encapsulation and controlled release technologies in food system - 13008011

Encapsulation and Controlled Release Technologies in Food System

Nadia Hana Soraya13008011

Jamileh M. Lakkis, ed.

CONTENT

• Chapter 1• Chapter 2 • Chapter 3• Chapter 4• Chapter 5• Chapter 6• Chapter 7• Chapter 8• Chapter 9• Chapter 10

INTRODUCTIONCHAPTER 1

Introduces the readers to various encapsulation and controlled release

technologies, as well as release mechanisms suitable for applications

in foods, nutraceuticals, and consumer products.

CONTENT

CHAPTER 1:INTRODUCTION

• Controlled release: modifikasi atas laju atau tempat sebuah substansi aktif dilepaskan.

• Mengontrolnya seperti apa?– Delayed: Ditunda sampai

saat yang diinginkan, contoh: makanan yang dipanaskan dengan microwave.

– Sustainable: Kontinyu, berkelanjutan, contoh: permen karet.

CONTENT


• Wall Forming Material matriks.– wax and lipid: beeswax, macroemulsions.– protein: gelatins, whey protein, soy protein, gluten.– carbohydrates: starch, sucrose, glucose, cellulose.– food grade polymers: polypropylene, polystyrene.

• Core Material substrat aktif yang dilepaskan.– flavors, antimicrobial agents, vitamins, minerals,

antioxidants, colors, sweeteners, nutrients, enzymes, etc.

• Release Triggers mempengaruhi pelepasan substrat.– temperature, kelembapan, pH, enzim, perlakuan

fisik.

PAYLOAD (%) = (core)/(core+shell) x 100%

CONTENT


• Entrapment Active in Matrices– Encapsulation active in amorphous matrix:

melting a crystalline polymer using heat and/or shear to transform the molecular structure into an amorphous phase, contoh: hot instant drinks, soups, tea bags, chewing gum, pressed tablets.• Contoh matriks amorf yang sering digunakan:

karbohidrat (sucrose, maltodextrins, polysaccharides).– Komponen utama berbagai jenis makanan– Cost-effective.– Wide range polymer size.– Desirable physicochemical properties.

CONTENT


CONTENT


– Complexation of actives into cyclodextrins cyclic oligosaccharides formed of various numbers of α-(1,4) linked pyranose subunits.• Tipe cyclodextrins ditentukan oleh:

– Steric fit of the guest (encapsulant) to the host (cyclodextrin).– Thermodynamic interactions, mainly hydrophobic type.

• Biasanya satu molekul substrat aktif = satu kompleks cyclodextrin.

• Saat sudah berupa kompleks, sangat stabil dan tahan lama.• Pelepasan substrat aktif salah satunya dengan cara pelarutan.

CONTENT


– Encapsulation in microporous matrices – physical adsorption, contoh: karbon aktif, silika amorf penggunaannya lebih di packaging.

– Encapsulation in fat- or fax-based matrices dibahas lebih banyak di chapter 5.

– Encapsulation in emulsions and micellar systems entrapment of hydrophobic active in hydrophilic material to enhance solutibility dibahas lebih banyak di chapter 2 dan 3.

CONTENT


• Release Mechanism– Reservoir-type systems

inert membrane surrounds an active agent which upon activation diffuses through the membrane at a finite controllable rate zero-order release.

– Matrix systems the actives dispersed in encapsulating medium first order release.

– Combination release mechanism.

– Burst release mechanism high initial delivery of an entrapped active, before the release reaches a stable profile.

CONTENT


– Encapsulation in cross-linked or coacervated polymers solvated state to final phase (solidified film formed around each particle) by an intermediate phase.• Simple coacervation : adisi agensia, contoh: garam.• Complex coacervation: pembentukan kompleks polielektrolit

mencampurkan dua koloid agar ada yang bermuatan positif dan negatif pemisahan fasa dan pembentukan partikel solid.

– Encapsulation into hydrogel matrices hydrophilic gels that can absorb much more water than their own weight entrap an active substance and to further release it via gel-phase changes (diffusion).

IMPROVED SOLUBILIZATION AND BIOAVAILABILITYOF NUTRACEUTICALS IN NSSL VEHICLES

CHAPTER 2

An approach to encapsulation and controlled release via reverse microemulsion technique or nanosized self-assembled liquids (NSSL). This system provides thermodynamic stability in a wide pH range. NSSL systems are excellent candidates for beverage applications.

CONTENT

CHAPTER 2: IMPROVED SOLUBILIZATION AND BIOAVAILABILITY

OF NUTRACEUTICALS IN NSSL VEHICLES

• Microemulsions: campuran air dan minyak dan surfaktan amphiphilic. Campuran ini juga berada di kesetimbangan termodinamika.

• Hanya sedikit surfaktan yang bisa digunakan di pengolahan makanan, example: polysorbates and sugar esters substitution of OH- increase the hidrophilicity of surfactant

CONTENT



• U-type phase diagram: A phase diagram of microemulsions that are made from multicomponents with a very large isotropic one-phase region (AT = isotropic region).

CONTENT



• Active used recently:– Lycopene: carotenoid membuat warna merah pada tomat. Tidak larut

dalam air dan minyak-minyak yang layak dikonsumsi.

– Phytosterols (plant sterols): steroid alcohol penambahannya ke dalam makanan kaya kolesterol menghambat penambahan level kolesterol., mengurangi resiko arterosklerotis.

CONTENT



– Lutein and Lutein Ester the macular pigment carotenoids—lutein and zeaxanthin• Prevention of age-related-

macular degeneration, cataract and other blinding disorders.

• Increase serum levels

– Vitamin E major lipophilic antioxidant in human body. • Disease-preventive and

health-promoting effects.

CONTENT



• Kesimpulan dari bab ini:– Surfaktan hidrofilik dalam fasa minyak dapat

meningkatkan kelarutan.– Pemilihan bahan mikroemulsi harus dipilih dengan

hati-hati.– Mikroemulsi U-type dengan dilusi maksimal bisa

dibuat.– Mikroemulsi dapat melarutkan molekul tamu di

permukaannya dengan kelarutan yang tinggi.– Molekul seperti likopen, vitamin E, lutein,

phytosterol dapat dilarutkan dalam jumlah tertentu.

– Mikroemulsi dapat membuat proteksi dari oksidasi.– Molekul-molekul seperti aroma, rasa, dan

antioksidan bisa dilarutkan dalam mikroemulsi.– Air yang terdapat di dalam mikroemulsi w/p dapat

berikatan dengan kuat dengan surfaktan.

EMULSION AS DELIVERY SYSTEM IN FOOD

CHAPTER 3

This chapter discusses various mechanisms of emulsion stabilization and destabilization and how they can best be designed for targeted delivery of flavors and functional ingredients inthe human gastrointestinal system.

CONTENT

CHAPTER 3:EMULSION AS DELIVERY SYSTEM IN FOOD

• Contoh emulsi: susu, krim, mayonaise.

• Emulsion as delivery system?– Shelf stable: stabil

hingga saatnya digunakan.

– Didesain supaya ia bertindak sesuai keinginan pada saatnya.

CONTENT


• Dua aplikasi utama emulsi:– Konsumsi Flavor delivery and

release, textural behavior, response in the mouth.

– Digestion (pencernaan)

• “Highly nutritious food” sekarang:– Pengurangan zat-zat “buruk”:

gula, lemak, dan garam;– Penambahan zat-zat “baik”:

serat, ekstrak sayur dan buah.– Penambahan langsung bahan-

bahan seperti omega-3, vitamin.

CONTENT


• Emulsion Stabilization– Emulsification necessary to prevent separation in

two incompatible phases (ex: water and oil).– The relative balance of water and oil phases can

vary widely depending on product type.

CONTENT


– The most important rule of food emulsion production is that the emulsion should initially be stable.

– How to optimize emulsion stability? study mechanism of emulsion destabilization.• Creaming/sedimentation: the motion of

emulsion droplet under gravity to form a concentrated creamy layer at the top of the emulsion. How to measure? Direct observation.

• Flocculation: aggregation or association of droplets whereby the interfacial layer of the droplets remains intact.

CONTENT


• Depletion flocculation: the polymer molecules between the particles act as a semi-permeable membrane. The solvent is expelled from the space between the particles as a result of osmosis, causing the particles to aggregate.

• Bridging flocculation: there is a dilute solution of macromolecules in the disperse phase and these molecules attach themselves to particles at their ends, pulling the particles together.

CONTENT


• Coalescence: emulsion droplets occurs when there is film rupture at the interfaces of adjoining droplets conjoining of the droplets into a single larger entity. – The expulsion of continuous

phase means that there is an energy barrier to overcome.

– If the continuous phase is sufficiently viscous, there is insufficient energy available to overcome the energy barrier and the particles will not coalesce.

– Deliberately induce fat structuring (ex: ice cream, whipping cream).

CONTENT


CONTENT


• Formulation Design for Food Emulsion– Aqueous phase (o/w emulsion)

• Microbiological stability thermal treatment (pasteurization/sterilization) and aseptic packaging.

• Rheological properties of the emulsion.

CONTENT


– Lipid phase (o/w emulsion)• A carrier for lipophilic actives (flavors, nutrients, colors).• The choice of lipid phase is important to health issue. Highly

saturated fats have bad impacts.

CONTENT


– Interfacial formulation and design (emulsifier)• Catagorized into two:

– Low molecular weight species based on fatty acids

– High molecular biopolymers with amphipathic properties.

• Classification according to amphiphilic properties or hydrophilic-lipophilic balance (HLB) a numerical scale for emulsifiers. More hydrophobic, low HLB.

CONTENT


• Release Triggers for Emulsion– Delivery (the breakdown of

microstructure and release active) for taste benefit takes place at consumption place MOUTH What makes food delicious or not? Taste (flavor), moisture (texture), release time in mouth.

– Delivery for nutritional benefit takes place after consumption or digestion.

CONTENT


• Delivery System of Water-Soluble Active (Water in Oil Emulsion)– The lipid phase take part in

the sensory perception by influencing the distribution of food components.

– Taste modifying:• Changes the flavor change

the concentration of water or lipid.

• Physical interference.• Changes the rate of

regeneration of interfacial surfaces.

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CONTENT


– Double emulsion for water soluble food can be entrapped in w/o/w emulsions, vice versa.• Production: two-step emulsification using two

surfactants.• Instability:

– Coalescence internal aqueous droplets.– Coalescence of the oil droplets.– Rupture of the oil film.– Migration of water.

• Maintaining stability:– Stabilization internal interface– Oil phase selection– Stabilization external interface

CONTENT


• Delivery System of Oil-Soluble Active (Oil in Water Emulsion)– Application:

• In health ingredients, ex: Lycopene.

• Fat influences flavor attributes.

• Lipids affect aroma release most. – Droplet size won’t affects

aroma release, but affects mass transfer because aroma release is assumed to be extremely fast.

CONTENT


• Pelepasan aroma di mulut adalah proses nonequiliribium.

• The release of flavor volatiles:

• Pelepasan rasa dipengaruhi mikrostruktur dan komposisi makanan.

• Pelepasan bisa dipengaruhi dengan pemecahan enzimatis atau fisis (misal: dikunyah). Waktu paruh penghancuran matriks:

CONTENT


– Future trends:• Oil or lipid bodies• Yeast cells• Plant cells• Monodispersed

emulsion

APPLICATION OF PROBIOTIC ENCAPSULATION IN DAIRY PRODUCT

CHAPTER 4

Approaches for encapsulating probiotic bacteria in dairy products as well as inthe human gastrointestinal tract. This chapter also discusses novel optimization techniques for stabilizing these beneficial bacteria and enhancing their survival rates.

CONTENT

CHAPTER 4:APPLICATION OF PROBIOTIC ENCAPSULATION

IN DAIRY PRODUCT

• Probiotics: living microbial supplements which can improve the balance of microorganism.

• Banyak digunakan di susu yang difermentasi dan produk susu (dairy products).

CONTENT


IN DAIRY PRODUCT

• Techniques for Probiotic Encapsulation:– Spray drying melarutkan polimer di fasa kontinyu dan

menyelubungi material inti di dalam butiran yang disemprotkan.

– Extrusion adding probiotics to the hydrocolloid solution and dripping the cell suspension through a syringe.

– Emulsion relationship between the discontinuous and continuous phase.

CONTENT


IN DAIRY PRODUCT

CONTENT


IN DAIRY PRODUCT

• Effect of Encapsulation in Probiotic Survival– Efek matriks:

• Alginate• Gellan gum,

Xanthan gum• Chitosan

– Efek teknik yang digunakan.

CONTENT


IN DAIRY PRODUCT• Daya tahan probiotik di dalam kondisi perut

tergantung pada:– Tipe dan konsentrasi material pembungkus– Ukuran bead– Jumlah sel awal– Spesies bakteri

• Faktor yang mempengaruhi survival rate probiotik:– Lakukan experimental design dan screening

experiment– Enkapsulasi probiotic sesuai rancangan

percobaan– Membuat model respon permukaan dan

membuat optimasi model– Melakukan optimasi– Verifikasi kondisi manufaktur optimal

CONTENT


IN DAIRY PRODUCT

• Desain eksperimen enkapsulasi probiotik:

CONTENT


IN DAIRY PRODUCT

• Membuat model respon permukaan dan membuat optimasi model.– Data eksperimen dapat dibuat model matematika.– Kondisi optimum dirancang dari model matematika

yang didapat.– Untuk memaksimalkan respon pembelahan, CFF

(composite fitness function) didefinisikan:

fi represents the ith function (response) and m denotes the total number of functions

CONTENT


IN DAIRY PRODUCT• Melakukan optimasi.

– CFF dapat digunakan dalam perhitungan optimasi.– Lakukan terlebih dahulu jumlah fungsi

• Step by step:– Mulai dengan populasi kromosom yang acak– Hitung fitness tiap kromosom x formulasikan f(x)– Ulangi step ini sampai sejumlah n offspring didapatkan:

» Pilih kromosom parent» Silangkan pasangan kromosom tersebut» Mutasi» Ganti populasi lama dengan populasi baru

• Efisiensi algoritma dapat dilihat dari jumlah evaluasi fungsi:

– CFF dan jumlah fungsi kemudian dioptimasi dengan SQP:• Step by step:

– Set up and solve a QP subproblem, giving a search direction.– Test for convergence, stop if it is satisfied.– Step forward to a new point along the search direction.– Update the Hessian matrix in QP and go to step 1.

• Penentuan optimum global (F*):

CONTENT


IN DAIRY PRODUCT• Verifikasi kondisi manufaktur optimal.

– Kondisi optimal ditentukan dengan SQP, MGA, atau CFF. – Hasil tersebut kemudian dianalisis dengan ANOVA (analysis of

variance).– Contoh kombinasi optimal pada material pembungkus mikrokapsul

probiotik: 1% natrium, 1% peptida, 3% FOS, dan 0% IMO ukur respon bakterinya.

CONTENT


IN DAIRY PRODUCT• Probiotik di dalam:

– Yogurt: Mmeningkatkan kemampuan terapeutik.

– Keju: Meningkatkan viabilitas penyimpanan dan rasa dari keju ini.

– Frozen desserts: Sulit membiakkan di makanan beku, karena itu mikroenkapsulasi dibutuhkan.

ENCAPSULATION AND CONTROLLED RELEASE IN BAKERY APPLICATIONS

CHAPTER 5

•Current approaches to encapsulation and controlled release technologies for bakery products applications.

•Current encapsulation practices such as hot-melt particle coating and spray chilling are discussed.

•Examples of the performance of encapsulated leavening agents as well as sweeteners and flavors are presented in shelf-stable bakery applications.

CONTENT

CHAPTER 5:ENCAPSULATION AND CONTROLLED RELEASE IN BAKERY APPLICATIONS

• Bahan dasar roti adalah tepung, lemak, telur, dan pemanis; tapi bahan minor seperti ragi lebih berefek.

• Encapsulation technologies in bakery application:– Hot melt particle (coating

technology)– Congealing (spray

chilling)

CONTENT


• Hot melt particle (coating technology) menyemprot larutan ke partikel yang akan dienkapsulasi.– Top-spray system– Bottom-spray

system– Tangential to the

base container

CONTENT


• Congealing (spray chilling)– Partikel didispersi ke

cairan panas agar membentuk dispersi homogen.

– Peralatan: (1) cooling chamber; (2) atomizer.

– High pressure congealing: membentuk dispersi matriks aktif campuran dimasukkan ke tekanan tinggi agar campuran terkompres.

CONTENT

CHAPTER 5:ENCAPSULATION AND CONTROLLED RELEASE IN BAKERY APPLICATIONS• Film forming materials

– Kualitas film ditentukan: berat, bentuk partikel, porositas.

– Contoh dari material pembentuk film:• Lilin, yang biasa digunakan:

– Paraffin wax: fraksi turunan dari crude petroleum. Rumus molekulnya CnH2n+2 dengan jumlah C 8-12

– Carnauba wax: bersal dari daun Copernica cerifera, banyak mengandung ester dengan 24-32 hidrokarbon jenuh. Lilin ini adalah lilin alami yang paling keras dan titik leleh palih tinggi (82-86 0C)

– Beeswax: diperoleh dari sarang lebah dan molekulnya berupa alkohol dan hidrokarbon rantai panjang. Bersifat plastik pada temperatur kamar.

– Candelilla wax: dari tanaman candelilla, mengandung sedikit ester dan asam. Lilin ini membutuhkan waktu lama untuk mencapai kekerasan maksimal.

CONTENT


– Material pembentuk film (cont).• Resin dan Rosin

– Shellac: resin yang merupakan sekresi dari serangga Laccifer lacca mengandung asam hidroksil alisiklik alifatik. Shellac ini kaya akan residu asam karboksilat dan tidak larut dalam air.

• Polimer glikol: memiliki viskositas yang tinggi sehingga resistan terhadap abrasi, biasanya digunakan untuk membungkus ragi dan meningkatkan viabilitasnya.

• Lemak dan gliserida, yang digunakan dalam aplikasi coating ini ada tiga jenis asam lemak:– Lauric: sangat jenuh, rantai pendek (8, 10, 14 karbon) dan

sangat stabil, titik leleh renda (-44 0C) contoh: canola oil.– Palmatic: terdiri dari trigliserida (85%) contoh: minyak

kelapa.– Oleic linoleic: minyak yang penting secara komersial

contoh: minyak jagung, kacang, olive, bunga matahari, dan safflower. Minyak ini bisa dihidrogenasi untuk membentuk plastik.

CONTENT


• Characteristic of fat and wax material:– Panjang rantai asam lemak rantai panjang yang

digunakan sebagai dinding.– Polaritas molekul polar lebih baik.– Degree of unsaturation yang tidak jenuh

menempati area lebih luas.– Solid fat index higher solid fat concentration

improves barrier properties but increases the hardness.

– Hydrophobicity biasanya dikurangi dengan cara hidrogenasi yang nantinya akan meningkatkan stabilitas termal.

– Polymorphism kemampuan mengkristal da;lam bentuk yang berbeda, mempengaruhi efisiensi barrier juga.

– Melting point biasanya low melting point = low quality, tergantung juga dengan bahan yang akan dienkapsulasi.

CONTENT


• Contoh di aplikasi roti:– Ragi active dry yeast (ADY)

preservated by coating it in wax.– Leavening agents– Dough conditioner– Antimicrobial agent– Rasa– Pemanis

ENCAPSULATION TECHNOLOGIES FORPRESERVING AND CONTROLLING THE RELEASEOF ENZYMES AND PHYTOCHEMICALS

CHAPTER 6

Novel approaches to encapsulate enzymes and nutraceuticals. Specific examples arepresented on stabilization of phytochemicals and their enhanced bioavailability via incorporation into nanoemulsions and bioconjugation systems.

CONTENT

CHAPTER 6:ENCAPSULATION TECHNOLOGIES FOR

PRESERVING AND CONTROLLING THE RELEASEOF ENZYMES AND PHYTOCHEMICALS

• Remember again: encapsulation: teknik dimana satu material dibungkus material lain bisa untuk menutup material tidak diinginkan.– Wall material: polysaccharides and

proteins

• Complex coacervate based controlled release system– Coacervate: butiran kecil berisi molekul-

molekul organik yang bergabung karena gaya hidrofobik.

– Coacervate terbagi dua:• Simple: satu makromolekul dari adisi • Complex: ada pemisahan fasa

– General picture (ex. Protein): • Protein molecules initially bind to

polysaccharide chains to form primary soluble complexes at first critical pH (pHc).

• Complex coacervate droplets are formed at second critical pH (pH).

CONTENT



• Encapsulation and controlled release for food enzyme– Enzim: protein katalis yang memiliki spesifikasi dan reaktivitas

yang sangat baik di kondisi tertentu.

– Kinetika enzim (persamaan Michaelis-Menten)

– Contoh: α-amylase (enzim) dan κ-carrageenan (coat material)

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• Grafik efisiensi enkapsulasi:

• Kesimpulan: encapsulation mencegah denaturasi enzim.

CONTENT



• Encapsulation and controlled release for phytochemical– Phytochemical: zat kimia

dalam tumbuhan menurunkan tekanan darah, mengurangi resiko kanker, dll.

– Kelemahan: tidak stabil, kelarutan dalam air rendah, bioavailibitas rendah ENCAPSULATION

– Contoh phytochemical: EGCG di teh hijau undergo extensive glucoronidation, sulfation, methylation.

CONTENT



– Improving EGCG with encapsulation• Efficiency diuji dengan HPLC• Controlled Release sehingga katekin baru

di“lepas” dari coating material saat mencapai intestinal.

CONTENT



• Encapsulation of phytochemical by nanoemulsion– Nanoemulsion: butiran emulsi yang sangat kecil

(50-200 nm) memiliki dua tipe yang sudah dibahas sebelumnya (o/w, w/o).

– Emulsi biasanya tidak stabil, tetapi nanoemulsion karena ukurannya yang kecil memiliki stabilitas kinetika.

– Cara pembuatan: dispersi atau emulsifikasi energi tinggi dengan pengadukan cepat, homogenisasi tekanan tinggi dan generator ultrasound.

– Terminologi: Nanoparticle (partikelnya), nanocapsules (kapsulnya), nanospheres (matriksnya).

• Teknologi encapsulation digunakan untuk preservasi enzim dan phytochemical yang relatif tidak stabil.

MICROENCAPSULATION OF FLAVORS BY COMPLEX COACERVATION

CHAPTER 7

• Basic principle of complex coacervation technique as a liquid-liquid polymer phase separation phenomenon. • Guidance on polymer selection and subsequent implications on the physicochemical properties of capsules and its release behaviour.

CONTENT

CHAPTER 7: MICROENCAPSULATION OF FLAVORS BY

COMPLEX COACERVATION• Requirements in flavor encapsulation:

– Retain desired properties of flavor.– Each flavor is unique and complex: vapor

pressure, solvent, solubility, stability.– Idealnya properti rasa tidak berubah

karena proses encapsulation, tapi kebanyakan proses membuat beberapa perbedaan terhadap rasa.

– Mikrokapsul harus mengandung cukup flavor untuk menimbulkan efek yang diinginkan.

– Ukuran mikrokapsul juga disesuaikan dengan jenis makanan yang ingin diproduksi.

– Stabilitas mikrokapsul di proses produksi, penyimpanan, dan konsumsi.

CONTENT


COMPLEX COACERVATION• Complex Coacervation

– Definisi: pemisahan fasa liquid/liquid yang terjadi saat larutan dua atau lebih polielektrolit yang bermuatan beda tercampur pada kondisi tertentu.

– Fasa: • Coacervate: relatively

concentrated polymer solution. di fasa ini material penmbungkus terbentuk.

• Supernatant: dilute polymer solution. continous phase.

– Dipengaruhi beberapa variabel:• Properties of coacervation• Microencapsulation procedure

CONTENT


COMPLEX COACERVATION• Banyak coacervation system

yang cocok.– Faktor yang mempengaruhi: MW

dan struktur rantai polimer.

• Contoh yang sering digunakan: gelatin sebagai polycation.– Sebagai polyanion dapat

digunakan berbagai macam, contohnya Gum Arabic (GA) dan alginat.

• Dari tabel:– At sufficiently high concentration

and pH values, complex coacervation does not occur.

– For all coacervation systems examined, values of ε at constant pH increase as the initial solids content decreases. The increase in intensity of coacervation upon solution dilution is a characteristic feature of complex coacervation.

CONTENT


COMPLEX COACERVATION

• Tabel di atas ini “meringkas” tabel sebelumnya.• Pengukuran viskositas ini untuk fluida Newtonian, coarcevation dengan

sifat fluida non-Newtonian juga ada.• Contoh coarcevation: GAG (Gum Arabic-Gelatin), CMC

(carboxymethylcellulose)

CONTENT


COMPLEX COACERVATION• Proses enkapsulasi:

– Emulsifikasi encapsulated material di dalam larutan hangat core material.

– Tambahkan polyanion dan air terdilusi (untuk mengencerkan) ke dalam sistem sesuaikan dengan range pH (untuk GAG: 4.0-4.4).

– Mendinginkan sistem agar terbentuk gel.

CONTENT


COMPLEX COACERVATION• Contoh complex coacervation lainnya:

• Gelatin juga dapat bertindak sebagai polyanion, tergantung penggunaannya.

• Parameter yang mempengaruhi: stirring rate, ukuran kapsul, adisi ke dalam fasa air terdilusi, penambahan surfaktan

CONTENT


COMPLEX COACERVATION• Cross-Linking of Gelatin Based

Coacervate Capsule Shell– Saat pertama kali terbentuk, kapsul

coacervate gelatin sangat larut dalam air dan mencair jika dipanaskan sehingga melepaskan zat aktifnya.

– Menstabilkan gelatin coacervate shell: crosslink dengan aldehid atau tanin (yang sering digunakan: glut – dialdehid lima rantai karbon)

– Contoh: GGA yang distabilkan dengan tanin dapat mengeringkan 19% material inti,

– Contoh lain selain aldehid: transglutaminase (TG) enzim yang dihasilkan dari fermentasi mikroba.

CONTENT


COMPLEX COACERVATION• Issues in Complex

Coacervation– Quality control yang

konsisten sangat sulit, karena properti kapsul sangat sensitif terhadap perubahan yang kecil.

– Reproduksibilitas tergantung dengan properti larutan.

– Core material terdiri atas molekul yang berbeda polaritas. Contoh: (tabel)

– Isu gelatin yang berasal dari hewan yang terinfeksi penyakit.

– Produk makanan harus memenuhi standar.

CONTENT


COMPLEX COACERVATION• Solvent Exchange

– Gelatin-based coacervation dapat mengalami solvent exchange. Misalnya, yang tadinya hidrofilik jadi hidrofobik, vice versa.

– Step by step: (lihat diagram)– A complex coacervate capsule

must be water-swollen in order to successfully undergo solvent exchange.

– The water may be present either because the capsule was never dried after formation or because water was added after the capsule had been dried

CONFECTIONERY PRODUCTS AS DELIVERY SYSTEMSFOR FLAVORS, HEALTH, AND ORAL-CARE ACTIVES

CHAPTER 8

Details techniques used for delivering therapeutic as well as functional actives and flavors via confectionery products

CONTENT

CHAPTER 8:CONFECTIONERY PRODUCTS AS DELIVERY SYSTEMSFOR FLAVORS, HEALTH, AND ORAL-CARE ACTIVES

• Confectionary market is growing. Global confectionary market in 2005 is $142 billion.

• Faktor yang mempengaruhi:– Keberadaan sugar-free– Produk confectionary yang mengandung zat-zat

yang menyehatkan

• Tantangan: delivery of therapeutic active.– Berbeda dengan flavor, perlu dipertimbangkan

juga fisiologi adsorpsi membran-membran di dalam tubuh.

• Dua tipe oral delivery– Local: target release site is the mouth and throat

areas.– Systemic: blood stream or specific organ or cell

• Tidak hanya mempertimbangkan fisiologi tapi juga sifat physicochemical dari delivery properties.

CONTENT


• Fisiologi dan Organization Oral Area– Yang termasuk oral area: mouth,

tongue, esophagus.– Oral cavity:

• Oral cavity proper: tongue, hard and soft palates, dan floor of the mouth.

• Outer vestibule: cheeks, maxillary (upper jaw), dan mandibular (lower jaw).

– Tongue: • Banyak fungsinya: memindahkan

makanan, mengunyah, menelan, dll.

• Terdiri atas mucus-mucus kecil.• Permukaannya memiliki papila yang

sensitif terhadap rasa.

CONTENT


• Permeability and Barrier Functions of The Oral Cavity– Permerbility and barrier

selectivity are complex phenomena.

– Tabel di samping ini menunjukkan perbedaan ketebalan.

– Akan tetapi, ketebalan juga belum diketahui hubungannya dengan permeabilitas.

CONTENT


• Physiological and Structural Basis of Transport Routes– Plasma Membrane

• Retain the contents of the cell and act as permeability barriers (allow only certain substances to enter or leave the cell)

• A highly organized structures protein in specific conformations act as structural elements, transport nutrients, and sample the cell environment.

– Epithelial Membrane• Kebanyakan permukaan dalam dan luar tubuh dilapisi epithelia layer of basal

lamina and stuctural collagen.• Contoh epithelia: squamous (line blood vessels), simple columnar (line stomach

and small intestines), stratified squamous epithelium (line mouth and esophagus).

CONTENT


– Oral Mucosa• Mensekresikan mucus• Protects the oral cavity from harmful

substances and facilitates absorption of chemical entities.

• Permeable to various vitamins such as thiamine, ascorbic acid and nicotinic acid.

– Saliva• A mucus, viscous, colorless fluid.• Controlling absorption and

bioavailability of actives.• Forms a thin film of hypotonic nature.• Repairing injuries in oral area.• pH of human saliva: 6.2-7.4• Composed of water, mucus, proteins,

glycoproteins, mineral salt, amylases.

• The active must fist dissolve in the saliva to be absorbed orally.

CONTENT


– Keratinization (lihat gambar)• Substances with a preferential solubility are more likely to

pass along membranes and these may be limited by the formation of a keratin layer.

– Membrane Coating Granule• Spherical or oval organelles found ind many stratified

epithelia.• Form major permeability barrier.• Preventing the movement of large molecules such as

proteins.• Contained glycoproteins, mucopolysaccharide, and

protein.

– Polarity• Non-polar: lipid elements of mucosa• Polar: hydrophilic materials

– pH• At neutral pH, the buccal epithelial membrane is

negatively charged, relatively impermeable to anions and therefore functions as an ion-exchange surface for cations.

• At acidic pH values, the membrane carries a net positive charge and becomes relatively impermeable to cations and functions as an anion exchanger.

CONTENT


• Transport Mechanism Across Membranes– Passive diffusion: driving force-nya

adalah gradien konsentrasi larutan.– Facilitated diffusion: dari konsentrasi

tinggi ke konsentrasi rendah.– Active transport: gerak molekul

melawan gradien konsentrasi atau electrochemical.

– Endocytosis: proses dimana sejumlah besar tipe sel yang berbeda mengambil partikel solid (fagosit) atau fluida (ponosit).

CONTENT


• Effect of Dosage Position in The Mouth– Melalui oral cavity, drugs

delivery dapat diklasifikasikan:• Sublingual delivery: dosis

diberikan di dasar mulut di bawah lidah. jarang yang diberikan di sini karena dapat mengalami dilusi oleh saliva, penghancuran mekanis oleh lidah, dan kecenderungan glukosa untuk menghilang.

• Buccal delivery: dosis diberikan melawan membran mucus di pipi.

• Local oropharyngeal delivery: untuk treatment rongga mulut dan tenggorokan.

• Periodontal delivery: untuk gum margin.

CONTENT


• Advantages of Oral Route Delivery– Rapid action: oral cavity very rich in blood

vessels.– Bioaviability: absorption via oral route can

avoid first-pass organs such as intestine, liver, and lung.

– Actives can be incorporated into consumer-friendly dormats (confectionery products).

• Disadvantages of Oral Route Delivery– Very small surface area.– Buccal cavity is lipoidal barrier.– Little intercellular absorption.– Dose form must be kept in place while

absorption is occurring.

• Dosage Formulation A further issue affecting the absorption of

orally administered actives is their physicochemical properties.

CONTENT


• Chewing Gums are often used in drug delivery.• Chewing gum composition: Chewing gum preparations

involve gum base and nonbase components (flavor, sweeteners, color, etc.). Optional ingredients include vitamins, cooling and warming agents, menthol, and other active ingredients.Typical chewing gum composition:

CONTENT


• Chewing Gum Manufacture– Gum base is softened or melted (50-

70 0C) and placed in a kettle/mixer for 10-30 minutes.

– Powdered sweeteners, syrups, active ingredients are added following accurate time schedule.

– Flavors and cooling/warming agents added.

– Mixture cooled to 35-35 0C and rolled onto plates.

– Cut into pieces.– Coating:

• Coating sugars and polyols develop crystal that provide hardness and crunchy texture.

CONTENT


• Chewing Gum for Delivering Flavors etc.– Most challenging concern: loss of flavor.– How to release the flavor controllably? Encapsulation!– Active encapsulated: flavor, sweetener (for non-sugar,

Aspartame recently used), breath-freshener, etc.– How? The flavors were incorporated into an emulsion via

hydrophilic matrix.– Coating materials: PVP (polyvinylpropyledone).

CONTENT


• Chewing Gum for Delivering Caffeine– Caffeine is a well-known stimulant,

which is used to alleviate the effects of sleep deprivation and combat headache and fatigue.

– Delivering caffeine via chewing gums is an effective and convenient maintaining desirable levels of alertness and performance in sleep-deprived individuals.

– Diffusion of caffeine via an ethyl cellulose cell was time dependent.

• Chewing Gum for Delivering Vitamins– Incorporated vitamin C in a chewing

gum formulation showed a very high level of vitamin recovery especially in the 30% gum base formulation.

CONTENT


• Chewing Gums for Delivering Antimicrobial Agent– EGCG from tea permeate the

mucosal barriers to help in treating gingivitis and eliminating microbial growth in the oral area

– Miconanzole, Lecithin, etc.

• Chewing Gums as Delivery System for Oral Health– Tooth decay is mainly caused by

Streptococcus mutans. – Sugar free chewing gum preventing

dental caries.

• Chewing Gums for Delivering Aspirin

CONTENT


• Lozenges (hard boiled confection) often used as delivery system, water based nature.

• Lozenges for Delivering Flavors and Sensates– Common use: menthol.– Usually “burst” mechanism for almost all lozenges

due to its water based nature.

• Lozenges for Delivering Throat Relief Actives– Lozenges formulated with demulcents are bland

tasting and are often perceived by consumers as nonefficacious. A new generation of lozenges has been formulated with sensates (cooling or warming compounds) to provide an additional sensory cue of soothing. It was discovered that combining demulcents with sensates can extend the perceived soothing warmth from the mouth to the throat, an attribute that is highly desirable by consumers

• Lozenges as Delivery Systems for Dry Mouth Relief– Provide relief from dry mouth symptoms

(xerostomia).

• Lozenges as Delivery Systems for Teeth Remineralization Actives

INNOVATIVE APPLICATIONSOF MICROENCAPSULATION IN FOOD PACKAGING

CHAPTER 9

Embedding fragrances, pigments as well as antimicrobial and insect repellent agents into food packaging films.

CONTENT

CHAPTER 9:INNOVATIVE APPLICATIONS

OF MICROENCAPSULATION IN FOOD PACKAGING

• Microencapsulation in Food Packaging:– Antimicrobial food packing material

• Ex: Novel microcapsules that can deliver preservatives from plastic films or edible coatings that are currently available.

– Anti rodent and other animal packaging material• Ex: Microencapsulation for peptiside.

CONTENT



– Flavor releasing:• Consumers like to smell

after they open the package.

• New research: aroma emitting and aroma absorbing package in which the active agent was encapsulated within three component plastic system.

• Adapted in frozen and microwave food.

CONTENT



• Microencapsulated Pigments coloring agents– Microencapsulated-inks

and time-temperature indicator must…• Activated, sensitive• High accuracy and

precision• Tamper-proof, not

removed from package• Response irreversible,

readable• Determination of

characteristics

MARKETING PERSPECTIVE OF ENCAPSULATIONTECHNOLOGIES IN FOOD APPLICATIONS

CHAPTER 10

Marketing perspective of microencapsulation technologies and their potential impact on the food industry.

CONTENT

CHAPTER 10:MARKETING PERSPECTIVE OF ENCAPSULATION

TECHNOLOGIES IN FOOD APPLICATIONS

• Identifikasi aplikasi baru• Meningkatkan awareness terhadap

teknologi yang sudah ada• Extra cost• Inovasi teknis yang cepat• Komunikasi dengan klien• Memperbesar skala produksi• Diferensiasi teknik

CONTENT

CHAPTER 10:MARKETING PERSPECTIVE OF ENCAPSULATION

TECHNOLOGIES IN FOOD APPLICATIONS

Terima Kasih

TK2231 Dasar-Dasar Teknologi Pangan 1Dosen: Dr. I. G. Wenten

encapsulation and controlled release technologies in food system - 13008011

Documents

introduction chapter

introduction content

nssl vehicles chapter

introduction encapsulation

order release

matrices encapsulation

introduction entrapment

nssl vehicles active