Micro encapsulation

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PRESENTED BYPRESENTED BY
ROOSHI MKROOSHI MK
2011-06-0152011-06-015

3. INTRODUCTION
•Tiny particles or droplets are surrounded by a Tiny particles or droplets are surrounded by a
polymeric material to form capsulespolymeric material to form capsules
•Micro particles consist of two componentsMicro particles consist of two components
a) Core materiala) Core material
b) Coat materialb) Coat material
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5. REASONS
•Protect sensitive substances from the external Protect sensitive substances from the external
environment environment
•Mask the organoleptic propertiesMask 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 drugof the drug
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6. MORPHOLOGY OF
MICROCAPSULE
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7. 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
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8. SPRAY DRYER

9. 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 waxWall 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 C
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melting point in the range of 45-122 C
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10. SPRAY CHILLING
•Spray chilling uses a fractionated or Spray chilling uses a fractionated or
hydrogenated vegetable oilhydrogenated vegetable oil
(melting point 32-42 C)
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(melting point 32-42 C)
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•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 chillingencapsulated 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
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11. 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)
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12. SPRAY COATING
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13. LYOPHILIZATION

•Used to dehydrate almost all heat sensitive Used to dehydrate almost all heat sensitive
materials ,water-soluble essences and aromas materials ,water-soluble essences and aromas
as well as drugsas 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
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14. NOMicroencapsulation
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 dispersion
Homogenization of the dispersion
Atomization of the in feed dispersion
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15. Contd…
3 Fluidized-bed coatingPreparation of coating solution
Fluidization of core particles.
Coating of core particles
4 Lyophilization Mixing of core in a coating solution
Freeze-drying of the mixture
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16. COATING MATERIAL
•GumsGums: Gum arabic, sodium alginate, : Gum arabic, sodium alginate,
carageenancarageenan
• CarbohydratesCarbohydrates: Starch, dextrin, sucrose: Starch, dextrin, sucrose
• Celluloses:Celluloses: Carboxy methylcellulose, Carboxy methylcellulose,
methylcellulosemethylcellulose
•Lipids:Lipids: Bees wax, stearic acid, phospholipids Bees wax, stearic acid, phospholipids
• Proteins:Proteins: Gelatin, albumin Gelatin, albumin
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17. 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
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18. CASE STUDY 1

Title:-Title:-
Microencapsulation of Banana Passion Microencapsulation of Banana Passion
Fruit(Fruit(Passiflora tripartita Var. MollissimaPassiflora tripartita Var. Mollissima): A ): A
NewAlternative as a Natural Additive as AntioxidantNewAlternative as a Natural Additive as Antioxidant

Maritza Gil et al(2014)Maritza Gil et al(2014)
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20. Introduction
•Banana passion fruit is one of the most Banana passion fruit is one of the most
promising tropical fruits having high promising tropical fruits having high
antioxidant activityantioxidant activity
• Microencapsulation of the bioactive Microencapsulation of the bioactive
compounds in the pulp of banana passion fruit compounds in the pulp of banana passion fruit
is a feasible and practical optionis a feasible and practical option
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21. Objective
•Microencapsulate the pulp of banana passion Microencapsulate the pulp of banana passion
fruit with several mixtures of encapsulantsfruit with several mixtures of encapsulants
•Identify which one of these mixtures is better Identify which one of these mixtures is better
to preserve its AOA as an alternative for a to preserve its AOA as an alternative for a
natural additivenatural additive

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22. Materials and methods

•Banana passion fruit Banana passion fruit
•MaltodextrinMaltodextrin
•Modified starch Modified starch
•DPPHDPPH
•Acetic acidAcetic acid
•Iron trichlorideIron trichloride
• Gallic acid etc.Gallic acid etc.
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23. 1.Preparation of the Banana Passion Fruit Pulp1.Preparation of the Banana Passion Fruit Pulp
2.Preparation of the Microcapsules2.Preparation of the Microcapsules
3. Physical-Chemical and Microbiological 3. Physical-Chemical and Microbiological
Characterization Characterization
4. TPC and AOA Analysis4. TPC and AOA Analysis
5. Evaluation of the AOA 5. Evaluation of the AOA
6.Quantification of Bioactive Compounds6.Quantification of Bioactive Compounds
7. SEM7. SEM
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24. Results and discussion
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PHYSICAL CHEMICAL
Acidity,% 1.14  0.o1
Ph 3.43  0.03
Humidity content,% 85.89  0.07
Soluble solids(Brix) 11.5  0.5
Viscosity 40.7  0.2
COLOR PARAMETER
L*(lightness-darkness) 60.8
a*(redness-yellowness) 19.0
b*(blueness-yellowness) 45.9
h(hue) 67.5
C*(chroma) 49.6

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MICROBIOLOGICAL
Fungi and yeast 100CFU/g
Mesophiles <10CFU/g
Salmonella Absent
S.aureus <10CFU/g
Clostridium <10CFU/g
PHENOLS AND AOA
Total of phenolic
compounds(mgGAE/100g of sample)
8862.2 451.4
DPPH(µmol TEAC/100g of sample) 6630.2 91.0
ABTS(µmol TEAC/100g of sample) 18764.3 270.4

26. Conclusions
•Has high antioxidant activityHas high antioxidant activity
•Important phenolic compounds present Important phenolic compounds present
Caffeic acidCaffeic acid
Coumaric acid Coumaric acid
Ferulic acidFerulic acid
•Spray-drying is suited to protect the AOA Spray-drying is suited to protect the AOA
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27. CASE STUDY 2

Title:-Title:-
Microencapsulation of Annatto Seed Microencapsulation of Annatto Seed
Extract: Stability and ApplicationExtract: Stability and Application

Renata De Marco et al.,(2013Renata De Marco et al.,(2013)
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29. Introduction
•Annatto used natural coloring in the food Annatto used natural coloring in the food
industryindustry
•Main component bixin -reddish-orange Main component bixin -reddish-orange
•Water-insolubility, due to its nonpolar Water-insolubility, due to its nonpolar
structurestructure
•To increase stability - encapsulate the annatto To increase stability - encapsulate the annatto
seed extract,by spray dryingseed extract,by spray drying

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30. Objective
•To encapsulate the annatto extractTo encapsulate the annatto extract
• Using a combination of maltodextrin and Using a combination of maltodextrin and
Arabic gum Arabic gum
•By spray drying techniqueBy spray drying technique
•Evaluate the stability of the encapsulated Evaluate the stability of the encapsulated
material with application in aqueous solutionmaterial with application in aqueous solution
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31. Materials and methods
•Bixin extractionBixin extraction
•Microencapsulation of natural coloringMicroencapsulation of natural coloring
•Extraction and quantification of bixinExtraction and quantification of bixin
•Solubility testSolubility test
•Water activityWater activity
•Effect of light on stability of the extractsEffect of light on stability of the extracts

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32. Results and discussion

•% EM =75.69 %% EM =75.69 %
• Bixin is a lipid soluble substance,after Bixin is a lipid soluble substance,after
encapsulation Arabic gum and maltodextrin, it encapsulation Arabic gum and maltodextrin, it
had a water solubility of 72 %. It can be seen had a water solubility of 72 %. It can be seen
by the study that there was an interaction by the study that there was an interaction
between the pigment and the encapsulating between the pigment and the encapsulating
agents, resulting in a water soluble powderagents, resulting in a water soluble powder.
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33. •The microcapsules of bixin had low water The microcapsules of bixin had low water
activity, a value of 0.175 at 25 °C, indicating activity, a value of 0.175 at 25 °C, indicating
good stability of the powder good stability of the powder
• Light has negative effect on colorLight has negative effect on color
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35. Conclusions
•Use of maltodextrin and Arabic gum a Use of maltodextrin and Arabic gum a
substance with larger amounts of carotenoids, substance with larger amounts of carotenoids,
favored the formation of microcapsules, as favored the formation of microcapsules, as
evidenced by the high value obtained in the evidenced by the high value obtained in the
microencapsulation efficiencymicroencapsulation efficiency
• Spray drying yields more easily manipulated Spray drying yields more easily manipulated
powderpowder
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36. CONCLUSION
•Microencapsulation system offers potential Microencapsulation system offers potential
advantages over conventional drug delivery advantages over conventional drug delivery
systems systems
•Also established as unique carrier systems for Also established as unique carrier systems for
many pharmaceuticals (targeted drug delivery many pharmaceuticals (targeted drug delivery
systems) and food industrysystems) and food industry
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37. REFERENCES
1. Maritza et al of Banana Passion 1. Maritza et al of Banana Passion
Fruit(Fruit(Passiflora tripartita Var. MollissimaPassiflora tripartita Var. Mollissima): A ): A
New Alternative as a Natural Additive as New Alternative as a Natural Additive as
Antioxidant. Food and Nutrition Antioxidant. Food and Nutrition
Sciences.5:671-682Sciences.5:671-682
2.Renata et al 2013. Microencapsulation of 2.Renata et al 2013. Microencapsulation of
Annatto Seed Extract: Stability and Annatto Seed Extract: Stability and
Application. Chemical engineering Application. Chemical engineering
transaction.32:1777-1782transaction.32:1777-1782
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