Microencapsulation in food science and biotechnology

Filomena Nazzaro1 , Pierangelo Orlando2 , Florinda Fratianni1 and

Raffaele Coppola1
Microencapsulation c th i
din cho mt v d tuyt vi
ca cng ngh vi p dng i
vi khoa hc thc phm v
cng ngh sinh hc.
Microencapsulation c th c
p dng thnh cng chit
xut cc hp cht t nhin,
ging nh cc loi tinh du
chit xut t thc vt hoc c
cha polyphenol vi khng sinh
cng c bit n thuc tnh
c s dng trong bao b thc
phm. Microencapsulation lu
gi vi khun axit lactic, c hai
mi bt u v ch phm sinh
hc, trong thc phm v trong
thi gian qua thng qua ng
tiu ha, v c th ng gp
vo s pht trin ca cc chc
nng mi thc phm.
Microencapsulation: nguyn
tc v s dng vi thnh
phn t nhin
Microencapsulation (ME) l s
bao nh cc ht rn, git cht
lng hoc cht kh trong mt
lp ph (1-1000 m). Ni
chung, ngi ta c th phn
bit gia vin nang bch cu
n nhn, trong c mt li
bao bc bi mt v, v ct liu,
trong c nhiu li nhng
trong mt ma trn, thng l

polyme (Hnh 1). S pht trin

thnh cng h thng ng gi
cho mc tiu ng dng l c s
trn nhu cu ca s hiu bit
tt v s n nh chn thnh
phn, phn t sinh hc hoc t
bo, c ng gi (core),
thuc tnh ca cc vt liu
dng cho ng gi (ma trn
encapsulant) v s ph hp
ca cc h thng phn phi
(microcapsule) cho ng dng
cui cng ca n. Cc cng
ngh c sn nht cho
microencapsulation s dng
mt cht lng (phc h t git,
b mt v ti ch trng hp
hay bc hi dung mi t nh
tng) hoc kh gas nh nh
ch trung bnh (sy phun hoc
phun lm mt, tng si sn
hoc ng n). Vi bao (ME) c
tc ng r rt trn cc ngnh
cng nghip thc phm.
polyphenols, cc cht ph gia
d bay hi, enzyme, vi khun
(tc l vi khun lactic bt u
lm mi hoc probiotics) trong
vin nang nh, cho n kh
nng c n nh, bo v v
bo qun chng li s mt dinh
dng v mt mt sc khe v
cui cng lm trung tm
khng khun. Cht kt dnh
tip xc vi thc phm ni
chung l thnh phn t nhin,

nhng ch yu h phi c
cng nhn An Safe (Generally
Recognised As Safe (GRAS))
cho con ngi.
Vi bao ca cc thnh phn hot
tnh sinh hc c thc hin
thng qua vic s dng cc vt
liu khc nhau, v d nc v
du. Mt nh tng nc-dunc thng c hnh thnh
vi nhng git nc nh, phn
tn trong cc git du ln, t
phn tn trong mt pha nc
ngoi. Cc thnh phn chc
nng c th c gi gn trong
phm vi giai on bn trong,
pha du hoc pha nc ngoi
sau khi lm kh; do , mt h
thng phn phi duy nht c
th cha nhiu thnh phn
chc nng.
Vi nh tng, vi nhng git
c ng knh nh hn 500nm,
c to ra bi k thut hnh
thnh vi tng si hoc mixen,
vi bao c th c p dng
thnh cng cho bao bc cc
hp cht t nhin, ging nh
cc loi du thit yu (EOs)
hoc chit xut t thc vt c
cha polyphenol c c tnh
khng khun. Kha cnh ny
i din cho mt im khi u
quan trng cho ngnh cng
nghip, trong c th th
trn vt liu t nhin mi v
vt liu an ton hoc cc h
thng bao b c kh nng
ko di tui th ca cc loi

thc phm, chng hn nh cc

loi thc phm d b h hng
rt ti (rau, qu, tht, vv), m
khng lm gim tnh cht ca
h v cht lng v v sinh. ME
c th c coi thc s l mt
ngun lc ng gi thc
phm cng che du hng
v v mi hi kh chu, hoc l
cc ro cn gia cc vt liu
hot tnh sinh hc v mi
trng nhy cm (v d bi
thc n v oxy). Nhiu loi du
thit yu (essential oils EOs) c
c tnh khng khun chng li
nhiu tc nhn gy bnh do
thc phm v c th c kh
nng c s dng trong thc
phm khc nhau matrices, bao
gm c cc sn phm tht
[3,4]. Tuy nhin, gii hn s
dng c lin kt vi cc mi
hng c th l kh chu cho
ngi tiu dng, hoc c kh
nng ha tan nc km v bt
n. Tuy nhin, gii hn s dng
ca h nh hng n c th l
gy mi hng kh chu cho
ngi tiu dng, hoc ha tan
nc km v bt n. bao bc
lm c th lm tng hiu qu
cc loi du thit yu v gim
tc ng cm gic ca n trn
thc phm. Vi bao ca loi du
thit yu thng c biu t
trong hai bc. Th nht, mt
nh tng ca cc hp cht d
bay hi thc hin trong mt
dung dch nc phn tn mt
loi vt liu c vch m cng

c chc nng nh cc cht nh

ha. Sau , cc vi bao nh
tng phi c sy kh trong
iu kin kim sot gim
bt s mt mt ca cc ng
gi.

Bao bc du nguyn cht cy

hng tho chng t c
hot tnh khng khun hiu
qu hn so vi cy hng tho
du nguyn cht chng li vi
L. monocytogenes trong xc
xch gan ln. Eugenol v
Carvacrol gi gn trong cc

mixen ca b mt khng ion c

hiu qu cao i vi L.
monocytogenes v E. coli
O157: H7, nh vo lng ln
hn ca hp cht khng khun
tip xc vi b mt ca vi
khun khi c trnh by theo
hnh thc ny, vi bao du
nguyn cht cng c
nhn nh thnh cng chng li
E. coli O157: H7 c cy trong
t lnh, tht b bm nh ng
gi bng nit.
Polyphenols ng mt vai tr
thit yu trong thc phm cng
c bit n cht lng v an
ton, cng nh i vi sc khe
con ngi. trong khoa hc thc
phm, n nh ca h c th
c ci thin bng cch s
dng ng gi v sy phun, c
th bo v h chng li oxy,
nc hay bt k iu kin c
th nh hng s n nh ca
h. i l ng gi khc nhau
c s dng sy phun:
polysaccharides (tinh bt,
maltodextrins, syrups ng v
gum arabic), cht bo (acid
stearic, mono v diglycerides),
v cc protein (gelatin, casein,
huyt thanh sa, u nnh v
la m). Maltodextrins, cc vt
liu thng c s dng nht
cho ME, thu c bng cch
mt thy phn axit ca mt s
loi tinh bt (ng, khoai ty
hoc nhng ngi khc). Ni
chung, maltodextrins c tnh

ha tan cao trong nc,

nht thp, hng v nht nho

v khng mu