PRESENTED BY

RITIKA (418010)
SAILAXMI(418018)
SHARVARI (318016)
UNDER GUIDENCE
Dr. Muralidhar Meghwal
 Flavor
 Encapsulation concept
 Reasons for flavor encapsulation
 Types of flavor encapsulation
 material used for encapsulation
 Method of encapsulation
 Encapsulation printing
 Factors affecting on encapsulation
 Mechanism of flavor release
 Application
 Nanotechnology in flavor encapsulation
 Conclusion
 References
 Flavour

Flavor is combination of taste andaroma.

Food flavors = natural/artificial compounds which
can provide, effect, modify or mask an undesirable
taste or aroma.
Flavor Type : natural and artificial.
Taste : what can be sensed on tongue.
Aroma: volatiles are released in mouth and then
sensed in thenasal cavity.
  It is defined as a technology of material or a mixture of materials is coated with or
entrapped within another material or system that can release their contents at
controlled ratesunderthe influences of specificconditions.
Encapsulation is in fact the coating of particles at the micro/nano scale

 Sizeof microcapsulevariesfrom few mm to 1µm.

 coated material is called active or core material.
coating material is called shell, wall material, carrier or encapsulant.

• Encapsulation defines no size notion

• Microencapsulation usually refers to sizes ranging from 1
µm to 1 mm
• Nanoencapsulation is used for nanometric sizes but
sometimes refers to sizes ranging
up to 1 µm or few micrometers

Flavor Process Encapsulated

(flavor + carrier) Particle
 provide barriers between sensitive bioactive materials and the environment
maskbad tasting or smelling,
 stabilize food ingredients or increase theirbioavailability
 provide improved stability in final products and during processing.
lessevaporation and degradation of volatile actives, suchasaroma
 mask unpleasant feelings during eating, such as bitter taste and astringency of
polyphenols
 prevent reaction withother components in food products suchasoxygen or water
 immobilize cells or enzymes in food processing applications, such as fermentation
process and metabolite reduction processes
 improve delivery of bioactive molecules (e.g. antioxidants, minerals, vitamins,
phytosterols, lutein, fatty acids, lycopene) and living cells (e.g. probiotics) into
foods
 modification of physical characteristics of the original material for (a) allow easier
handling, (b) to help separate the components of the mixture that would
otherwise react with one another, (c) to provide an adequate concentration and
uniform dispersion of an activeagent
Schematic procedures for the development of microencapsulation
protocols (GRAS-generally recognized as safe).
 TYPES OF
ENCAPSULATES
:
 Can be classified on
three basic categories
•Mononuclear and polynuclear
is also known as reservior
type. Mononuclear are called
capsules, single-core, mono-
core or core-shell type.
according to their
Whereas polynuclear are
called poly- or multi-core morphology.
type of encapsulates.
•Another types of encapsulate  Mononuclear
is coated matrix type.

 Polynuclear
 Matrix type
 Mechanisms for the release of encapsulated core materials:
Disruption of the coating by pressure, shear, or abrasion forces.
Enzymatic degradation of the coating where permeability changes.
Diffusion or leaching of core materials.

 The rate of release of core material is a function of :

• the permeability of the coating to core material.
• the dissolution rate of the core materials
• the coating thickness
• the concentration gradient existing across the coating membrane.
Preparation of microspheres requires understanding of the general
properties of microcapsules, such as:
• Nature of core and coating materials,
• Stability and release characteristics of coated materials and
• Microencapsulating methods.

Core material Coating material

 Liquid or solid in nature.
 Composition of the core
material.
◦ Liquids core can include
dispersed and/or dissolved
material.
◦ solid core can be a mixture
of active constituents,
stabilizers, diluents,
recipients and release-rate
retardants or accelerators.
 Film forming material,
natural or synthetic polymer.
 Characteristic of ideal
coating material:
◦ Good rheological properties.
◦ Ability to disperse or emulsify the active
material and stabilize the emulsion
produced.
◦ Nonreactive
◦ Ability to seal and hold active material.
◦ Maximum protection to active material.
◦ Ability to completely release the
solvent.
◦ Inexpensive, food-grade status.
◦ Chemical nonreactive.
◦ Solubility in solvent acceptable in food
industry.
11
Carbohydrates, starch, moltodextrin, gums, protein, whey
proteins
Characteristics of wall material :
 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.
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
Desired functionality of encapsulated ingredients in selected applications
Application Purpose Desired functionality of encapsulantmatrix
Flavours Protection Provide protection against environment and undesirable ingredient
interactions
Controlled release Release flavour in the mouth in response to the desired trigger (e.g. shear
due to chewing for flavour burst, dissolution when in contact with saliva)
Bioactives Protection Provide protection against environment and undesirable ingredient
interactions
Decrease flavour Slow the release of undesirable flavours (e.g. bitterness of some nutrients,
release chalky taste of calcium salts)
Site-specific Protect against gastrointestinal tract conditions until targeted release site
delivery (e.g. protect probiotics and bioactive peptides against stomach conditions)
Controlled release Control rate of release (e.g. decrease size of microcapsules to improve bio-
accessibility or tailor the thickness of the wall material to increase resistance
to gastric/intestinal enzymes)
Leavening Controlled release Leavening control during baking
 Physiochemical
Physical processes Chemical processes
processes

• Spray drying • Simple coacervatin • Interfacial

• Spray chilling • Complex polymerization

• Fluid bed coating coacervation • Molecular inclusion

• Pan coating • Entrapment into • Matrix

liposomes polymerization
• Air suspension
coating • In-situ
polymerization
• Centrifugal extrusion
• Solvent extraction
• Stationary nozzel
extrusion • Solvent evaporation

• Submerged nozzel
extrusion.
 Coacervation

Liquid-liquid phase
separation mechanism of an Formation of chemical
aqueous solution into a phases
polymer rich phase (known as
coacervates) and a polymer-
poor phase.
Depositing the liquid
Involves separation process polymer coating upon the
of liquid phase of coating
core material
material from polymeric
solution followed by coating of
that phase as uniform layer
around suspended core particle.
Rigidizing the coating
 coacervation

Simple- involves only one type Complex- two or more types

of polymer . 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 .
 Consist of an aqueous phase that is completely
surrounded by phospholipids-based membrane.
 Phospholipids when dissolved in aqueous phase,
and exposed to high shear rates by using collidal
mill, forms liposomes.
 Liposome consist of atleast one closed vesicle
composed of bilayer membranes which are made
of lipid molecules.
 Mechanism for formation: hydrophillic-
hydrophobic interaction between phospholipids
and water molecules.
 Used for dehydration of almost all
heat sensitive material and aromas.
 Used in encapsulation of water
soluble essences and natural aroma.
 Retention of volatile compound
during the lyophilization is dependent
upon the chemical nature of the
system.
 Advantage:
◦ Liposome impart
stability to water
soluble material in high
water activity
application.
◦ Targeted delivery of the
content in specific part
of the food stuff.
 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
“host” molecule
carrier material
guest

(i) Molecular inclusion (ii) Co-crystallization

 Dispersed emulsion droplets may be turned into microcapsules.
 First, dispersing an oil phase (containing the active compound to
encapsulate) in a polymer solution, and then including the
precipitation of the polymer at the interface of the droplets.
 Water soluble food active agent encapsulated in w/o emulsions or
double emulsion of the type w/o/w.
 o/w emulsion affects the taste by changing the aqueous phase
volume and thus the concentration of taste molecule in water and by
suppressing contact of salt with taste receptors.
 Productivity is very good, this method has an important drawback:
crosslinking with glutaraldehyde, a non food grade molecule, is
necessary most of the time to obtain stable microcapsules.
 consisting of extruding droplets from a nozzle
in gentle conditions. Droplets may be
solidified by cooling or by gelification.
Productivity may be increased by forming a
liquid jet and breaking it into small droplets,
multiplying nozzles or working with spinning
devices. The main advantage of this
technology is the low size dispersion of the
microcapsules. The main drawback is the
productivity.
 Used in food industry since late 1950s:,
To provide flavor oil with protection against
degradation/oxidation.
To convert liquid to powders.
Used in encapsulation for preparation of dry, stable food
additives and flavours.
• Shell material must be soluble in water.
• Shell material includes gum acacia, maltodextrin,
hydrophobically modified starch.

Material to encapsulate
Mixture is fed into Atomized with nozzle
is homogenized with
spray drier or spinning wheel
the carrier material

Water is evaporated by the hot Microcapsules are then

air contacting the atomized collected after they fall to the
material. bottom of the drier.
Economical; flexible (offers
substantial variation in
microencapsulation matrix).
 Core and wall mixture are atomized into cool or
chilled air, which causes the wall to solidify
around the core.
 Does not involve evaporation of water.
 In spray cooling, coating material is vegetable oil
or its derivatives, whereas in spray chilling its is
fractionated or hydrogenated vegetable oil.
 Insoluble in water due to lipid coating.
 Used for coating water soluble core material such
as minerals, water soluble vitamins, enzymes,
acidulates and some flavours.
Advantages
 Low processing costs
 Free flowing powders
 Delayed release of
encapsulated flavour
compound in a wet
environment
 Developed by D. E. Wurster in
1950s.
 The liquid coating is sprayed
onto the particles and the rapid
evaporation helps in the
formation of an outer layer on
the particle.
 Coating material must have
◦ Acceptable viscosity,
◦ Thermally stable,
◦ Should be able to form a film
over a particle surface.
 5-50% coating is applied,
depending on the particle size of
the material.
 Coating material might be
aqueous solution of cellulose
derivatives, dextrin, proteins,
gums and starch derivatives.
 Different type of
fluid-bed coaters
are:
 Top spray
 Bottom spray
 Tangential spray Schematics of a fluid-bed coater. (a)
Top spray; (b) bottom spray; (c)
tangential spray. (Redrawn from Ghosh
2).
 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
  Freeze drying is practical only for encapsulating heat-
sensitive flavors.
 Major disadvantages-
1. high energy cost.
2. long drying time.
3. 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-

1. Application of low pressure
2. Removal of moisture.
 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.
 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
 Relative low temperature
entrapping method, which involves
forcing a core material in molten
carbohydrate mass through a
series of dies into a bath of
dehydrating liquid.
 Pressure and temperature
employed are more than <100 psi
and 115˚C.
 Coating material hardens on
contacting the liquids, forming an
encapsulating matrix to entrap the
core material.
 The extruded filaments are
separated from liquid bath, dried,
and sized.
 Carrier used are more than one
ingredients such as sucrose,
maltodextrin, glucose syrup,
glycerine and glucose.
 Used in encapsulation of
products such as
flavorings, seasoning,
and vitamins.
 Wall material includes Encapsulating head Through the head
Core material passes
gelatin, sodium alginate, consist of a concentric
feed tube.
coating and core material
are pumped separately
through the center tube

starches, cellulose
derivatives, fats/fatty
acids, waxes and Head rotates , the core
polyethylene glycol. Coating material flows Entire device is attached and coating materials are
through the outer tube. to a rotating shaft. co-extruded through the
 Is a liquid co-extrustion concentric orifice.

process utilizing nozzles

consisting of concentric
orifice located on the Centrifugal force impels
the rod outward, causing
During surface tension,
the coating material
outer circumference of a it to break into tiny envelops the core
ENCAPSULATION

rotating cylinder. particles. material.

New TNO technology: printing-drying

 Alternative to spray drying

 Droplet generation by inkjet technology
 viscosity upto 500 mPa·s low shear
 droplet size ~50 to 120 m
printing
 droplet size variation <1%
 100 L/h using multiple nozzle head
monodisperse
drops
Advantages: (Possible)
+ Energy saving Disadvantages:
− incomplete
drying
+ Continuous process
+ Monodisperse powders, no encapsulation
fines
+ High density powders
monodisperse
powders
Methods for droplet extrusion
Dropping
Vibration / coaxial air flow (Nisco)
Vibration / electrostatic (Büchi)
Jet cutter (Genialab) Lists are not exhaustive!
Rotating extruder (SWRI, Sprai, PCT)
Multiple nozzles (Inotech, Brace, TNO)
(Yeo and Park, 2004)
 Defined as method by which one or more active
agents or ingredients are made available at a
desired site and time and at specific rate.
(Pothakamury et al., 1995)
 Mechanism provides controlled, sustained and
targetted release of core material.
 Release of core material-one or combination of
stimuli.
 Factors affecting release:
◦ Nature of core and coating material
◦ Capsule size
◦ Diffusion of volatile compound through matrix
◦ Degradation of matrix material
 Release of flavour by
diffusion
•Controlled by solubility of
a compound in the matrix
and the permeability.
•Important in food because
it is the dominant
mechanism in controlled
release from encapsulation
matrix
•Steps in release of flavour
are:
•Diffusion of the active
agent to the surface of
matrix
•Partition of volatile
component between the
matrix and the
surrounding food
•Transport away from the
matrix surface.
Release of flavour by
degradation
•Release of an active
compound from matrix
type delivery system may
be controlled by diffusion,
erosion and combination.
•Homogeneous and
heterogeneous erosion
Release of flavour by Release of flavour by
swelling melting
•Controlled by swelling the •Involves the melting of
flavour dissolved or walls of capsule to release
dispersed in a polymeric the active material.
matrix is unable to diffuse
to any significant extent
within the matrix.
•When the matrix polymer
is placed in
thermodynamically
compatible medium, the
polymer swells because of
absorption of fluid from
the medium.
•The aroma in the swollen
part of matrix then
diffuses out.
 Properties of the wall material

 Nature of the encapsulated flavor

 Method employed for encapsulation

 Physical factors of the capsule

 Diffusion release
 Barrier release
 Pressure-activated release
 Solvent-activated release
 Osmotically release
 pH release
 Temperature-sensitive release
 Melting-activated release
 Combined systems
Factors affecting the flavour retention
 Properties of volatile
compounds:
 Molecular weight
 Vapour pressure
 Solubility
 Properties of
emulsion/feed solution:
 Solid concentration
 Viscosity
 Emulsion size
 Emulsion stability
 Concentration of flavor in
the emulsion
 Additive materials
 Infeed temperature
 Type of capsule wall
material
 Mono- and disaccharides -
Mono- and disaccharides-
 Hydrolyzed starches
 Chemically modified
starches Chemically
modified starches
 Gums-
 Proteins (soybean)
 Blend of Gum arabic and
hydrolyzed starch-
 Blend of modified starches
and maltodextrin-
 Blend of hydrolyzed
starches with proteins and
lipids
 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 Maltodextrin spray-drying + agglomeration
Probiotics (B. bifidum) Ca – alginate Freeze drying
 Nanotechnology is the ability to work at the atomic, molecular
and supramolecular level (in the order of 1-100nm) in order to
understand, create and use material structures, devices and
systems with fundamentally new properties and functions
resulting from their small structures
Size relates to functionality in terms of the physical
properties of food materials
• Smaller size means bigger surface area for the purposes of water
absorption (solubility), chemical reaction (e.g. oxidation, digestion),
catalyst/enzyme activity, flavour release, bioavailability etc

Controlling the size and assembly of food components

provides opportunities for designing new food products
• Link b/w nanoscale and food microstructure
• Effects on nutritional and physiological functionality
Nanoemulsions and Nanoparticles
- Developed using a range of materials
- Co-block polymer micelles, polyelectrolyte capsules, colloidosomes,
polymersomes, gelled macromolecules

Target release
- In response to environment (eg pH, salt concentration, ultrasound)

Target distribution
- Control of surface properties of polymers
- Control interaction between particle and cells in body

67 | Micro and Nanoencapsulation Technologies |

Augustin & Sanguansri
69 | Micro and Nanoencapsulation Technologies |
Augustin & Sanguansri
• Top-down approach BioSilicon™

• Nanostructures are produced by breaking up bulk materials

with large structures into smaller ones

• Physical machining of materials to nanometre range by

grinding, milling, precision engineering, homogenisation
and lithography

• Bottom-up approach
• Nanostructures are built-up from individual atoms or
molecules that are capable of self-assembling

70 | Micro and Nanoencapsulation Technologies |

Augustin & Sanguansri
 • Ball Milling and Jet Milling

• High Pressure Homogenisation

• Microfluidisation

• Ultrasound Emulsification

• Membrane Emulsification

Materials_ Microencapsulation | Augustin & Sanguansri

 SLNs are particles consisting of a matrix made of solid lipid shell
Weiss et al. (2008) Food Biophysics, 3, 146-154

25 | Materials_ Microencapsulation | Augustin & Sanguansri

73 | Micro and Nanoencapsulation Technologies |
Augustin & Sanguansri
Building up products by assembly of molecules [Molecule-by-
molecule formation of hierarchical structures]
• Biomimetic Approach (Mimics strategy used by biological systems for
structuring of molecules)
– Nanometre scale self-assembly by autonomous organisation of components into
structures and patterns without human intervention
– Organisation of nanometre scale molecular assemblies into larger structures from
10 nm to sub-micrometre range)

A) Self-assembled polymer structures block co-polymer micelles

B) Polyelectrolyte capsules
C) Colloidosomes
D) Block co-polymer vesicles (polymersomes)

Forster & Konrad, J. Material Chemistry, 13, 2671, 2003

74 | Micro and Nanoencapsulation Technologies |

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• Food safety and shelf life extension

• Enhancement of taste, flavour and texture

• Improvements in processing

• Improvement in absorption ratio of nutrients

 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.
 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.
References
• Gary Reineccius, Henry B. Heath-Flavor chemistry and
technology-Taylor & Francis (2006)
•https://www.slideshare.net/nooshinnoshirvani/an-overview-
of-encapsulation-technologies-for-food.
•https://slideplayer.com/slide/10768162.