Characterizing the pH-dependent release kinetics of food-grade spray drying encapsulated iron microcapsules

“This work was carried out with the aid of a grant from Canada’s International Development Research Centre (IDRC), and with financial support from the Government of Canada, provided through Global Affairs Canada (GAC).”This detailed study models the release behavior of reverse enteric spray-dried microcapsules under different pH conditions, to better understand the release of iron fortificants. Spray drying is one of the mechanisms used for microencapsulating water-soluble iron salts with desired coating materials. Food fortification is an inexpensive and effective method to increase the intake of iron without compromising dietary customs. Of three models, the Eudragit coating, due to higher solid content, can handle a higher amount of iron payload. The new methodology developed for studying iron release of microencapsulated microparticles could be used in future applications in food fortification research

Development of supercritical fluid extraction for the recovery of betacyanins from red pitaya fruit (Hylocereus polyrhizus) peel: a source of natural red pigment with potential antioxidant properties

In the present work, supercritical fluid extraction (SFE) with CO2 as solvent and EtOH/water (v/v) as co-solvent was optimised by applying 23 factorial experimental design for the extraction of betacyanins from red pitaya fruit (Hylocereus polyrhizus) peel. Three independent variables of pressure (20-30 MPa), temperature (40-60°C) and co-solvent concentration (10-20%) were chosen for response variables. With the 2 mL/min flow rate of CO2, the dynamic time of extraction was found to be 90 min. The linear effects of main factors and interactions were evaluated. The calculated response surface model for the pressure/temperature was found to be significant for all the dependent variables. At optimal condition of SFE, the response variables were assessed as maximum extraction yield of 4.09 ± 0.69%, total betacyanins content of 25.49 ± 1.54 mg/100 mL, redness (a*) of 58.18 ± 0.82, and IC50 (antioxidant activity) of 1.34 ± 0.12 mg/mL for the experimental peel extracts. The optimal levels of independent variables were validated for the experimental responses as predicted by the mathematical model. The reliability of this method was confirmed as there was no significant difference between experimental and predicted values. The HPLC-MS profile of betacyanins extract comprised of both acylated and non-acylated betacyanins constituents

Heat transfer characterization during reciprocating agitation thermal processing of canned particulates in a Newtonian fluid

A novel method of reciprocating agitation for enhancing heat transfer during thermal processing of canned particulates in Newtonian fluid (glycerin) was investigated in this study. First, a lab-scale reciprocating agitation retort was developed by modifying an existing conventional still retort to include a reciprocating mechanism providing reciprocations at a frequency of 0-5 Hz and amplitude of 0-30 cm. Temperature distribution studies inside the modified retort and inside the reciprocating cans revealed better temperature uniformity during reciprocating agitation as compared to still mode. Reciprocating agitation resulted in 2-7 times enhancement in U & hfp leading to 52-87% reduction in equilibration time of the cold spot. This enabled 46-62% reduction in process time resulting in 26-36% reduction in quality-deterioration index (cook-value/lethality) as compared to conventional still mode of thermal processing. Thus, reciprocating agitation was shown to have potential to deliver high quality products.The effect of container orientation on heat transfer during reciprocation agitation thermal processing was then studied by placing experimental cans in one of the three possible orientations viz. horizontally along axis of reciprocation (HA), horizontally perpendicular to axis of reciprocation (HP) & vertically (V). HA orientation provided most rapid heat transfer followed by HP and V orientations, respectively. Influence of various process variables (operating temperature, reciprocation frequency, reciprocation amplitude, container headspace, liquid viscosity/concentration, particle density & particle concentration) on U and hfp were estimated for two situations: i) cans filled with single particle (liquid-only situation) and ii) cans filled with multiple particles. Based on the results of these studies, simultaneous multi-objective optimization of heat transfer coefficients (U & hfp - to maximize heat transfer) and reciprocation intensity (RI - to minimize agitation losses) was conducted. High RI (37-45 ms-2) was recommended to maximize U & hfp, whereas lower RI (16-19 ms-2) was found optimal for simultaneous optimization of U, hfp & RI. Optimal conditions were also reported for different operating temperatures, liquid viscosities, particle concentrations and particle densities.Dimensionless correlations were then developed for predictive modeling and scale-up of reciprocating agitation thermal process using multiple non-linear regressions of significant dimensionless groups. Dimension of can along the axis of reciprocation was found to play a dominant role in the heat transfer phenomenon and was included in the characteristic length formulated for Nusselt number at can wall (from U). On comparing results of this study with literature, it was clear that forced convection effects and turbulence levels during reciprocating agitation were significantly larger than other modes of rotary agitation. Yet, effect of natural convection could not be ignored at lower RI.Finally, flow visualization studies were carried out to characterize particle motion/mixing behavior of liquid/particle mixtures by videotaping particle motion/mixing in transparent containers under various conditions. The nature of mixing and particle motion was found markedly different for different orientations and particle densities. Mixing time was affected by frequency, liquid viscosity, container orientation, particle concentration and particle density.Une nouvelle méthode d’agitation à mouvement alternatif a été investiguée pour améliorer le transfert de chaleur au cours du traitement thermique d’un fluide Newtonien (glycérine) contenant des matières particulaires. Dans un premier temps, un système d’agitation à mouvement alternatif à petite échelle a été développé en modifiant un système conventionnel pour y ajouter un mécanisme réciproque dont la fréquence d’agitation est de 0 à 5 Hz et l’amplitude est de 0 à 30 cm. Une étude de la distribution des températures à l’intérieur de conserves traitée par agitation à mouvement alternatif révéla une meilleure uniformité des températures par rapport au témoin. L’agitation réciproque a augmenté U et hfp d’un facteur de 2 à 7, contribuant à une réduction de 52 à 87% du temps d’équilibre au point froid. Ceci a pour effet une réduction de 46 à 62% et par conséquent une réduction de 26 à 36% de l’index de perte de qualité (valeur de cuisson / léthalité) par rapport à un procédé conventionnel sans agitation. Il a ainsi été observé que l’agitation peut produire des aliments de bonne qualité. L’effet de l’orientation de la conserve sur le transfert de chaleur au cours du traitement thermique à agitation à mouvement alternatif a ensuite été étudié en plaçant la conserve sur l’une de trois axes: horizontalement selon l’axe de mouvement de va-et-vient (HA); horizontalement perpendiculaire à l’axe de mouvement de va-et-vient (HP); et verticalement (V). L’orientation HA produit le transfert de chaleur le plus rapide, suivi par les orientations HP et V. L’influence de plusieurs variables de traitement (température d’opération, fréquence de mouvement, amplitude de mouvement, espace de tête, viscosité/concentration du liquide, densité des particules & concentration des particules) sur U et hfp a été estime pour deux cas: i) une conserve contenant une seule particule (entièrement liquide) et ii) une conserve contenant plusieurs particules. Par la suite, une étude d’optimisation multiobjective des coefficients de transfert de chaleur (U et hfp pour maximiser le transfert de chaleur) et de l’intensité d’agitation (RI pour minimiser les pertes d’agitation) a été effectuée. Un RI élevé (37 à 45 ms-2) maximise U et hfp alors qu’un RI plus faible (16 à 19 ms-2) permet l’optimisation simultané des paramètres U, hfp et RI. Les conditions optimales pour des températures, viscosités, concentrations particulaires et densités particulaires ont également été obtenes. Des corrélations sans dimension ont ensuite été développées pour la modélisation prédictive et changement d’échelle du processus thermique en utilisant des régressions non-linéaires des groupes significatifs sans dimension. La dimension de la conserve selon l’axe de mouvement d’agitation joue un rôle important dans le phénomène de transfert de chaleur et s’inclut dans la longueur caractéristique servant au calcul du nombre de Nusselt. En comparant avec la littérature, il est clair que les effets de convection forcée et de la turbulence durant l’action d’agitation par mouvement alternatif était plus important que les autres modes d’agitation rotatoire. Toutefois, l’effet de la convection est non-négligeable pour une RI faible. Enfin, une étude de visualisation du mouvement des fluides a permis la caractérisation du mouvement des particules et des interactions liquide-particule par enregistrement vidéo de conserves transparentes sous traitements différents. Le mouvement des particules s’est révélé très différent pour des orientations et densités de particule différentes. Le temps d’agitation était affecté par la fréquence, par la viscosité du liquide, par l’orientation de la conserve, par la concentration des particules et par la densité des particules

Plant-Based (Hemp, Pea and Rice) Protein–Maltodextrin Combinations as Wall Material for Spray-Drying Microencapsulation of Hempseed (Cannabis sativa) Oil

Conscious consumers have created a need for constant development of technologies and food ingredients. This study aimed to examine the properties of emulsions and spray-dried microcapsules prepared from hempseed oil by employing a combination of maltodextrin with hemp, pea, and rice protein as carrier materials. Oil content in the microcapsules was varied at two levels: 10 and 20%. Increasing oil load caused a decrease in viscosity of all samples. Consistency index of prepared emulsions was calculated according to Power Law model, with the lowest (9.2 ± 1.3 mPa·s) and highest values (68.3 ± 1.1 mPa·s) for hemp and rice protein, respectively, both at 10% oil loading. The emulsion stability ranged from 68.2 ± 0.7% to 88.1 ± 0.9%. Color characteristics of the microcapsules were defined by high L* values (from 74.65 ± 0.03 to 83.06 ± 0.03) and low a* values (−1.02 ± 0.015 to 0.12 ± 0.005), suggesting that the materials were able to coat the greenish color of the hemp seed oil acceptably. The highest encapsulation efficiency was observed in samples with rice protein, while the lowest was with hemp protein. Combination of maltodextrin and proteins had a preventive effect on the oxidative stability of hempseed oil. Oil release profile fitted well with the Higuchi model, with hempseed oil microencapsulated with pea protein–maltodextrin combination at 10% oil loading depicting lowest oil release rates and best oxidative stability.Land and Food Systems, Faculty ofNon UBCReviewedFacult

Dual and triple encapsulated iron gluconate speed up anemia recovery in an animal model

Food fortification can be a solution to anemia in developing countries. A previous study determined that the combination of spray drying, hydroxypropyl-methylcellulose as wall material, and maltodextrin as bulk material, encapsulated iron gluconate achieved the highest bioavailability. However, the addition of vitamin B12 to the hydroxypropyl-methylcellulose/maltodextrin capsules increased the iron cell uptake over the previously reported results. The cell viability, the number of live, healthy cells in a sample, of HepG2, human liver cancer cells, increases by about 17% for dual-encapsulated iron gluconate and vitamin b12. The cell uptake in Caco2, human colorectal adenocarcinoma cells, is higher by 25% when using encapsulated iron and vitamin b12 compared to encapsulated iron. The strength of dual-encapsulated iron and vitamin b12 is also confirmed in in-vivo studies. Once fully anemic, young female rats eating food with encapsulated iron gluconate and vitamin b12, show the fastest recovery with respect to rats eating food with encapsulated iron and pure iron. The first needed only five days for their hemoglobulin values to return to normal. The second and the third needed 15 and 21 days, respectively

Concept for a Unidirectional Release Mucoadhesive Buccal Tablet for Oral Delivery of Antidiabetic Peptide Drugs Such as Insulin, Glucagon-like Peptide 1 (GLP-1), and their Analogs

Injectable peptides such as insulin, glucagon-like peptide 1 (GLP-1), and their agonists are being increasingly used for the treatment of diabetes. Currently, the most common route of administration is injection, which is linked to patient discomfort as well as being subjected to refrigerated storage and the requirement for efficient supply chain logistics. Buccal and sublingual routes are recognized as valid alternatives due to their high accessibility and easy administration. However, there can be several challenges, such as peptide selection, drug encapsulation, and delivery system design, which are linked to the enhancement of drug efficacy and efficiency. By using hydrophobic polymers that do not dissolve in saliva, and by using neutral or positively charged nanoparticles that show better adhesion to the negative charges generated by the sialic acid in the mucus, researchers have attempted to improve drug efficiency and efficacy in buccal delivery. Furthermore, unidirectional films and tablets seem to show the highest bioavailability as compared to sprays and other buccal delivery vehicles. This advantageous attribute can be attributed to their capability to mitigate the impact of saliva and inadvertent gastrointestinal enzymatic digestion, thereby minimizing drug loss. This is especially pertinent as these formulations ensure a more directed drug delivery trajectory, leading to heightened therapeutic outcomes. This communication describes the current state of the art with respect to the creation of nanoparticles containing peptides such as insulin, glucagon-like peptide 1 (GLP-1), and their agonists, and theorizes the production of mucoadhesive unidirectional release buccal tablets or films. Such an approach is more patient-friendly and can improve the lives of millions of diabetics around the world; in addition, these shelf-stable formulations ena a more environmentally friendly and sustainable supply chain network.Land and Food Systems, Faculty ofNon UBCReviewedFacultyResearche

Pulsed Light treatment below a Critical Fluence (3.82 J/cm²) minimizes photo-degradation and browning of a model Phenolic (Gallic Acid) Solution

Pulsed light (PL) is one of the most promising non-thermal technologies used in food preservation and processing. Its application results in reduction of microbial load as well as influences the quality of food. The data about the impact of PL on bioactive compounds is ambiguous, therefore the aim of this study was to analyze the effect of PL treatment of a gallic acid aqueous solution—as a model system of phenolic abundant liquid food matrices. The effect of PL treatment was evaluated based on colour, phenolic content concentration and antioxidant activity measured by DPPH assay using a design of experiments approach. The PL fluence (which is the cumulative energy input) was varied by varying the pulse frequency and time. Using Response Surface Methodology, prediction models were developed for the effect of fluence on gallic acid properties. It was demonstrated that PL can modify the optical properties of gallic acid and cause reactions and degradation of gallic acid. However, application of PL did not significantly alter the overall quality of the model gallic acid solution at low fluence levels. Cluster analysis revealed that below 3.82 J/cm², changes in gallic acid were minimal, and this fluence level could be used as the critical level for food process design aiming to minimize nutrient loss.Other UBCNon UBCReviewedFacult

Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview

Consumers of the 21st century tend to be more aware and demand safe as well as nutritionally balanced food. Unfortunately, conventional thermal processing makes food safe at the cost of hampering nutritional value. The food industry is trying to develop non-thermal processes for food preservation. Pulsed light (PL) is one such emerging non-thermal food processing method that can decontaminate food products or food contact surfaces using white light. Exposure to intense light pulses (in infrared, visible, and ultraviolet (UV) regions) causes the death of microbial cells, rendering the food safe at room temperature. PL technology is an excellent and rapid method of disinfection of product surfaces and is increasingly being used for food surfaces and packaging decontamination, enabling the minimal processing of food. This paper aims to give an overview of the latest trends in pulsed light research, discuss principles of pulse generation, and review applications of various PL systems for the inactivation of microorganisms in vitro, in various food products, and on food contact surfaces. Effects of PL on food quality, challenges of the process, and its prospects are presented.Land and Food Systems, Faculty ofOther UBCNon UBCReviewedFacult

Optimization of an EPQ Model in an Imprecise Environment with Defuzzification by the Centroid Method Under Inflation

The awareness of making decisions in an imprecise environment has resulted in considering the inventory system under a fuzzy approach. The effects of uncertain demand have been finding increased application in many inventory systems. Uncertainty creates complicated situations for the manufacturer in making decisions. Markets have become more competitive as a result of technological advancements. The effect of inflation on the overall cost of the inventory system is useful in providing a tool for the analysis of inventory decisions. This study intended to estimate the effect of different fuzzy numbers on a manufacturer's annual joint expected total cost. The comparative study of this proposed model has been considered for two different fuzzy numbers with the defuzzification technique as the centroid method. The optimization technique has been used to minimize the producer's joint expected total cost under the condition mentioned earlier, and the model is validated numerically. (original abstract