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encapsulation of bioactive compounds by atomization (spray-drying)

Identification

Key words Atomization, spray-drying, biopolymer matrix, capsule, vector, powder, vegetable, wastewater, phenolic compounds
Latest version 2013/09/05
Completed by INRA - IATE

How does it work?

Primary objective Prevent the degradation of substances of interest, by encapsulating them (e.g. phenolic compounds in olive wastewater)
Working principle A polysaccharidic biopolymer (“sugar matrix”), for example amylose or dextrines, is added to an aqueous extract containing the vegetable substance of interest (water soluble). An emulsifier might also be added. In the cases of amylose and dextrines, these polymers form helixes in the water. (1)

This solution, containing both the polymer in suspension and the compound of interest, is submitted to atomization process (atomization = spray drying, see Spray drying) is an operation that turns a liquid into a powder, by spraying it into a hot gas flow). The evaporation of the solvent (water) leads to the formation of an inclusion complex, i.e. the molecules of interest enter inside the polymeric helices, resulting in protective capsules. The final result is a powder of encapsulated compounds of interest. Then the compound of interest (potentially active molecule) can be safely carried to its target within its vector: the biopolymer “shell”. (1), (2) A similar principle is used in Spray drying and fluidized bed agglomeration used to encapsulate oils in powder and in Encapsulation of lycopene to increase its bioavailability

Images
Additional effects In addition to protected, the substances of interest are also concentrated (no water left).

The heating of the atomization process does not damage the organic compounds of interest for the precise example of antioxidant phenolic compounds of olive wastewater. (1)

Important process parameters Atomization (= spray-drying) parameters:
  • fluid speed: 1 to 30 m/s
  • input temperature: 150°C to 650°C

- output temperature: 60°C to 100°C - stay duration: 10 to 30 s

  • fluid flow: 5 to 200 tons/h
  • treatment capacity per hour: 1 to 30 kg of water solution per hour per m3

(1), (2)

Important product parameters

What can it be used for?

Products Molecules of interest from plant origin dissolved in water or in emulsion with a continuous water phase (e.g.: bioactive compounds)

For example, the phenolic compounds contained in the wastewater of olive oil extraction have a highly interesting antioxidant activity, which is reduced when in contact with oxygen. Encapsulating them allows preserving these active compounds for use as nutritional supplements or as ingredients for healthy food products. (1)

Probiotic cells.

Operations extraction, stabilization
Solutions for short comings Use of by-products in fruit & vegetable industry, degradation prevention for organic substances

What can it NOT be used for?

Products solid products
Operations The process does not work with other thermal driers such as heating rollers, rotary drums, evaporating cyclones, belt dryers, drying ovens, freeze-drying, fluidized beds, etc.
Other limitations The recovery rates, as well as the shelf-life of the capsules, depend both on the molecules of interest and the used polymer, and on the storage conditions for the shelf-life. Consequently, the atomization process has to be tested case by case.
Risks or hazards Not known

Implementation

Maturity A patent had been registered for France, but is no longer maintained.

The process has already been implemented industrially, but the yields still need to be improved

Modularity /Implementation The process can be conducted on a classic atomization = spray-drying system
Consumer aspects not known
Legal aspects Please check local legislation.

French Patent reference: FR2841481 (A1) (not valid anymore)

Environmental aspects No organic solvent is required

Further Information

Institutes INRA - IATE
Companies Büchi, CENTIV, Nubilosa, Nanomi, Hyfoma, Goodrich - Delavan, Lübbers
References (1) Graille J., Pina M., Guyot B., Figueroa Espinoza M.C. and Barea B. 2004. Procédé de traitement d’un extrait aqueux d’origine végétale additionné de biopolymère et poudre d’atomisation obtenue. French patent: FR2841481 (A1)

(2) Jongboom R., Oosterhaven J. and Yilmoz G. 2001. Procédé d’encapsulation d’agents actifs dans un gel. International patent : WO 0124838 (A1)

(3) Burgain J., Gaiani C., Linder M. and Scher J. 2011. Encapsulation of probiotic living cells: From laboratory scale to industrial applications. Journal of Food Engineering, 104: 4, pp:467-483

(4) Wanwimol K. and Yao-Wen H. 2008. Fish oil encapsulation with chitosan using ultrasonic atomizer. LWT- Food Sceince and Technology 41: 6, pp: 1133-1139

(5) Encapsulation of polyphenols - a review, 2010. Trends in Food Science & Technology, 21:10, pp: 510-523

(6) Lakkis J.M., 2007. Encapsulation and Controlled Release Technologies in Food Systems. Ed: Wiley-Blackwell

(7) Reineccius G.A. and Vilstrup P. 2001. In The Encapsulation of Food Ingredients. Ed.: Surrey, England: Leatherhead, pp: 151-184

(8) Reineccius G.A. 2004. Drying Technology 22, pp: 1289-1324.

(9) Vilstrup P. 2001. Microencapsulation of food ingredients. Leatherhead Food RA Publishing

Atomization (= spray-drying) parameters:

  • fluid speed: 1 to 30 m/s
  • input temperature: 150°C to 650°C

- output temperature: 60°C to 100°C - stay duration: 10 to 30 s

  • fluid flow: 5 to 200 tons/h
  • treatment capacity per hour: 1 to 30 kg of water solution per hour per m3

(1), (2)warning.png"Atomization (= spray-drying) parameters:

  • fluid speed: 1 to 30 m/s
  • input temperature: 150°C to 650°C

- output temperature: 60°C to 100°C - stay duration: 10 to 30 s

  • fluid flow: 5 to 200 tons/h
  • treatment capacity per hour: 1 to 30 kg of water solution per hour per m3

(1), (2)" cannot be used as a page name in this wiki.

Encapsulators 2.1.1 physical separation, stabilizing not applicable Interview with the CIRAD-IATE researchers: Pierre Villeneuve, Michel Pina, Maria-Cruz Figueroa WikiSysop :Template:Review document :Template:Review status



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Created by Hte inra on 6 March 2012, at 12:22