Faculty of Agriculture. University of Belgrade

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2 Faculty of Agriculture University of Belgrade

3 MICROENCAPSULATION MATERIALS USED FOR ENCAPSULATION ENCAPSULATION TECHNIQUES MICROENCAPSULATES IN FOOD PRODUCTS CONCLUSIONS

4 Tool to improve delivery of bioactive molecules and living cells Entrapment one substance within another substance Technology in which the bioactive components are completely enveloped, covered and protected by a physical barrier against undesirable environmental conditions Creating barriers that should prevent diffusion of the core material into the food until the desired time and place

5 Controlled release Protection Taste masking Easy handling

6 Proteins Polysaccharides caseins, gelatine and gluten starch, cellulose and derivates inulin and trehalose Plant exudates and extracts gums (Arabic, tragacanth, karaya), galactomannans, pectins Marine extracts carrageenans and alginate Microbial and animal dextran, chitosan, xanthan, gellan Lipids fatty acids and fatty alcohols waxes (carnauba, candelillia, beeswax) glycerides and phospholipids Food grade polymers polyvinylpyrrolidone, polypropylene, polystyrene polyvinylacetate, polybutadiene paraffin

7 Spray drying Spray-chilling / spray-cooling Fluid bed coating Emulsification Electrostatic droplet generation Freeze drying Vacuum drying Coacervation

8 One of the oldest and the most widely used encapsulation technique in the industrial sector The principle is dissolving a core in a dispersion of a matrix material Flexible Continuous Economical operation Particles of good quality and small size o Complexity of the equipment o Not always easy to control particle size Spray drying is being applied for a wide range of bioactive food components such as vitamins, minerals, flavours, pigments, unsaturated oils, herbal extracts, enzymes and living cells o Non-uniform conditions in the drying chamber 8

9 Experimental system: alginate yeast cell suspension extruded by a syringe pump through a positively charged needle positioned ~ 2% CaCl2 hardening solution. Applied potential, electrode distance from the solution and needle size were varied in a series of experiments. Uniform, spherical microbeads Negligible effect of electrostatic field on cell viability Size of microbeads determined by parameters: - needle size - applied potential - spacing - alginate properties - flow rate - cell concentration (V.A. Nedovic et al ) 9

10 Encapsulated components Encapsulation techniques Coating material Food matrix system Grape seed oil El.extrusion Alginate and soy protein isolate (SPI) Probiotics Spray drying Skim milk powder (SMP) Fermented sausages Fermented sausages Lb. paracasei 08 Lb.plantarum 564 Saccharomyces cerevisiae Sacch.cerevisiae bayanus Sacch. bayanus and L. oenos Spray drying Skim milk powder Goat cheese El.extrusion Alginate Beer El.extrusion Alginate Raspberry wine El.extrusion Alginate Cider

11 Encapsulated components Encapsulation techniques Coating material Basil oil (Ocimim basilicum) Carqueija extract (Pt. tridentatum) Thyme extract (Thymus serpillum) El.extrusion El.extrusion and freeze drying El.extrusion Freeze drying Alginate Alginate and inulin Chitosan and alginate Alginate and inulin

12 Developing and improving basic/existing technologies Investigating and developing new understanding about the relationships between compositions, properties of encapsulated systems and the bio-functionality of delivery systems Choosing new processing conditions and new carrier materials Optimizing processes for microencapsulation applications Overcoming the gap between conditions at research level and demands for large-scale applications

13 These researches are supported by the Ministry of Education and Science, Republic of Serbia, National Integral and Interdisciplinary project: Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness, 46010, Also, by bilateral agreement Serbia - Portugal

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