Microencaps

1. 1

2. MICROENCAPSULATION
PRESENTED BY
ROOSHI MK
2011-06-015
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3. INTRODUCTION
•Is a process in which tiny particles or droplets Is a process in which tiny particles or droplets
are surrounded by a polymeric material to are surrounded by a polymeric material to
form capsules. form capsules.
•Micro particles consist of two components a) Micro particles consist of two components a)
Core materialCore material
b) Coat or wall or shell materialb) Coat or wall or shell material
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4. REASONS
•Protect sensitive substances from the external Protect sensitive substances from the external
environment environment
•Mask the organoleptic properties.Mask 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 drug. of the drug.
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5. MORPHOLOGY OF
MICROCAPSULE
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6. 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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7. Spray dryer

8. 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 wax.Wall 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.
̊
melting point in the range of 45-122 C.
̊
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9. 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).
̊
•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 chilling.encapsulated 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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10. 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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11. 11
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FLUIDISED BED COATING

12. LYOPHILIZATION

•Used dehydration of almost all heat sensitive Used dehydration of almost all heat sensitive
materials and aromas.materials and aromas.
•Used to encapsulate water-soluble essences Used to encapsulate water-soluble essences
and natural aromas as well as drugs.and natural aromas as 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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13. 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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14. Cont…
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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15. IDEAL COATING MATERIALS
•1. Good rheological properties at high
concentration and easy workability during
encapsulation.
•2. The ability to disperse or emulsify the
active material and stabilize the emulsion
produced.
•3. Non-reactivity with the material to be
encapsulated both during processing and
on prolonged storage.
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16. Cont…
•4. The ability to seal and hold the active
material within its structure during
processing or storage.
•5. The ability to provide maximum
protection to the active material against
environmental conditions (e.g., oxygen,
heat, light, humidity).
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17. Cont…
•6. Solubility in solvents acceptable in the
food industry (e.g., water, ethanol).
•7. Chemical nonreactivity with the active
core materials.
•8. Inexpensive.
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18. COATING MATERIAL
•Gums: Gum arabic, sodium alginate,
carageenan.
• Carbohydrates: Starch, dextrin, sucrose
• Celluloses: Carboxymethylcellulose,
methycellulose.
•Lipids: Bees wax, stearic acid,
phospholipids.
• Proteins: Gelatin, albumin.
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19. 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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20. FACTORS INFLUENSING
ENCAPSULATION
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21. •Demerits of microenca
• p
•sulation:
•
•No single microencapsulation process is
adaptable to all corematerialcandidateor
product applications
•
•Complicatedprocess and requires skilled
labor to supervise
•
•Incompleteor discontinuous coating
•
•Nonreproducible & unstable release
characteristics of coatedproducts
•
•Inadequatestabilityor shelf-life of sensitive
pharmaceuticals
•
•Economiclimitations
•5
•
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22. CASE STUDY 1

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

Maritza Gil et al(2014)
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23. Introduction
•Banana passion fruit is one of the most
promising tropical fruits giving its
antioxidant activity to replace synthetic
additives.
• Microencapsulation of the bioactive
compounds in the pulp of banana passion
fruit is a feasible and practical option.
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24. Objective
•Microencapsulate the pulp of banana
passion fruit with several mixtures of
encapsulants.
•Identify which one of these mixtures is
better to preserve its AOA as an
alternative for a natural additive.

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25. Materials and methods

•banana passion fruit
•Maltodextrin
•modified starch
•DPPH
•acetic acid
•Iron trichloride
• Gallic acid
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26. Preparation of the Banana Passion Fruit
Pulp
pulp (9kg)
90 c, 5 min
̊
pulper
seed seperation
packing(-20 c,PP bag)
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27. Preparation of the Microcapsules

•30% MD/MS distilled water(100ml)
•Rehydrate 12h,10-20 c
̊
pulp(10g)
1:3
homogenize
400 rpm,5 min
spray drying (180+5 c)
̲ ̊
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28. Physical-Chemical and Microbiological
Characterization
•Acidity
•TSS
•Color
•Micro biological evaluation
•Viscosity etc.
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29. TPC and AOA Analysis
pulp(5g)
ethanol(25 ml)
homogenized(30 sec)
vacuum filtering
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30. Total Phenolic Content, TPC
•Extract(50 μL )+distilled water(425 μL )+.
Folin’s reagent(125 μL) mix(6min)
7% NaCO2 (400 μL )
room temp 1hr
absorbance measured at 760nm

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31. Evaluation of the AOA with the DPPH
Method


•10 μL of the extrct + 90 μL of the
methanolic DPPH• solution (20 mg/L).
30 minutes dark at
room temp
absorbance read(517 nm)
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32. Evaluation of the AOA by the Use of the
Radical Cation Method ABTS●+
•The free radical ABTS●+ was generated
by the oxidation reaction of the ABTS
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33. Quantification of Bioactive Compounds
•By HPLC reading at 280nm.
•To separate bioactive compound
Ultra aqueous column
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34. SEM
•To determine external structure
•15 KW with a vacuum of 25 Pa.
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35. Results and discussion
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36. 36

37. 37

38. Conclusions
•Has high antioxidant activity
•Important phenolic compounds present
Caffeic acid
Coumaric acid
Ferulic acid
•spray-drying is suited to protect the AOA
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39. CASE STUDY 2

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

Renata De Marco et al.,(2013)
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40. Introduction
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