strategy for new functional products using encapsulation ... · ingredients encapsulation simple...
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Vincenzo Fogliano, Paola Vitaglione and Roberta Barone Lumaga
Dip. Food Science, University of Naples “Federico II”
Strategy for new functional products using encapsulation technology
Nanofoods project
Development of foods containing nanoencapsulated ingredient A European Commission funded project Seventh Framework Programme: CAPACITIES Call Identifier: FP7-SME-2007-1 Project No: 222006
Ingredients encapsulation Simple concept: Incorporate in the food some key ingredients in the encapsulated forms instead of free form Capsule are formed by
• Core (usually the bioactive compound we are interested in)
• Coating (usually the protecting agent, but we can also deal with functional coating agents)
Ingredients encapsulation
The size of the capsule determines the name of the encapsulated material Nanoencapsulated (fatty acid, phenolic compounds) Microencapsulated (bacteria)
WHY TO ENCAPSULATE?
• Protection during food processing • Improvement of sensorial features • Controlled delivery in the gastro intestinal
tract • Enhance of physiological functionality
Encapsulation to preserve food nutritional quality from process damage
• Compound unstable to thermal treatment such as Vitamins (particularly Vitamin C and group B;) in juice, dairy products, ecc
• Probiotics in long shelf life products such as chocolate creams
• Inhibition of Maillard Reaction Products development: encapsulation of iron and Vit C in infant formulas
Encapsulation to improve the sensorial characteristics of foods
• Off flavour reduction: fish oil in dairy and bakery products, very bitter bioactive compounds
• Long lasting freshness: controlled release of aroma componds. Particularly useful for product re-heated by the final consumers
The use of encapsulated ingredients can result
in a “sandy effect” in the final creams
Encapsulation to achieve a controlled delivery in the gastro intestinal tract
• Omega-3 fatty acids released in the lower gut to exert anti-inflammatory activity
• Some prebiotic fibre (i.e. FOS) are fermented too rapidly only in the first tract of the colon.
• Intestinal receptor of sweet taste release hormones controlling hungry and satiety. Potent ligands of these receptor can be delivered to the intestine to modulate these sensation
Encapsulation to enhance physiological functionality of
bioactive compounds
• Bioavailable Calcium • Encapsulated Phytosterols • Co-encapsulation with appropriate converting
enzymes or bacteria (genistein, ellagitannins, anthocyanins…)
Enhance physiological functionality: the case of curcumin
• Curcumin has many biological activities but is poorly bioavailable also due to poor solubility
• Piperine is known to enhance curcumin bioavailability
• Co-encapsulation of curcumin and piperin
Encapsulation strategies
Coating material: ethylcellulose, castor oil +/- vegetable oil
Encapsulation technique: fluid bed
Coating% Hydrogenate
vegetable oil (15%)
8,5 +
12,75 +
10 -
15 -
Heavy coating and vegetable oil ensure better stability to curcumin during baking process
Polyphenol-free diet
Blood Urine
Faeces
bread portion (1g curcumin)
Blood Urines
Urines
Blood Urine
Faeces
bread portion (1g curcumin)
bread portion (1g curcumin)
-2 days 0 0.5 1 2 4 6 8 10 12 24 hours
Healthy subjects – 3 groups Control bread, encapsulated curcumin bread, encapsulated curcumin + piperin bread
Curcumin: bioavailability human study
Samples HPLC-MS/MS analysis
Curcuminoids curcumin, desmethoxyicurcumin, bisdesmethoxycurcumin
Curcumin metabolites
curcumin- glucurconide, curcumin sulfate, hesahydroxycurcumin glucuronide, tetrahydrocurcumin
Phenolic acids ferulic acid, clorogenic acid, vanilic acid, HPA, diHPA, HPP
0
1
2
3
4
5
6
7
SERUM URINE FECES
Am
ount
(v
aria
tion
from
FC
)
Curcumin metabolites Free Curcumin
Encapsulated Curcumin
Encapsulated Curcumin + Piperine
x 100
0 0.5
1 1.5
2 2.5
3 3.5
4 4.5
5
SERUM URINE FECES
Am
ount
(v
aria
tion
from
FC
)
Phenolic acids Free Curcumin Encapsulated Curcumin Encapsulated Curcumin + Piperine
Conclusions • Encapsulation technology has the potential to
bring many innovations in food productions • New encapsulation techniques and new coating
materials will allow to increase the number of applications
• Science-based proves of efficacy will remain the bottleneck for market approval.
• The regulatory issues about the safety of nanoencapsulated products can be solved explaining the nature of the encapsulated ingredients
Thank you for your attention
The Nanofoods Team Eyal Shimoni Technion (Israel) Vural Gokmen Hacettepe (Turkey) Saul Koder Karmat (Israel) Jordi Reguant La Morella Nut (Spain) Johnny Baldoni Pastificio Amato (Italy) Göktay Taş MERK bakery (Turkey)