Flavor encapsulation assignment
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Encapsulation involves coating solid particles, liquid droplets, or gas cells fully within a capsule wall. It can encapsulate mixtures or pure materials within another material. Encapsulation comes in micro, macro, and nano sizes and is commonly used to encapsulate flavors through spray drying. Encapsulation can preserve core materials like flavors, acids, vitamins and control their release while masking tastes and making materials easier to handle. Its applications include encapsulating juices, enzymes, probiotics, and nutrients in foods, functional foods, and pharmaceuticals.
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Flavor encapsulation (1)
Flavor is a combination of taste and aroma. Flavor encapsulation is a technology that coats or entraps flavor compounds within another material so they can be released at controlled rates under specific conditions. The coating material, or shell, protects the inner core material and allows controlled release. Common shell materials include carbohydrates, proteins, and gums. Microencapsulation preserves high value flavor compounds, provides protection and shelf life, and allows controlled flavor release for excellent flavor profiles in foods and pharmaceuticals.
Edible packaging
250 million tons of non-biodegradable plastics are produced annually. Edible packaging includes thin edible films or coatings that are applied directly to foods and eaten as part of the food. Edible films are produced separately and then applied, while coatings are applied directly to foods. Edible packaging has advantages like being environmentally friendly and reducing waste, and can enhance properties of foods. However, edible packaging also has drawbacks like potential development of off flavors and higher costs compared to synthetic packaging.
Edible Packaging
This document discusses edible packaging as an environmentally friendly alternative to traditional plastic packaging. It provides an introduction to edible packaging, explaining why it is needed due to the large amount of non-biodegradable plastic waste. Edible packaging is defined as a thin film or coating that can be consumed as part of the food. Common materials used include proteins, polysaccharides, and lipids. Edible packaging can provide benefits like moisture and gas barriers while being safely edible. However, challenges remain regarding their cost effectiveness and commercialization at scale.
Edible packaging
This presentation gives an overview of edible packaging and various films and coatings used. It also deals with various fruits and vegetable which can be coated to extend the shelf life. It also deals with the companies manufacturing these kind of innovative packages and their future scope.
Intelligent packaging
Intelligent packaging systems aim to improve products and provide convenience to consumers. They function by detecting, sensing, recording, tracing, and communicating information. Three main types of intelligent packaging are used: quality indicators that detect freshness levels; time-temperature indicators that show appropriate storage conditions have been met; and gas concentration indicators that detect oxygen or other gas levels. These systems help to enhance safety, improve quality, and provide consumers with useful information.
ACTIVE PACKAGING
Active packaging incorporates additives into packaging films or containers to maintain and extend the shelf life of food products. It includes oxygen scavengers, carbon dioxide generators, ethylene scavengers, and antimicrobial agents. Oxygen scavengers prevent food spoilage by chemically removing oxygen from packages through reactions with iron, ascorbic acid, or unsaturated fatty acids. Carbon dioxide generators and ethylene scavengers inhibit microbial growth and ripening to preserve freshness. Antimicrobial packaging prevents microbial growth through the release of compounds like ethanol or silver ions. Active packaging technologies are expected to grow significantly due to consumer demand for premium, safe, and convenient packaged foods.
Active Packaging
This document discusses active packaging, which incorporates components into packaging systems that interact with food or the surrounding environment to prolong shelf life and food quality. It provides examples of active packaging systems that scavenge oxygen, ethylene, or emit ethanol. The goal is to enhance food preservation through techniques like oxygen removal, carbon dioxide absorption, and antimicrobial control. Trends include reducing food waste and using more sustainable active agents, while challenges include cost and technical limitations.
active & intelligent packaging
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
Recommended
Flavor encapsulation (1)
Flavor is a combination of taste and aroma. Flavor encapsulation is a technology that coats or entraps flavor compounds within another material so they can be released at controlled rates under specific conditions. The coating material, or shell, protects the inner core material and allows controlled release. Common shell materials include carbohydrates, proteins, and gums. Microencapsulation preserves high value flavor compounds, provides protection and shelf life, and allows controlled flavor release for excellent flavor profiles in foods and pharmaceuticals.
Edible packaging
250 million tons of non-biodegradable plastics are produced annually. Edible packaging includes thin edible films or coatings that are applied directly to foods and eaten as part of the food. Edible films are produced separately and then applied, while coatings are applied directly to foods. Edible packaging has advantages like being environmentally friendly and reducing waste, and can enhance properties of foods. However, edible packaging also has drawbacks like potential development of off flavors and higher costs compared to synthetic packaging.
Edible Packaging
This document discusses edible packaging as an environmentally friendly alternative to traditional plastic packaging. It provides an introduction to edible packaging, explaining why it is needed due to the large amount of non-biodegradable plastic waste. Edible packaging is defined as a thin film or coating that can be consumed as part of the food. Common materials used include proteins, polysaccharides, and lipids. Edible packaging can provide benefits like moisture and gas barriers while being safely edible. However, challenges remain regarding their cost effectiveness and commercialization at scale.
Edible packaging
This presentation gives an overview of edible packaging and various films and coatings used. It also deals with various fruits and vegetable which can be coated to extend the shelf life. It also deals with the companies manufacturing these kind of innovative packages and their future scope.
Intelligent packaging
Intelligent packaging systems aim to improve products and provide convenience to consumers. They function by detecting, sensing, recording, tracing, and communicating information. Three main types of intelligent packaging are used: quality indicators that detect freshness levels; time-temperature indicators that show appropriate storage conditions have been met; and gas concentration indicators that detect oxygen or other gas levels. These systems help to enhance safety, improve quality, and provide consumers with useful information.
ACTIVE PACKAGING
Active packaging incorporates additives into packaging films or containers to maintain and extend the shelf life of food products. It includes oxygen scavengers, carbon dioxide generators, ethylene scavengers, and antimicrobial agents. Oxygen scavengers prevent food spoilage by chemically removing oxygen from packages through reactions with iron, ascorbic acid, or unsaturated fatty acids. Carbon dioxide generators and ethylene scavengers inhibit microbial growth and ripening to preserve freshness. Antimicrobial packaging prevents microbial growth through the release of compounds like ethanol or silver ions. Active packaging technologies are expected to grow significantly due to consumer demand for premium, safe, and convenient packaged foods.
Active Packaging
This document discusses active packaging, which incorporates components into packaging systems that interact with food or the surrounding environment to prolong shelf life and food quality. It provides examples of active packaging systems that scavenge oxygen, ethylene, or emit ethanol. The goal is to enhance food preservation through techniques like oxygen removal, carbon dioxide absorption, and antimicrobial control. Trends include reducing food waste and using more sustainable active agents, while challenges include cost and technical limitations.
active & intelligent packaging
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
Active edible films - An emerging trend in Food Packing technology
Due to the environmental impacts caused by various types of packaging material (like plastic wraps, packs), Edible films are being developed with beneficial characteristics for both human and environment
Controlled atmospheric and Modified atmospheric packaging using nitrogen
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
Dehydro freezing, freeze drying, IQF
This document discusses and compares three food preservation methods: dehydrofreezing, freeze drying, and individually quick freezing (IQF). Dehydrofreezing involves removing 70% of moisture from foods before freezing to reduce size and allow for faster reconstitution. Freeze drying is a costly commercial process that forms a vacuum during freezing. IQF separates individual food units during freezing using cold air or liquid nitrogen to freeze items quickly, preventing clumping and maintaining quality.
Packaging - flavour interaction
This document discusses flavor absorption by plastic packaging materials. It finds that polyolefins like LLDPE and PP absorb flavors to a much higher degree than polyesters like PC, PET, and PEN. Absorption is influenced by properties of the polymer like glass transition temperature and crystallinity, as well as properties of the flavor molecule like concentration, polarity, and molecular size. Higher temperatures increase absorption for all materials. Polyesters are preferred over polyolefins for packaging due to their much lower absorption.
Hydrocolloids and gums
This document discusses hydrocolloids, which are hydrophilic polymers that can thicken liquids and form gels. They include substances extracted from plants and seaweeds, as well as some modified and microbial polysaccharides. Hydrocolloids function as thickeners, gelling agents, emulsifiers, films, and fat replacers. Examples mentioned include pectin, alginate, carrageenan, and xanthan gum. The document also outlines their various uses in foods like bread to improve texture and shelf life and in encapsulation to protect nutrients during cooking.
Non Migratory Bioactive Polymer
This document discusses non-migratory bioactive polymers for food packaging. It provides examples of how bioactive peptides and antimicrobial peptides can be covalently linked to packaging polymers to inhibit microbial growth without migrating into the food. Specifically, it mentions how chitosan, UV-irradiated nylon, and nylon treated with laser can all exhibit antimicrobial properties through interactions with microbial membranes that disrupt permeability. Non-migratory bioactive polymers provide benefits like improved stability of bioactive compounds, regulatory advantages over food additives, and enabling minimally processed foods with a longer shelf life.
Freeze Concentration
The document discusses the process of freeze concentration. Freeze concentration involves freezing a liquid food which causes ice crystals to form and separate out pure water, leaving a more concentrated liquid product. It can concentrate fruit juices, coffee, tea, beer and wine while better preserving quality and nutrients compared to other concentration methods. Key steps involve nucleation and growth of ice crystals followed by separation of the crystals from the concentrated liquid.
Edible coatingnew
This document discusses edible coatings and films that can be applied to foods to improve quality and extend shelf life. It provides background on the history of edible coatings, describes common components like polysaccharides and proteins, and explains roles like preventing moisture loss and gas diffusion. Methods of applying coatings are outlined, and examples are given of commercial coatings and their uses on various foods. Encapsulation techniques are also summarized.
texture analysis of food (1).pptx
Texture analysis of food can be done through both sensory and instrumental methods. Instrumental texture analysis involves using specialized equipment to apply controlled forces to food and record the response in terms of force, deformation, and time. This provides quantitative and objective measurements of texture parameters like hardness, cohesiveness, and springiness. Texture Profile Analysis is a common instrumental method that mimics chewing by compressing food twice and analyzing the force-time graph. Both sensory and instrumental analysis are important to understand food texture, correlate measurements, and ensure quality.
Ultra High Temperature Processing of Food Products
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
Edible films and coatings
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
Freeze concentration
Concentration of liquid foods is a vital process where water is removed while keeping the food in a liquid state. Freeze concentration is a gentle concentration method where fruit juice is frozen below its freezing point, allowing ice crystals to form and then be separated from the concentrated juice. This results in a minimum loss of quality attributes like color, flavor and nutrients compared to other concentration methods. However, some soluble solids are still lost in the separated ice crystals, resulting in a final concentrated juice of only 40-55% dry matter. Multi-stage freeze concentration can help overcome increases in viscosity during concentration.
Food Packaging Testing Equipment
This document discusses various tests that are conducted on food packaging materials and packages. Some key tests mentioned include thickness testing, which measures the thickness of materials like paper and film using a dial or digital gauge under a constant pressure. Pinhole testing checks for pinholes in aluminum foil laminates, which can impact barrier properties. Peel or delamination testing measures the bond strength between layers in laminates. Seal strength testing determines the force required to separate seals in flexible pouches and laminates. Permeation tests quantify the barrier properties of plastic films to moisture vapor and gases like oxygen.
Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...
Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...PMG Engineering Private Limited
Oxygen is life, but in the case of foods, it is not so. When harvested, fresh fruits and vegetables
are at the peak of their quality. Their quality cannot be improved; it can only be deteriorated or
maintained. Fresh, high-quality products are the primary requirements for the national and international food industry during this current era. After harvesting, especially for fresh fruits and vegetables, continue their respiration process. The respiration rate has to be reduced to maintain quality, especially when the products are stored for an extended period or shipped to distant markets. The best way to preserve quality and extend shelf life is by cooling, and another method used to extend shelf life is the modification of the atmosphere surrounding the product. Also known as “CA storage” in the produce business, Controlled atmospheric storage is the storage in which external control systems control the atmosphere of oxygen, carbon dioxide and nitrogen (and sometimes other gases). Outside air consists of approximately 78% nitrogen (N2), 21% oxygen (O2), 0.045% carbon dioxide (CO2). CA lowers the oxygen level generally to 0.5-2.5%, depending on the type of product and the variety. CA conditions extend the shelf life of fruit and vegetables with a factor of 2 to 4.An overview of encapsulation technologies for food
Encapsulation is a process of entrapping active ingredients within a coating material to improve their delivery and stability. Common techniques include spray drying, fluid bed coating, and melt extrusion. Spray drying involves atomizing a solution or dispersion of core material and coating agent and drying the droplets in a hot air stream. Fluid bed coating applies a coating onto particles suspended in an air stream. Melt extrusion mixes a molten carbohydrate coating with actives using screws before extruding and quenching the strands. These techniques produce particles ranging from nanometers to millimeters that can protect, deliver, and control the release of ingredients.
Retort pouches
Retort pouches provide a convenient packaging solution for foods. They extend shelf life without refrigeration by using a retort process involving heat and pressure to sterilize sealed food packages. Retort pouches are flexible pouches made of heat resistant multilayer plastic and sometimes aluminum foil. They allow for various food types to be packaged and have advantages over cans like being lightweight, easy to store and distribute, and providing more surface area for labels. The retort process cooks and preserves the food, making it shelf stable at room temperature for over a year. Retort pouches provide consumers with a convenient ready-to-eat package.
Wheat milling- Nimisha and Nesna
This document discusses the milling process and products of wheat. It begins by describing the different types of wheat used for milling. The traditional and modern milling processes are then outlined, including steps like cleaning, conditioning, breaking, sifting, and purifying. The document also provides a table comparing the nutrient composition of whole grains versus bran, endosperm, and germ. Finally, it lists and describes various primary and secondary wheat products obtained from milling, such as flour, semolina, bran, cracked wheat, bulgur, and vermicelli.
Active packaging
Active packaging technologies can help extend the shelf life of foods and maintain quality. There are various types of active packaging systems that interact with the packaged product including oxygen scavengers, CO2 emitters, moisture absorbers, odor/flavor absorbers, antimicrobials, and antioxidant releasers. These systems are used for applications in meat, seafood, bakery goods and other products. Future trends in active packaging may include self-heating and self-cooling systems as well as technologies that can heat or chill food on demand.
Packaging of snacks
Snack foods are commonly packaged in various materials depending on the type of snack. Composite containers made of paper and plastic or aluminum foil are often used for chips and nuts. These containers have resealable lids to keep snacks fresh. Rigid metal tins with resealable lids are used for roasted nuts packed under gas like nitrogen for longer shelf life. Flexible pouches made of plastic or foil are widely used for snacks like chips, crackers, and candies. Materials like greaseproof paper and glassine paper are used to wrap snacks but are being replaced by plastic films which provide better barriers to moisture and gases.
Dehydrated product
This document discusses food dehydration and drying. It begins by introducing dehydration as a method of food preservation that removes moisture from food to inhibit bacterial growth. It then discusses the basics of the dehydration process using heat, dry air, and air movement. Next, it covers fundamental processes of heat and mass transfer during drying. Several methods of food drying are presented including open sun drying, dehydrators, and freeze-drying. Packaging methods for dehydrated foods like vacuum packaging and modified atmosphere packaging are also outlined. The document concludes by looking at effects of drying on food quality and future trends in dehydrated food packaging and production.
Microencapsulation
This presentation provides an overview of microencapsulation. Microencapsulation is a process that coats solid or liquid active ingredients with thin polymeric films to form microcapsules. It has various applications including controlled drug release, separation of incompatible ingredients, and masking of unpleasant tastes or smells. The key components are the core material and coating material. Common techniques include air suspension, centrifugal extrusion, pan coating, spray drying, and solvent evaporation. Microencapsulation has many uses in pharmaceuticals, food, textiles, and other industries.
Microencapsulation
Microencapsulation involves coating solid, liquid, or gaseous core materials in diameters between 1-1000 μm within an inert shell. This process isolates and protects core materials while controlling drug release. Methods like single emulsion, solvent evaporation, phase separation, and spray drying are used to prepare microspheres and microcapsules for applications like oral drug delivery, vaccines, gene delivery, and targeted therapies. Microencapsulation masks tastes, separates incompatible materials, and provides environmental protection or controlled release of core substances.
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Active edible films - An emerging trend in Food Packing technology
Due to the environmental impacts caused by various types of packaging material (like plastic wraps, packs), Edible films are being developed with beneficial characteristics for both human and environment
Controlled atmospheric and Modified atmospheric packaging using nitrogen
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
Dehydro freezing, freeze drying, IQF
This document discusses and compares three food preservation methods: dehydrofreezing, freeze drying, and individually quick freezing (IQF). Dehydrofreezing involves removing 70% of moisture from foods before freezing to reduce size and allow for faster reconstitution. Freeze drying is a costly commercial process that forms a vacuum during freezing. IQF separates individual food units during freezing using cold air or liquid nitrogen to freeze items quickly, preventing clumping and maintaining quality.
Packaging - flavour interaction
This document discusses flavor absorption by plastic packaging materials. It finds that polyolefins like LLDPE and PP absorb flavors to a much higher degree than polyesters like PC, PET, and PEN. Absorption is influenced by properties of the polymer like glass transition temperature and crystallinity, as well as properties of the flavor molecule like concentration, polarity, and molecular size. Higher temperatures increase absorption for all materials. Polyesters are preferred over polyolefins for packaging due to their much lower absorption.
Hydrocolloids and gums
This document discusses hydrocolloids, which are hydrophilic polymers that can thicken liquids and form gels. They include substances extracted from plants and seaweeds, as well as some modified and microbial polysaccharides. Hydrocolloids function as thickeners, gelling agents, emulsifiers, films, and fat replacers. Examples mentioned include pectin, alginate, carrageenan, and xanthan gum. The document also outlines their various uses in foods like bread to improve texture and shelf life and in encapsulation to protect nutrients during cooking.
Non Migratory Bioactive Polymer
This document discusses non-migratory bioactive polymers for food packaging. It provides examples of how bioactive peptides and antimicrobial peptides can be covalently linked to packaging polymers to inhibit microbial growth without migrating into the food. Specifically, it mentions how chitosan, UV-irradiated nylon, and nylon treated with laser can all exhibit antimicrobial properties through interactions with microbial membranes that disrupt permeability. Non-migratory bioactive polymers provide benefits like improved stability of bioactive compounds, regulatory advantages over food additives, and enabling minimally processed foods with a longer shelf life.
Freeze Concentration
The document discusses the process of freeze concentration. Freeze concentration involves freezing a liquid food which causes ice crystals to form and separate out pure water, leaving a more concentrated liquid product. It can concentrate fruit juices, coffee, tea, beer and wine while better preserving quality and nutrients compared to other concentration methods. Key steps involve nucleation and growth of ice crystals followed by separation of the crystals from the concentrated liquid.
Edible coatingnew
This document discusses edible coatings and films that can be applied to foods to improve quality and extend shelf life. It provides background on the history of edible coatings, describes common components like polysaccharides and proteins, and explains roles like preventing moisture loss and gas diffusion. Methods of applying coatings are outlined, and examples are given of commercial coatings and their uses on various foods. Encapsulation techniques are also summarized.
texture analysis of food (1).pptx
Texture analysis of food can be done through both sensory and instrumental methods. Instrumental texture analysis involves using specialized equipment to apply controlled forces to food and record the response in terms of force, deformation, and time. This provides quantitative and objective measurements of texture parameters like hardness, cohesiveness, and springiness. Texture Profile Analysis is a common instrumental method that mimics chewing by compressing food twice and analyzing the force-time graph. Both sensory and instrumental analysis are important to understand food texture, correlate measurements, and ensure quality.
Ultra High Temperature Processing of Food Products
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
Edible films and coatings
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
Freeze concentration
Concentration of liquid foods is a vital process where water is removed while keeping the food in a liquid state. Freeze concentration is a gentle concentration method where fruit juice is frozen below its freezing point, allowing ice crystals to form and then be separated from the concentrated juice. This results in a minimum loss of quality attributes like color, flavor and nutrients compared to other concentration methods. However, some soluble solids are still lost in the separated ice crystals, resulting in a final concentrated juice of only 40-55% dry matter. Multi-stage freeze concentration can help overcome increases in viscosity during concentration.
Food Packaging Testing Equipment
This document discusses various tests that are conducted on food packaging materials and packages. Some key tests mentioned include thickness testing, which measures the thickness of materials like paper and film using a dial or digital gauge under a constant pressure. Pinhole testing checks for pinholes in aluminum foil laminates, which can impact barrier properties. Peel or delamination testing measures the bond strength between layers in laminates. Seal strength testing determines the force required to separate seals in flexible pouches and laminates. Permeation tests quantify the barrier properties of plastic films to moisture vapor and gases like oxygen.
Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...
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Oxygen is life, but in the case of foods, it is not so. When harvested, fresh fruits and vegetables
are at the peak of their quality. Their quality cannot be improved; it can only be deteriorated or
maintained. Fresh, high-quality products are the primary requirements for the national and international food industry during this current era. After harvesting, especially for fresh fruits and vegetables, continue their respiration process. The respiration rate has to be reduced to maintain quality, especially when the products are stored for an extended period or shipped to distant markets. The best way to preserve quality and extend shelf life is by cooling, and another method used to extend shelf life is the modification of the atmosphere surrounding the product. Also known as “CA storage” in the produce business, Controlled atmospheric storage is the storage in which external control systems control the atmosphere of oxygen, carbon dioxide and nitrogen (and sometimes other gases). Outside air consists of approximately 78% nitrogen (N2), 21% oxygen (O2), 0.045% carbon dioxide (CO2). CA lowers the oxygen level generally to 0.5-2.5%, depending on the type of product and the variety. CA conditions extend the shelf life of fruit and vegetables with a factor of 2 to 4.An overview of encapsulation technologies for food
Encapsulation is a process of entrapping active ingredients within a coating material to improve their delivery and stability. Common techniques include spray drying, fluid bed coating, and melt extrusion. Spray drying involves atomizing a solution or dispersion of core material and coating agent and drying the droplets in a hot air stream. Fluid bed coating applies a coating onto particles suspended in an air stream. Melt extrusion mixes a molten carbohydrate coating with actives using screws before extruding and quenching the strands. These techniques produce particles ranging from nanometers to millimeters that can protect, deliver, and control the release of ingredients.
Retort pouches
Retort pouches provide a convenient packaging solution for foods. They extend shelf life without refrigeration by using a retort process involving heat and pressure to sterilize sealed food packages. Retort pouches are flexible pouches made of heat resistant multilayer plastic and sometimes aluminum foil. They allow for various food types to be packaged and have advantages over cans like being lightweight, easy to store and distribute, and providing more surface area for labels. The retort process cooks and preserves the food, making it shelf stable at room temperature for over a year. Retort pouches provide consumers with a convenient ready-to-eat package.
Wheat milling- Nimisha and Nesna
This document discusses the milling process and products of wheat. It begins by describing the different types of wheat used for milling. The traditional and modern milling processes are then outlined, including steps like cleaning, conditioning, breaking, sifting, and purifying. The document also provides a table comparing the nutrient composition of whole grains versus bran, endosperm, and germ. Finally, it lists and describes various primary and secondary wheat products obtained from milling, such as flour, semolina, bran, cracked wheat, bulgur, and vermicelli.
Active packaging
Active packaging technologies can help extend the shelf life of foods and maintain quality. There are various types of active packaging systems that interact with the packaged product including oxygen scavengers, CO2 emitters, moisture absorbers, odor/flavor absorbers, antimicrobials, and antioxidant releasers. These systems are used for applications in meat, seafood, bakery goods and other products. Future trends in active packaging may include self-heating and self-cooling systems as well as technologies that can heat or chill food on demand.
Packaging of snacks
Snack foods are commonly packaged in various materials depending on the type of snack. Composite containers made of paper and plastic or aluminum foil are often used for chips and nuts. These containers have resealable lids to keep snacks fresh. Rigid metal tins with resealable lids are used for roasted nuts packed under gas like nitrogen for longer shelf life. Flexible pouches made of plastic or foil are widely used for snacks like chips, crackers, and candies. Materials like greaseproof paper and glassine paper are used to wrap snacks but are being replaced by plastic films which provide better barriers to moisture and gases.
Dehydrated product
This document discusses food dehydration and drying. It begins by introducing dehydration as a method of food preservation that removes moisture from food to inhibit bacterial growth. It then discusses the basics of the dehydration process using heat, dry air, and air movement. Next, it covers fundamental processes of heat and mass transfer during drying. Several methods of food drying are presented including open sun drying, dehydrators, and freeze-drying. Packaging methods for dehydrated foods like vacuum packaging and modified atmosphere packaging are also outlined. The document concludes by looking at effects of drying on food quality and future trends in dehydrated food packaging and production.
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An overview of encapsulation technologies for food
An overview of encapsulation technologies for food
Similar to Flavor encapsulation assignment
Microencapsulation
This presentation provides an overview of microencapsulation. Microencapsulation is a process that coats solid or liquid active ingredients with thin polymeric films to form microcapsules. It has various applications including controlled drug release, separation of incompatible ingredients, and masking of unpleasant tastes or smells. The key components are the core material and coating material. Common techniques include air suspension, centrifugal extrusion, pan coating, spray drying, and solvent evaporation. Microencapsulation has many uses in pharmaceuticals, food, textiles, and other industries.
Microencapsulation
Microencapsulation involves coating solid, liquid, or gaseous core materials in diameters between 1-1000 μm within an inert shell. This process isolates and protects core materials while controlling drug release. Methods like single emulsion, solvent evaporation, phase separation, and spray drying are used to prepare microspheres and microcapsules for applications like oral drug delivery, vaccines, gene delivery, and targeted therapies. Microencapsulation masks tastes, separates incompatible materials, and provides environmental protection or controlled release of core substances.
Tablet and pill coating technology (Unani and convenitional)
This document provides an overview of tablet and pill coating technology. It begins with definitions and the historical origins of coating, including techniques used in Unani medicine. The major objectives and types of coating are described, including sugar coating, film coating, compression coating, enteric coating, and microencapsulation. The key equipment used for coating tablets are discussed, including standard coating pans, perforated coating pans, and fluidized bed coaters. Quality control testing and stability testing of coated tablets are also summarized. The document concludes with future prospects for advances in tablet coating development.
MICROENCAPSULATION (Definition, advantages and disadvantage, microspheres or ...
Microencapsulation involves enclosing solids, liquids, or gases within a continuous coating of polymeric materials to form microscopic particles. It can be used to control the release of active agents and provide environmental protection. There are two main types of microparticles: microcapsules, where the core is completely surrounded by a polymer shell, and microspheres, where the active agent is homogenously dispersed. Common encapsulation methods include fluidized bed coating, pan coating, coacervation, spray drying, and solvent evaporation. Microencapsulation has applications in sustained/controlled drug release, masking tastes, and protecting volatile substances.
Edible films and coatings in food packaging by smridhi
Edible films and coatings can extend the shelf life of foods by acting as a barrier to moisture, gases, and pathogens. They are made from biodegradable polymers often of plant or animal origin. Edible coatings are applied directly to foods through methods like dipping or spraying, while films are produced separately and then applied. Edible packaging has advantages like reducing waste and improving nutrition, but is currently more expensive than synthetic packaging. New developments include fully edible containers and flavor-infused wraps.
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This document discusses microcapsules, including their definition, reasons for microencapsulation, types of microcapsules, formulation considerations, preparation techniques, evaluation methods, and applications in pharmacy. Microencapsulation involves enclosing a substance inside a miniature capsule and can be used to increase stability, control release rates, mask tastes/odors, and more. Common preparation techniques include solvent evaporation, spray drying, pan coating, and coacervation. Microcapsules find applications such as taste masking, sustained release, separating incompatibilities, and more in the pharmaceutical industry.
Microencapsulation
Microencapsulation is a technology used to encapsulate solids, liquids, or gases within small capsules or particles. It can be used to protect ingredients, control their release properties, and create new functional foods. The document discusses various microencapsulation methods like spray drying, fluidized bed coating, extrusion, and liposome encapsulation. It also explores opportunities for using microencapsulation in dairy foods to fortify with nutrients, vitamins, minerals, probiotics, flavors, and antioxidants while controlling their release and stability. Microencapsulation has potential to develop novel functional dairy products.
Microencaps
Microencapsulation is a process where tiny particles or droplets are surrounded by a polymeric material to form capsules. There are several techniques for microencapsulation including spray drying, spray chilling, fluidized bed coating, and lyophilization. The major steps common to many encapsulation techniques are preparation of a dispersion, homogenization, and drying or freeze-drying. Microencapsulation can protect sensitive substances, mask flavors, obtain controlled release, and avoid gastric irritation. Two case studies on microencapsulating banana passion fruit pulp and annatto seed extract are summarized to demonstrate applications of the technique.
Ndds 4 MICROENCAPSULATION DRUG DELIVERY SYSTEM
This document discusses microencapsulation, which involves coating solid, liquid, or gas core materials in microscopic capsules. It defines microencapsulation and describes the core and coating materials. Common microencapsulation techniques include air suspension, coacervation, spray drying, pan coating, solvent evaporation, and emulsion methods. The techniques produce microparticles or microcapsules ranging from 1-1000 microns. Microencapsulation offers benefits like masking tastes, sustaining drug release, and protecting unstable core materials.
Microencapsulation
Microencapsulation is a process of coating solid, liquid, or gaseous materials in tiny capsules or spheres ranging from 1 micron to 1000 microns in size. There are several methods of microencapsulation including air suspension, pan coating, spray drying, solvent evaporation, and spray congealing. These methods involve dispersing an active core material in a coating solution or melt and applying the coating as it solidifies through solvent evaporation, cooling, or thermal congealing to form microcapsules. Microencapsulation is used for various purposes like taste masking, controlled release, protecting unstable materials, and targeted delivery of drugs or nutrients.
Microencapsulation Unit 2 Novel Drug Delivery System
This document provides information about microencapsulation including definitions, advantages, disadvantages, types of microparticles, and methods of encapsulation. Microencapsulation is defined as enclosing solids, liquids, or gases within a polymeric coating to form microparticles 1-1000 μm in size. Common methods include spray drying, solvent evaporation, pan coating, and fluidized bed coating. Microencapsulation can provide environmental protection, control release rates, and mask unpleasant tastes. It has applications in fields like drug delivery, agriculture, and food technology.
Microencapsulation Techniques
Microcapsules are spherical particles with a core material surrounded by a shell. They are produced through various coating processes at the micrometer to millimeter scale. The shell material can stabilize active ingredients, control their release, and make them inert. Common shell materials include gums, carbohydrates, celluloses, lipids, and proteins. Microcapsules offer benefits like protecting ingredients from degradation, masking tastes/odors, and enabling controlled release applications. They have various applications in textiles like delivering fragrances, adding phase change materials, and color changing abilities.
SYNTHESIS PAPER PACM
Nanotechnology involves studying and manipulating matter at the atomic and molecular scale between 1 to 100 nanometers. It has various applications in food processing and packaging such as nanoencapsulation and nanoemulsions which can improve organoleptic properties, bioavailability, absorption rates and targeted release in foods. Nanotechnology can also improve mechanical and barrier properties and provide antimicrobial effects and traceability in food packaging. While it offers benefits, nanotechnology may also pose health risks if nanoparticles enter the body and disrupt cellular functions. Ongoing research aims to develop applications, address health concerns, and establish regulations for its safe use.
PMT seminar 11.pptx
This document provides an overview of coating technology and problems encountered in coating processes. It discusses the objectives of coating, including masking taste and odor, providing physical and chemical protection for drugs, and protecting drugs from gastric environments. The key coating techniques of film coating, sugar coating, and enteric coating are described. Common coating equipment like coating pans and fluidized bed coaters are also outlined. Finally, potential coating defects are defined and causes and remedies are provided.
MICROCAPSULES
This document presents information on microencapsulation including an introduction, reasons for microencapsulation, types of microcapsules, formulation considerations, preparation methods, evaluation, and applications in pharmacy. Microencapsulation involves coating solid, liquid, or gaseous materials to form microcapsules 1-7 mm in size. It allows sustained release and stability, masks tastes and odors, and converts liquids to powders. Methods include physical techniques like pan coating and spray drying or chemical methods like solvent evaporation. Microcapsules are evaluated based on yield, morphology, particle size, and in vitro drug release studies. Applications in pharmacy include improving flow, stability, avoiding incompatibilities, and reducing gastric irritation.
OINTMENT ASEPTIC MANUFACTURING, IPQC & PROCESS AUTOMATION IN SEMISOLIDS
The document discusses process automation in semisolids like ointments. It describes various types of equipment used in manufacturing processes like mixing and milling. The key stages of ointment production including trituration, emulsification and fusion methods are outlined. Quality control tests for ointments are then summarized, including universal tests like description, identification and assay, as well as specific tests such as pH, homogeneity, spreadability and sterility. The membrane filtration method for microbial content and sterility testing is also briefly described.
microencapsulation FINAL-1.pptx
Microencapsulation involves coating solid or liquid core materials with a polymeric shell on a small scale, typically 1-1000 microns. It can be used to mask tastes, sustain drug release, stabilize compounds, and convert liquids to powders. Common coating materials are polymers, waxes, carbohydrates and proteins. Microcapsules are manufactured using various physical and chemical methods like pan coating, spray drying, solvent evaporation and polymerization. They have applications in food, pharmaceuticals, agriculture and more to enhance product stability, delivery and performance.
Microencapsulation
Microencapsulation involves coating solid, liquid, or gaseous active ingredients within thin polymeric coatings to produce microcapsules 1-1000 microns in size. It offers several advantages including protecting active ingredients, controlling release rates, and masking tastes/odors. Common techniques include solvent evaporation, pan coating, spray drying, and polymerization. Coacervation involves separating a hydrocolloid coating from solution and depositing it around active ingredient droplets. Microencapsulation has applications in food, pharmaceuticals, and other industries by improving product shelf life, stability and delivery properties.
Microencapsulation
This document defines microencapsulation as coating small particles or droplets of a core material with a coating material on a microscopic scale. The core material can be solid, liquid, or gas, while the coating material forms a protective shell and controls the release of the core material. Microencapsulation is used for various purposes like sustained drug release, taste/odor masking, converting liquids to powders, reducing toxicity/irritation, and stabilizing unstable substances. Different coating and core materials are described along with the advantages of microencapsulation such as improved bioavailability and patient compliance as well as its applications in fields like taste masking and sustained drug delivery.
Applications of extrusion in encapsulation technology
The document discusses applications of extrusion technology in encapsulation. It describes different types of extrusion processes and their functions. Extrusion can be used to encapsulate flavors, fish oils, probiotics, and vitamins. It provides long shelf life by creating protective barriers around active ingredients. Encapsulation via extrusion is a continuous and low-cost method to disperse and distribute ingredients for applications in food and other industries.
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Flavor encapsulation assignment
- 1. Encapsulation Arun Kumar Gupta M.Sc. Food Science technology 1
- 2. Encapsulation can be defined as a process where a continuous thin coating is formed around solid particles, liquid droplets, or gas cells that are fully contained within the capsule wall. It involves the coating and entrapment of a pure material or mixture into another material. 2 Encapsulation
- 3. Type of capsule by their size • Microcapsules : 0.2 and 5,000 μm. • Macro capsules when the range is larger than 5,000 μm. • Nano capsules when the range is smaller than 0.2 μm (200 nm). 3
- 4. Process to encapsulate flavours • Various encapsulated methods have been proposed. Among them, spray drying is the most common technique to produce flavour powders from food flavour emulsion 4
- 5. How to make the encapsulation of flavours? 5
- 6. Types of Encapsulated Ingredients • Various food ingredients that can be encapsulated Flavoring agents, • Acids, alkalis, buffers • Agents with undesirable flavor & odors • Essential oils, amino acids, vitamins, minerals • Artificial sweeteners 6
- 7. Advantage • Decrease the evaporation or transfer rate of the core material with regard to the outside environment. • Control the release of the core material so as to achieve the proper delay until the right stimulus. • Promote the ease of handling of the core material. • Mask the taste of the core. 7
- 8. Application • Encapsulation of juice, enzymes. • Use to encapsulate the vitamin, mineral, probiotics, colors, flavors, and essence. • It is also used in the pharmaceutical industry to preserve the essential nutrients. • It is used for fortified foods & functional foods. • It is used as the alternative of the packaging material. 8