MICROENCAPSULATION OF FUNCTIONAL COMPONENTS IN THE FOOD TECHNOLOGY: PARTIALLY OPTIMISTIC VIEW

Alexei Baerle

doi:10.52326/jes.utm.2021.28(3).12

Abstract

This work deals with the use of microencapsulation of biologically active compounds (BAC) as an alternative method of protection and prolongation of their functional properties in the food products. The main methods for the formation of microcapsules (MC) are considered. Biopolymer materials, suitable for MCs production, are outlined. Some technological solutions, suitable for microencapsulation and successfully used in other industries, present interest only for laboratory researches in the food science, but are not suitable for industrial scale food production. It is discussed why the methods of simple and complex coacervation, liposomal entrapment are thermodynamically advantageous for obtaining microcapsules in comparison with others. To achieve further progresses of microencapsulation in food technologies, the direct integration of the microencapsulation into the food production technological cycle is necessary. Products should initially have a texture and consistency that allow microcapsules to be resistant to premature aggregation. MCs should not exfoliate or break down, while execute their functions of protection and targeted delivery of biologically active compounds. Only high viscous colloidal systems, as traditional fermented dairy products (kefir, yoghurts, ice cream, curd and cheese) and fruit juices with pulp, are mostly suitable for supplementation of them by BACs using microencapsulation.

Highlights

This work deals with the use of microencapsulation of biologically active compounds (BAC) as an alternative method of protection and prolongation of their functional properties in the food products
The kinetic instability and solubility of natural biopolymer casings in food environments limits the scope of application of microcapsules in food products
The possibilities of BAC microencapsulation will always be limited by the temperature regimes acceptable for working with biologically active compounds and with useful microflora, because these are often existing in a narrow temperature range

Summary

Diacylated 6 Chemical treatment 7 Our preliminary results

The kinetic incompatibility of the microencapsulated ingredient with the microcapsule shell is not at all excluded. Such incompatibility should not appear either immediately or during the microcapsules use in the foods. Incompatibility may be expressed either by the interaction with the shell content, or by gradual unwanted diffusion of the ingredient from the shell. Another possible reason for incompatibility may be the diffusion of destructive agents, for example, oxygen or catalytic enzymes, through the shell into the inner cavity of the microcapsule

Methods

Conclusion