POTENTIAL OF

MICROENCAPSULATION IN THE
FOOD INDUSTRY

SUBMITTED TO - DR. JASPREET KAUR

DR. ARSHDEEP SINGH
SUBMITTED BY - MANVEER KAUR
L-2020-A-64-BTFT
 TABLE OF CONTENT
• INTRODUCTION
• INNOVATIVE FORMULATION TECHNIQUE

• PHYYSICAL METHOD
->SPRAY DRYING
->FLUIDZED BED DRYING
• CHEMICAL METHOD
->SOLVENT EXTRACTION METHOD
->CRYSTALLIZATION METHOD

• HOW THIS WORK IN FOOD INDUSTRY

• APPLICATION IN FOOD INDUSTRY
• CASE STUDY
• CHALLENGES AND OPPORTUNITIES
• FUTURE TRENDS AND INNOVATION
• CONCLUSION
• REFERENCES
 INTRODUCTI
ON
Microencapsulation is a game-changer in the food industry, offering
innovative solutions for product enhancement and preservation. This
presentation will explore the potential of microencapsulation and its
impact on the food sector.
 WHAT IS MICROENCAPSULATION

Microencapsulation is a process used to enclose tiny particles or

droplets of active ingredients (such as solids, liquids, or gases)
within a protective shell or coating, typically on a microscale.

This encapsulation technique involves entrapping these active

substances, known as the core or payload, within a matrix or wall
material to form capsules or particles with diameters ranging
from a 1 to 1000 micrometers.

The primary purpose of microencapsulation is to protect the core

material from degradation caused by environmental factors such
as moisture, oxygen, light, or heat, thereby improving its stability
and shelf life.
 THE MICROENCAPSULATION PROCESS CAN BE APPLIED FOR A VARIETY OF REASONS

To reduce the
To release the core To separate the
To protect the core evaporation rate of the To modify the nature To prevent unwanted
material slowly over components of the
material from core material to the of the original material flavor or taste of the
time at the constant mixture that would
degradation . surrounding for easier handling core material
rate react one another
environment
 • The core material is the material over which
coating has to be applied to serve the specific
purpose. Core material may be in form of
Core solids or droplets of liquids and dispersions.
material • Pharmaceuticals: Drugs, probiotics, enzymes
• Food Industry: Vitamins, minerals, flavors, oils
• Agriculture: Pesticides, fertilizers, seeds

• The coating material forms the protective

shell around the core, controlling its release
and protecting it from the environment.
Choosing the right one depends on factors
like the core material, desired release profile,
Coating and application. Here are some popular
material options:
• Natural Polymers-starch, alginate, gelatin.
• Synthetic Polymers-olyvinyl alcohol
(PVA), polylactic acid
• Lipids-waxes, fatty acids, phospholipids
 INNOVATIVE FORMULATION TECHNIQUE
• The microcapsules are prepared by a variety of methods. The microencapsulation process can be divided in to
physical and chemical process.

Physical methods
• Spray drying
• Spray chilling
• Fluidized bed coating
• Centrifugal co-extrusion

Chemical methods
• Solvent extraction
• Coacervation
• Crystallization
• Liposome entrapment
 SPRAY DRYING
Spray drying is a widely used technique in the food industry for microencapsulation. It involves transforming a liquid feed
(containing the core material and wall material) into a dry powder by rapidly drying atomized droplets in a hot air stream. This
process creates tiny capsules (microcapsules) that enclose the core material within a protective wall material

Controlled release: The wall material can be designed to release the

Versatility: This technique can handle a wide range of core materials core material gradually under specific conditions
and wall materials, making it suitable for diverse applications. (e.g., pH, temperature, or mechanical stress), improving
bioavailability and delivering targeted effects.

Why use spray drying for

microencapsulation in food?

Improved Stability: Microencapsulation protects sensitive ingredients Cost-Effective: Spray drying is often a continuous and efficient
from degradation by light, heat, moisture, or other environmental process, making it a cost-effective option for large-scale production.
factors, extending their shelf life and potency.
 HOW DOES SPRAY DRYING FOR MICROENCAPSULATION
WORK?
Feed preparation Atomization
The feed solution is
The core material
pumped through a
(e.g., flavor oil, bioactive
nozzle, creating a fine mist
compound) is dissolved or
of droplets. Different types
dispersed in a liquid carrier
of nozzles (pressure, two-
(e.g., water, ethanol) along
fluid, centrifugal) can be
with the wall material
used to achieve desired
(e.g., maltodextrin, starch).
droplet sizes.
Drying Product
collection
The atomized droplets enter
a drying chamber with hot
air flowing co-currently or
The dried powder is
counter-currently. The rapid
collected from the drying
evaporation of the liquid
chamber and further
solvent shrinks the
processed (e.g., sieving) as
droplets, solidifying the
needed
core material within the
wall material to form
microcapsules.
 FACTORS AFFECTING MICROENCAPSULATION BY
SPRAY DRYING

Feed composition:
Process parameters: Wall material selection:
The properties of the core and
Atomization pressure, feed The chosen wall material
wall materials, their
flow rate, air temperature, and determines the release
concentration, and the solvent
flow rate significantly impact behavior, stability, and
used influence the drying
droplet size, drying time, and functionality of the
process and final microcapsule
microcapsule morphology. microcapsules
characteristics.
 FLUIDIZED BED COATING FOR
MICROENCAPSULATION
Fluidized bed coating is another powerful technique for microencapsulation, particularly for coating existing solid
core materials like powders, crystals, granules, and pellets. In contrast to spray drying, which creates the
microcapsules from scratch, fluidized bed coating applies a thin film of wall material onto the pre-existing core
• The core material is loaded into aparticles.
container called a coater chamber
Preparation • Preheated air is passed through the chamber, creating an upward airflow. This airflow
suspends the particles in a fluidized state, making them behave like a boiling liquid

• The coating material, dissolved in a suitable solvent, is sprayed as a fine mist from a nozzle
Spraying positioned above the fluidized bed
• The mist droplets land on the individual particles, forming a thin film around them

• The hot air stream passing through the bed evaporates the solvent from the coating
Drying and material, solidifying the film and adhering it to the core particles.
evaporation
• The coated particles are then cooled before being discharged from the chamber. The final
Cooling and product is a dry powder containing individually coated microcapsules
collection
 DIFFERENCE BTWEEN FLUIDIZED BED COATING AND SPRAY DRYING

Feature Fluidized Bed Coating Spray Drying

Core material Existing solid particles Liquid or suspension

Coating uniformity High Can be variable

Film thickness control Precise Limited

Scalability High High

Masking taste/odor, controlled Fortification, flavoring, coloring,

 CHEMICAL METHOD

SOLVENT EXTRACTION METHOD

While solvent extraction isn't directly involved in the "microencapsulation" process itself, it's often a crucial pre-step for creating
microcapsules in the food industry, especially when dealing with bioactive compounds like antioxidants, flavors, or colors
Here's how solvent extraction plays a role in microencapsulation in the food industry

Isolating the core material

Preparing the core material for

encapsulation

Choosing the encapsulation

technique
Benefits of solvent extraction for microencapsulation:

• High purity: Selective extraction can isolate the desired bioactive compound from interfering
substances, enhancing its potency and efficacy.
• Concentration: Extraction concentrates the target compound, which can be advantageous for creating
microcapsules with sufficient loading of the active ingredient.
• Versatility: Various solvents and extraction techniques cater to a wide range of core materials and desired
properties.

Challenges of solvent extraction:

• Solvent residues: Residual solvents need to be removed to acceptable levels for food safety and quality.
• Extraction efficiency: Choosing the right solvent and optimizing the extraction process are crucial for
maximizing target compound yield.
• Cost and scalability: Depending on the scale and complexity of the extraction process, the cost and feasibility
may vary.
CRYSTALLIZATION METHOD
CRYSTALLIZATION METHOD

Precise control over

capsule size and release Crystals come in specific shapes and sizes, influencing how and when the core is
released.

High loading capacity

Lots of core material can fit within the crystal structures.

Strong protection
Crystals are good shields against light, moisture, and other nasty things

Targeted delivery
Wall materials can be chosen to release the core under specific conditions like pH or
temperature
 DIFFERENCE BTWEEN SOLVENT EXTRACTION AND CRYSTALLIZATION

Feature Solvent Extraction Crystallization

Isolates and concentrates core material No direct role; extracted core material
Core material preparation
from complex mixtures used further

Pre-step for various techniques like spray

Microencapsulation technique Main encapsulation technique itself
drying, co-extrusion
Limited control over particle size and Precise control over particle size, shape,
Control over properties
morphology and release profile
Can vary depending on solvent and Often high loading capacity within crystal
Loading capacity
technique structures
Good protection against environmental Excellent protection against light,
Protection
factors moisture, and oxidation
Limited options; depends on solvent Specific wall materials can be chosen for
Targeted delivery
system targeted release

Solvent residues, extraction efficiency, Process control, compatibility with

Challenges
cost/scalability specific core materials, scaling-up

Mainly as pre-step for diverse Food, pharmaceuticals, agrochemicals,

Applications
 HOW THIS WORK IN FOOD INDUSTRY

Light: Light can break down vitamins and other sensitive compounds. The encapsulation
shield keeps them in the dark, preserving their potency and freshness. Think of it like
sunglasses for your food!

Oxygen: Oxygen can react with fats and oils, making them rancid. The encapsulation
wall blocks out oxygen, keeping your food tasting good longer. It's like a tiny airtight
container for your ingredients.
Building a
wall Moisture: Moisture can encourage mold and bacteria growth, spoiling your food. The
encapsulation shell acts as a waterproof raincoat, keeping your ingredients dry and
safe.

Heat: Some ingredients, like probiotics or certain flavors, can lose their effectiveness in high
temperatures. Encapsulation provides a heat-resistant shield, like a tiny oven mitt, ensuring
they stay potent even during processing or storage.
 CONTD…

Ph-sensitive walls: these walls release their contents in the acidic environment of the
stomach, delivering nutrients or probiotics directly to their target zone. It's like a
microscopic delivery truck that drops off its cargo only at the right address.

Temperature-sensitive walls: these walls open up when heated, releasing flavors or

aromas at the perfect moment, like a tiny chef sprinkling spices on your food just
before serving

Controlled
Release Swelling controlled release_in a system that regulates swelling, the active ingredient
cannot permeate the matrix. The fluid from the medium adsorbs onto the polymer
matrix when it is placed in a thermodynamically compatible media, causing the
polymer to swell and the active ingredient to diffuse into the swelled area

Osmotic pressure: the driving factor for the release of the active ingredient is the osmotic
pressure; creation of high osmotic pressure which result in release in the active component
 APPLICATON IN FOOD INDUSTRY
MICROCAPSULE IN FOOD PRESERVATION
The most common types of preservatives that are encapsulated
include polyphenols, which are flavonoids or tannins that have
antioxidant activity and inhibit microbial growth
Essential oil extracts from herbs and spices, onions, garlic,
fruits, etc. are also encapsulated
They should present stability and effectiveness in foods to which
they are added, and they should not be toxic or change the taste.
MICROCAPSULE CONTAINING
ANTIMICROBIAL
Eugenol and its derivatives are known to have antimicrobial
activity due to their light and temperature-sensitive properties
and their insolubility and instability may limit their ability to
be incorporated in certain food matrices; however,
encapsulation may enhance their stability and usability,
allowing them to be used in a variety of meat produt
For example, microencapsulated clove oil, when mixed with
beta-cyodextrin, and starch, increases the fungicidal e effect
by 0,08%.
MICROCAPSULE CONTAINING ANTIOXIDANTS
Antioxidants are compounds that delay the oxidation of
proteins and lipids by the addition of hydrogen atoms or
electrons or the removal of oxygen atoms—examples
include enzymes and polyphenols
Microencapsulation extends the effectiveness and
stability of polyphenols; this has been exemplified in
the application of emulsified microcapsules of
mulberry polyphenol with gum Arabic in dried minced
pork slices (8.5%), which, in addition to reducing
oxidation reactions, also improved the color compared
with nonencapsulated mulberry polyphenol
ENCAPSULATION OF OMEGA-3 FATTY ACIDS
The family of polyunsaturated fatty acids (PUFAs)
includes omega-3 fatty acids.Alpha-linolenic acid is the
first member of the omega-3 family and is not produced
by the human body
Owing to their high unsaturation, omega-3 fatty acids
are easily oxidized and can result in hydroperoxides,
off flavors, and odors that consumers find
objectionable.
Microencapsulation is used to solve the aforementioned
issues.
Several encapsulation techniques have been used to
microencapsulate omega-3 fatty acids. Thus far, the
most widely utilized commercial methods for omega-3
fatty acid microencapsulation are extrusion, complex
coacervation, and spray drying
ENCAPSULATION OF VITAMINS AND
ENCAPSULATION OF ENZYMES
MINERALS
encapsulates both lipid-soluble
(e.g., vitamin A, β-carotene,
vitamins D, E, and K) and water-
soluble (e.g., ascorbic acid)
vitamins
Increase their shelf life, either by
shielding them from oxidation or by
preventing reactions with other
ingredients in the food chain
As iron is deficient in among people
arund the world
When Fe interact with phyate and
tannin, this create neagative
reaction result in deteritoation
These reactions can be avoided by
using microencapsulation
ENCAPSULATIO OF MICROORGANISM
Enzyme microencapsulation is a
sophisticated technique. Numerous
substances, including
polysaccharides and proteins like
alginate, chitosan, and K-
carrageenen, have been employed.
To accelerate the cheese ripening en
( Loss of enzyme in whey
production , reduced yield, poor
distributon of enzyme)
Above problems are solved by
encapsulating enzymes, which
results in better taste and
nutritional factor.
Microencapsulation of probiotics
microorganisms (lactic acid
bacteria and yeasts), that can be
used in many fermented products
for several purposes:
To increase their survival during
the preparation and storage of
food.
To protect them from the
physical and chemical properties
of the digestive tract.
Species those are entrapped are
Lactobacillus acidophilus, Lact.
casei, Lact. plantarum
• CASE STUDY: Fortifying Yogurt with Omega-3s using Microencapsulation
• Omega-3 fatty acids are vital for heart health, brain function, and overall well-being. However,
incorporating them into yogurt presents challenges. Omega-3s are susceptible to oxidation, leading to off-
Chall flavors and reduced health benefits. Additionally, their fishy taste can be unpleasant for some consumers.
enge

• Microencapsulation! Tiny capsules encase the omega-3s, protecting them from oxidation and masking
their fishy taste. These capsules are then incorporated into the yogurt, delivering a potent dose of omega-
Solut 3s without compromising the product's taste or texture.
ion
.
Benefits:
• Enhanced nutritional value: Yogurt fortified with microencapsulated omega-3s provides
consumers with a convenient and delicious way to boost their intake of these essential
nutrients.
• Improved flavor and shelf life: The capsules shield the omega-3s from oxidation, preventing
off-flavors and extending the yogurt's shelf life.
• Wider consumer appeal: Masking the fishy taste of omega-3s makes the yogurt more
palatable to a broader range of consumers.

Results:
• Studies have shown that microencapsulation can significantly increase the stability of
omega-3s in yogurt, preserving their health benefits.
• Consumer trials have demonstrated that yogurt fortified with microencapsulated omega-3s is
well-received, with no noticeable fishy taste or unpleasant texture.
 CHALLENGES AND OPPORTUNITES
• Choosing the right wall material for capsules is crucial. It needs to be compatible with
Material Selection and the core material, food-grade, and offer desired release properties.
Design
• Finding the optimal balance between protection, permeability, and cost can be tricky.

• Different techniques like spray drying, coacervation, and extrusion vary in

efficiency, scalability, and control over particle size and morphology
Encapsulation Process • Selecting the appropriate method depends on the core material, desired release
profile, and production Encapsulated ingredients may be susceptible to degradation
from factors like temperature, light, and moisture.

• Microencapsulation can be expensive, especially for small-scale production. Scaling

Cost and Scalability
up the process while maintaining quality and cost-effectiveness can be challenging.

Depending on the materials and intended use, encapsulated ingredients might require
Regulatory Hurdles
regulatory approval, adding complexity and potentially delaying market entry.

• Some consumers may be hesitant towards foods containing encapsulated ingredients

Consumer Acceptance due to unfamiliarity or potential concerns about additives. Addressing these concerns
through transparency and education is crucial for wider adoption
FUTURE TRENDS AND INNOVATION
• Microencapsulation allows for the precise delivery of nutrients based on individual
needs.
Persona • Tailoring food products with encapsulated nutrients specific to an individual's dietary
lized requirements could revolutionize how people approach their health and wellness
Nutritio
n

• This technology could enable the creation of highly customizable encapsulated structures
3D with specific shapes, sizes, and functionalities.
Printin • Custom-designed capsules could offer targeted release profiles, enhancing the efficacy of
g of nutrient delivery in food products
Encaps
ulated
Structu
res

1.Incorporating smart materials into encapsulation could revolutionize food packaging.

Integrat
2. These materials could actively interact with the food product, releasing preservatives or
ion of indicators to monitor freshness, improving shelf life, and ensuring food safety.
Smart
Materi
 CONCLUSION

In conclusion, Microencapsulation is a catalyst for innovation in the food industry, offering

unparalleled opportunities for product enhancement and differentiation. Embracing this
technology is key to meeting consumer demands and driving the future of food development

Microencapsulation stands as a pivotal technology poised to reshape the food landscape by

offering innovative solutions that cater to personalized nutrition, sustainability, convenience,
and enhanced food functionality.

As research and development continue to drive advancements in this field, the widespread
adoption of microencapsulation is expected to bring about profound changes, meeting the
dynamic needs and preferences of consumers while shaping the future of food production and
consumption.
 REFERENCES
1. Agnikumar, S.; Manjusha, L.; Chouksey, M. K.; Tripathi, G.; Venkateshwarlu G. Delivery of Omega-3 Fatty Acids into
Cake through Emulsification of Fish Oil Milk and Encapsulation by Spray Drying with Added Polymer. Dry. Technol. 2015

2. Anjani K, Kailasapathy K, Phillips M. Microencapsulation of enzymes for potential application in acceleration of cheese
ripening. Int Dairy J 2007

3. (Antonio Bevilacqua, 2010)

4. Atmane, M.; Muriel, J.; Joel, S.; Stephane, D. Flavour Encapsulation and Controlled Release—A Review. Int. J. Food Sci.
Technol. 2006

5. Desai, K. G. H.; Park, H. J. Recent Developments in Microencapsulation of Food Ingredients. Dry. Technol. 2005

6. Hammad, U.; Hemlata, N.; Asif, M. T. M.; Sundara Moorthi, N. Microencapsulation: Process, Techniques and Applications.
Int. J. Res.Pharm. Biomed. Sci. 2011

7. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8912024/
THANK YOU