1. Microencapsulation involves coating tiny core materials with a polymeric shell to form capsules. It protects sensitive substances, masks tastes/odors, and controls drug release. Common techniques are spray drying, spray chilling, fluidized bed coating, and lyophilization. 2. A study encapsulated banana passion fruit pulp using maltodextrin and modified starch to preserve its high antioxidant activity for use as a natural food additive. Spray drying effectively microencapsulated the pulp while maintaining its phenolic content and antioxidant properties. 3. Another study encapsulated annatto seed extract for use as a natural food coloring. Spray drying with maltodextrin and gum arabic produced micro

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PRESENTED BYPRESENTED BY
ROOSHI MKROOSHI MK
2011-06-0152011-06-015

3. INTRODUCTION
• Tiny particles or droplets are surrounded by aTiny particles or droplets are surrounded by a
polymeric material to form capsulespolymeric material to form capsules
• Micro particles consist of two componentsMicro particles consist of two components
a) Core materiala) Core material
b) Coat materialb) Coat material
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5. REASONS
• Protect sensitive substances from the externalProtect sensitive substances from the external
environmentenvironment
• Mask the organoleptic propertiesMask the organoleptic properties
• Obtain controlled and target release of theObtain controlled and target release of the
drug substancedrug substance
• For safe handling of the toxic materialsFor safe handling of the toxic materials
• To avoid adverse effects like gastric irritationTo avoid adverse effects like gastric irritation
of the drugof the drug
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6. MORPHOLOGY OF
MICROCAPSULE
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7. MICROENCAPSULATION
TECHNIQUES
SPRAY DRYING
• Materials used –Materials used –
modified starch, maltodextrin and gumsmodified starch, maltodextrin and gums
• Preparation of dispersionPreparation of dispersion
• Homogenization of the dispersionHomogenization of the dispersion
• Atomization of the in feed dispersionAtomization of the in feed dispersion
• Dehydration of the atomized particlesDehydration of the atomized particles
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8. SPRAY DRYER

9. SPRAY COOLING
• Air temperature is cooler than that for sprayAir temperature is cooler than that for spray
dryingdrying
• Wall material is a molten fat or waxWall material is a molten fat or wax
• Spray cooling uses a vegetable oil with aSpray cooling uses a vegetable oil with a
melting point in the range of 45-122 C̊melting point in the range of 45-122 C̊
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10. SPRAY CHILLING
• Spray chilling uses a fractionated orSpray chilling uses a fractionated or
hydrogenated vegetable oilhydrogenated vegetable oil
(melting point 32-42 C)̊(melting point 32-42 C)̊
• Frozen liquids, heat-sensitive materials andFrozen liquids, heat-sensitive materials and
those not soluble in the usual solvents can bethose not soluble in the usual solvents can be
encapsulated by spray chillingencapsulated by spray chilling
• Applications - dry soup mixes, foods withApplications - dry soup mixes, foods with
high fat contents and bakery productshigh fat contents and bakery products
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11. FLUIDISED BED COATING
• Also known as air suspension coatingAlso known as air suspension coating
• It consist of dispersing the solid particulateIt consist of dispersing the solid particulate
core material in supporting air stream andcore material in supporting air stream and
being coated with coating material (usuallybeing coated with coating material (usually
polymeric solution)polymeric solution)
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12. SPRAY COATING
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13. LYOPHILIZATION
• Used to dehydrate almost all heat sensitiveUsed to dehydrate almost all heat sensitive
materials ,water-soluble essences and aromasmaterials ,water-soluble essences and aromas
as well as drugsas well as drugs
• Mixing of core in a coating solutionMixing of core in a coating solution
• Freeze-drying of the mixtureFreeze-drying of the mixture
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14. NO Microencapsulation
technique
Major steps in encapsulation
1 Spray drying Preparation of dispersion
Homogenization of the dispersion
Atomization of the in feed dispersion
Dehydration of the atomized particles
2 Spray chilling, spray
cooling
Preparation of the dispersion
Homogenization of the dispersion
Atomization of the in feed dispersion
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15. Contd…
3 Fluidized-bed coating Preparation of coating solution
Fluidization of core particles.
Coating of core particles
4 Lyophilization Mixing of core in a coating solution
Freeze-drying of the mixture
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16. COATING MATERIAL
• GumsGums: Gum arabic, sodium alginate,: Gum arabic, sodium alginate,
carageenancarageenan
• CarbohydratesCarbohydrates: Starch, dextrin, sucrose: Starch, dextrin, sucrose
• Celluloses:Celluloses: Carboxy methylcellulose,Carboxy methylcellulose,
methylcellulosemethylcellulose
• Lipids:Lipids: Bees wax, stearic acid, phospholipidsBees wax, stearic acid, phospholipids
• Proteins:Proteins: Gelatin, albuminGelatin, albumin
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17. MECHANISM OF DRUG
RELEASE
• Degradation controlled monolithic systemDegradation controlled monolithic system
• Diffusion controlled monolithic systemDiffusion controlled monolithic system
• Diffusion controlled reservoir systemDiffusion controlled reservoir system
• ErosionErosion
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18. CASE STUDY 1
Title:-Title:-
Microencapsulation of Banana PassionMicroencapsulation of Banana Passion
Fruit(Fruit(Passiflora tripartita Var. MollissimaPassiflora tripartita Var. Mollissima): A): A
NewAlternative as a Natural Additive as AntioxidantNewAlternative as a Natural Additive as Antioxidant
Maritza Gil et al(2014)Maritza Gil et al(2014)
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20. Introduction
• Banana passion fruit is one of the mostBanana passion fruit is one of the most
promising tropical fruits having highpromising tropical fruits having high
antioxidant activityantioxidant activity
• Microencapsulation of the bioactiveMicroencapsulation of the bioactive
compounds in the pulp of banana passion fruitcompounds in the pulp of banana passion fruit
is a feasible and practical optionis a feasible and practical option
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21. Objective
• Microencapsulate the pulp of banana passionMicroencapsulate the pulp of banana passion
fruit with several mixtures of encapsulantsfruit with several mixtures of encapsulants
• Identify which one of these mixtures is betterIdentify which one of these mixtures is better
to preserve its AOA as an alternative for ato preserve its AOA as an alternative for a
natural additivenatural additive
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22. Materials and methods
• Banana passion fruitBanana passion fruit
• MaltodextrinMaltodextrin
• Modified starchModified starch
• DPPHDPPH
• Acetic acidAcetic acid
• Iron trichlorideIron trichloride
• Gallic acid etc.Gallic acid etc.
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23. 1.Preparation of the Banana Passion Fruit Pulp1.Preparation of the Banana Passion Fruit Pulp
2.Preparation of the Microcapsules2.Preparation of the Microcapsules
3. Physical-Chemical and Microbiological3. Physical-Chemical and Microbiological
CharacterizationCharacterization
4. TPC and AOA Analysis4. TPC and AOA Analysis
5. Evaluation of the AOA5. Evaluation of the AOA
6.Quantification of Bioactive Compounds6.Quantification of Bioactive Compounds
7. SEM7. SEM
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24. Results and discussion
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PHYSICAL CHEMICAL
Acidity,% 1.14  0.o1
Ph 3.43  0.03
Humidity content,% 85.89  0.07
Soluble solids(Brix) 11.5  0.5
Viscosity 40.7  0.2
COLOR PARAMETER
L*(lightness-darkness) 60.8
a*(redness-yellowness) 19.0
b*(blueness-yellowness) 45.9
h(hue) 67.5
C*(chroma) 49.6

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MICROBIOLOGICAL
Fungi and yeast 100CFU/g
Mesophiles <10CFU/g
Salmonella Absent
S.aureus <10CFU/g
Clostridium <10CFU/g
PHENOLS AND AOA
Total of phenolic
compounds(mgGAE/100g of sample)
8862.2 451.4
DPPH(µmol TEAC/100g of sample) 6630.2 91.0
ABTS(µmol TEAC/100g of sample) 18764.3 270.4

26. Conclusions
• Has high antioxidant activityHas high antioxidant activity
• Important phenolic compounds presentImportant phenolic compounds present
Caffeic acidCaffeic acid
Coumaric acidCoumaric acid
Ferulic acidFerulic acid
• Spray-drying is suited to protect the AOASpray-drying is suited to protect the AOA
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27. CASE STUDY 2
Title:-Title:-
Microencapsulation of Annatto SeedMicroencapsulation of Annatto Seed
Extract: Stability and ApplicationExtract: Stability and Application
Renata De Marco et al.,(2013Renata De Marco et al.,(2013)
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29. Introduction
• Annatto used natural coloring in the foodAnnatto used natural coloring in the food
industryindustry
• Main component bixin -reddish-orangeMain component bixin -reddish-orange
• Water-insolubility, due to its nonpolarWater-insolubility, due to its nonpolar
structurestructure
• To increase stability - encapsulate the annattoTo increase stability - encapsulate the annatto
seed extract,by spray dryingseed extract,by spray drying
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30. Objective
• To encapsulate the annatto extractTo encapsulate the annatto extract
• Using a combination of maltodextrin andUsing a combination of maltodextrin and
Arabic gumArabic gum
• By spray drying techniqueBy spray drying technique
• Evaluate the stability of the encapsulatedEvaluate the stability of the encapsulated
material with application in aqueous solutionmaterial with application in aqueous solution
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31. Materials and methods
• Bixin extractionBixin extraction
• Microencapsulation of natural coloringMicroencapsulation of natural coloring
• Extraction and quantification of bixinExtraction and quantification of bixin
• Solubility testSolubility test
• Water activityWater activity
• Effect of light on stability of the extractsEffect of light on stability of the extracts
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32. Results and discussion
• % EM =75.69 %% EM =75.69 %
• Bixin is a lipid soluble substance,afterBixin is a lipid soluble substance,after
encapsulation Arabic gum and maltodextrin, itencapsulation Arabic gum and maltodextrin, it
had a water solubility of 72 %. It can be seenhad a water solubility of 72 %. It can be seen
by the study that there was an interactionby the study that there was an interaction
between the pigment and the encapsulatingbetween the pigment and the encapsulating
agents, resulting in a water soluble powderagents, resulting in a water soluble powder.
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33. • The microcapsules of bixin had low waterThe microcapsules of bixin had low water
activity, a value of 0.175 at 25 °C, indicatingactivity, a value of 0.175 at 25 °C, indicating
good stability of the powdergood stability of the powder
• Light has negative effect on colorLight has negative effect on color
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35. Conclusions
• Use of maltodextrin and Arabic gum aUse of maltodextrin and Arabic gum a
substance with larger amounts of carotenoids,substance with larger amounts of carotenoids,
favored the formation of microcapsules, asfavored the formation of microcapsules, as
evidenced by the high value obtained in theevidenced by the high value obtained in the
microencapsulation efficiencymicroencapsulation efficiency
• Spray drying yields more easily manipulatedSpray drying yields more easily manipulated
powderpowder
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36. CONCLUSION
• Microencapsulation system offers potentialMicroencapsulation system offers potential
advantages over conventional drug deliveryadvantages over conventional drug delivery
systemssystems
• Also established as unique carrier systems forAlso established as unique carrier systems for
many pharmaceuticals (targeted drug deliverymany pharmaceuticals (targeted drug delivery
systems) and food industrysystems) and food industry
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37. REFERENCES
1. Maritza et al of Banana Passion1. Maritza et al of Banana Passion
Fruit(Fruit(Passiflora tripartita Var. MollissimaPassiflora tripartita Var. Mollissima): A): A
New Alternative as a Natural Additive asNew Alternative as a Natural Additive as
Antioxidant. Food and NutritionAntioxidant. Food and Nutrition
Sciences.5:671-682Sciences.5:671-682
2.Renata et al 2013. Microencapsulation of2.Renata et al 2013. Microencapsulation of
Annatto Seed Extract: Stability andAnnatto Seed Extract: Stability and
Application. Chemical engineeringApplication. Chemical engineering
transaction.32:1777-1782transaction.32:1777-1782
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