DIFFERENT METHODS OF ENCAPSULATION OF FLAVOURS AND ITS APPLICATION IN THE FOOD INDUSTRY PRESENTED TO: Dr. VIKAS NANDA PRESENTED BY: KANINIKA PAUL(PG/FET/116203) SHRIDHAR BHUSARI(PG/FET/116232) SWATI MUTREJA(PG/FET/116234)

Encapsulation one material or mixture of materials is coated with or entrapped within another material or system. coated material is called active or core material. coating material is called shell, wall material, carrier or encapsulant.

Benefits of encapsulation: Protection of unstable, sensitive materials from their environments prior to use. Provision of better processability and to protect flavour-food interaction during processing and storage. Enhancement of shelflife. Helps in controlled, sustained timed release.

Carrier materials choice of wall materials depends upon: -product objectives and requirements -nature of the core material -the process of encapsulation -whether the coating material is approved by FDA or European Food Safety Authority easy to handle allow a complete elimination give the maximum protection of the active ingredient

I. Carbohydrates:- Diverse in nature Low cost low viscosities at high solids contents and good solubility -starch -maltodextrin -cyclodextrin -gums II. Proteins:- have excellent functional properties such as solubility, viscosity, emulsification, and film-forming properties.

Continued…….. During emulsion formation, the protein molecules become rapidly adsorbed at the newly formed oil–water interface thus protects the oil droplets against re-coalescence resulting in physical stability to the emulsion during processing and storage. -whey protein -gelatin -sodium caseinate

ENCAPSULATION TECHNOLOGIES Chemical : (a) coacervation (b) molecular-inclusion (c) co-crystallization Physical / Mechanical: (a) spray-drying (b) extrusion (c) freeze-drying & vacuum drying (d) spray-cooling / chilling (e) fluidized bed coating

Coacervation Chemical techniques: Formation of chemical phases Depositing the liquid polymer coating upon the core material Rigidizing the coating

Simple- involves only one type of polymer . coacervation Simple- involves only one type of polymer . Complex- two or more types of polymers are used. In both the cases,core material used must be compatible with the recipient polymer . In complex coacervation oppositely charged polymers like gelatin(cationic) and gum(anionic) are used.

limitations of flavour encapsulation by coacervation are: -evaporation of volatiles -dissolution of active compound into the processing solvent -oxidation of product complex coacervates are highly unstable , so, chemical agents, such as glutaraldehyde, are necessary to stabilize them .

Molecular inclusion Cyclodextrins are used to complex and entrap molecules. Cyclodextrins are enzymatically modified starch molecules. The central cavity of the molecule creates a relatively hydrophobic environment, whereas its external surface has a hydrophilic character. Retention of aroma compounds inside the cavity can be influenced to a greater or lesser extent by the molecular weight and shape, steric hindrance, chemical functionality, polarity and volatility of the core material. Provides protection against heat and evaporation.

Co-Crystallization Spontaneous crystallization of supersaturated sucrose syrup is achieved at high temperature (above 120 °C) and low moisture. Aroma compounds can be added at the time of spontaneous crystallization. Crystal structure of sucrose incorporate the flavours either by inclusion or by entrapment. Enhance flavour stability .

Continued…….. The granular product has a low hygroscopicity and good flowability and dispersion properties. co-crystallization products retain as much volatile oil as spray-dried and extruded products. during the process, the liquid flavour is transformed into dry granules and some heat-sensitive compounds may be degraded. Although the product has a free-flowing property, the addition of a strong anti-oxidant is necessary to retard development of oxidized flavours during storage.

Flavour molecule carrier material guest “host” (i) Molecular inclusion (ii) Co-crystallization

Mechanical techniques Spray drying Commercial process- widely used in large scale production of encapsulated flavors & volatiles. Predominant encapsulation process. Provides high retention of aroma compounds Used for low heat-liable materials.

Advantages Low operating cost High quality of capsules in good yield  Rapid solubility of the capsules  Small size  High stability capsules

Disadvantages Produce no uniform microcapsules  Limitation in the choice of wall material  Produce very fine powder  Not good for heat-sensitive material

Fluidized-Bed coating coating is applied onto powder particles. powder particles are suspended by an air stream. sprayed with an atomized,coatingmaterial. coating material- acceptable viscosity Thermal stable Able to form film

Schematics of a fluidized-bed coater Top spray fluidized bed coating system. bottom spraying fluidized bed coating system. Wurster system Side or tangential spray/ rotary system

Advantages This technology allows specific particle size distribution and low porosities to be designed into the product high drying rates. high thermal efficiency; lower capital and maintenance costs; ease of control

Spray chilling/ spray cooling least expensive encapsulation process. used for encapsulation of aroma compounds. Used for encapsulation of water soluble flavors Similar to spray drying- do not involve the evaporation of water.

Advantages Low processing costs Free flowing powders Delayed release of encapsulated flavour compound in a wet environment

Freeze drying Freeze drying is practical only for encapsulating heat-sensitive flavors. Major disadvantages- high energy cost. long drying time. costs of freeze drying are up to 50 times higher than spray drying.

Dispersion containing matrix material (usually consisting of carbohydrates) & flavour Frozen(-90 to -40°C) Dried( by direct sublimation under low pressure n reduced tempearature) at -90 to -20°C

Brittle cake Grinding

Freeze drying consists of 2 steps- Application of low pressure Removal of moisture.

Vacuum drying widely used to preserve the aromatic qualities of herbs and spices. applied to entrap flavours in glassy carbohydrate based matrices, eg, maltodextrin and starches. relevance for dehydrated culinary products. Operates above freezing point of solvent Faster & cheaper.

Extrusion Objective -was then to retain the dense structure of the hard-candy matrix while reducing the particle size to within acceptable limits. Encapsulation of flavours via extrusion has been used for volatile and unstable flavours in glassy carbohydrate matrices

stability of flavours against oxidation. Carbohydrate matrices in the glassy state have very good barrier properties and extrusion is a convenient process enabling the encapsulation of flavours in such matrices

Release Of Flavour Controlled release Uncontrolled release

Factors Affecting The Release Of Flavour Properties of the wall material Nature of the encapsulated flavor Method employed for encapsulation Physical factors of the capsule

Controlled Flavour Release by diffusion by degradation by swelling by melting

Release Of Flavour Based On Triggering Mechanisms Diffusion release Barrier release Pressure-activated release Solvent-activated release Osmotically release pH release Temperature-sensitive release Melting-activated release Combined systems

Application Microencapsulation of l-menthol by spray drying L-MENTHOL Cyclic terpene alcohol Available in the form of crystals Melting point 41–43 0C Highly volatile

Process: Selection of wall material Operating conditions Feed temperature Air inlet temperature Air outlet temperature

Microencapsulation Steps Preparation of the emulsified l-menthol liquid Homogenization of the emulsified l-menthol liquid Atomization of the mass into the drying chamber

Method Of Encapsulation Other Applications Flavour Wall Material Method Of Encapsulation 1. D-limonene β-cyclodextrin Extrusion 2. sweet orange oil gum Arabic complex coacervation 3. black pepper oleoresin spray-drying 4. Orange peel oil sucrose cocrystallization 5. Essential oil cyclodextrin Molecular inclusion 6. Limonene Gum arabic- sucrose-gelatin Freeze-drying 7.

Applications In Other Areas Active material Wall Material Method Of Encapsulation Vitamins β- cyclodextrin Coacervation Oil Maltodextrin Fluidised bed agglomeration Sunflower oil Starch matrices Extrusion Micronutrients (Iron) hydrogenated oils Spray chilling/spray cooling Carotenoids(β-Carotene) gelatin Freeze drying Enymes and peptides spray-drying + agglomeration Probiotics (B. bifidum) Ca – alginate

Conclusion Numerous developments have been made in the field of encapsulated food flavours. However, each encapsulation process, usually developed to solve a particular problem encountered during a products development, presents advantages and disadvantages. So the choice of an appropriate technique of encapsulation depends on the properties of the flavour compounds, the degree of stability required during storage and processing, the properties of the food components, the specific release properties required, the maximum obtainable flavour load in the powder and the production cost.

Continued…….. Microencapsulation by spray drying is the most economical and flexible way that the food industry can encapsulate flavour ingredients. In addition, fluid-bed process is also becoming a promising encapsulation technique for large-scale production of flavour powders to be applied in food industry. Today, the comprehensive technology of encapsulation enables to satisfy all relevant product requirements. However, the most important aspect of research and development is an understanding of how industrial constraints and requirements to make a microencapsulation technology viable can be modelled at the laboratory scale so as to make it possible to undertake the transition to full-scale production and marketing of the final product.

Continued…….. As the controlled release of flavour is the complex phenomenon and involves the no. of variables which characterize the release so it gives an opportunity to promote the development of the innovative products.