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Encapsulation of Food Antioxidants as Potential Functional Food Ingredients

Encapsulation of Food Antioxidants as Potential Functional Food Ingredients. Amyl Ghanem Ph.D. P.Eng . Chemical Engineering Dalhousie University. Health benefits of plant polyphenols.

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Encapsulation of Food Antioxidants as Potential Functional Food Ingredients

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  1. Encapsulation of Food Antioxidants as Potential Functional Food Ingredients Amyl Ghanem Ph.D. P.Eng. Chemical Engineering Dalhousie University

  2. Health benefits of plant polyphenols • Plant polyphenols possess a high spectrum of antioxidant, anti inflammatory anti bacterial and antiviral functions. • Research suggests that plant polyphenols can slow the progression of certain cancers, reduce risk of cardiovascular disease, neurodegenerative disease, diabetes, osteoporosis etc.

  3. Challenges • Concentrations that are effective in vitro are often an order of magnitude higher than in vivo. • Low bioavailability of polyphenols • small proportion of the molecules ingested orally actually make it into bloodstream • short gastric residence time, low solubility/permeability in the gut or degradation due to enzymes, pH etc. in the GI tract. • Instability of molecules during food processing and storage • degradation due to exposure to light, oxygen, temperature.

  4. “Microencapsulation*” Technically the formation of a wall material around a core/active material to make a capsule, on the scale of 1-1000 microns. However this term has come to encompass “entrapment” as well, Which includes the distribution of the core/active material within a matrix: wall matrix Core/active active • Objective: • Protect the core/active material from degradation in storage, processing or • active conditions • Improve bioavailability, cell uptake of core/active material • Act as a slow release reservoir • Improve solubility of core/active material • target delivery of core/active material to a specific location *Nanoencapsulation applies similarly to a nano-size range

  5. Encapsulate or entrap plant extracts in microparticles/nanoparticles • Achieve high concentration of active molecules in small volume. • Matrix material would stabilize polyphenols during storage and processing. • Matrix material could be used to improve bioavailability. • Applications exist in food, pharmaceutical and cosmetics industries. • Aim for particle size range < 30 mm or even lower not affect texture or clarity.

  6. My background:Entrapment of molecules for Drug Delivery Systems • Purpose: to understand • and manipulate the fate • of drugs in humans. • Controlled release • Tissue targeting Aicello Japan Designed to release drug in the small intestine

  7. Encapsulation Methods • Spray drying • Widely used in the Food Industry • Common wall materials: • Modified starch • Maltodextrin • Gum Arabic • Spherical particles • 10-100 mm • Limitations: wall materials, high T

  8. Freeze-Drying • Dehydration process good for heat sensitive materials • Active material and matrix material in solution • Results in powder of “uncertain form” • Great potential to combine with other methods Cloudberry extract with Maltodextin Lane et al, Agricultural and Food Chemistry 2008:11251-11261

  9. Ionic interactions: Coacervation, Gelation • Gel in solution deposits around the active ingredient which is suspended • Gelatin • Calcium alginate • Chitosan • Considered expensive but does not involve high temperatures or solvents. • Control sizes from nano to micron sized Active molecule + matrix material Counter ion solution Microcapsules withentrapped active molecule

  10. -Liposomes • Lipid bilayer membrane encapsulating • an aqueous phase • Formed from phospholipids utilizing hydrophobic/hydrophilic interactions • Formed by: thin film evaporation, sonication, reverse phase evaporation, • melting, freeze thawing, extrusion • A lot of literature on this technique • Shown to improve bioavailability and targeting • Often low entrapment efficiency and loading • Rapid release of active material • Can be improved by coatings

  11. Fang and Bandhari, Trends in Food Science and Technology 21(2010) 510-523

  12. Inclusion Complex • Using cyclodextrin as an encapsulating material • Hydrophobic/hydrophilic areas helps to improve the water solubility of molecules. • Emulsification • Active material dispersed into matrix/wall material • emulsified and cooled; Or • evaporation of internal phase • Lipids, hydrophilic polymers such as gelatin, glucan or agarose • Thermal gelation • Supercritical fluid • Combinations of techniques, crosslinking, coatings etc.

  13. Fang and Bandhari, Trends in Food Science and Technology 21(2010) 510-523

  14. My background:Entrapment of molecules for Drug Delivery Systems • Matrix material: chitosan • Active material • BSA (sample protein) • Glucose oxidase (sample enzyme) • Cladribine, adenosine (nucleotides, anticancer drug) • bFGF (growth factor) • Methods: • Complex coacervation of CH and TPP • Crosslinking with gluteraldehyde, glyoxal, genipin)

  15. Unmodified chitosan loaded with 100 ng of bFGF 87,000 x magnification (157 nm  23) N-succinyl Chitosan, unloaded, dried Magnification 16,500 × (642 nm  90) Chitosan Nanoparticles (CH NP) Unmodified, unloaded CH Nanoparticles (112 nm 13)

  16. Particle Properties • Sizes: Microparticles and Nanoparticles • 100-150 nm when dried (swell to 500 nm) • Smooth spherical morphology • Some aggregation observed • Good loading efficiencies • 70% for cladribine (anticancer drug) • 50% for bFGF (growth factor) • Can manipulate to modify behaviour • Crosslinking (ionic, glyoxal, genipin) • Modification (N-succinyl chitosan)

  17. Controlled Release Overall release from crosslinkedCladribine-loaded nanoparticles into PBS, pH 7.4. No entrapment Domaratzki, A and Ghanem, A. Journal Applied Polymer Science 2013, 128: 2173–2179

  18. bFGF release from nanoparticles into PBS, pH 7.4 chitosan N succinyl chitosan +heparin

  19. Examples of Polyphenol Entrapment

  20. Encapsulation of anthocyanin extract from jabuticabaand storage stability Extracts by supercritical CO2, compared storage conditions of 3 systems at 14 days: Both encapsulated systems were more stable under light and temperature Santos et al, Food Research International, 2013:617-624

  21. Spray drying of blueberry extract • Freeze dried blueberry, and blueberry pomace extracted into acetone (A), ethanol (E) or methanol (M) • Spray dried with whey protein or gum arabic • Subjected to in vitro digestion model No comparison to Free extract However they did show that WPI preserved antioxidant activity during simulated digestion Flores et al, Food Chemistry, 2014:272-278

  22. Possible applications to Haskap • Currently investigating extraction of blueberry polyphenols and encapsulation by spray drying and freeze drying • Steps: what concentration can be achieved in the extract? • Recommend a combination of methods to achieve high entrapment, stability and bioavailability • Main variables would include material(s), extraction method for polyphenols, encapsulation • Encapsulation facilities • spray drying, freeze drying, liposome formation, coacervation

  23. References • Encapsulation of Natural Polyphenolic Compounds: A Review. Munin, A. and Edwards-Levy, F. Pharmaceutics. 2011:793-829. • Encapsulation of Polyphenol- a Review. Fang, Z and Bhandari, B. Trends in Food Science and Technology 2010:510-523.

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