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Encapsulation

The microcapsules act as barriers against odors and flavors and resist processing conditions and packaging

Encapsulation is a process by which bioactive food substances are introduced into a matrix to prevent the loss, to protect them from reacting with other compounds or to slow oxidation due to light or oxygen. In general, encapsulation is a means to pack, sort and store materials for later release under controlled conditions. This technology brings in the food sector, products with better sensory and nutritional characteristics.

food microcapsule developed at the Institute of Marine Sciences of Andalucía, Cádiz
- Picture: ICMAN-CSIC -

encapsulation processes were first developed between 1930 and 1940 by the National Cash Register (NCR ), Ohio, USA, for the commercial application of a dye from gelatin encapsulating agent. The food application is more recent, mainly due to cheaper technology, which has attracted interest from the food industry. This process allows, depending on the applied technology to encapsulate nutrients are not attacked, degraded or oxidized, as well as enzymes or whole cells, allowing substrates and products into and out of the capsule.

The latter idea was applied in the development of an artificial liver, liver enzymes placed in semipermeable membranes to improve their function. Nylon membranes have been used to encapsulate and entrap enzymes like pepsin, pectin esterase, Invertase for sucrose inversion and renin for coagulation of milk. Even as lactic acid bacteria Lactobacillus lactis can also be encapsulated, which could facilitate the production of fermented products continuously.

microcapsules for production have been proposed various methods are divided into physical processes (spray drying, extrusion and spray coating) physicochemical processes (simple or complex coacervation and entrapment in liposomes) and chemical processes. The choice of method depends on the average particle size required and the physicochemical properties of encapsulating agent and the substance to be encapsulated, applications for microencapsulated material, the release mechanism required and cost.

Spray drying and spray chilling

The encapsulation of flavors prevent undesirable reactions with other food components, even for a long storage process have been developed various methods for encapsulating flavors and aromas. Spray drying is the most used in the food industry because it is a cheap and effective in the protection of materials. Modified starches, maltodextrins and gums are used as wall materials. The encapsulated material is homogenized with the carrier. Subsequently, the mixture is spray dried and sprayed through a nozzle or disk. After this process, the capsules formed are collected ready to be employed.

are currently studying new materials wall, including colloids and natural gums, for obtaining mixtures which increase the retention of volatile compounds and the commercial life of the microcapsules. Thus, we have obtained the retention of essential oils of orange and decreased oxidation by using gum arabic, which undoubtedly allows the inclusion of active substances without being affected by the process of digestion begins in the mouth and stomach.

Another method is to spray chilling or freezing, which consists in mixing the material to be encapsulated with the product carrier and atomized by means of cold air. The microcapsules produced by spraying the emulsion or suspension containing the wall material and active ingredient of solid or liquid. The coverages are vegetable oils used in the case of spray chilling or hydrogenated vegetable oil spray to freeze, and can be encapsulated heat-sensitive liquids and materials that are insoluble in conventional solvents.

reduction produces a solidification temperature of the lipid that acts as a wall and the entrapment of the active substance in the center of the capsule. The spraying of cooling is usually used to encapsulate ferrous sulfate, vitamins, minerals or acidulants. The most common applications of spray freeze include dried soups and foods high in fat. The microcapsules produced by cooling or freezing are insoluble in water due to its coverage of lipids, which are encapsulated soluble materials such as enzymes, vitamins and water soluble acidulants.

Other methods

Microencapsulation by extrusion, developed another method involves the passage of an emulsion of active material and the wall material through a die at high pressure. The extrusion process is the second most used, after spray drying for the encapsulation of flavors. A typical process involves mixing flavored with corn syrup and modified starch hot extruding the mixture into small sphere ( pellets) in a bathroom with a cold as isopropoanol solvent. The cold solvent syrup solidifies into an amorphous solid, bathing the flavors. The flavors have a longer life as well. Vitamin C and dyes may have a shelf life exceeding two years, and are protected from oxidation. In addition, the solid form of flavors is more convenient to use. The application of this method in food processing includes drinks, cakes, jellies and desserts.

coverage fluidized bed consists of particles suspended sound in air at high speeds inside a chamber with controlled temperature and humidity, which sprays the wall material. The amount of coated particles depends on the length of the camera and the residence time within it. The technique is applicable to coatings that melt easily (such as hydrogenated vegetable oil, stearin, fatty acids, emulsifiers and waxes) or soluble coverage (such as starches, gums and maltodextrin). For hedges that melt cold air is used to harden the carrier, while for the coating soluble hot air is used to evaporate the solvent. The ingredients are easy to blend released by increasing temperature or by physical disruption, coverage while soluble release their contents by adding water. Some fortified foods and nutritional ingredients encapsulated mixtures fluidized bed, for example: citric, lactic and sorbic acid or sodium bicarbonate used in bakery products.

A type of housing properties with more versatile and less fragile than those made of fat is of the liposomes used for the release of vaccines, enzymes and vitamins in the body after passing through the initial stages of the digestive tract. The method of encapsulation in liposomes consists of one or more layers of lipids and acceptable non-toxic food whose permeability, stability, surface activity and affinity may vary with the size and composition of the lipid. Liposomes are vesicles that form when phospholipids are dispersed films in an aqueous medium. They act the same way as natural membranes, being selectively permeable to ions.

APPLICATIONS IN FOOD SAFETY

is well known that the stomach, they extend their low pH, the negative acts against some micro-organisms, such as bifidobacteria, and may alter or reduce the absorption of other substances, such as some vitamins and minerals, especially when mixed with binders. These substances can retain nutrients and prevent them from being absorbed by the body.

A major advantage of encapsulation is the ability to retain certain food substances or microorganisms and protect them from the action of the stomach, allowing the passage into the intestine of microorganisms and nutrients are not altered with proven nutritional and digestive protection. At the same time, it is possible to encapsulate drugs, which opens the door to the use of substances that could not stand the passage through the stomach and the first sections of the alimentary tract and, according to this principle, may be administered via oral.

http://www.consumer.es/seguridad-alimentaria/ciencia-y-tecnologia/2006/04/26/23292.php

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Nanotechnology and food safety

development miniaturized tools for detection of microorganisms help to obtain universal instruments and microbiological quality control

From a consumer perspective is increasingly important to have a total guarantee of safety and quality food. At the industry level, the supply of safe food is to identify, as soon as possible pollution problems. It is therefore necessary to develop techniques increasingly faster and more accurate, something that has helped the progress of biotechnology, which has facilitated the development of previous technologies such as optical traps, lasers, electronic scanning microscopes tunneling.

- Picture: Ariana Taylor-Stanley/Flickr -

All these tools allow biotechnologist greater knowledge and a better characterization and control of living cells. Currently, the nanomachines and bio-inspired materials are formed by self-assembly, molecular imprinting and other assembly techniques. The R & D in nanobiotechnology has a vast future ahead, particularly in areas such as medicine, of which 50% are hydrophobic and useful for the reduction of drug particle size to nanoscale could improve its administration.

On the other hand, nanomaterials with high porosity are suitable to achieve a more controlled application of drugs. In gene therapy, the success depends on developing safe and effective gene vectors. Non-viral vectors, nanoparticles, lipid complexes with DNA polymers have been proposed as alternatives to viruses, used to introduce specific genes in certain cells.

Advances in nanotechnology will soon be realized in improving the preparation of such nanoparticles to DNA. Finally, nanobiosensors have several immediate applications in generic research, among which we should emphasize monitoring nanoscale components inherent in living cells and biological threat detection.

coexist, however, several problems associated with the commercialization of nanotechnology. Often cited the superior performance of transistors made from carbon nanotubes. Unfortunately, it is almost impossible to mass produce such transistors for computer chip manufacturing. Similarly, there are still many challenges to overcome in relation to the synthesis and processing of nanoparticles carrying drugs on a commercial level. Another critical issue is the integration of nanostructures and nanodevices into systems or broader platforms on a human scale, that surround them, so they can be used as components in electronic devices or sensors, among others.

Nanostructures are often unstable because of the small size of their constituents and their high chemical activity. Therefore, a major challenge is to increase the thermal stability and structural chemistry of these materials, and devices made therefrom. The biggest problem that could face nanotechnology in its quest to market, is the cost of production.

detection of microorganisms

List binding analysis of microorganisms is growing currently accepted standards for detection of microorganisms based on their crop from food to reach their isolation and identification on selective media. Is simple but time consuming. Traditional microbiological analysis are complemented by several rapid molecular biology technologies that are able to identify contaminating organisms, including detection by ELISA (Enzyme Linked Immunosorbent Assay), which determines the presence of surface proteins or secreted by microorganisms, quantitative PCR reaction (Polymerase Chain), which allows amplification of DNA fragments or in combination with a reverse transcription reaction, the RNA of microorganisms.

Because many foods are processed from raw materials to a certain level of contamination at source, and even with pathogenic microorganisms, it is necessary to apply various technologies for reducing microorganisms, thereby reducing or even eliminating the danger . In these cases, the technologies could provide positive detections because if there antigen or genetic material may produce results that eliminate the presence of living microorganisms. For this reason, we have a premise true: always have to be able to detect living microorganisms because the dead will not affect us negatively.

The market offers various protocols and ready to use and reliably for the detection of living organisms. Including kits quantitative PCR detection, such as Salmonella foodproof Lightcycler, Listeria monocytogenes, E. coli O157 and Listeria-genus kits of Roche Company. The disadvantage of detection kits is that they require the introduction of a molecular biology laboratory and the analysis effort is directly proportional the number of organisms tested.

Indeed, the list of mandatory and desirable microorganisms to be analyzed is increasingly high, and it is foreseeable that in the future will be good to distinguish between different related strains, which may present a risk to the consumer completely different. Therefore, it is desirable to develop inexpensive systems capable of analyzing multiple (tens or even hundreds) of organisms or variants simultaneously, and can carry out in situ a simple and easy for production technicians.

development and production of miniaturized tools detection of microorganisms focused on specific foods and contaminating microorganisms characteristic can open the possibility of developing tools for safety and quality control of microbiological universal, thus encouraging standardization.

QUALITY COSTS NO

The technical development of ever faster and more accurate it becomes more evident in medium-sized companies or large, well-known brands and high prestige. However, smaller industries are still assessing the cost of the analysis before making a choice. In these cases it can affect size. A greater prestige and greater market penetration, security costs are relativized to avoid problems and prevent loss of customer confidence. At the other extreme, if costs are measured, they get worse results or data in a long time, which means higher costs for loss or nonconformities not come to value economically.

For this reason, the application of innovative technology and fast come from the hand of the largest producers, who manage to invest significant amounts of resources to innovation. And in most cases the food control is associated with a high cost, which includes a representative sampling and analysis protocols. Given this situation, it is often cheaper and analysis are selected without an appropriate management of test results. However, when we have a rejection of non-conformity product, the cost is much more important.

A refund means you have to bear the cost of production, transport costs and, depending on the contamination, the costs of destruction or disposal of the goods. In many cases, it is the self that leads to the existence of lots rejected, because if the food is perishable can not stay a week to obtain analytical results. The existence of adequate controls in time and cost mean lower costs and increased profits because, in many cases, the fact of not having a benefit denials that may pay checks.

http://www.consumer.es/seguridad-alimentaria/ciencia-y-tecnologia/2006/05/17/23538.php

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New technologies for improved food preservation

Citizens of developed countries have good reason to worry about the quality and safety of the food they eat. The number of food-borne diseases has increased over the past 20 years. It is estimated that today and every year, 1 in 3 European and 1 in 4 Americans have a consumption-borne by spoiled food.

These diseases cause 20 deaths per million inhabitants and cost to their governments "billions of euros." The World Health Organization (WHO) estimates that 2 million children die each year from diseases transmitted by food and water. Moreover, the "travelers' diarrhea, the disease is most commonly contracted by visitors to developing countries has been estimated affecting between 20 and 50% of the 35 million travelers who annually cross the borders of these countries.

What are the causes of the problem?

The new foods that are processed with old technology or new methods not yet sufficiently tested is one of the most important. This is the cause of the "appearance" of microorganisms called "emerging pathogens, including species of bacteria that were not traditionally a major health problem. The development of new power foods, sometimes, its growth relative to other pathogens "traditional."

change conventional methods of plant and animal production favors the emergence of new diseases (syndrome of mad cow disease, dioxin poisoning etc..) And the spread of large groups of animals and plants with well-known pathogenic species.

concentration in large agribusiness companies causes a breakdown in quality control systems affects a large number of consumers, even from different countries. For the same reasons, the change in lifestyle, with the creation of great eating places, is also a major cause of the problem.

Finally, changes demographic developed countries have experienced have led to a substantial increase in population particularly sensitive (yopis = young, elderly, pregnant and immunosuppressed).

"What are the limitations of traditional technologies?.

Currently, the only preservation method that simultaneously guarantees the health safety of food is heat. However, recently it has been shown that various microbial species pathogenic to man (that cause disease) are able to survive the current heat treatment. In addition, seemingly well-unpasteurized foods have been responsible of severe food poisoning.

The main problem of the heat treatment lies in its specificity, since, while microorganisms and inactivate enzymes produce a series of chemical changes in food components whose consequences are the loss of its nutritional value, sensory and functional . This prevents, in many cases, increase the intensity of the treatments currently used, and therefore their health security.

Moreover, changes in consumer habits and the main concern of the average for the quality of the food they eat, have prompted the food industry to develop new minimally processed. One of the major constraints to industrial expansion in this area is the lack of conservation methods and adequate sanitation, ensuring the preservation and safety of these foods, minimally affecting their quality.

Are there solutions to this problem?

Food Technology is currently undertaking a major effort to develop new methods of preservation and cleanliness of food. On the one hand, trying to improve on current treatments possible to search for more efficient thermal heating such as microwave, ohmic heating, etc. Second, they attempt to combine various technologies to reduce the intensity of treatment and, thus, its effect on the loss of quality (eg acid addition reduces the temperature and time of sterilization of some canned vegetables) . Finally, try to find new treatment methods, more specific, allowing effectively destroy microorganisms and minimally affect the quality of food. Within this latter group, ultrasound, and pulsed electric fields are two of the most promising technologies under investigation.

"What is Ultrasound? How can be used?

Ultrasound is sound waves that are inaudible to humans because of its high frequency. Passing through the liquid media, ultrasounds generate alternating cycles of compression and expansion and, therefore, the appearance of gas bubbles in the liquid mass. In successive cycles, the bubbles grow, they reach a critical size and, to overcome this, implode (similar to suddenly remove the air inside a balloon). When molecules collide fluid as a result of the collapse, there are pressure waves that are transmitted through the middle inactivating bacteria and disruption suspended matter. Although the effect This phenomenon, called cavitation, is known from ancient, its usefulness is very limited given the low efficiency in the normal process of treatment.

Our group has investigated the possibility of increasing the intensity of cavitation through the application of ultrasound under pressure (Manosonicación), and enhance the lethal efficiency of the process through the simultaneous application of heat (Manotermosonicación). Our laboratory has designed a facility that allows you to apply ultrasound and heat in perfectly controlled conditions of temperature, pressure and amplitude of ultrasonic waves. This facility has enabled us to demonstrate that inactivation Ultrasonic microbial increases with system pressure, so it is possible to design treatments manosonicación increase up to 100 times the health security afforded by ultrasound treatment of pressure and temperature. On the other hand, it is possible to design processes manotermosonicación (ultrasound under pressure + heat) at moderate temperatures that can act synergistically to increase "thousands" of times health security that confer heat treatment at the same temperature. The Manosonicación and / or Manotermosonicación can be particularly useful for food pasteurization and sterilization of contaminated liquids very heat resistant microorganisms, and for those whose composition significantly increases the microbial heat resistance (jams, pickles, etc.) or hinders the transmission of heat (ie liquid egg). You may also be useful for the decontamination of raw vegetables and commonly used tools in the food industry.

What are pulsed electric fields? What can you use?

One of the new technologies that could replace conventional heat treatments are pulsed electric fields (CEP), produced by applying electric shocks high voltage in controlled conditions. Electric fields produce the accumulation of charges of different signs on both sides of cell membranes. When the field strength (E) reaches a critical value (Ec), the attraction between charges overcomes the mechanical resistance of the membranes and pores occur. If the field strength exceeds the critical value (Ec), the pores produced are numerous, large and irreversible leading to cell death.

Our group has worked with the group of Prof. D. Knorr, Technical University of Berlin, to develop a new set of electrical pulses that is currently and globally, the better to control treatment parameters. It has been shown that the effectiveness of pulsed electric fields increases with the applied electric field strength. Although to achieve microbial inactivation is necessary to apply electric fields that generally exceed 10000-15000 volts / cm, the mean treatment temperature increases just as the electrical pulses that generate only last a few millionths of a second. This is the reason why this technology only affects the quality of food.

Its main uses food sanitation would be particularly sensitive to heat liquids (eg fruit juice) and, since that breaks the cell envelopes, the application on plant and animal tissues as a prelude to the process of extracting its components (eg to extract starch from potatoes, sugar beets, fruit juice etc).

Activities of the group "New Technologies in Food Preservation at the University of Zaragoza

Our group pioneered the study of these new methods of microbial inactivation in Europe, has designed and patented a new process of preserving / sanitation based on the application of ultrasound, working with research groups in Europe and the United States and has trained its members in aspects are considered more important in some of the most prestigious in the field (University of Washington, Technical University of Berlin, University of Reading, etc). Now, our efforts are focused on the study of food preservation by ultrasound and pulsed electric fields, but in the medium term, we intend to expand our research to other technologies such as pulses of light, high magnetic fields, etc. .

Our working method is to study the biological basis governing the effects of these technologies, the design of new processes and as a last step, conducting research specific food applications for transfer to industry. Logically, the state of development of our research differs with the different technologies, whereas in the study of ultrasound we are almost at the last stage, in terms of pulsed electric fields we are in the first.

http://www.consumer.es/seguridad-alimentaria/ciencia-y-tecnologia/2006/07/05/24173.php