Food Encapsulation Using Lipids and Liposomes PDF

Encapsulation going on….. Lipids : Waxes ▪ Waxes are important derivatives of higher alcohols, such as C12–C28, which are esterified to long chain fatty acids. ▪ Traditionally, wax coatings have been applied to fresh fruits and vegetables to extend their postharvest storage life. ▪ Waxes are co...

Encapsulation going on….. Lipids : Waxes ▪ Waxes are important derivatives of higher alcohols, such as C12–C28, which are esterified to long chain fatty acids. ▪ Traditionally, wax coatings have been applied to fresh fruits and vegetables to extend their postharvest storage life. ▪ Waxes are commonly used as lipid coatings for encapsulation of food ingredients, particularly for the encapsulation of water- soluble ingredients. ▪ Edible waxes are significantly more resistant to moisture transport than most other lipid or nonlipid coatings. One of beeswax’s primary esters (myricyl palmitate) Fatty esters of Waxes 3 The major groups of compounds found in beeswax are alkanes, free fatty acids, monoesters, diesters, and hydroxy-monoesters. Fatty alcohols and hydroxy-diesters are minor constituents. Effect of edible emulsion coatings on strawberries and apples. (a) Time-lapse photographs of bare and coated (i) strawberries and (ii) flesh-cut apples over 7 days. (b) Water weight loss of (i) strawberries and (ii) flesh-cut apples over 7 days, and (c) comparison between stiffness of bare and coated (i) strawberries and (ii) flesh-cut apples. Shellac is primarily used for coating chocolate goods like candy-covered raisins and nuts. Besides, it is also applied as a covering on certain nutritional supplements and coffee beans. Carnauba wax comes from the leaves of the carnauba palm, which grows in northeastern Brazil. Treatments Coating conditions Solid content of coating T1 Synthesized carnauba wax emulsion without organoclay 16.8% T2 Synthesized organoclay (0.5 w%) carnauba wax emulsion 16.8% T3 Synthesized organoclay (1 w%) carnauba wax emulsion 16.8% T4 Commercial wax 1 17.1% T5 Commercial wax 2 17.6% T6 Uncoated (control) – 7  Lipids : Lecithins Lecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipids (e.g.,phosphatidylcholine, phosphatidylethanolamine,and phosphatidylinositol). 8 phosphatidylcholine, lecithin 10 Lipids : Lecithins ▪ Lecithin vesicles have recently been used for encapsulation of food enzymes since the formation of lecithin capsules can be achieved under relatively low temperatures. ▪ Could be blended with other coating materials 11 Lipids : Liposomes Liposomes are composed of natural phospholipids, and may also contain mixed lipid chains with surfactant properties (e.g., egg phosphatidylethanolamine) The liposome can be used as a vehicle for administration of nutrients and pharmaceutical drugs. Liposomes can be prepared by disrupting biological membranes (such as by sonication). Microfluidization 12 Applications of liposome in food, functional food, nutraceutical and bioactive delivery Thin film preparation Novel Techniques (a) Supercritical fluid extractor, (b) Microfluidizer (c) Ultrasonicator 17 18