Microencapsulation may be defined as the packaging technology of solids, liquid or gaseous material with thin polymeric coatings, forming small particles called microcapsules .

2. Presented by:
BHUKYA JITHENDER
M.Tech 2nd year
Dept. of PFE
Submitted to:
Dr. K. K. Jain
Professor
Farm Machinery &
Power
PROF. AND HEAD
DEPARTMENT OF
PFE

3. Contents
Introduction
Reason for Microencapsulation
Techniques of Microencapsulation
Applications
Limitations
Case study
Conclusion
References

4. Introduction
 Definition
 History
 Terminology
 Classification of microencapsulation
roencasulatio

5.  Currently, there is a trend towards a healthier way of living, which
includes a growing awareness by consumers of what they eat and
what benefits certain ingredients have in maintaining good health.
 Preventing illness through diet is a unique opportunity to use
innovative functional foods.
 The development of new functional foods requires technologies for
incorporating health promoting ingredients into food without
reducing their bioavailability or functionality.
 In many cases, microencapsulation can provide the necessary
protection for these compounds.
Introduction

6. DEFINITION
 Microencapsulation may be defined as the packaging
technology of solids, liquid or gaseous material with thin
polymeric coatings, forming small particles called
microcapsules .
Or
 Micro-encapsulation is a process in which tiny particles or
droplets are surrounded by a coating to give small capsules of
many useful properties”.

7.  Firstly in the year 1932, microencapsulation procedure was
discovered by Dutch chemist “H.G. Bungenberg de Jong”
 Commercial product - NCR of American in 1953.
 Not a new technology for food processing industry.
History….

8. Terminology…
 Generally Micro particles consist of two components
a) Core material.
b) Coat or wall or shell material

9. Core material.....
The material to be coated
For example: solids, liquids (or) mixture of these such
as dispersion of solids in liquids.

10.  To protect the core material
 The primer function - protect the core material against
deterioration.
Examples of wall materials
 Gelatin, Starch, Polyvinyl alcohol., Polyethylene, Nylon,
Cellulose nitrate, Silicones.
Wall material.....

11. Active ingredient Process coated particle
 Natural example : Egg shells, plant seeds.

12. Characteristics of wall material.....
 Ability to seal and hold the active material.
 Non-reactivity.
 Provide maximum protection.
 Economy of food-grade substance.
 Approved by controlling authority.

13. Classification of microencapsulation

14. Reason for
Microencapsulation

15.  Enhances the overall quality of food products.
 Reduces the evaporation or transfer of the core material to the
outside environment.
 Superior handling of the active agent.
 Provides - incorporating vitamins, minerals.
 Improved stability in final product and during processing.
 Control release of the active components.
 Masks the aroma, flavour, and colour of some ingredients

16.  Spray-drying
 Spray-cooling
 Fluidized-bed coating
 Coacervation
 Extrusion
 Spinning disk
 Pancoating
Some of the Microencapsulation techniques

17. Spray drying
 Spray-drying is the most widely used microencapsulation
technique in the food industry and is typically used for the
preparation of dry, stable food additives and flavors.
 One of the oldest process.
 Economical process
 Readily available equipment and uses flexibly

18.  In fact, spray-drying production costs are lower than those
associated with most other methods of encapsulation.
 Almost all spray-drying processes in the food industry are carried
out from aqueous feed formulations, the shell material must be
soluble in water at an acceptable level.
 Particle size – 5 to 5000 µm
Shell material used in spray drying
Ex : Gum acacia, maltodextrins, hydrophobically and modified
starch .

19. The of spray-drying process in microencapsulation involves three
basic steps
1) Preparation of the dispersion or emulsion to be processed
2) Homogenization of the dispersion
3) Atomization of the mass into the drying chamber.

20. Core material Wall material
Homogenise
Schematic diagram of spray drying process

21. Spray chilling
 In spray chilling, the material to be encapsulated is mixed with
the carrier and atomized by cooled or chilled air as opposed to
heated air used in spray drying.
 Frozen liquids, heat-sensitive materials and those not soluble in
the usual solvents can be encapsulated by spray chilling / spray
cooling.
 It is used for the encapsulation of organic and inorganic salts,
textural ingredients, enzymes, flavors and other functional
ingredients.
 It improves heat stability, delay release in wet environments,
and/or convert liquid hydrophilic ingredient into free flowing
powders.

23. Fluidised-Bed coating
 Also called “Air suspension coating”.
 Originally developed - pharmaceutical technique - now applied
in the food industry.
Principle
 The liquid coating is sprayed onto the particles and the rapid
evaporation helps in the formation of an outer layer on the
particles.

24.  Coating materials - Cellulose derivatives, lipids, protein
derivatives, and starch derivatives.
 Particles size – 20 to 1500µm.
 Three types
1) Top spray
2) Bottom spray
3) Tangential spray

25.  The air is passed through a bed of core
particles to suspend them in air and coating
solution is sprayed counter currently onto
the randomly fluidized particles.
 The coated particles travel through the
coating zone into the expansion chamber,
and then they fall back into the product
container and continue cycling throughout
the process.
Top- spray fluidized - bed coating
Rotating
disc

26. Bottom- spray fluidized - bed coating
 Its also known as “Wurster’s coater”.
 Coating chamber - cylindrical nozzle and a perforated bottom
plate.
 Spraying the coating material from bottom and particles move
upward direction.
 Time consuming process - multilayer coating - reducing
particle defects.

27. Bottom- spray fluidized - bed coating
Wurster chamber

28. Tangential- spray fluidized - bed coating
 Consists of a rotating disc at the
bottom of the coating chamber.
 Disc is raised to create a gap.
 Particles move through the gap into
the spraying zone and are
encapsulated.
Rotating
disc

29. Coacervation phase separation
 This was the first reported process to be adapted for the
industrial production of microcapsules.
The process consists of three steps
1) Formation of three immiscible phases;
i) solvent.
ii) core material phase.
iii) coating material phase.
2) Deposition of the coating material on the core material.
3) Rigidizing the coating usually by thermal techniques to
form a microcapsule

30. Schematic representation of the coacervation process.
(a) Core material dispersion in solution of shell polymer;
(b) Separation of coacervate from solution;
(c) Coating of core material by microdroplets of
coacervate;
(d) Continuous shell around core particles.
Polymeric
Membrane
Droplets
Homogeneous
Polymer Solution
Coacervate
Droplets
PHASE
SEPARATION
MEMBRANE
FORMATION

31.  Suspensions of core particles in liquid shell
material are poured into a rotating disc.
 Due to the spinning action of the disc, the core
particles become coated with the shell material.
 After that the shell material is solidified by
external means (usually cooling).
 This technology is relatively simple and has high
production efficiencies.
Spinning Disk

32. APPLICATION OF MICROENCAPSULATION
TECHNIQUES:

33. Applications in food industry
 Improve nutritional value by adding ingredients.
 Incorporate minerals, vitamins, flavors and essential oils.
 To extend the shelf-life of food material.

34. LIMITATIONS

35.  Additional cost
 Increased complexity of production process.
 Undesirable consumer notice (visual or touch) of the
encapsulates in food products
 Stability challenges of encapsulates during processing
and storage of food products.

36. CASE STUDY ---- 1
TITLE: Microencapsulation of banana juice from three cultivars
( Arturo et al., 2013)

37.  Banana is one of the most popular fruits in the world due to its
flavor and nutritional properties.
 Among the banana cultivars, the Enano Gigante (EG; Musa
AAA, subgroup Cavendish) is preferred by its organoleptic
characteristics (flavor and aroma) and important nutritional
contribution to the daily intake of sugars, fiber, vitamins, and
minerals (i.e., potassium).
 Nevertheless, this cultivar is highly susceptible to fungal pests
like black Sigatoka (Mycosphaerella fijiensis)
Introduction

38. Material and Methods
Materials
 Bananas of cultivars EG (Musa AAA, subgroup Cavendish),
and the tetraploids hybrids (AAAA), FHIA- 17 and FHIA-23
were obtained from an experimental field(INIFAP in
Tecomán, Colima, Mexico).
 A commercial mixture of three enzymes, pectinase, cellulose,
and hemicellulase were used to extract the banana juice.
 Maltodextrin 10 DE were used as carrier agents in the
microencapsulation by spray-drying

39. Juice extraction
 The banana fruits, from each cultivar, were washed in 0.2% (v/v)
sodium hypochlorite aqueous solutions for 5 min, peeled, cut into
pieces, and homogenized to puree in an electrical blender.
 After that, the juice was recovered by centrifugation at 12,000g
using an ultra-centrifuge for 15 min.
 The supernatant was collected, filtered, and stored.

40. Sample preparation for spray-drying
 Blends of banana juices (feeds) for spray-drying were prepared
to a constant concentration of total soluble solids (25 °Brix), and
different ratios of banana juice total soluble solids.
 Maltodextrin (20, 30, 40% of banana juice solids, w/w).
 In order to keep constant the total amount of soluble solids in all
the studied feeds, distilled water was added to each blend up to
25 °Brix.

41.  Spray drying method ( Temperature 220°C)
Yield : The spray-drying yield was determined with the
weight of the dry material in the powder produced and the
soluble solids juice blend consumed, according to the
following equation:
 where PS = amount of powder solids recovered from spray-
drying (weight in dry basis), and FSS is the total soluble solids
of the feed (weight in dry basis)

42. RESULT AND DISCUSSION
 Tg of the enzymatic extracted juices were significantly
different for the studied cultivars (P < 0.05). EG (49.90
0.12°C) presented the higher value, followed by FHIA-23
(45.83 0.19°C), and the lower Tg was for FHIA-17 (44.22
0.24°C).
 The drying parameters were established, depending upon the
ratio of juice/maltodextrin and the drying air temperature.
 The optimal drying air temperature was 220°C for the three
cultivars with a 20% juice/maltodextrin ratio for both the
Enano Gigante and the FHIA-23, while in the FHIA-17 there
were no significant differences between the juice/maltodextrin
ratios

43.  The number of particles is directly proportional to the temperature
and inversely proportional to the juice/maltodextrin ratio.
 spray-drying yield of the three cultivars were consistent with the
observed for EG and FHIA-23 reach their maximum yield for the
system with 20% of juice and 220°C producing a 46.28± 2.72%
and 45.19 ± 2.66%, respectively.
 These cultivars presented an increase of yield with the raise of
drying air temperature, and a reduction with the increase in
juice/maltodextrin ratio.

44. Conclusion
 In this work, the glass transition temperatures for different
banana juice cultivars were determined.
 Spray yield determined
 In contrast, the yield of FHIA-17 only present significant effect
of temperature, reaching its maximum at 220°C (49.55 ± 1.71%)
 The number of particles was directly proportional to the
temperature and inversely proportional to the juice/ maltodextrin
ratio.

45. Case study- 2
Author Findings
Krithika
et al.
(2014)
 studied on Microencapsulation of Paprika (Capsicum
annum L) Oleoresin by Spray drying .
 Paprika oleoresin with 1,00,000 CU was encapsulated
at three concentrations as 5, 10 and 15 per cent based on
carrier.
Quality characteristics of the microcapsules revealed
that the storage life of Paprika oleoresin was maximized
by encapsulating Paprika oleoresin (5-15%) in miniature
sealed capsules with a matrix material (Gum Arabic) in
order to protect destructive changes and also to convert it
into a free flowing powder.

46. Author Findings
Scanning Electron Microscopy study showed that
microcapsules obtained from oleoresin encapsulated
with 10 and 15 per cent, had superficial indentations
and dents similar to honey comb structure, as well as
lesser cracks and breakages on the surface, which
ensured greater protection to the core material.
Conti...

47. Author Findings
Emilia
and
Joanna
(2013)
Studied on Influence of spray drying conditions on beetroot
pigments retention after microencapsulation process.
Raw material used in the study was the 100% beetroot juice.
Low-crystallised maltodextrin DE=11 (MD) was used as the
carrier.
It was observed that the increase of inlet air temperature
caused a decrease in the yellow pigment to a higher degree
(47%) than in the violet pigment (17%).
The obtained microcapsules were sphere-like in shape, with
numerous deep cavities. In the whole experiment the retention
of beet root pigments was in the range of 26.7-29.3%.
Case study - 3

48. CONCLUSION

49. “The research in this area of microencapsulation has
huge potential to resulting in superior products”. This
technique is applicable for all industry, though it is
limited in it’s expansion due to its high cost and
complexity.

50. References
 Rama, D.; Shami T. C and Bhasker Rao K.U. (2009).
Microencapsulation Technology and Applications. Defence
Science Journal. 59(1): 82-95.
 Manan, K. P.; Kalpen, N.P.; Kaushal, M. R. and Ketan, J. P.
(2013). Microencapsulation: A Vital Technique in Novel Drug
Delivery System. International Journal of Medicine and
Pharmaceutical Research. 1(1):117‐126.
 Poshadri, A. and Aparna, K. (2010). Microencapsulation
Technology: A Review. J.Res. ANGRAU. 38(1):86-102

51.  Goud, K. and Park, H. J. (2005). Recent Developments in
Microencapsulation of Food Ingredients. Drying Technology.
23: 1361–1394.
 Emilia, J. and Joanna, W. (2013). Influence Of Spray Drying
Conditions On Beetroot Pigments Retention After
Microencapsulation Process. Acta Agrophysica. 20(2): 343-
356.
 Arturo, M.; Jaime, D.; Vrani, I. J. and Pilar, E. M. (2013).
Microencapsulation of Banana Juice from Three Different.
Cultivars International Journal of Food Engineering. 9(1):
9–16.
CONTI..

52.  Jyothi, S .S; Seethadevi. A K.; Suria, P. Muthuprasanna, P. and
Pavitra, P. (2012). Microencapsulation: A Review. International
Journal of Pharma and Bio Sciences. 3(1): 509 – 531.
 Krithika, V.; Radhai S. S.; Ravindra. N. and Thirupathi, V.
(2014 ). Microencapsulation of Paprika (Capsicum annum L)
Oleoresin by Spray drying. International Journal of Scientific &
Engineering Research. 5(2): 971-980.
CONTI...