G.B.

PANT UNIVERSITY OF AGRICULTURE & TECHNOLOGY, PANTNAGAR

Trends in Encapsulation technologies for

delivery of food bioactive compound

Presented By:-
Shikhangi Singh
PhD (Process & Food
1
Engineering)
 Introduction
2

1) Encapsulation: Process to entrap one substance Coating/ Membrane/ Shell/ Carrier material
within another substance Core Material/ Active Agent/ Fill/ Internal Phase

2) Morphology
a) Mononuclear (core shell): Contain the
shell around the core
b) Matrix capsule: Core distributed
homogenously into the shell
c) Multiwall capsule
d) Polynuclear capsule: many cores
enclosed within the shell
e) Multicore capsule Type of capsule Size
Macrocapsule > 5,000 µm
3) Types of capsule by their size Microcapsule 0.2-5,000 µm
Nanocapsule < 0.2 µm (200 nm)
Burgain et al., 2011
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Characteristics for an efficient encapsulation

system & bioactive compounds

High physicochemical
Must be formulated with stability and minimal impact
food grade on the organoleptic
properties of the product

Protection from interaction

Maximize uptake upon
with other food ingredients
consumption and ensure
and from degradation due to
controlled release
temperature, light, or pH

Easily scalable to industrial

production
Encapsulation Technologies
4

Encapsulation processes Particle size ranges (µm)

Coacervation 2-1200
Polymer-polymer incompatibility Rapid 0.5-1000
Fluidized Interfacial
Air expansion of
Extrusion Solvent suspension Coacervation bed poly-
evaporation supercritical 0.5-1000
technology condensation
coating fluids
Spray-drying 5-5000
Fluidized-bed
Spinning
technology
Spray
20-1500
Solvent Hydro gel
disk drying Pan coating
Pan coating evaporation 600-5000
microspheres

Spinning disc 5-1500

Extrusion 250-2500
Air suspension 35-5000
Pan-coating 5

 Core material addition with a dry coating

material (Pour & spray method)

 The temperature (40 C) is raise so that the

coating material melts and encloses the core
particles, and then is solidified by cooling

 Spherical shape, adequate hardness and low

friability

 Particles should be of greater than 600

microns
Process variables
• Diameter and the speed of the rotation of the
coating pan
• Inlet air temperature & spray rate
• Concentration of the coating material
• Nature of the vehicle used for the preparation of
coting solution
Spray drying
6
Spray cooling/congealing
7

• Core and wall mixture are atomized into cool or

chilled, air, which causes the wall to solidify around
the core

• In spray cooling, coating material is vegetable oil or its

derivatives, whereas in spray chilling it is fractionated
or hydrogenated vegetable oil

• Used for coating water soluble core material such as

minerals, water soluble vitamins, enzymes, acidulates
and some flavours
Fluidized bed drying
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 Also known as Wurter process, in where particles are suspended in

air due to high pressure from bottom

 The liquid coating is sprayed onto the particles and the rapid
evaporation helps in the formation of an outer layer on the particle

 Process variables
• Melting point, solubility, volatility of the core material
• Coating material concentration
• Nature of the vehicle
• Coating material application rate
• Air velocity for fluidization
• Inlet air temperature

Top spray Agglomeration

 Disadvantage: Bottom spray
of the Tangential
particles to some spray
larger size is
normally achieved
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Extrusion
Centrifugal extrusion
 Relative low temperature entrapping
method, forcing core material in molten
carbohydrate mass through a series of dies
into bath of dehydrating liquid
 Pressure and temperature employed are
more than <100 psi and 115 C

Advantages
• Very long shelf life
• Resistance to oxidation
• For heat sensitive materials (bacteria and yeast)

Disadvantages Co-extrusion process

• Cost in use
• Large particles (500-1000 micrometer)
• Limited range of shell particles
Injection process
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Supercritical CO2 Assisted Molecular Inclusion
encapsulation
 Technique takes place at a molecular level

 b-cyclodextrin is typically used as the

encapsulating

 External part of the cyclodextrin molecule is

hydrophilic, internal part is hydrophobic

 Guest molecules can be entrapped into internal

cavity through a hydrophobic interaction
Coacervation
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Liposome entrapment
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Drying down lipids

Dissolve lipid (pc
from organic
+cholesterol) + Film deposition
solvent under
active ingredient
vacuum

Lipid hydrated and

Purifying the Dispersing the lipid
swell
resultant liposome in aqueous media
simultaneously

• Membrane-contractor based method

• Freeze drying of double emulsion (w/o/w)
 Overview of common encapsulation
technologies

Đorđević et al., 2015

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Types of release rate
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Rapid release of the most part of

Burst release a bioactive compound in a short
time

Release of a bioactive with a

specific rate and time
Controlled release independent of the local
conditions

Release of a bioactive at a
Delayed release different time other than
immediately after usage

Prolonged release of a bioactive

Sustained release which is relatively constant with
a fixed rate

Burst release of a bioactive in

Triggered release response to changes in specific
environmental triggers

Release of a bioactive at or near

Targeted release the designed physiologic site of
action
Boostani & Jafari, 2021
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Various types of release mechanisms

for encapsulated food ingredients

Boostani & Jafari, 2021

 CASE
STUDY

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Materials and methods
1. Materials 4. Particle size characterization
• Vitamin E (α-tocopherol, purity, (95 %)
• Corn oil (Mazola)
• Quillaja Saponin (QS), Whey Protein Isolate (WPI), Gum Arabic (GA)
5. Vitamin bio accessibility
2. Emulsion Preparation
• Aqueous phase= Natural emulsifiers (1.5% w/w) +5mM phosphate
buffer (pH 7)
• Oil phase= Vitamin E (20%w/w) + corn oil (80% w/w)
• Emulsion= Oil phase (10% w/w) + Aqueous phase (90% w/w)

• Micro fluidization (3 times, 12000 psi)

3. In vitro digestion

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Impact of Emulsifier Type on Effect of pH on emulsion

Emulsion Formation stability

Impact of emulsifier type on the (a) mean particle diameter (d3,2) and Impact of pH on the (a) mean particle diameter (d3,2) and (b) particle
(b) surface potential of oil-in-water emulsions (pH 7.0) charge of emulsions stabilized by different emulsifiers.
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Impact of Emulsifier Type on Impact of Impact of Emulsifier

storage stability Emulsifier on lipid on vitamin
digestion bioaccessbility

Conclusion
• QS & WPI were more effective at producing emulsion containing small oil droplets
• All the emulsions were relatively stable to flocculation (pH 2-8), except WPI at pH 5
• The WPI & GA emulsion had similar digestion profiles, whereas QS were digested more slowly
• WPI emulsions gave higher bio accessibility of vitamin
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Microencapsulation technology can protect active

materials against environment, stabilize them, prevent
or suppress volatilization

Choices of techniques used depends on properties of

flavour, degree of stability during storage, processing,
release properties, cost production

Summary Spray drying is most economical and commonly used

method

Fluid bed coating is also becoming promising technique

for large scale production

Various control release mechanism of encapsulated

material by diffusion, dissolution, swelling, erosion,
fragmentation.
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Future
perspectives
Important aspect for research and development-
 To understand how industrial constrain and
requirement to make microencapsulation
technology viable

 Modelling at laboratory scale so as to

undertake the transition to full scale
production and marketing of final product
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•Burgain, J., Gaiani, C., Linder, M., & Scher, J. (2011). Encapsulation
of probiotic living cells: From laboratory scale to industrial
applications. Journal of food engineering, 104(4), 467-483

•Boostani, S., & Jafari, S. M. (2021). A comprehensive review on the

controlled release of encapsulated food ingredients; fundamental
concepts to design and applications. Trends in Food Science &
Technology.

•Lu, W., Kelly, A. L., & Miao, S. (2016). Emulsion-based

References encapsulation and delivery systems for polyphenols. Trends in Food
Science & Technology, 47, 1-9.

•Lv, S., Zhang, Y., Tan, H., Zhang, R., & McClements, D. J. (2019).
Vitamin E encapsulation within oil-in-water emulsions: Impact of
emulsifier type on physicochemical stability and
bioaccessibility. Journal of agricultural and food chemistry, 67(5),
1521-1529.

•Đorđević, V., Balanč, B., Belščak-Cvitanović, A., Lević, S.,

Trifković, K., Kalušević, A., ... & Nedović, V. (2015). Trends in
encapsulation technologies for delivery of food bioactive
compounds. Food Engineering Reviews, 7(4), 452-490.
THANK YOU
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