Sei sulla pagina 1di 54

MICROENCAPSULATION

(7,8)
INTRODUCTION
• Definition: encapsulation is a process where a
continuous thin coating is formed around is formed
around solid particles, liquid droplets, or gas cells that
are fully contained within the capsule wall
• Has been used in the food industry for more than 60
years as a way to provide liquid and solid ingredients an
effective barrier for environmental and or chemical
interaction until release is desired.
• Range size
– Microcapsule: 0.2 – 5000 μm
– Nanocapsule: < 0.2 µm
– Macrocapsule: > 5000 μm
INTRODUCTION
• Microcapsule composition: core material and shell
material.
• Widely used in dry flavor production while the vast
majority of flavor compounds used in industries are in
the form of liquid at room temperature.
• Factors to be considered in choosing shell material: cost,
availability, processing ease and inherent barrier
properties.
• Parameter to characterize microcapsule: particle size,
size distribution, geometry, active content, storage
stability and core material release rate
INTRODUCTION
• Factors to be considered in designing encapsulation
process:
– Type of functions encapsulated ingredients can provide to the
final product product.
– The different processing condition that the product will go
through before release.
– Optimum concentration of the active ingredient
– The mechanism of release
– The final particle size, density and stability
– The cost
•Wide range of geometries and structure.
ADVANTAGES
• Controlling the release of encapsulated ingredients
– gradual release of flavors during microwaving, leavening agents
in baking, and citric acid and release during sausage
manufacture.
• Enhancing stability to temperature, moisture, oxidation
and light
– Aspartame protection during baking, oxidation barrier for beta-
carotene, protection during freeze and thaw cycles, and
increased shelf life
• Masking undesirable flavors
– Taste-masking of potassium chloride for nutritional supplements
ADVANTAGES
• Reducing negative interaction with other compounds
– Microencapsulation of such acidulants as citric acid, lactic acid,
ascorbic acid to maintain color, texture, nutrient content and
flavor of foods and encapsulation of choline chloride to inhibit
interaction with vitamins in premixes.
• Promoting easier handling of the core or interior material
by preventing lumping, improving flowability,
compression and mixing properties, reducing core
particle dustiness and modifying particle density.
• Encapsulation of spray drying and extrusion depend
primarily on the carbohydrates used for encapsulation
matrix.
• Gum is usually used as texturing ingredients, stabilize
emulsions, control crystallization and inhibit syneresis
thereby improving coating properties.
• Lipid are generally used for encapsulation for water
soluble ingredients
• Protein is mostly used in coacervation (gelatine)
• Unencapsulated food acids can react with food
ingredients to produce many undesirable effect →
decreasing shelf life of citrus oil flavored foods and
starch containing foods, loss of flavor, degradation color
and separation of ingredients.
• Encapsulated acid reduce hygroscopicity, reduce dusting
and provide a high degree of flowability without
clumping.
• Other example : encapsulated lactic acid and citric acid
as dough conditioner and in meat processing (curing of
meat).
• Encapsulated enzyme→ maintain the viability for
extended periods of time, avoiding their exposure to
ions, protons, free radicals or other type of deleterious
agent.
• Encapsulated sweeteners reduce hygroscopicity,
improve their flowability and prolong their sweetness
perception.
• Encapsulated flavoring agent (citrus oil, etc) → provide
enhanced stability to oxidation, volatilization and light
and controlled release, resistance to clumping and
longer shelf life.
• Encapsulated sodium chloride (eg by hydrogenated
vegetables oil) is used to control color degradation,
rancidity, water absorption and yeast growth.
• Encapsulated leavening agent (sodium bicarbonate)
protects the base from premature reaction with acid or
water, and delays the release of its content until optimum
baking condition are present
• Encapsulated colors are easier to handle, and offer
better solubility, stability to oxidation and control during
dry blending. Its shelf life is extended at least 2 years
compared to 6 months for the uncoated form.
• Encapsulated vitamins and minerals are added to
nutritional dry mixes to fortify a variety of foods such as
breakfast cereals, dairy products, baby formulas and pet
foods.
MICROCAPSULES: THEIR STRUCTURE
AND RELEASE MECHANISMS
• Can be divided into three main classification in term of
their conformation : single particle structure (regular or
irregular), aggregate structure and multi-walled structure.
• A sphere of the active ingredient surrounded by a thick
uniform wall or membrane, resembling the shell of a
hen’s egg (single particle structure).
• An aggregate structure is formed when several distinct
core particles are enclosed within the same capsule wall.
• Two main function of microcapsule:
– Keeping and protecting the core material inside during storage
– Releasing the core material at the right time.
ENCAPSULATION METHOD
• SPRAY DRYING
• EXTRUSION
• MOLECULAR INCLUSION IN CYCLODEXTRINS
• COACERVATION
• CENTRIFUGAL EXTRUSION
• AIR SUSPENSION COATING
• SPRAY CHILLING AND SPRAY COOLING
• CENTRIFUGAL SUSPENSION-SEPARATION
• FREEZE DRYING
• CO-CRYSTALLIZATION
Classification of encapsulation process
SPRAY DRYING
• 1932, The English company, Boake, Roberts & Co Ltd
produced firstly spray-dried flavor powder in which the
flavors were encapsulated by a thin film of gum arabic.
• It is often used to produce commercial capsules loaded
with fragrance or flavor oils.
• The shell material must have properties like good
emulsifying, low viscosity at high solid level (< 500 cps at
conc > 45% solid level) and exhibit low hygroscopicity.
• Shell material : gum arabic, hydrolyzed and modified
(esterification) starches, dextrin, gelatin or non-gelling
protein.
• Gum arabic is traditionally used
SPRAY DRYING
• Modified starches often have an undesirable off-taste
and do not afford good protection for oxidized flavor.
• Hydrolyzed starches have DE range from about 2 to
36.5.
• Hydrolyzed starches are inexpensive, blend in flavor,
have low viscosity at high solid content and afford good
protection against oxidation. The major disadvantage is
the lack of emulsification properties (mixed with gum
arabic or hydrolyzed starches)
• A 20% flavor load is mostly used.
Flow diagram
of spray drying
process for
flavor
encapsulated
EXTRUSION
• Used commonly for flavor encapsulation (where a flavor
emulsion is forced through a die at pressure less than
700 kPa and temperature lower than 115 oC.)→different
from extruded cereals based product processing (high
pressure and high temperature).
• The core material are not strictly encapsulated but
locked into a matrix of long-chain molecules having
much the same effect as a continuous capsule walls.
• Principle :The process consist of dispersing the core
material the core material in a molten carbohydrate
mass, then forcing it through a series of dies into a bath
of dehydrating liquid (vegetable oil). Upon contacting the
liquid, the coating material that forms the encapsulating
matrix hardens to entrap the core material
EXTRUSION
• Shell material : high DE corn syrup and a combination of
sucrose and maltodextrin.
• Modified starches with emulsification properties may be
used to replace sucrose producing a sugar free product
that has some advantage in marketing a finished food
product.
• Anti caking agent (tricalcium phosphate)is added to
maintain free flow ability of finished product.
• The major advantage of extrusion is its outstanding
protection of flavor against oxidation compared to other
method.
EXTRUSION
• The limitation :
– High cost
– Low flavor loading (10%).
– Low solubility in cold water
– High process temperature.
MOLECULAR INCLUSION IN
CYCLODEXTRINS
• Take place in molecular level
• Cyclodextrins are enzymatically modified starch
molecules.
• Cyclodextrin can be produced from starch via
fermentation by microoganism such as Bacillus
macerans and Bacillus circulans (enzyme
cclodextrintransglycosidase convert the partially
hydrolyzed stach into three typical cyclodextrin: alpha,
beta and gamma containing six, seven and eight glucose
molecules in the ring.
MOLECULAR INCLUSION IN
CYCLODEXTRINS
• The interior of the molecule is formed by hydrogen
atoms and glycosidic oxyygen bridge atoms, which give
the cavityy hydrophobic character and interact with
various organis molecules or moieties.
• Guest molecules with suitable dimensions to fit inside
the interior can be included into the cyclodextrin
moleculess to form agen-cyclodextrin complexes.
• The core materials: aroma compound
MOLECULAR INCLUSION IN
CYCLODEXTRINS
• Example: encapsulation of flavor (principle)
A 2:1 ethanol:water mixture is prepared and heated up to 50-55 oC.
The beta cyclodextrin is added to the solution at soluble
concentration of more than 10% (by weight). Immediately upon
the addition of flavoring , the beta cyclodextrin complex
enclosing the flavor molecule start to precipitate. With the
continuous agitation the temp of the solution is allowed to drop to
room temp and finally to 4 oC in a refrigerator. The cold,
precipitated complex is collected from the solvent by filtering,
dried by air then dried at 50 oC for 16 h. The final product is a
free flowing cyclodextrin/flavor complex containing 6-15 % (w/w)
flavoring.
MOLECULAR INCLUSION IN
CYCLODEXTRINS
• Cyclodextrin provide exceptional protection to enclosed
flavors in term of evaporation loss and oxidation.
• Cyclodextrins are very expensive and have low flavor
loading (6-15% flavor on dry basis).
• Are not approved for food use in the USA, western &
eastern Europe and Japan.
COACERVATION
• The oldest method of encapsulation.
• Coacervation is a colloidal phenomenon which may be
defined as “the partially misciblity of two or more optically
isotropic liquids, at least one of which is in the colloidal
state.
• True microencapsulation process since the coating
material completely surrounds the core with a continuous
coating.
• The basic mechanism is the formation of an emulsion
and subsequent precipitation of the continuous phase
around the droplet of the discontinuous phase.
COACERVATION
• It employs a three phase system: a manufacturing
vehicle (solvent), the material to be encapsulated and
the coating material.
• Three stages in coacervation process:(Principle)
1. Formation of three immiscible phase while mixing under
controlled condition
2. Deposition of the coating material around the core material
(involving interfacial sorption of the hydrophylic phase on the
droplets of the core material. To form the capsule, the pH and
temp must be adjusted to cause the encapsulant to come out
of solution so it can coagulate and form a cell wall. At this
stage the cell wall is still liquid and needs hardening).
3. Shrinkage and solidification of the liquid coating to form the
solid microcapsules (heating, desolvation or cross linking)
COACERVATION
• Simple coacervation = one shell material(e.g. only
gelatin)
– E.g. The encapsulation of citrus oil in gelatin :the gelatin is firstly
dispersed in water, the the core material is (hydrophobic citrus
oil) is added and the blend is agitated. The solubility of gelatin is
reduced by lowering the temp or adding sodium sulfate. Two
phase created : one phase:the colloid rich phase, appearing as
an amorphous cloud and second phase: the colloid poor
aqueous phase. The citrus oil is in the phase of colloid rich
phase. The capsule wall is liquid and must be hardened to form
the final solid-like capsules (by adjusting pH and temperature)
then the final steps in the process include collecting, washing
and drying the now stable citrus oil capsules.
COACERVATION
• Complex coacervation = more than one shell material
(e.g. gelatin and gum acacia).
– E.g. core material : flavor oil, shell material : gelatin and gum
arabic. The core material is firstly suspended in first shell
material, then gelatin or gum arabic solution is added into the
system. The pH is adjusted to 3.8-4.3 (gelatin has positive
charge and gum arabic has negative charge) and the system is
cooled to 5 oC. As the gelatin and gum arabic react, viscous
liquid microdoplets of polymer coacervate will separate and form
a wall on the core particles. The still liquid gelled capsules walls
can be hardened by glutaraldehyde or other hardening agents.
The hardened microcapsules are collected, washed and dried.
Complex Coacervation
CENTRIFUGAL EXTRUSION
• Has been developed since 1960.
• Principle : The core and shell material are extruded
through concentric cylinder, then because the head
rotates, centrifugal force impels the rod outward, causing
it to break into tiny spherical particles. By the action of
surface tension, the coating material encircles the core
material, forming a continuous coating. While the droplet
are in flight, the molten coating wall is hardened through
solvent evaporation from the wall solution and collected
either solid or liquid solvent which can cushion the
impact, protect the particles and serve additional
function.
AIR SUSPENSION COATING
• Also called spray coating or fluidized bed processing.
• First developed in 1950’s for coating pharmaceutical
tablets.
• Principle :spraying of the droplet to impinge on and coat
solid particles.
• The more spherical the particle (core material) the better
the encapsulation will be.
• Particle with irregular shapes normally require structure
modification to improve their shape prior to using this
method.
• Denser particle with narrow particle size distribution and
good flowability are the most suitabe for encapsulation.
AIR SUSPENSION COATING
• The size range : 35 to 5000 μm (depend on the turbine
capacity of the fluid bed and the porosity of the air exit
filter).
• The shell material : cellulose derivatives, dextrin,
emulsifier, lipids or protein and starch derivatives
SPRAY CHILLING AND SPRAY
COOLING
• Similar to spray drying.
• The difference: the temperature of the air (cooled or
refrigerated) used in the drying chamber and the type of
coating material.
• The cool or chilled air in the chamber causes the coating
material to solidify around the core (there is no
evaporation of water).
• The shell material : molten fractionated and
hydrogenated vegetable oils with a melting point of 32-
42 oC (in spray chilling), while vegetable oils or other
material with the melting point of 45-122 oC are often
used
SPRAY CHILLING AND SPRAY
COOLING
• Most often used to encapsulate solid food additives such
as vitamins, minerals, or acidulants.
• The end product are water insoluble but can release
their content at or around the melting point of the coating
material.
• Secondary coating of spray-dried flavors to retard their
volatile component during thermal processing.
• Spray chilled product have application in bakery product,
dry soup mixes, and foot containing high levels of fat.
• Disadvantage: there is little or no barrier to the flavor
loss by diffusion if the flavor is soluble in fat.
CENTRIFUGAL SUSPENSION-
SEPARATION (CSS)
• Principle: It consists of forming a suspension of core
particles in a coating liquid and passing this suspension
over a rotating disk atomizer. The larger core particles
with a layer of coating material and the smaller droplet of
pure coating material are formed at the edge of the
rotating disk atomizer, which is mounted at the top of a
drying or cooling tower.
• CSS is a continuous, high production rate process that
takes seconds to minutes coat core materials.
• It can coat particles of wide size range, from 30 µm
several milimeter (smaller size, difficult to separate)
FREEZE DRYING
• Desirable process for the dehydration of almost all heat
sensitive materials including flavors.
• It also has been used for encapsulating water soluble
essences.
• High retention of volatile compound
• Principle : E.g encapsulated citrus oil: dissolving various
blends of corn syrup solid and sugar in the aroma
solution and then going through freeze-drying, retaining
the aroma in the carrier.
CO-CRYSTALLIZATION
• Sucrose is used as a matrix for the incorporation of core
materials.
• Involving spontaneous crystallization, which produce
aggregates of micro-or fondant size crystal ranging from
3 to 30μm, while entraping non-sucrose materials within
or between sucrose crystals.
• Principle : a saturated sucrose syrup concentrate is
mixed with a predetermined amount of core material.The
process finally followed by drying.
• The core will remain located primarily in the interstices
between crystals.
• Also mentioned in the example of agglomeration.
The End

Potrebbero piacerti anche