Pollen grain and spore shells are natural microcapsules designed to protect the genetic material of the plant from external damage. The shell is made up of two layers, the inner layer (intine), made largely of cellulose, and the outer layer (exine), composed mainly of sporopollenin. The relative proportion of each varies according to the plant species. The structure of sporopollenin has not been fully characterised but different studies suggest the presence of conjugated phenols, which provide antioxidant properties to the microcapsule and UV (ultraviolet) protection to the material inside it. These microcapsule shells have many advantageous properties, such as homogeneity in size, resilience to both alkalis and acids, and the ability to withstand temperatures up to 250 °C. These hollow microcapsules have the ability to encapsulate and release actives in a controlled manner. Their mucoadhesion to intestinal tissues may contribute to the extended contact of the sporopollenin with the intestinal mucosa leading to an increased efficiency of delivery of nutraceuticals and drugs. The hollow microcapsules can be filled with a solution of the active or active in a liquid form by simply mixing both together, and in some cases operating a vacuum. The active payload can be released in the human body depending on pressure on the microcapsule, solubility and/or pH factors. Active release can be controlled by adding a coating on the shell, or co-encapsulation with the active inside the shell.

Sporopollenin exine capsules (SECs) (outer exoskeletal wall of the spores of Lycopodium clavatum) were extracted and examined for their potential use as microcapsules. They were shown, by laser scanning confocal microscopy (LSCM), to be void of their inner contents. The removal of nitrogenous and other internal materials was supported by a combination of elemental and gravimetric analyses. Two different methods were investigated to encapsulate substances into SECs which were (i) mild passive migration of materials into the SECs and (ii) subjecting SECs and materials to a vacuum. A range of fluorescent dyes with different polarities were seen using LSCM to encapsulate efficiently into the SECs (up to 1 g.g À1 ). Relatively unstable materials with different polarities were encapsulated into the SECs: polyunsaturated oils, which are labile to oxidation, and the enzymes streptavidin-horseradish peroxidase (sHRP) and alkaline phosphatase (ALP). Irrespective of the encapsulation techniques employed no oxidation of the oils or denaturation of the enzymes was observed following their full recovery. This study gives the first indication of the viability of SECs to microencapsulate various potentially unstable materials without causing a detrimental effect.

Aim To examine the effects of chocolate on lipid profiles, weight and glycaemic control in individuals with Type 2 diabetes.Methods Twelve individuals with Type 2 diabetes on stable medication were enrolled in a randomized, placebo-controlled double-blind crossover study. Subjects were randomized to 45 g chocolate with or without a high polyphenol content for 8 weeks and then crossed over after a 4-week washout period. Changes in weight, glycaemic control, lipid profile and highsensitivity C-reactive protein were measured at the beginning and at the end of each intervention.Results HDL cholesterol increased significantly with high polyphenol chocolate (1.16 AE 0.08 vs. 1.26 AE 0.08 mmol ⁄ l, P = 0.05) with a decrease in the total cholesterol: HDL ratio (4.4 AE 0.4 vs. 4.1 AE 0.4 mmol ⁄ l, P = 0.04). No changes were seen with the low polyphenol chocolate in any parameters. Over the course of 16 weeks of daily chocolate consumption neither weight nor glycaemic control altered from baseline.Conclusion High polyphenol chocolate is effective in improving the atherosclerotic cholesterol profile in patients with diabetes by increasing HDL cholesterol and improving the cholesterol:HDL ratio without affecting weight, inflammatory markers, insulin resistance or glycaemic control.

The working group of the International Office of Cocoa, Chocolate and Sugar Confectionery (IOCCC) performed a sequence of five ring tests to improve the agreement of the standard method for measuring viscosity of chocolate between laboratories. Reporting shear stress measurements instead of using the Casson equation improved the agreement, as did standardising the method of cleaning the concentric cylinder and calibrating the viscometers. In the revised method, the standard deviation for shear stress measurement at shear rates greater than 5 s−1 from 23 laboratories was less than 8%. However, the Casson yield values had a seven‐fold range and the Casson plastic viscosity a two‐fold range, which was unacceptably high. A new method (IOCCC 2000) has been published as a result of this work and is available from CAOBISCO in Bruxelles, Belgium.

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