microcapsule design considerations and...
TRANSCRIPT
Microcapsule Design Considerations and Characterisation
CSIRO FOOD AND NUTRITION
Luz Sanguansri & MaryAnn Augustin
Short Course on Micro- and Nano-encapsulation of Functional Ingredients in Food Products World Congress on Oils & Fats and 31st Lectureship Series 31st Oct – 4th November 2015, Rosario, Argentina
Outline
• Do you need microencapsulation?
• Why is microencapsulation required?
• What are important factors to consider?
• How is it done?
• Testing and characterisation of microcapsules
• Summary
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Do you need microencapsulation?
Bioactives identified for health
Microencapsulation required
Microencapsulation not required
Formulate directly into Food
Microencapsulated ingredient
Application and Formulation into
food
Is the ingredient stable in current form?
NO YES
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Why is microencapsulation required?
• For stabilisation of bioactive
• Many are unstable once they are isolated
• Protection required throughout shelf-life
– Under storage conditions that ingredient is exposed to
• For enabling delivery into food
• Masking taste – allowing addition without compromising sensory appeal
• Preventing undesirable interactions with other food components
– Stability during food processing
– Stability in final food product
• For enhancing bioavailability of bioactive
• Target delivery to site to exert desired physiological function
– Depends on intended health benefit
4 | Sanguansri & Augustin | CSIRO
5 |
Nutraceutical Potential benefits of encapsulation
Omega-3 fatty acids Protection from oxidation | Powder format (convenience) | Taste masking
Controlled release | Enables incorporation in aqueous based food and
beverages
Probiotics Improve viability during storage | Protection in food product
Protection from stomach acids and bile
Phenolic compounds and
polyphenols
Taste masking | Improved solubility | Improved bioavailability
Facilitates incorporation into food products
Lipophilic phytochemicals
(e.g. carotenoids,
tocopherols)
Protection from oxidation | Powder format (convenience) | Controlled release
Enables incorporation in aqueous based food and beverages
Bioactive peptides Masking bitterness and astringency | Controlled delivery
Protection from acid environments
Minerals Taste masking | Avoidance of undesirable interactions (e.g. Fe-catalysed fat
oxidation, Ca-induced protein precipitation)
Vitamins Protection against degradation | Taste masking | Controlled release
Ease of incorporation of fat soluble vitamins in aqueous based foods and
beverages
Examples of potential benefits of encapsulation
Sanguansri & Augustin | CSIRO
What are the important factors to consider?
• Active ingredient (core) - properties
• Target application - format
• Processing conditions & capabilities
• Release mechanism
• Particle size
• Volume
• Load required
• Storage stability
• Other (legal, natural, etc)
• COST
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Sample questionnaire (1 of 2)
7 |
Product:
□ Core/bioactive - provided MSDS, specification and certificate of analysis
o Stability to temperature, pH, shear, oxygen, moisture, light, UV
o Format: liquid, powder, crystal, etc,
o Purity or amount of active if it is in a carrier (specify carrier)
o Shelf-life : Storage temperature, months
□ Microencapsulated product description:
o General description
o Product format: (e.g. powder or liquid)
o Payload (active / oil content)
o Particle size
o Special requirements:
Stability of microencapsulated product:
□ Acceptable % loss during shelf life (commercial ingredients)
□ Packaging and storage conditions (temperature, months)
□ Expected shelf-life
□ Other requirements
Application of microcapsules in final application:
□ Food product / other (specify)
□ Process requirements in final application
□ Bioactive fortification level in final application per serving or per 100g
□ Packaging and storage condition of final product
□ Stability and shelf life of final product
Sanguansri & Augustin | CSIRO
Sample questionnaire (2 of 2)
8 |
Reason for encapsulation
□ convert liquid to powder / solid
□ protect from degradation
□ mask taste, odour
□ stable under high shear
□ stable under compression
□ provide moisture barrier
□ controlled release
□ increase solubility
□ increase bioavailability
Other information (if available)
□ Do you manufacture the bioactive ingredient to be encapsulated or supplied by a third party?
□ Does your company plan to manufacture the microencapsulated product, or by a third party?
□ Is there an existing commercial product to match or improve? (appearance, flow properties,
composition, stability, etc)
□ What is the characteristic of the current product to match or improve?
□ Do you need a sample for your own evaluation? (how much sample required)
□ What would success look like during initial evaluation phase? (e.g. 5-10% loss at accelerated oxygen
atmosphere, room temperature for 20 days)
□ What is your timeline to commercialization (if successful)?
Sanguansri & Augustin | CSIRO
Elements of Microcapsule Design
Core Material Formulation Process ME product
Select/
identify
Existing/
New
Design formulations Conventional/ emerging
Develop specifications & applications
Characterise – physical & chemical
Modification / Synthesis
Study of interfacial behaviour
Maintain/ develop processing capability
Characterise – physical & chemical
Stability & solubility
Characterise – physical & chemical
Study of ingredient interactions
Assess effects of processing
Stability of ME product – e.g. heat, pH, moisture
Stability of materials
Triggers for release & stability of formulation
Assess efficiency /consistency of process
Suitability for incorporation into foods/ target delivery
Work with supplier / user
Establish cost / availability
Compare with competitors / existing products
Align with industry capability
Align with end-user, Work with nutritionists
AC
TIV
ITY
SC
IEN
CE
MA
RK
ET
Chemistry, Material Science
& Engineering
Formulation science & Chemistry
Engineering and Processing
Chemistry, Biochemistry, Food
technology, Nutrition
Chemistry, Microbiology
CA
PAB
ILIT
Y
CSIRO©
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Generic steps to designing microcapsules
Design Delivery
System Formulation
& Manufacture
Characterise
Release
Properties
Food Application
& Delivery to the
Gastrointestinal
Tract
•Identify the core
•Choose encapsulant material
•Define microcapsule requirements
•Design formulation
•Prepare microcapsule
•Analyse to quantify the core
•Test microcapsule properties
•Test stability and sensory properties
•Test in-vitro release properties
•Test stability in food application
- stability during processing
- stability during storage
•Test sensory properties in final food
•Test in-vitro release
•Test in-vivo & bioavailability
Functional Food Product
1
2
3
refo
rmu
late
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Testing & Characterisation of Microcapsules
o Considerations in deciding the methodology
o Physical characterisation and analysis of emulsions
o Characterisation of powder microcapsules
o Characterisation of microcapsules to monitor stability of the core from degradation
o Release properties of microcapsules
Introduction…
• Choice of formulation, processing and format of the microcapsule are dependent on the active and final application...
• there are generic analysis that are common
• the task of selecting the most appropriate methodology is often dependent on final application
• Diversity of applications make it difficult to cover all aspects in detail
• Will consider the task conceptually and provide examples
Encapsulant Selection (formulation)
Method of Processing (production)
Method of Testing (characterisation)
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Main consideration before and during analysis - possible effect of matrix / encapsulant
• Must be sure that active is released
so it can be measured • Some matrices are hard to release the active encapsulated
• Incomplete release can under estimate amount of active
• Choice of solvent for release is important
• Make sure wall/matrix materials do not interfere with analysis of the active • For probiotics: complete release and dispersion of cells is important to
count individual cells vs. group of cells
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Other consideration during analysis
For lipid extraction:
• Choice of solvent – matrix dependent
• Time duration
• Separation method – centrifuge, filter, stand
For active quantification:
• Active extraction, separation and sample preparation
• Analytical method and instrumentation
For probiotics viability:
• Rehydration and growth media
• Enumeration methodology
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Encapsulation Efficiency (ME)
• For lipid/oil encapsulation – by oil extraction
• ME = [(total oil – surface oil) / total oil ] x 100%
• For active encapsulation – by GC or HPLC
• ME = [amount of active after encapsulation / amount of active added in formulation] x 100%
• For probiotic encapsulation – total plate count
• ME = [viability (cfu/g) after encapsulation / viability (cfu/g) added in formulation ] x 100%
15 | Sanguansri & Augustin | CSIRO
Physical properties
Emulsion • Particle size
• Viscosity
• Oil-water interface
Powders
• Moisture content
• Water activity
• Particle size
• Bulk density
• Flowability
• Dispersibility & solubility
• Morphology and structure
16 | Sanguansri & Augustin | CSIRO
Storage Stability
Physical stability • Emulsions - separation
• Powders - caking
Chemical stability • Lipid oxidation
• Active degradation
Stability are influenced by storage conditions • Packaging
• Environment – temperature, humidity, oxygen, light
17 | Sanguansri & Augustin | CSIRO
Stability to stresses during processing & storage
Simulate processing stresses • Temperature stresses – UHT, retort
• High shear stresses – homogenisation
• High shear-temperature combination – extrusion
Simulate the environment in final food application • Consider the moisture and water activity environment in final product
application
– dry, moist or liquid food
– high-, low-, neutral- pH
Simulate the storage and market environment – Consider the temperature and relative humidity of where the
product will be sold
18 | Sanguansri & Augustin | CSIRO
In-vitro release testing
Simulate the release “event” • Time
• Process
• Environment
– Water
– Simulated gastric fluid
– Simulated intestinal fluid
– Sequential exposure to simulated fluids
19 | Sanguansri & Augustin | CSIRO
Characterisation of Emulsions
Examples
Free fat: used to optimise formulation for encapsulation of lipids
0
2
4
6
8
10
12
14
16
WPI WPC-80 a-lac NaCas SPI
free fat
0
1
2
3
4
5
6
glucose sucrose lactose DGS(DE24)
free fat
0
2
4
6
8
10
12
14
WPC
:suc(
40%
fat)
Nca
s:su
c(40
%fa
t)
WPC
:suc(
60%
fat)
Nca
s:su
c(60
%fa
t)
30% TS
40% TS
0
5
10
15
20
25
30
Ncas:lac(40%fat) WPI:lac-suc(60%fat)
1:1
1:2
Effect of protein type
Effect of protein: carbohydrate ratio
Effect of carbohydrate type
Effect of total solids
21 | Sanguansri & Augustin | CSIRO
Particle size: Used to measure quality of emulsion from reconstituted microcapsules
Particle size distributions of reconstituted microcapsules at 0 (A), 1 (B), 2 (C) and 3 (D) months storage under ambient conditions
Polavarapu et al., 2010, Food Chem 22 | Sanguansri & Augustin | CSIRO
Turbiscan: used to monitor emulsion stability
Change in backscattering at various position along the sample measurement path indicates instability…
-Coalescence
-Flocculation
-Creaming
-Sedimentation
Stable emulsion Unstable emulsion
d(0.5) = 1.1µm
d(0.5) = 3.9µm
d(0.5) = 6.4µm
Back Scattering
0mm 20mm 40mm 60mm
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
0:00
0:01
0:03
0:04
0:06
0:08
0:10
Back Scattering
0mm 20mm 40mm 60mm
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
0:00
0:01
0:03
0:04
0:07
0:09
Back Scattering
0mm 20mm 40mm 60mm
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
0:00
0:01
0:02
0:05
0:10
23 | Sanguansri & Augustin | CSIRO
Light microscopy and free fat - used to characterise emulsion properties
0.1% casein
0.25% casein
1.0% casein
100µm
100µm
100µm
Day et al, 2007, Food Chem 24 | Sanguansri & Augustin | CSIRO
CLSM used to visualise emulsion structure and quality (encapsulation efficiency)
Free oil visible(Protein and un-processed starch)
Stable emulsion(Protein and pre-processed starch)
Unencapsulated oil visible(OSA starch)
Aggregated structure(Protein, sugar and pre-processed starch)
Very fine structure(Protein and sugars)
Fat stained Nile Red (RED); Protein stained FITC (GREEN)
50% oil loading powders
25 | Sanguansri & Augustin | CSIRO
CLSM used to visualise change in emulsion structure after addition of polysaccharide
Primary emulsion + pectin (pH7) Stained FITC(GREEN) for protein,
Nile Red for fat
Primary emulsion (Protein sugars) Stained FITC for protein,
Nile Red for fat
Primary emulsion + pectin (pH7) Stained Congo Red for polysaccharide
26 | Sanguansri & Augustin | CSIRO
Characterisation of Powder Microcapsules
Examples
DVS to measure moisture sorption properties - relates to powder flow characteristics (hygroscopicity)
DVS Change In Mass (dry) Plot at 25C
0
2
4
6
8
10
12
14
16
18
0 100 200 300 400 500 600 700 800 900 1000
Time/mins
Ch
an
ge
In
Ma
ss
(%
) -
Dry
0
10
20
30
40
50
60
70
80
90
100
Ta
rge
t R
H (
%)
WPI/Hylon(1:1)/50%oil Cas/Hylon(1:1)/50%oil Target RH
Casein and whey protein have similar MW, but different structures and inherent water binding properties
0
10
20
30
40
50
60
70
80
0 200 400 600 800 1000 1200 1400 1600
Time/mins
Rela
tive H
um
idit
y i
n %
-2
0
2
4
6
8
10
12
14
Mass C
han
ge i
n %
© Surface Measurement Systems Ltd UK 1996-98DVS - The Sorption Solution
Influence of matrix on water uptake
28 | Sanguansri & Augustin | CSIRO
SEM used to visualise morphology & structure of powder microcapsules
Dried coacervates Spray dried formulation with starch coating
Spray dried emulsion
internal & external structure
internal & external structure
internal & external structure
Sanguansri & Augustin, 2010, Wiley Blackwell 29 | Sanguansri & Augustin | CSIRO
Compression testing for mechanical strength of microcapsules
0
1
2
3
4
5
6
0 5 10 15
Distance (mm)
Fo
rce (
kN
)
0
1
2
3
4
5
6
0 5 10 15
Distance (mm)
Fo
rce (
kN
)
0
1
2
3
4
5
6
0 5 10 15
Distance (mm)
Fo
rce (
kN
)
0
1
2
3
4
5
6
0 5 10 15
Distance (mm)
Fo
rce (
kN
)
0
1
2
3
4
5
6
0 5 10 15
Distance (mm)
Fo
rce (
kN
)
0
1
2
3
4
5
6
0 5 10 15
Distance (mm)F
orc
e (
kN
)
Formulation 1 (F1) Formulation 3 (F3)
F1 + polysaccharide
Formulation 2 (F2)
F2 + polysaccharide F3 + polysaccharide
Addition of polysaccharide improves mechanical strength of particles
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CLSM used to visualise powder structure - location of fat and protein in the matrix
Good Powder structure (spherical particles – oil inside particles)
Poor Powder structure (irregular particles - with free oil)
Pro
tein
sta
ine
d w
ith
A
crid
ine
Ora
nge
Pro
tein
sta
ine
d w
ith
A
crid
ine
Ora
nge
Fat staine
d w
ith N
ile
Re
dFat stain
ed
with
Nile
R
ed
31 | Sanguansri & Augustin | CSIRO
CLSM used to visualise the location of cells within the microcapsules
Protein-carbohydrate-lipid Emulsion matrix
Protein matrix Resistant Starch matrix
32 | Sanguansri & Augustin | CSIRO
CLSM used to visualise probiotic cells - intact vs compromised cell membrane
Live and dead cells Live cells Mostly dead cells
SYTO9 stain (LIVE, GREEN) ; Propidium Iodide stain (DEAD, RED)
33 | Sanguansri & Augustin | CSIRO
Stability of the Core During Storage
MUST reproduce commercial storage conditions oTemperature
o Relative humidity
o Packaging
Oxipress to test resistance of sample to oxidation under accelerated storage condition
Fish oils
Encapsulated omega-3 oil powders
“induction period (IP)” - indicates resistance of sample to oxidation
“Slope” – indicates of how fast is the reaction during IP
IP
35 | Sanguansri & Augustin | CSIRO
Peroxide value for fat oxidation
Bao et al 2011, JFS
Stability of n-3 microcapsules stored at 30°C (in NaCas transglutaminase matrix)
36 | Sanguansri & Augustin | CSIRO
EPA
IS
DHA
5 0
EPA
IS
DHA
Acid methylation: triglyceride + free fatty acids
Base methylation: glyceride bound fatty acids
GC Analysis: - for quantification of omega-3 EPA and DHA
37 | Sanguansri & Augustin | CSIRO
HPLC (ELSD) or Iatroscan for Lipid class analysis e.g. mono-, di-, tri- glycerides, and phospolipids)
500x103
400
300
200
100
0
EL
SD
res
po
ns
e (
mV
)
2520151050
Elution Time (min)
Free fatty acids Diglycerides
Triglycerides
Monoglycerides
Lipid class analysis of digested triglyceride oil (HPLC)
mv
minutes
0.00 0.05 0.10 0.15 0.20 0.25 0.30 0.35 0.40 0.45
0
5
10
15
20
25
30
35
0.132 13173
0.464 29246
Lipid class analysis of phospholipid rich marine oil (Iatroscan)
38 | Sanguansri & Augustin | CSIRO
Storage Stability of omega-3 powder microcapsules - sensory, headspace and fatty acid analysis
0.0
2.0
4.0
6.0
8.0
10.0
12.0
14.0
0 m
onth
3 m
onths
6 m
onths
9 m
onths
12 m
onths
15 m
onths
18 m
onths
24 m
onths
Storage Time
Pro
pan
al
Co
nte
nt
(ug
/g)
MicroMAX (50% oil) 25°C MicroMAX (50% oil) 35°C
Threshold for detectible rancidity
0.0
3.0
6.0
9.0
12.0
15.0
0 m
onth
3 m
onths
6 m
onths
9 m
onths
12 m
onths
15 m
onths
18 m
onths
24 m
onths
Storage Time
Ove
rall
Qu
ali
ty
MicroMAX (50% oil) 25°C MicroMAX (50% oil) 35°C
0.0
3.0
6.0
9.0
12.0
15.0
0 m
onth
3 m
onths
6 m
onths
9 m
onths
12 m
onths
15 m
onths
18 m
onths
24 m
onths
Storage Time
Ran
cid
Fla
vo
ur
Inte
nsit
y
MicroMAX (50% oil) 25°C MicroMAX (50% oil) 35°C
0.0
20.0
40.0
60.0
80.0
100.0
0 m
onth
3 m
onths
6 m
onths
9 m
onths
12 m
onths
15 m
onths
18 m
onths
24 m
onths
Storage time (months)
% o
meg
a-3
an
d t
rig
lycerid
e
co
ncen
trati
on
% DHA % EPA % Triglyceride
Sensory Analysis – taste panel
Fatty acid analysis – GC Lipid class (triglyceride) - Iatroscan
Sensory Analysis – taste panel
Head space analysis - GC
39 | Sanguansri & Augustin | CSIRO
HPLC analysis to monitor stability of microencapsulated tocopherols
Less than 10% loss over 12 months storage at 25°C
(vacuum packed in aluminium foil sachets)
40 | Sanguansri & Augustin | CSIRO
HPLC: analysis of resveratrol in microcapsules GC: analysis of tributyrin in microcapsules
18 months storage stability of Tributyrin in microencapsulated powder
containing a cocktail of bioactives stored at 25°C
0.0
10.0
20.0
30.0
40.0
50.0
0M 3M 9M 18M
mg
/ g
po
wd
er
0
20
40
60
80
100
-3 0 3 6 9 12 15 18Storage time (M, Axis for %R)
% R
em
ain
ing
MicroMAX-I (20%TO:4.75%TB:0.25%Res) MIcroMAX-II (20%TO:4.75%TB:0.25%Res)MicroMAX-I (20%TO:4.75%TB:0.25%Res) MIcroMAX-II (20%TO:4.75%TB:0.25%Res)
18 months storage stability of Resveratrol in microencapsulated powder
containing a cocktail of bioactives stored at 25°C
0.000
0.050
0.100
0.150
0.200
0.250
0M 3M 6M 9M 18M
mg
/ g
po
wd
er
0
20
40
60
80
100
-3 0 3 6 9 12 15 18
Storage time (M, Axis for %R)
% R
em
ain
ing
MicroMAX-I (20%TO:4.75%TB:0.25%Res) MIcroMAX-II (20%TO:4.75%TB:0.25%Res)MicroMAX-I (20%TO:4.75%TB:0.25%Res) MIcroMAX-II (20%TO:4.75%TB:0.25%Res)
Shelf stability of resveratrol in a mixture of bioactive
Greater than 95% remaining after 18 months storage
at 25°C
Shelf stability of tributyrin in a mixture of bioactive
85-90% remaining after 18 months storage at
25°C
Bioactive cocktail combination: Omega-3 DHA & EPA, resveratrol, Tributyrin
41 | Sanguansri & Augustin | CSIRO
Stability of microencapsulated probiotics during storage at high Aw
0.00000001
0.0000001
0.000001
0.00001
0.0001
0.001
0.01
0.1
1
10
100
0 2 4 6
Tim e (w e e ks)
Pe
rce
nt
su
rviv
al
(Lo
g
sc
ale
)1
0
Encapsulated
probiotics
Non-encapsulated
probiotics
10 μm
10 μm
Storage Stability (25°C, 50% RH)
Crittenden et al. 2006, AEM, 72(3), 2280-2282 42 | Sanguansri & Augustin | CSIRO
Release properties of Microcapsules
Test conditions MUST be under
representative conditions!
Survival of microencapsulated probiotics during in-vitro digestion
0.001
0.01
0.1
1
10
100
Non-encapsulated
probiotic
Encapsulated
probiotic
Perc
en
t su
rviv
al (L
og
scale
)
In-vitro survival: Encapsulated vs. non-encapsulated
A B
In gastric fluid In intestinal fluid
In-vitro Release
In vitro model: US Pharmacopeia SGF 1h pH 1.2, trypsin SIF 3h pH 6.8, pancreatin
USP method: incubation at 37°C in SGF (pH 1.2, 2 hrs) then in SIF plus bile salts and calcium (pH 6.8, 3 hrs)
Crittenden et al. 2006, AEM, 72(3), 2280-2282 44 | Sanguansri & Augustin | CSIRO
pH stat used to characterise digestibility of powder microcapsules in-vitro
In-vitro release during incubation at 37°C in simulated intestinal fluid plus bile salts and calcium (pH 6.8) for 3 hrs – USP method
0
50
100
150
200
250
300
0 30 60 90 120 150 180
SIF Time (min)
Ac
id R
ele
as
ed
(u
Mo
l)
Cas-oligo DGS MRP
SPI Pectin MRP
WPI Hylon MRP First
Cas Hylon MRP First
Cas Hylon MRP Last
Intralipid
CSIRO, unpublished data 45 | Sanguansri & Augustin | CSIRO
In-vitro release of Omega-3 from microcapsules
Bao et al 2011, JFS
Encapsulant: Cross‐Linked NaCas and Transglutaminase
In-vitro release during incubation at 37°C in pepsin solution (2mg/mL citric acid, pH 2), filtered , dried, and weight of filter paper recorded
46 | Sanguansri & Augustin | CSIRO
13C NMR used to characterise digestibility of microcapsules in-vitro (mobile components)
powder
In water
SGF+SIF
(no bile/Ca)
SGF
oil oil oil oil Encapsulant Encapsulant
Burgar et al. 2009, Food Biophysics, 4, 32-41
Protein-carbohydrate blend formulation
Non-MicroMAX
Heated protein-carbohydrate with RS formulation
MicroMAX®
47 | Sanguansri & Augustin | CSIRO
CLSM used to visualise structure of microcapsules during in-vitro digestion
Protein stained FITC (GREEN); Fat stained Nile Red (RED)
Before digestion After SGF 2h, pH 1.2 After SIF 5h, pH 6.8
No
n-M
icro
MA
X
Mic
roM
AX
Chung et al. 2011, Food Chem, 124, 1480-1489 48 | Sanguansri & Augustin | CSIRO
Light Microscopy: used to visualise change in structure of food matrix during in-vitro digestion
SGF 2h, pH 1.2
SIF 5h, pH 6.8
Powder in Yogurt Powder in Cereal Bar
Powder in Orange Juice
Neat Powder
Shen et al. 2011, JAFC, 59, 8442-8449 49 | Sanguansri & Augustin | CSIRO
Effect of food matrix – release of omega-3 fatty acids
0
400
800
1200
1600
2000
2400
2800
3200
Fish oil capsule Orange juice Yogurt Cereal bar
Re
co
ve
red
EP
A a
nd
DH
A (
mic
ro g
ram
)
EPA
DHA
0
10
20
30
40
50
60
70
80
90
control orange juice yogurt cereal bar
% O
me
ga
-3 f
att
y a
cid
s
Digested Samples
B
EPA DHA
The food matrix can influence the release of long chain omega-3 fatty acids during in-vitro digestion and in-vivo trial
In-vitro digestion in SGF (2hrs, pH 1.2) and SIF
(5hrs, pH 6.8)
In-vivo trials in ileostomy patients
(<2% of dose recovered from ileal digesta)
Shen et al, CSIRO, Unpublished data 50 | Sanguansri & Augustin | CSIRO
Points to remember during testing…
• Choice of method for testing and characterisation of microcapsule is dependent on core, encapsulant material, format and application
• Must be sure that active is released so it can be measured
• Must ensure that the encapsulant materials do not interfere with analysis
• Storage Stability – MUST reproduce storage conditions e.g. temperature, relative humidity, packaging
• Release – test conditions MUST be under representative conditions
51 | Sanguansri & Augustin | CSIRO
Overall Summary
Microcapsule design
• Important to ask the right questions at the start
• Define the specification/requirements of the microcapsule
• Choose the correct method to test/characterise the microcapsule
Ingredient / Product requirement
• Stability – important for quality, shelf life
• Taste – should not be compromised
• Bioavailability – important for health and wellness products
Commercial / Regulatory
• Cost – still remains a major consideration for successful commercialisation
• Regulatory standards – market jurisdiction
52 | Sanguansri & Augustin | CSIRO
Luz Sanguansri Research Team Leader
t +61 3 9731 3228 e [email protected] w www.csiro.au
Mary Ann Augustin Research Group Leader
t +61 3 9731 3486 e [email protected] w www.csiro.au
CSIRO FOOD AND NUTRITION
Thank you