Microencaps
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- 3. INTRODUCTION • Is a process in which tiny particles or dropletsIs a process in which tiny particles or droplets are surrounded by a polymeric material toare 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 3
- 4. REASONS • Protect sensitive substances from the externalProtect sensitive substances from the external environmentenvironment • Mask the organoleptic properties.Mask the organoleptic properties. • Obtain controlled and target release of theObtain 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 irritationTo avoid adverse effects like gastric irritation of the drug.of the drug. 4
- 6. MICROENCAPSULATION TECHNIQUES SPRAY DRYING • Materials used –Materials used – modified starch, maltodextrin and gumsmodified 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 6
- 7. Spray dryer
- 8. SPRAY COOLING • Air temperature is cooler than that for sprayAir 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 aSpray 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.̊ 8
- 9. SPRAY CHILLING • Spray chilling uses a fractionated orSpray chilling uses a fractionated or hydrogenated vegetable oilhydrogenated vegetable oil (melting point 32-42 C).̊(melting point 32-42 C).̊ • Frozen liquids, heat-sensitive materials andFrozen liquids, heat-sensitive materials and those not soluble in the usual solvents can bethose not soluble in the usual solvents can be encapsulated by spray chilling.encapsulated by spray chilling. • Applications - dry soup mixes, foods withApplications - dry soup mixes, foods with high fat contents and bakery productshigh fat contents and bakery products 9
- 10. FLUIDISED BED COATING • Also known as air suspension coatingAlso known as air suspension coating • It consist of dispersing the solid particulateIt consist of dispersing the solid particulate core material in supporting air stream andcore material in supporting air stream and being coated with coating material (usuallybeing coated with coating material (usually polymeric solution)polymeric solution) 10
- 12. LYOPHILIZATION • Used dehydration of almost all heat sensitiveUsed dehydration of almost all heat sensitive materials and aromas.materials and aromas. • Used to encapsulate water-soluble essencesUsed 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 solutionMixing of core in a coating solution • Freeze-drying of the mixtureFreeze-drying of the mixture 12
- 13. NO Microencapsulation 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 13
- 14. Cont… 3 Fluidized-bed coating Preparation 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 14
- 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. 15
- 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). 16
- 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. 17
- 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. 18
- 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 19
- 21. • Demerits of microenca • p • sulation: • • No single microencapsulation process is adaptable to all corematerialcandidateor product applications • • Complicatedprocess and requires skilled 21
- 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) 22
- 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. 23
- 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. 24
- 25. Materials and methods • banana passion fruit • Maltodextrin • modified starch • DPPH • acetic acid • Iron trichloride • Gallic acid 25
- 26. Preparation of the Banana Passion Fruit Pulp pulp (9kg) 90 c, 5 min̊ pulper seed seperation packing(-20 c,PP bag)̊ 26
- 27. Preparation of the Microcapsules • 30% MD/MS distilled water(100ml) • Rehydrate 12h,10-20 c̊ pulp(10g) 1:3 homogenize 400 rpm,5 min spray drying (180+5 c)̲ ̊ 27
- 28. Physical-Chemical and Microbiological Characterization • Acidity • TSS • Color • Micro biological evaluation • Viscosity etc. 28
- 29. TPC and AOA Analysis pulp(5g) ethanol(25 ml) homogenized(30 sec) vacuum filtering 29
- 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 30
- 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) 31
- 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 32
- 33. Quantification of Bioactive Compounds • By HPLC reading at 280nm. • To separate bioactive compound Ultra aqueous column 33
- 34. SEM • To determine external structure • 15 KW with a vacuum of 25 Pa. 34
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- 38. Conclusions • Has high antioxidant activity • Important phenolic compounds present Caffeic acid Coumaric acid Ferulic acid • spray-drying is suited to protect the AOA 38
- 39. CASE STUDY 2 Title:- Microencapsulation of Annatto Seed Extract: Stability and Application Renata De Marco et al.,(2013) 39
- 40. Introduction 40