1. The document discusses various delivery systems for nutrients in foods, including powder particles, emulsions, molecular complexes, liposomes, microemulsions, and dispersed reversed surfactant systems. 2. It examines how different processing methods like cooking, boiling, baking can affect the retention of various heat-sensitive nutrients like vitamins A, C, D, E, folate, and minerals. Significant losses have been reported for many nutrients during processing. 3. Examples of food products incorporating heat-sensitive nutrients and their chemical forms are provided, including vitamin A in cookies, triple fortified salt, and SLN delivery systems, vitamin D in cheese, yogurt and ice-cream, and folic acid in

1. Delivery Of Nutrients Through Food
Systems With Special Emphasis
On Heat Sensitive Nutrients
-Presented by-
Satpute Mahesh
(M.Tech.(Food Eng & Tech)
1

2. Scheme of presentation
• Introduction
• Nutrients delivery systems- basics
• Types of nutrients delivery systems
• Effect of processing on nutrients
• Heat sensitive nutrients with their food systems
• New technologies and recent trends
• Conclusion
2

3. Nutrients Delivery Systems- Basics
3

4. Nutrients delivery systems- basics
• Retro-design approach-
Evaluation of all possible reaction pathways
and intermediates leading to the desired product and
facilitates the choice of the favoured synthesis route
based on a rational compromise between reaction
yields, number of reaction steps, and availability of
starting materials.
4

5. Retro-design approach
for food
5

6. Application to food systems
• Target – presence of defined quantity of nutrient
and maintenance of bioactive form
• Biological, Physical, Chemical activity – molecular
mobility, chemical reactivity, physiological and
sensory characteristic
• Functionality- analysis of the interaction of
nutrient, its stability and food matrix
• Technologies- combination of
formulation, encapsulation, processing and packing
6

7. Cont….
Figure - Technologies for the delivery of active ingredients in foods: Encapsulation (isolation
of the active ingredient), Formulation (structuring of the active ingredient, often on molecular
or nanoscale levels) and processing conditions, (the adverse effects minimized or the
performance maximized). Packaging extends beyond a narrow definition of delivery
approaches as it generally uses non-food grade materials and processes.
7

8. Advantages of retro-design approach
• Focus on food product and its functionality
• Maximum flexibility with respect to evaluation of
performance, cost, side effects of various options
• Systematic use of knowledge to resolve issue in
developing innovative food products
• Identify technology gaps
8

9. Powder Molecular o/w
particles Complex Microemulsion
Types of nutrient delivery systems
Dispersed reversed
o/w Emulsion Liposomes phased surfactants
systems
9

10. 1. Powder particles (10 μm – 1 mm )
• Examples –
– Glass Encapsulation
– Core-shell Capsule
– Matrix Capsule
• Suitable for powder food
• Causes problem for liquid foods
10

11. o/w Emulsion (100 nm – 10 μm)
• Examples –
– Ordinary Emulsion
– Multilayered Emulsion
– Double Emulsion
– Nanoemulsions
– Solid Lipid Nanoparticles(SLNS)
• Lipophilic nutrients
• Prevents oxidation ( Vit-E acetate in
yogurt, milks, dressing, mayonnaise )
• Multilayered - ω-3 fatty acids and essential oils with
phospholipids and chitosans
• Double emulsion - WPI and xanthan gum with Vit-B1
• Nanoemulsions – β-carotene with polysorbate emulsifier
• SLNS – Vitamin A with Cetyl palmitate 11

12. Figure - Multilayered Emulsion 12

13. 2. Molecular complex (10 nm – 600 mm )
• Examples –
– Cyclodextrins
– Molecular association with biopolymers –
Amylose, Proteins and peptides
• Cyclodextrins [α-6 U, β-7U, ɤ-8U and ϕ = 05-0.8
nm]
• Amylose – helical structure (ϕ = 0.5 nm)
• Proteins – β-lactoglobulin for Ω-3
PUFA, Sodium, caseinate with Vit-D2
13

14. Fig- Cyclodextrins and molecular association
14

15. 15
Fig - Self assembly structures

16. 3. Liposomes (20 nm – 100 μm)
• Surfactant spontaneously forms a lamellar
layer, dispersed to form vesicles
• Packing parameter close to 1
• Solubilization of hydrophilic and lipophilic
molecules
• poor loading capacity and high cost
4. o/w Microemulsion (5nm -100 nm)
• Methyl linoleate with α-tocopherol and chlorogenic
acid
• Spontaneously forms vesicles
• Packing parameter is less than 1 16

17. 5. Dispersed reversed
surfactant systems (100 nm – 1 μm )
• Surfactant having packing parameter greater than 1
• Formed by lipophilic surfactant such as
phospholipids
• Much less surfactant
• Successful for phytosterols
17

18. Effect of processing on nutrients
18

19. Effect of processing on nutrients
• Nutrients directly affected by heat treatments
• Nutrients get unavailable by heat treatments
• Nutrients having functional properties
19

20. Effect of processing on vitamins -
Vitamin Treatment Condition Food Retention (%) Losses (%)
Retinol Cooking - Cabbage 82
Making - Egg - 43
Omelette
Vitamin A Water cooking 990C for 21 Carrot - 13.6/25.0
without pressure/ min/1000C,
with pressure 17 min.
Cooking and 1 g rice in Coated rice 70
draining 100 ml water
Moist/ dry 99/200C,21/1 Carrots 34.3
cooking 5 min
Steam cooking 115-120C,15 - 19.8
min
Roasting - Animal fats 10-30
Frying - Meat(chicken 85-100 -
, hen, duck,
rabbit)) (Emila et al., 2006)
20

21. Vitamin Treatment Condition Food Retention Losses
(%) (%)
Carotene Cooking 60 min Vegetable - 10
sponge
Boiling 3.0-5.5 min Green peas, 57-79 -
spinach,
cabbage, water
spinach
Vitamin D Cooking - Beef - 35-40
Broiling - Lean beef 11
Vitamin D3
Roasting - - - 12
Braising - - - 20
Baking 172 or 200C, Fish - <10
20 min
172C,20 min Baltic herring - 23
Boiling 10 min Yolks - < 10
(Emila et al., 2006)
21

22. Vitamin Treatment Condition Food Retention Losses
(%) (%)
α-tocopherol Boiling 1000C, 8min 39
Roasting 200±100C, - 14
Rabbit meat
15min
175±50 C , 12
3 min
Frying
After 4-5 Rapeseed oil - 50
times of using
930 C Pork meat 80 -
Grilling
Pork loin roast 44 -
75 min, Beans 93 -
soaking 15 h
Cooking
45min, Peas 88 -
soaking 16 h
(Emila et al., 2006)
22

23. Vitamin Treatment Condition Food Retention Losses
(%) (%)
Vitamin C Chive leaves - 29
94-960C,90s
Parsley leaves - 47-51
Blanching
96-980C,3 min Broccoli - 47-51
96-980C,4min Cauliflower - 28-32
22.3±20 C,5 h Spinach - 15.7
22.3±20C, 3h Peas - 3.5
Thawing
22.3±20C,4h Green beans - 19.6
3.0-5.5 min Spinach 33.9 -
Boiling
Green beans 63.7 -
(Emila et al., 2006)
23

24. Vitamin Treatment Condition Food Retention Losses
(%) (%)
Thiamine 75min, Beans 73 -
(Vit-B1) soaking 15 h
Cooking
45 min, Peas 81 -
soaking 16 h
Baking Using baking Chocolate and - more than 50
powder in cake baked products
mixtures
Roasting - Chicken meat, 28.8 to 30.4 -
light muscle/
dark muscle
Cauliflower - 57.98
Chicken meat, 28.2 to 45.8 -
Frying -
light
muscle/dark
muscle
(Emila et al., 2006)
24

25. Vitamin Treatment Condition Food Retention Losses
(%) (%)
Riboflavin 900 C, 10 min Macaroni - 18.3
(Vit-B2)
900 C, 20 min - 53.3
Boiling
96-990 C, 150 Beef Meat 72 -
min
50 min Beans 98 -
Pressure cooking
40 min Peas 96
Roasting - Chicken meat: 59.6 to 68.5 -
light muscle/
dark muscle
Cobalamin Roasting Lamb – rib, 83.7 -
(Vit-B12) loin
1500 C
Lamb leg 65.4 -
Stir frying 1500 C, Beef, lamb and 66-78 -
without added 6.5 min pork mince (Emila et al., 2006)
oil
25

26. Vitamin Treatment Condition Food Retention Losses
(%) (%)
Pantothenic 20 min Legumes 76 -
acid
Cooking 20 min, 33 -
(Vit-B5)
soaking 1 h
Niacin Boiling 96- 99C, 150 Beef meat 45 -
(Vit-B3) min
Cooking 75 min, Beans 79 -
soaking 15 h
Pressure 50 min Beans 90 -
cooking
Pyrdoxine Microwave 60 min, Beans 69 -
(Vit-B6) soaking 17h
Brussels - 10
1000C for 5 sprouts
Steaming
min Broccoli - 24
Biotin(Vit-H) Boiling 20 min Legumes 95
Pasteurizing 71.50C for 15 milk - 10 to 15
sec.
Cooking - Meat 80 -
(Emila et al., 2006) 26

27. Effect of processing on minerals -
Processing Possible causes of losses or gains
Boiling/Cooking leaching oxidative losses phytate retention
Blanching HCl extractability of Zn and Ca increased
Canning complex destruction
Baking phytate hydrolysis increase absorption, Millard reaction
Frying Iodine losses
Drying denaturation of binding proteins, Maillard reaction
Fermentation phytate content reduction, hydrolysis
Extrusion phytate deactivation effects controversial
Packaging reaction in tin cans
Storage oxidation, Millard reaction,
Home preparation Too much water, no use of cooking water (pasta 20%, Veg.
15%) (Heribert, 1998) 27

28. Nutrients having functional properties
• Blanching (59 %), boiling(41 %) and steaming (29
%) in anthocyanin content of red cabbage
• Curcumin loss from heat processing of turmeric
was 27–53%, with maximum loss in pressure
cooking for 10 min. In the presence of tamarind, the
loss of Curcumin from turmeric was 12–30%
• Capsaicin losses from red pepper ranged from 18%
to 36%, with maximum loss observed in pressure
cooking
• Piperine losses from black pepper ranged from
16% to 34%, with maximum loss observed in
pressure cooking
28

29. Heat sensitive nutrients with
their food systems
29

30. Heat sensitive nutrients with their
food systems
Chemical Form Added Conc. Food Product Reference
(mg/100 g of
product)
Vitamin A (RDA: 700-1000 RE/day)
Retinyl acetate 257.85µg/ 100 g Cookies Butt et al.,2007
Vitamin A, palmitate Vit A – 250 IU of Triple fortified salt Rutkowski and
iron and Iodine vit.A/100 g Diosady, 2007
Iron – 1000 ppm
Iodine – 50 ppm.
Retinol - Glyceryl behenate
SLN
All trans retinoic acid - 2-Hydroxypropyl-β- Loveday and Singh,
cyclodextrin complex 2008
Retinol - β-Lactoglobulin
complex 30

31. Chemical Added Conc. Food Product Reference
Form (mg/100 g of
product)
Vitamin D (RDA: 200-400 IU/day)
Vit. D3 emulsified in Cheese
butter oil 500 IU/100g of
Yogurt Kazmi et al, 2007
product
Ice-cream
Vitamin E (RDA: 15 mg/day)
Vitamin E 300 ppm (µl of Vit E Ground beef pattice Wills et al., 2007.
/ g lipid meal)
α-tocopherol - β-lactoglobuline and Somchue at al., 2009
Hen egg white
protein
31

32. Water soluble vitamins
Chemical Added Conc. Food Product Reference
Form (mg/100 g of
product)
Riboflavin (RDA: 1.2 – 2.2 mg/day)
Riboflavin - Soy protein cold set Maltais et al., 2009
hydrogel
Vitamin C (RDA: 75-90 mg/day)
Vitamin C 33mg/100 g Ascorbic acid
Ilic and Ashvor, 1987
Vitamin A palmitate 300 IU/100 g Vit. A palmitate
32

33. Chemical Form Added Conc. Food Product Reference
(mg/100 g of
product)
Folic Acid (RDA: 200-400 µg/day)
Folic acid (low 400 µg/g Polished Rice Shrestha et
methoxy pectin and al., 2003
ethyl cellulose)
Folic Acid 0.05 g/ 100 g of flour Asian noodle Rodney et al.,
2009
Folate 131-191 µg/100g Bakery Products,
Sourdough, French loves,
Potato rolls, Sandwich.
33-229 µg/100g Cereal products-flours,
baking nmix, bread mix
154-308 µg/100g Instant rice, Parboiled rice Rader et al.,
yellow rice, precooked rice. 2000
198-264 µg/100g Enriched macaroni products,
Spaghetti, Pasta.
198-264 µg/100g Noodle
80-400 µg/100g Ready to eat breakfast
cereals(corn, oat, wheat) 33
40-120 µg/100g Cereal bars.

34. Minerals
Chemical Form Added Conc. Food Product Reference
(mg/100 g of
product)
Calcium (RDA: 1000 mg/day)
Calcium Citrate
E. Caceres et al.,
Calcium Lactate 27-32 Meat Sausage
2006
Calcium glutanate
Calcium Lactate 140-250 Vacuum impregnated C. Barrera et al.,
apple slices 2009
Calcium Carbonate
Calcium citrate 48 Wheat flour tortillas Joelle, 2007
Calcium lactate
Calcium lactate 50 Calcium fortified cow Singh et al., 2007
milk
Calcium lactate 50 Mango yogurt Singh and
pentahydrate Kasiviswanathan,
2008
Calcium glutanate 24.96 – 28.28 Soymilk Rasyid and Hansen,
1991
34

35. Minerals
Chemical Added Conc. Food Product Reference
Form (mg/100 g of
product)
Iodine (RDA: 150 µg/day)
Dextrin encapsulated KI – 50 mg/100 g
Potassium iodide and and Salt
Diosady et al., 2002
Ferrous fumarate Iodine-100mg/100g
of product
wheat fibre and soy 43 µg/100 g Meat burgers and Katarzyna and
isolate impregnated (30 % RDA) meat balls Krystyna, 2008
KI and Potassium
iodate
Zinc (RDA: 10-12 mg/day)
Zinc Sulphate Parboiled rice Chanakan et al.,
Zinc oxide 13.2-44.1 mg/ kg
(polished) 2010.
Zinc oxide and Akhtar et al.,
NaFeEDTA 30 ppm Whole wheat flour
2008 35

36. Chemical Form Added Conc. Food Product Reference
(mg/100 g of
product)
Iron (RDA: 12-25 mg/day)
Ferrous sulphate 10-30 mg/ 100 g Bakery products-
Fe-EDTA flour Bread, Cookies,
Wheat bread
Ferric pyrophosphate 12 mg/l Milk infant formula
Ferrous fumarate Martınez-Navarrete wt
al., 2002
FeCl3 10 mg Fe/100ml Yogurt
Caesin-chilated Fe 25-50 mg Fe/kg Mozzarella cheese
and ferric chloride
Ferrous Sulphate 15 mg/l Milk
36

37. Nutrients having functional properties
Chemical Form Added Conc. Food Product Reference
(mg/100 g of
product)
Ω-3 long chain PUFA 1-5 mg/100g Cheese, butter
20 mg/100g Spreadable fresh
cheese Wojciech and Jenny,
2007
30 mg/100g Cheese, butter
40-60 mg/100g Processed cheese
Curcumin 4.1 mg/ml of lecithin -
and Tween 80 as the
surfactants and ethyl Lin et al., 2009
oleate as oil phase
37

38. New technologies for heat
sensitive nutrients and recent
trends
38

39. • High pressure processing (HPP)
• Pulse electric field (PEF)
• Food irradiation
• Ultra sound treatments
• Mineral fortification through manures
• Bio-fortifications
39

40. Conclusion
40

41. • Heat sensitive nutrients mainly vitamins and minerals
drastically lose during processing up to 80 %.
• Retro design approach gives selection of appropriate
food system with its formulation, process
modifications and packaging to design food
maintaining functionality of nutrients.
• Nanoemulsions, o/w emulsion, encapsulation,
molecular complexes, self assembly systems are
different delivery systems use for delivery of heat
sensitive nutrients.
• HPP, PEF, irradiation, biofortification, ultrasound
treatments, technologies improves retention of
sensitive nutrients.
41

42. THANK YOU
42