Microencapsulation technology in food and beverage industry

Microencapsulation can be achieved by various techniques such as coacervation, emulsification, phase separation, spray drying, chilling, extrusion coating and freeze-drying.
1.Common polymers used in encapsulation techniques:
2.Microencapsulation techniques and trends
3.Future Research & Development in Microencapsulation

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1. 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: [email protected]

2. Introduction
Common polymers used in encapsulation
techniques
Microencapsulation techniques and trends
Future Research & Development in
Microencapsulation
TODAY'S DISCUSSION

3. 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.

4. 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.

6. COMMON POLYMERS USED IN
ENCAPSULATION TECHNIQUES
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).
CELLULOSE
Contd...

7. 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.
CHITOSAN
Contd...

8. 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.
ALGINATE
Contd...

9. Hydrolyzed starches can be obtained by acid or
amylase treatment.
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.
HYDROLYZED
Contd...

10. Encapsulated olive oil with starch exhibited higher
oxidative stability and the best adsorption capacity was
found at 45°C and pH 5.0.
Polysaccharides are the preferred shell phase for food
encapsulation techniques.
Polysaccharides are composed of repeating
monosaccharide units connected via glycoside bonds.
POLYSACCHARIDES
Contd...

11. 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.
PECTIN
Contd...

12. 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.
PROTEINS
Contd...

13. 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.
YEAST CELLS
Contd...

14. 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...

15. Vitamins and minerals are the most common
ingredients utilized for the encapsulation of functional
food and dietary supplements.
Vitamins are functional ingredients that can be used in
food to incorporate specific nutritional properties and
thus involving targeted delivery and controlled release.
VITAMINS
Contd...

16. Following vitamins, there has been an increasing
demand for encapsulated flavours 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.

17. 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...

18. 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...

19. Spray Drying – One of the most dominant
microencapsulation technique used in the F&B
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...

20. 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...

21. 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...

22. 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...

24. 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...

25. 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.
Lycored Corp. (Israel) has launched
microencapsulated natural carotenoid and
vitamins.
Contd...

26. Future research should focus on capsule
size reduction for improved bioavailability.
Continuous improvement and simplified
process innovations will result in cost
savings and making it more incentive for
food development company to adopt
microencapsulation.

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