Development and Optimization of Novel Encapsulation Structures of Interest in Functional Foods Through Electrospraying

The aim of this work was to establish strategies for the development of electrosprayed encapsulation structures, of interest in food applications, based on aqueous hydrocolloid dispersions. Specifically, various polysaccharides and two different proteins were evaluated for capsule formation. To this aim, the hydrocolloid dispersion properties were analysed and compared with the solution properties of two polymers readily spinnable in water (polyvinyl alcohol (PVOH) and polyethylene oxide (PEO)). Increasing the hydrocolloid concentration to promote chain entanglements resulted in a valid strategy only for a few matrices (related to their greater Mw). As alternative strategies to improve the physical properties and, thus, the sprayability of the dispersions, addition of gums and surfactants to modify their viscosity and surface tension, respectively, was evaluated. Moreover, denaturation of proteins was also carried out in order to investigate the effect of this treatment on the electrospraying process and on capsule formation. Results showed that the incorporation of some of these molecules, as well as protein denaturation, significantly changed the physical properties, allowing the development of encapsulation structures from all the hydrocolloids assayed. The morphology of the structures obtained was characterized, and the molecular organization of some of the capsules was studied and related to the electrosprayability and capsules morphology.A. Lopez-Rubio is recipient of a Ramon y Cajal contract from the Spanish Ministry of Science and Innovation. The authors thank the Spanish MINECO projects AGL2012-30647, FUN-C-FOOD (CSD2007-00063), and the EU project of the FP7 FRISBEE for the financial support.Peer reviewe

Optimization of electrospraying conditions for the microencapsulation of probiotics and evaluation of their resistance during storage and in-vitro digestion

Electrospraying has recently emerged as a novel microencapsulation technique with potential for the protection of probiotics. However, research efforts are still needed to minimize the viability loss observed during the processing of sensitive strains, and to maximize productivity. The aim of the present work was the optimization of the electrospraying conditions for the microencapsulation of a model probiotic microorganism, Lactobacillus plantarum, within a whey protein concentrate matrix. In a pre-optimization step, the convenience of encapsulating fresh culture instead of freeze-dried bacteria was established. Additionally, a surface response methodology was used to study the effect of the applied voltage, surfactant concentration, and addition of a prebiotic to the formulation on cell viability and productivity. Viability losses lower than 1 log10 CFU were achieved and the bacterial counts of the final products exceeded 8.5 log10 CFU/g. The protection ability of the developed structures during storage and in-vitro digestion was also evaluated.Laura G. Gómez-Mascaraque is recipient of a predoctoral contract from the Spanish Ministry of Economy and Competitiveness (MINECO), Call 2013. Russell Cruz Morfin received a scholarship from the Mexican National Council for Science and Technology (CONACYT), Call 2014. Gloria Sánchez is supported by the “Ramón y Cajal” Young Investigator program of the MINECO. This work was financially supported by the Spanish MINECO project AGL2012-30647 and by the CSIC project 201470I002.Peer reviewe

INFLUENCIA DEL TAMAÑO DE PARTÍCULA EN LAS PROPIEDADES FÍSICAS DE FILMS A BASE DE CASINATO SÓDICO Y ÁCIDO OLEICO O ESTÉARICO

En este trabajo se estudia la influencia del tamaño de partícula sobre las propiedades físicas de los films elaborados a base de caseinato sódico y ácidos grasos (oleico o esteárico). Para ello se prepararon distintas formulaciones con diferentes tamaños de partícula y se caracterizaron midiendo el tamaño de partícula y las propiedades reológicas de las emulsiones, así como las propiedades mecánicas, estructurales y ópticas y la permeabilidad al vapor de agua (WVP) de los films obtenidos. Los resultados muestran que la estructura de los films con ácido oleico (OA) consiste en una matriz homogénea de partículas dispersas, para todos los tamaños de partícula estudiados. Sin embargo, los films elaborados con ácido esteárico (SA) presentan una estructura laminar que se rompe al reducir el tamaño de partícula dando lugar a una estructura de partículas dispersas. Estas diferencias en la estructura hacen que los films a base de SA sean menos elásticos, más rugosos y con menos brillo que los films a base de OA. Además, la estructura también afecta a la WVP, de forma que, para los films elaborados con OA la permeabilidad disminuye con el tamaño de partícula, mientras que para los films con SA, la permeabilidad aumenta al reducir tamaño de partícula.Pérez Masiá, R. (2009). INFLUENCIA DEL TAMAÑO DE PARTÍCULA EN LAS PROPIEDADES FÍSICAS DE FILMS A BASE DE CASINATO SÓDICO Y ÁCIDO OLEICO O ESTÉARICO. http://hdl.handle.net/10251/14313Archivo delegad

MICRO- AND NANOENCAPSULATION VIA ELECTRO-HYDRODYNAMIC PROCESSING OF INTEREST IN FOOD APPLICATIONS

Micro- and nanoencapsulation have generated great interest over the last years in multiple fields. Particularly in the food industry, this technology presents potential applications for the development of smart packaging structures, as well as for the protection of sensitive ingredients and the production of novel healthy foods. Therefore, in this thesis, the development of different encapsulation structures of interest in the food area was carried out. Specifically, capsules were obtained through electrohydrodynamic processing, since this technology presents several advantages over other well-established encapsulation technologies. For instance, it does not require the use of high temperatures and encapsulation structures from some biopolymers can be attained by using aqueous solutions. Initially, microencapsulation for smart packaging applications was investigated. In this area novel heat management packaging structures were obtained through the encapsulation of phase change materials (PCMs) within different polymeric matrices. The morphology, thermal properties, molecular organization and thermal energy storage ability of these capsules were evaluated. Afterwards, the encapsulation of bioactive ingredients for functional food applications was studied. In this field, novel micro- and nanoencapsulation structures were initially obtained through electrospraying from food contact materials. Finally, a vitamin and an antioxidant were encapsulated within different hydrocolloid matrices through electrospraying. Capsules attained were characterized and compared to those obtained through other encapsulation techniques. Moreover, stability of the encapsulated bioactives was studied under adverse conditions.Pérez Masiá, R. (2014). MICRO- AND NANOENCAPSULATION VIA ELECTRO-HYDRODYNAMIC PROCESSING OF INTEREST IN FOOD APPLICATIONS [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/39341TESISPremios Extraordinarios de tesis doctorale

Morphology and Stability of Edible Lycopene-Containing Micro- and Nanocapsules Produced Through Electrospraying and Spray Drying

12 pages, 4 figures, 4 tables.-- Published online: 14 October 2014.In this work, lycopene was encapsulated through electrospraying and spray drying (using a microporous membrane cap) within different edible biopolymeric matrices. Specifically, dextran, a whey protein concentrate (WPC) and chitosan were used as matrix materials. As a strategy to incorporate the hydrophobic bioactive within the hydrophilic matrices, emulsion electrospraying and spray drying from emulsion were carried out. Moreover and for comparison purposes, coaxial electrospraying was also performed. The electrospraying solutions properties were studied, since they do not only affect the success of the electrohydrodynamic process but also influence the morphology of the capsules. Apart from characterizing the morphology and molecular organization of the developed capsules, the encapsulation efficiency and the lycopene stability under moisture and heating conditions were also evaluated. Results showed that even though encapsulation structures were obtained from all the matrices assayed through both processing technologies, spray drying, as a consequence of the high temperatures needed in this process, affected lycopene stability and very poor encapsulation efficiencies were found in this case. It was also seen that WPC presented the greatest encapsulation efficiency (around 75 %), probably ascribed to the interactions between the biopolymer and the lycopene. Furthermore, WPC capsules were able to better protect lycopene against moisture and thermal degradation.The authors thank the Spanish MINECO projects AGL2012-30647 and FUN-C-FOOD (CSD2007-00063) for financial support.Peer reviewe

Surfactant-aided electrospraying of low molecular weight carbohydrate polymers from aqueous solutions

In this work it is demonstrated, for the first time, that it is feasible to develop, using the electrospraying technique, low molecular weight carbohydrate-based capsule morphologies from aqueous solutions through the rational use of surfactants. Two different low molecular weight carbohydrate polymers were used, a maltodextrin and a commercial resistant starch. The solution properties and subsequent high voltage sprayability was evaluated upon addition of non-ionic (Tween20, and Span20) and zwitterionic (lecithin) surfactants. The morphology and molecular organization of the structures obtained was characterized and related to the solution properties. Results showed that, while unstable jetting and dropping occurred from the pure carbohydrate solutions without surfactant, the addition of some surface active molecules above their critical micelle concentration facilitated capsule formation. Higher surfactant concentrations led to smaller and more homogeneous capsule morphologies, related to lower surface tension and higher conductivity of the solutions. ©A. Lopez-Rubio is a recipient of a Ramon y Cajal contract from the Spanish Ministry of Science and Innovation. The authors thank the Spanish MINECO projects AGL2012-30647, FUN-C-FOOD (CSD2007-00063), and Mexican project FOMIX-QRO-2011-C02-175350 for financial support and Mexican National Council for Science and Technology (CONACYT) for a graduate fellowship, to author Marysol Aceituno-Medina.Peer Reviewe

Impact of Acetic Acid on the Survival of L. plantarum upon Microencapsulation by Coaxial Electrospraying

In this work, coaxial electrospraying was used for the first time to microencapsulate probiotic bacteria, specifically Lactobacillus plantarum, within edible protein particles with the aim of improving their resistance to in vitro digestion. The developed structures, based on an inner core of whey protein concentrate and an outer layer of gelatin, were obtained in the presence of acetic acid in the outer solution as a requirement for the electrospraying of gelatin. Despite the limited contact of the inner suspension and outer solution during electrospraying, the combination of the high voltage used during electrospraying with the presence of acetic acid was found to have a severe impact on the lactobacilli, not only decreasing initial viability but also negatively affecting the survival of the bacteria during storage and their resistance to different stress conditions, including simulated in vitro digestion.Laura G. Gómez-Mascaraque is a recipient of a predoctoral contract from the Spanish Ministry of Economy and Competitiveness (MINECO), Call 2013. This work was financially supported by the Spanish MINECO Projects AGL2012-30647 and AGL2015-63855-C2-1.Peer reviewe

The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds

[EN] Hydroxypropylmethylcellulose based edible films with and without antioxidant additives were characterised as to their microstructure, water vapour and oxygen permeability, mechanical behaviour, optical properties and protective ability against lipid oxidation. The corresponding film-forming dispersions were also used to coat toasted almonds in order to test their effectiveness at protecting against rancidity development. The efficiency of three additives (ascorbic acid, citric acid or ginger essential oil) was tested and compared with antioxidant-free coatings. A cross-linking effect in the film matrices containing ascorbic or citric acid was detected through the analysis of the film microstructure, mechanical behaviour and barrier properties to oxygen and water vapour. These films were the most effective protectors against oxidation of almonds, due to both their antioxidant effect and the tighter structure which leads to lower oxygen permeability. In films with ginger oil, the hydrophobic effect markedly reduced water vapour permeability at low temperatures, but protection against lipid oxidation was less effective at long storage times. © 2011 Elsevier Ltd. All rights reserved.The authors acknowledge the financial support from the Spanish Ministerio de Educacion y Ciencia through Project AGL2007-65503/ALI and from the Universidad Politecnica through Project PAID-06-08-3242. Authors also thank Manuel Planelles, Jose Luis Mova and Mercedes Tabernero from UPV Electronic Microscopy Service for their kind assistance in the use of SEM.Atarés Huerta, LM.; Pérez Masiá, R.; Chiralt, A. (2011). The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds. Journal of Food Engineering. 104(4):649-656. doi:10.1016/j.jfoodeng.2011.02.005S649656104

Procedimiento de encapsulación de PCMs

[EN] The invention relates to a method for the production of encapsulated PCMs, comprising the following steps: a) preparing a viscous melt by means of heating or a solution of polymers or biopolymers that form encapsulates; b) preparing a solution or suspension of PCM without mixing with the solution or melt of polymer or biopolymer from step (a) or adding the PCM to the melt or solution from step (a) (i) directly, (ii) in solution or (iii) in suspension; and c) encapsulating the PCM directly or prepared according to step (b) in the polymer or biopolymer of step (a) using any of the following techniques, namely i) electro-drawing, ii) electro-spraying, iii) blow-drawing, iv) blow-spraying, or v) micro- and nano-atomization. In a subsequent step, structures or coatings containing said PCMs are prepared for use in multiple sectors.[ES] La presente invención se refiere a un procedimiento de obtención de PCMs encapsulados que comprende las siguientes etapas: a) preparar un fundido viscoso por calentamiento o una disolución de polímeros o biopolímeros formadores deencapsulados; b) preparar una disolución o suspensión de PCM sin mezclar con la disolución o fundido del polímero o biopolímero de la etapa a) o adicionar el PCM al fundido o a la disolución de la etapa a): i) directamente; o ii) en disolución; o iii) ensuspensión; c) encapsular el PCM directamente o preparado según la etapa b) en el polímero o biopolímero de la etapa a) mediante una cualquiera de las siguientes técnicas: i) electroestirado; ii) electrosprayado; iii) estirado por soplado; i) sprayado por soplado; o v) micro-y nano atomizado. En un paso posterior se formularán estructuras o recubrimientos que contienen dichos PCM para aplicaciones multisectoriales.Peer reviewedConsejo Superior de Investigaciones Científicas (España)A1 Solicitud de patente con informe sobre el estado de la técnic

Method for protecting biological material and thermolabile compounds for possible industrial uses

Procedimiento de protección de material biológico en general y sustancias termolábiles, aplicable específicamente a microorganismos y virus y cualquier otro material biológico, así como a cualquier sustancia derivada o no, que necesite protección para alargar su vida útil o ampliar su campo de aplicación, mediante procesado electrohidrodinámico o aerodinámico. Este procesado permite alargar la vida útil del producto de una manera única ya que no conlleva la exposición a temperatura de la sustancia a proteger. Además, en función de las características o variables utilizadas durante el proceso de recubrimiento, la encapsulación permite mantener la viabilidad del producto ante condiciones de estrés como temperatura, humedad relativa o pH entre otras, proporcionándole una protección eficaz durante su posterior preparación, procesado, almacenamiento e incluso por ejemplo durante el paso a través del tracto gastrointestinal para el caso de microorganismos probióticos.Peer reviewedConsejo Superior de Investigaciones Científicas (España)R2 Mención a informe de búsqueda internaciona