micro encapsulation

Microencapsulation may be defined as the packaging technology of solids, liquid or gaseous material with thin polymeric coatings, forming small particles called microcapsules .

1. welcome

2. SEMINAR PRESENTATION on Microencapsulation Techniques, Processes and Applications Presented by : BHUKYA JITHENDER M.Tech 2 nd year Dept. of PFE Submitted to : Dr. K. K. Jain Professor Farm Machinery & Power Under the Guidance of Prof. D. M. VYAS PROF. AND HEAD DEPARTMENT OF PFE

3. Contents Introduction Reason for Microencapsulation Techniques of Microencapsulation Applications Limitations Case study Conclusion References

4. Introduction Definition History Terminology Classification of microencapsulation roencasulatio

5. Currently, there is a trend towards a healthier way of living, which includes a growing awareness by consumers of what they eat and what benefits certain ingredients have in maintaining good health. Preventing illness through diet is a unique opportunity to use innovative functional foods. The development of new functional foods requires technologies for incorporating health promoting ingredients into food without reducing their bioavailability or functionality. In many cases, microencapsulation can provide the necessary protection for these compounds. Introduction

6. DEFINITION Microencapsulation may be defined as the packaging technology of solids, liquid or gaseous material with thin polymeric coatings, forming small particles called microcapsules . Or Micro-encapsulation is a process in which tiny particles or droplets are surrounded by a coating to give small capsules of many useful properties”.

7. Firstly in the year 1932, microencapsulation procedure was discovered by Dutch chemist “H.G. Bungenberg de Jong ” Commercial product - NCR of American in 1953. Not a new technology for food processing industry. History….

8. Terminology… Generally Micro particles consist of two components a) Core material. b) Coat or wall or shell material

9. Core material..... The material to be coated For example : solids, liquids (or) mixture of these such as dispersion of solids in liquids.

10. To protect the core material The primer function - protect the core material against deterioration. Examples of wall m aterials Gelatin, Starch, Polyvinyl alcohol., Polyethylene, Nylon, Cellulose nitrate, Silicones. Wall m aterial .....

11. Active ingredient Process coated particle Natural example : Egg shells, plant seeds.

12. Characteristics of wall m aterial ..... Ability to seal and hold the active material. Non-reactivity. Provide maximum protection. Economy of food-grade substance. Approved by controlling authority.

13. Classification of microencapsulation

14. Reason for Microencapsulation

15. Enhances the overall quality of food products . Reduces the evaporation or transfer of the core material to the outside environment . Superior handling of the active agent . Provides - incorporating vitamins, minerals. Improved stability in final product and during processing . Control release of the active components. Masks the aroma, flavour , and colour of some ingredients

16. Spray-drying Spray-cooling Fluidized-bed coating Coacervation Extrusion Spinning disk Pancoating Some of the Microencapsulation techniques

17. Spray drying Spray-drying is the most widely used microencapsulation technique in the food industry and is typically used for the preparation of dry, stable food additives and flavors . One of the oldest process. Economical process Readily available equipment and uses flexibly

18. In fact, spray-drying production costs are lower than those associated with most other methods of encapsulation . Almost all spray-drying processes in the food industry are carried out from aqueous feed formulations, the shell material must be soluble in water at an acceptable level. Particle size – 5 to 5000 µm Shell material used in spray drying Ex : Gum acacia, maltodextrins , hydrophobically and modified starch .

19. The of spray-drying process in microencapsulation involves three basic steps 1) Preparation of the dispersion or emulsion to be processed 2) Homogenization of the dispersion 3) Atomization of the mass into the drying chamber.

20. Core material Wall material Homogenise Schematic diagram of spray drying process

21. Spray chilling In spray chilling, the material to be encapsulated is mixed with the carrier and atomized by cooled or chilled air as opposed to heated air used in spray drying. Frozen liquids, heat-sensitive materials and those not soluble in the usual solvents can be encapsulated by spray chilling / spray cooling. It is used for the encapsulation of organic and inorganic salts, textural ingredients, enzymes, flavors and other functional ingredients . It improves heat stability, delay release in wet environments, and/or convert liquid hydrophilic ingredient into free flowing powders.

22. Fluidised-Bed coating Also called “ Air suspension coating” . Originally developed - pharmaceutical technique - now applied in the food industry. Principle The liquid coating is sprayed onto the particles and the rapid evaporation helps in the formation of an outer layer on the particles.

23. C oating materials - Cellulose derivatives , lipids, protein derivatives, and starch derivatives. Particles size – 20 to 1500µm . Three types 1) Top spray 2) Bottom spray 3) Tangential spray

24. The air is passed through a bed of core particles to suspend them in air and coating solution is sprayed counter currently onto the randomly fluidized particles. The coated particles travel through the coating zone into the expansion chamber, and then they fall back into the product container and continue cycling throughout the process. Top- spray fluidized - bed coating Rotating disc

25. Bottom- spray fluidized - bed coating Its also known as “ Wurster’s coater”. Coating chamber - cylindrical nozzle and a perforated bottom plate . Spraying the coating material from bottom and particles move upward direction . Time consuming process - multilayer coating - reducing particle defects.

26. Bottom- spray fluidized - bed coating Wurster chamber

27. Tangential- spray fluidized - bed coating Consists of a rotating disc at the bottom of the coating chamber . Disc is raised to create a gap. Particles move through the gap into the spraying zone and are encapsulated. Rotating disc

28. Coacervation phase separation This was the first reported process to be adapted for the industrial production of microcapsules. The process consists of three steps 1) Formation of three immiscible phases ; i ) solvent. ii) core material phase . iii) coating material phase. 2) Deposition of the coating material on the core material. 3) Rigidizing the coating usually by thermal techniques to form a microcapsule

29. Schematic representation of the coacervation process. (a) Core material dispersion in solution of shell polymer; (b) Separation of coacervate from solution; (c) Coating of core material by microdroplets of coacervate ; (d) Continuous shell around core particles. Polymeric Membrane Droplets Homogeneous Polymer Solution Coacervate Droplets PHASE SEPARATION MEMBRANE FORMATION

30. Suspensions of core particles in liquid shell material are poured into a rotating disc. Due to the spinning action of the disc, the core particles become coated with the shell material. After that the shell material is solidified by external means (usually cooling). This technology is relatively simple and has high production efficiencies. Spinning Disk

31. APPLICATION OF MICROENCAPSULATION TECHNIQUES :

32. Applications in food industry Improve nutritional value by adding ingredients . Incorporate minerals, vitamins, flavors and essential oils . To extend the shelf-life of food material.

33. LIMITATIONS

34. Additional cost Increased complexity of production process. Undesirable consumer notice (visual or touch) of the encapsulates in food products Stability challenges of encapsulates during processing and storage of food products.

35. CASE STUDY ---- 1 TITLE: Microencapsulation of banana juice from three cultivars ( Arturo et al., 2013 )

36. Banana is one of the most popular fruits in the world due to its flavor and nutritional properties. Among the banana cultivars, the Enano Gigante (EG; Musa AAA, subgroup Cavendish) is preferred by its organoleptic characteristics ( flavor and aroma) and important nutritional contribution to the daily intake of sugars, fiber , vitamins, and minerals (i.e., potassium). Nevertheless, this cultivar is highly susceptible to fungal pests like black Sigatoka ( Mycosphaerella fijiensis ) Introduction

37. Material and Methods Materials Bananas of cultivars EG (Musa AAA, subgroup Cavendish), and the tetraploids hybrids (AAAA), FHIA- 17 and FHIA-23 were obtained from an experimental field(INIFAP in Tecomán , Colima, Mexico). A commercial mixture of three enzymes, pectinase , cellulose, and hemicellulase were used to extract the banana juice. Maltodextrin 10 DE were used as carrier agents in the microencapsulation by spray-drying

38. Juice extraction The banana fruits, from each cultivar, were washed in 0.2% (v/v) sodium hypochlorite aqueous solutions for 5 min, peeled, cut into pieces, and homogenized to puree in an electrical blender. After that, the juice was recovered by centrifugation at 12,000g using an ultra-centrifuge for 15 min. The supernatant was collected, filtered, and stored.

39. Sample preparation for spray-drying Blends of banana juices (feeds) for spray-drying were prepared to a constant concentration of total soluble solids (25 ° Brix ), and different ratios of banana juice total soluble solids. Maltodextrin (20, 30, 40% of banana juice solids, w/w). In order to keep constant the total amount of soluble solids in all the studied feeds, distilled water was added to each blend up to 25 ° Brix .

40. Spray drying method ( Temperature 220°C) Yield : The spray-drying yield was determined with the weight of the dry material in the powder produced and the soluble solids juice blend consumed, according to the following equation : where PS = amount of powder solids recovered from spray-drying (weight in dry basis), and FSS is the total soluble solids of the feed (weight in dry basis)

41. RESULT AND DISCUSSION Tg of the enzymatic extracted juices were significantly different for the studied cultivars (P < 0.05). EG (49.90 0.12°C) presented the higher value, followed by FHIA-23 (45.83 0.19°C), and the lower Tg was for FHIA-17 (44.22 0.24°C). The drying parameters were established, depending upon the ratio of juice/ maltodextrin and the drying air temperature. The optimal drying air temperature was 220°C for the three cultivars with a 20% juice/ maltodextrin ratio for both the Enano Gigante and the FHIA-23, while in the FHIA-17 there were no significant differences between the juice/ maltodextrin ratios

42. The number of particles is directly proportional to the temperature and inversely proportional to the juice/ maltodextrin ratio. spray-drying yield of the three cultivars were consistent with the observed for EG and FHIA-23 reach their maximum yield for the system with 20% of juice and 220°C producing a 46.28± 2.72% and 45.19 ± 2.66%, respectively. These cultivars presented an increase of yield with the raise of drying air temperature, and a reduction with the increase in juice/ maltodextrin ratio .

43. Conclusion In this work, the glass transition temperatures for different banana juice cultivars were determined. Spray yield determined In contrast, the yield of FHIA-17 only present significant effect of temperature, reaching its maximum at 220°C (49.55 ± 1.71%) The number of particles was directly proportional to the temperature and inversely proportional to the juice/ maltodextrin ratio.

44. Case study- 2 Author Findings Krithika et al. (2014) studied on Microencapsulation of Paprika (Capsicum annum L) Oleoresin by Spray drying . Paprika oleoresin with 1,00,000 CU was encapsulated at three concentrations as 5, 10 and 15 per cent based on carrier. Quality characteristics of the microcapsules revealed that the storage life of Paprika oleoresin was maximized by encapsulating Paprika oleoresin (5-15%) in miniature sealed capsules with a matrix material (Gum Arabic) in order to protect destructive changes and also to convert it into a free flowing powder.

45. Author Findings Scanning Electron Microscopy study showed that microcapsules obtained from oleoresin encapsulated with 10 and 15 per cent, had superficial indentations and dents similar to honey comb structure, as well as lesser cracks and breakages on the surface, which ensured greater protection to the core material. Conti...

46. Author Findings Emilia and Joanna (2013) Studied on Influence of spray drying conditions on beetroot pigments retention after microencapsulation process . Raw material used in the study was the 100% beetroot juice. Low-crystallised maltodextrin DE=11 (MD) was used as the carrier. It was observed that the increase of inlet air temperature caused a decrease in the yellow pigment to a higher degree (47%) than in the violet pigment (17%). The obtained microcapsules were sphere-like in shape, with numerous deep cavities. In the whole experiment the retention of beet root pigments was in the range of 26.7-29.3%. Case study - 3

47. CONCLUSION

48. “ The research in this area of microencapsulation has huge potential to resulting in superior products”. This technique is applicable for all industry, though it is limited in it’s expansion due to its high cost and complexity.

49. References Rama, D.; Shami T. C and Bhasker Rao K.U. (2009). Microencapsulation Technology and Applications. Defence Science Journal . 59(1) : 82-95. Manan , K. P.; Kalpen , N.P.; Kaushal , M. R. and Ketan , J. P. (2013). Microencapsulation: A Vital Technique in Novel Drug Delivery System. International Journal of Medicine and Pharmaceutical Research . 1(1) :117‐126. Poshadri , A. and Aparna , K. (2010). Microencapsulation Technology: A Review. J.Res . ANGRAU . 38(1) :86-102

50. Goud , K. and Park, H. J. (2005). Recent Developments in Microencapsulation of Food Ingredients . Drying Technology . 23 : 1361–1394. Emilia , J . and Joanna , W. (2013). Influence Of Spray Drying Conditions On Beetroot Pigments Retention After Microencapsulation Process. Acta Agrophysica . 20(2): 343-356. Arturo, M.; Jaime, D.; Vrani , I. J. and Pilar , E. M. (2013). Microencapsulation of Banana Juice from Three Different. Cultivars International Journal of Food Engineering. 9(1) : 9–16. CONTI..

51. Jyothi , S .S; Seethadevi . A K.; Suria , P. Muthuprasanna , P. and Pavitra , P. (2012). Microencapsulation: A Review. International Journal of Pharma and Bio Sciences . 3(1) : 509 – 531. Krithika , V.; Radhai S. S.; Ravindra . N. and Thirupathi , V. (2014 ). Microencapsulation of Paprika (Capsicum annum L) Oleoresin by Spray drying. International Journal of Scientific & Engineering Research. 5(2) : 971-980. CONTI...