1. DIFFERENT METHODS OF ENCAPSULATION OF FLAVOURS AND
ITS APPLICATION IN THE FOOD INDUSTRY
PRESENTED TO:
Dr. VIKAS NANDA
PRESENTED BY:
KANINIKA PAUL(PG/FET/116203)
SHRIDHAR BHUSARI(PG/FET/116232)
SWATI MUTREJA(PG/FET/116234)

2. Encapsulation
one material or mixture of materials is coated with or entrapped within another material or system.
coated material is called active or core material.
coating material is called shell, wall material, carrier or encapsulant.

3. Benefits of encapsulation:
Protection of unstable, sensitive materials from their environments prior to use.
Provision of better processability and to protect flavour-food interaction during processing and storage.
Enhancement of shelflife.
Helps in controlled, sustained timed release.

4. Carrier materials choice of wall materials depends upon:
-product objectives and requirements
-nature of the core material
-the process of encapsulation
-whether the coating material is approved by
FDA or European Food Safety Authority
easy to handle
allow a complete elimination
give the maximum protection of the active ingredient

5. I. Carbohydrates:- Diverse in nature Low cost
low viscosities at high solids contents and good solubility
-starch
-maltodextrin
-cyclodextrin
-gums
II. Proteins:-
have excellent functional properties such as solubility, viscosity, emulsification, and film-forming properties.

6. Continued……..
During emulsion formation, the protein molecules become rapidly adsorbed at the newly formed oil–water interface thus protects the oil droplets against re-coalescence resulting in physical stability to the emulsion during processing and storage.
-whey protein
-gelatin
-sodium caseinate

7. ENCAPSULATION TECHNOLOGIES
Chemical : (a) coacervation
(b) molecular-inclusion
(c) co-crystallization
Physical / Mechanical: (a) spray-drying
(b) extrusion
(c) freeze-drying &
vacuum drying
(d) spray-cooling / chilling
(e) fluidized bed coating

8. Coacervation Chemical techniques: Formation of chemical phases
Depositing the liquid polymer coating upon the core material
Rigidizing the coating

10. Simple- involves only one type of polymer .
coacervation
Simple- involves only one type of polymer .
Complex- two or more types of polymers are used.
In both the cases,core material used must be compatible with the recipient polymer .
In complex coacervation oppositely charged polymers like gelatin(cationic) and gum(anionic) are used.

11. limitations of flavour encapsulation by coacervation are:
-evaporation of volatiles
-dissolution of active compound into
the processing solvent
-oxidation of product
complex coacervates are highly unstable , so, chemical agents, such as glutaraldehyde, are necessary to stabilize them .

12. Molecular inclusion
Cyclodextrins are used to complex and entrap molecules.
Cyclodextrins are enzymatically modified starch molecules.
The central cavity of the molecule creates a relatively hydrophobic environment, whereas its external surface has a hydrophilic character.
Retention of aroma compounds inside the cavity can be influenced to a greater or lesser extent by the molecular weight and shape, steric hindrance, chemical functionality, polarity and volatility of the core material.
Provides protection against heat and evaporation.

13. Co-Crystallization
Spontaneous crystallization of supersaturated sucrose syrup is achieved at high temperature (above 120 °C) and low moisture.
Aroma compounds can be added at the time of spontaneous crystallization.
Crystal structure of sucrose incorporate the flavours either by inclusion or by entrapment.
Enhance flavour stability .

14. Continued……..
The granular product has a low hygroscopicity and good flowability and dispersion properties.
co-crystallization products retain as much volatile oil as spray-dried and extruded products.
during the process, the liquid flavour is transformed into dry granules and some heat-sensitive compounds may be degraded.
Although the product has a free-flowing property, the addition of a strong anti-oxidant is necessary to retard development of oxidized flavours during storage.

15. Flavour molecule carrier material guest “host” (i) Molecular inclusion
(ii) Co-crystallization

16. Mechanical techniques
Spray drying
Commercial process- widely used in large scale production of encapsulated flavors & volatiles.
Predominant encapsulation process.
Provides high retention of aroma compounds
Used for low heat-liable materials.

18. Advantages Low operating cost High quality of capsules in good yield
 Rapid solubility of the capsules
 Small size
 High stability capsules

19. Disadvantages Produce no uniform microcapsules
 Limitation in the choice of wall material
 Produce very fine powder
 Not good for heat-sensitive material

20. Fluidized-Bed coating
coating is applied onto powder particles.
powder particles are suspended by an air stream.
sprayed with an atomized,coatingmaterial.
coating material-
acceptable viscosity
Thermal stable
Able to form film

21. Schematics of a fluidized-bed coater
Top spray fluidized bed coating system.
bottom spraying fluidized bed coating system.
Wurster system
Side or tangential spray/ rotary system

24. Advantages
This technology allows specific particle size distribution and low porosities to be designed into the product
high drying rates.
high thermal efficiency; lower capital and maintenance costs;
ease of control

25. Spray chilling/ spray cooling
least expensive encapsulation process.
used for encapsulation of aroma compounds.
Used for encapsulation of water soluble flavors
Similar to spray drying- do not involve the evaporation of water.

27. Advantages Low processing costs Free flowing powders
Delayed release of encapsulated flavour compound in a wet environment

28. Freeze drying
Freeze drying is practical only for encapsulating heat-sensitive flavors.
Major disadvantages-
high energy cost.
long drying time.
costs of freeze drying are up to 50 times higher than spray drying.

29. Dispersion containing matrix material (usually consisting of carbohydrates) & flavour
Frozen(-90 to -40°C)
Dried( by direct sublimation under low pressure n reduced tempearature) at -90 to -20°C

30. Brittle cake
Grinding

31. Freeze drying consists of 2 steps-
Application of low pressure
Removal of moisture.

32. Vacuum drying
widely used to preserve the aromatic qualities of herbs and spices.
applied to entrap flavours in glassy carbohydrate based matrices, eg, maltodextrin and starches.
relevance for dehydrated culinary products.
Operates above freezing point of solvent
Faster & cheaper.

33. Extrusion
Objective -was then to retain the dense structure of the hard-candy matrix while reducing the particle size to within acceptable limits.
Encapsulation of flavours via extrusion has been used for volatile and unstable flavours in glassy carbohydrate matrices

35. stability of flavours against oxidation.
Carbohydrate matrices in the glassy state have very good barrier properties and extrusion is a convenient process enabling the encapsulation of flavours in such matrices

36. Release Of Flavour
Controlled release
Uncontrolled release

37. Factors Affecting The Release Of Flavour
Properties of the wall material
Nature of the encapsulated flavor
Method employed for encapsulation
Physical factors of the capsule

38. Controlled Flavour Release
by diffusion
by degradation
by swelling
by melting

39. Release Of Flavour Based On Triggering Mechanisms
Diffusion release
Barrier release
Pressure-activated release
Solvent-activated release
Osmotically release
pH release
Temperature-sensitive release
Melting-activated release
Combined systems

40. Application Microencapsulation of l-menthol by spray drying L-MENTHOL
Cyclic terpene alcohol
Available in the form of crystals
Melting point 41–43 0C
Highly volatile

41. Process: Selection of wall material Operating conditions
Feed temperature
Air inlet temperature
Air outlet temperature

42. Microencapsulation Steps
Preparation of the emulsified l-menthol liquid
Homogenization of the emulsified l-menthol liquid
Atomization of the mass into the drying chamber

43. Method Of Encapsulation
Other Applications
Flavour
Wall Material
Method Of Encapsulation
1. D-limonene
β-cyclodextrin
Extrusion
2. sweet orange oil
gum Arabic
complex coacervation
3. black pepper oleoresin
spray-drying
4. Orange peel oil
sucrose
cocrystallization
5. Essential oil
cyclodextrin
Molecular inclusion
6. Limonene
Gum arabic-
sucrose-gelatin
Freeze-drying 7.

44. Applications In Other Areas
Active material
Wall Material
Method Of Encapsulation
Vitamins
β- cyclodextrin
Coacervation
Oil
Maltodextrin
Fluidised bed agglomeration
Sunflower oil
Starch matrices
Extrusion
Micronutrients (Iron)
hydrogenated oils
Spray chilling/spray cooling
Carotenoids(β-Carotene)
gelatin
Freeze drying
Enymes and peptides
spray-drying + agglomeration
Probiotics (B. bifidum)
Ca – alginate

46. Conclusion
Numerous developments have been made in the field of encapsulated food flavours.
However, each encapsulation process, usually developed to solve a particular problem encountered during a products development, presents advantages and disadvantages.
So the choice of an appropriate technique of encapsulation depends on the properties of the flavour compounds, the degree of stability required during storage and processing, the properties of the food components, the specific release properties required, the maximum obtainable flavour load in the powder and the production cost.

47. Continued……..
Microencapsulation by spray drying is the most economical and flexible way that the food industry can encapsulate flavour ingredients.
In addition, fluid-bed process is also becoming a promising encapsulation technique for large-scale production of flavour powders to be applied in food industry.
Today, the comprehensive technology of encapsulation enables to satisfy all relevant product requirements.
However, the most important aspect of research and development is an understanding of how industrial constraints and requirements to make a microencapsulation technology viable can be modelled at the laboratory scale so as to make it possible to undertake the transition to full-scale production and marketing of the final product.

48. Continued……..
As the controlled release of flavour is the complex phenomenon and involves the no. of variables which characterize the release so it gives an opportunity to promote the development of the innovative products.