND BEVERAGE INDUSTRY
An Academic presentation by Dr. Nancy Agnes,
Head, Technical Operations, FoodResearchLab
Group www.foodresearchlab.com Email
info_at_foodresearchlab.com
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TODAY'S DISCUSSION
Introduction Common polymers used in
encapsulation techniques Microencapsulation
techniques and trends Future Research
Development in Microencapsulation
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INTRODUCTION
Encapsulation is a physicochemical process where
substances, such as bioactive material, are
coated in another material, leading to particles
ranging from nanometer to a few
millimetres. Microencapsulation is an
encouraging technique that provides a stable,
protective barrier, controlled release and
specific target delivery.
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The targeted release improves the effectiveness
of the bioactive compounds, broadening the
application and ensuring optimal dosage, thereby
improving the cost efficiency for food product
development company. Microencapsulation can be
achieved by various techniques such as
coacervation, emulsification, phase separation,
spray drying, chilling, extrusion coating and
freeze-drying.
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COMMON POLYMERS USED IN ENCAPSULATION TECHNIQUES
CELLULOSE Cellulose is a macromolecule composed
of glucose, with its main components obtained
from the plant cell wall, polysaccharide. To
improve the solubility, the hydroxyl groups in
cellulose polymers are esterified into
derivatives, such as methylcellulose (MC),
carboxymethyl cellulose (CMC), and hydroxypropyl
cellulose (HPC). Contd...
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CHITOSAN
Chitosan is one of the widely available
biological polysaccharides found in
nature. Chitosan is non-toxic, biocompatible and
enhances osmotic effects. Chitosan, a cationic
polymer, is used in fruit and vegetable,
possessing strong antibacterial and antioxidant
properties.
Contd...
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ALGINATE
Alginate is a natural polysaccharide and which,
when combined with various cations, forms
different alginate salts. Alginate is commonly
used in the development of a controlled-release
system, due to its great stability, chelation
thickening and film-forming properties. Sodium
alginates are cheap and easily form a gel with
calcium ions.
Contd...
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HYDROLYZED
Hydrolyzed starches amylase treatment.
can be obtained by acid or
Dextrose equivalent (DE) was reported to
demonstrate a higher degree of starch hydrolysis
and aids in browning, viscosity, and oxidative
resistance. Maltodextrin and corn syrup are
common examples of hydrolyzed starches.
Contd...
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Encapsulated olive oil with starch exhibited
higher oxidative stability and the best
adsorption capacity was found at 45C and pH
5.0. POLYSACCHARIDES Polysaccharides are the
preferred shell phase for food encapsulation
techniques. Polysaccharides are composed of
repeating monosaccharide units connected via
glycoside bonds.
Contd...
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PECTIN
Pectin is commonly obtained in the plant cell
walls of roots, stems, leaves, and
fruits. Pectin is widely used in foods such as
ice creams, fruit juice for their gelatinization
and emulsification properties. The amount of
food gelling and their characteristics could be
varied with different degree of pectin
esterification.
Contd...
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PROTEINS
Proteins are widely used in encapsulation for
their solubility, emulsification, oxidation
resistance and are biodegradable. They also aid
in pH-controlled release conditions in specific
situations. In comparison to animal proteins,
plant proteins are environmentally friendly.
Contd...
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YEAST CELLS
Yeast cells are lighter in flavour and odour,
which will disperse well in water, having strong
adaptability to the environment. Another major
advantage of yeast cells is that they can be
cultured on a large scale. The following
characteristics of yeast cells offer an
additional edge compared to other microcapsule
materials.
Contd...
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Firstly, a natural double-layered structure can
avoid volatilization loss of aromatic substances
and oxygen invasion. Secondly, yeast cells do
not require any other additives during the
preparation of microcapsules. Thirdly, quick or
long term release of core substances without
breaking the wall. Finally, yeast cells are safe
and nontoxic, becoming an eco-friendly
microcapsule wall material.
Contd...
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VITAMINS
Vitamins and minerals are the most common
ingredients utilized for the encapsulation of
functional food and dietary supplements. Vitamin
s are functional ingredients that can be used in
food to incorporate specific nutritional
properties and thus involving targeted delivery
and controlled release.
Contd...
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Following vitamins, there demand for encapsulate
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has been flavours
an increasing for prolonged
release of taste and fragrance. If we consider
dietary supplements, for the developed and
developing countries, vitamins, enzymes and
minerals are the major constituents.
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MICROENCAPSULATION
TECHNIQUES AND TRENDS
Probiotics encapsulation, multiple emulsions,
cell

• electrospinning, and spray chilling are
  considered to be the future trends in the food
  and beverage development of the
  microencapsulation market.
• Melt dispersion technology is commonly used for
  the stabilization of aroma and flavours in oils.
• Extrusion and emulsification techniques are used
  to produce gels to achieve a protective layer,
  antioxidant properties of plant oils or
  extracts.
• Contd...

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Microemulsions are used to encapsulate
polyphenols and essential oils, aiding compounds
such as liposomes to provide stability and
targeted delivery. To achieve targeted delivery
with controlled-release, fluidized bed
technology can be used. To incorporate lipids in
hydrogels, complex systems need to be
used. These delivery systems release multiple
active ingredients for long-lasting sensorial
experience and organoleptic characteristics.
Contd...
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One of the most technique used in
dominant the FB
Spray Drying microencapsulation Industry,
such as
in milk powder, starch, spices,
cereals, coffee and tea. Compared to other
techniques, spray drying, chilling, and spinning
are the most widely used techniques in which the
active materials are suspended in the water to
make the slurry. This slurry is then allowed to
atomize at a heated temperature.
Contd...
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Various physiochemical reactions occur, such as
hydrophilic-hydrophobic interactions between the
cell wall, active ingredient and
water. Firstly, the slurry forms into micelles,
then into small- sized droplets, which
eventually turn into hardened shells
encapsulating the entire active
ingredients. Emulsion Techniques is the
fastest-growing encapsulation technique, in
which dripping, polymerization, sol-gel
encapsulation and coacervation are leading the
trends in food encapsulation.
Contd...
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This technique is useful for liquid, solid,
hydrophilic, and lipophilic materials to achieve
low particle size distribution. Encapsulation
of probiotics is one of the key applications of
emulsion technology. Freeze-drying involves
sublimating the ice into vapour under specific
high-vacuum condition upon quick
freeze. Contd...
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The sublimation process removes heat and runs the
entire process cool, preserving the activity of
active ingredients and biological samples, such
as proteins. However, caution must be taken
during the freezing process as the formation of
ice crystals might destroy the integrity of the
cell membrane. Contd...
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FUTURE RESEARCH DEVELOPMENT IN
MICROENCAPSULATION
Microencapsulation has greatly evolved from a
basic preservation technique to complex
technology, with properties such as taste
colour masking, controlled release, and targeted
delivery. Contd...
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Using the microencapsulation
technique,
ingredients such as omega-3 fatty acids can now
be easily incorporated into food products, which
was formerly difficult. Corporates such as
Sensient Technologies has actively involved in
the development of encapsulated ice teas and
soft drinks with and without carbonation.
(Israel) has launched natural carotenoid and
Lycored Corp. microencapsulated vitamins.
Contd...
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Future research should focus on capsule size
reduction for improved bioavailability.
Continuous improvement process innovations will
and simplified result in cost
savings and making it more incentive for food
development company to adopt microencapsulation.
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