17-6 |
Microencapsulation: Effective technologies for delivering nutraceuticals |
J. LAKKIS, Pfizer, Inc., 182 Tabor Rd., Morris Plains, NJ 07950 There is a growing interest in supplementing foods with nutraceutical ingredients such as antioxidants, phytochemicals, omega-3 fatty acids, probiotic bacteria and others. However, incorporating these components into existing food formulations can present many challenges due to: 1) high concentrations of actives required to provide specific health benefits, 2) disagreeable taste and aroma associated with most nutraceutical actives, 3) their chemical instability and undesirable interactions with other ingredients in the food system, and 4) the risk of reduced bioavailability due to the active’s inability to reach its target sites to provide a desired functionality. This paper will explore a variety of microencapsulation technologies that can be used to alleviate some of these problems. Recent developments in barrier technology (coating/matrix) including processes for masking taste of unpalatable ingredients, modifying their physicochemical profile and preserving their bioavailability will be discussed. Using inert materials such as sugars, natural and synthetic polymers, lipids and waxes, encapsulating barriers can be constructed so that the entrapped actives can be released in a predictable fashion. Methods for testing encapsulation efficiency and nutrient bioavailability under normal physiological conditions will also be surveyed.
Session 17, Advances in microencapsulation technologies & applications in the food industry
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