Improving Product Quality with Entrapped Stable Emulsions: From Theory to Industrial Application

Abstract

Entrapment of sub-micron scale emulsions containing active ingredients into macro-scale matrices has exhibited great potential as a delivery vehicle with controlled release capabilities, however optimization remains unrealized. Reported here are methods used to improve product quality by optimizing the emulsion formation steps. These methods are in conjunction with the precepts of Process Intensification (PI). Success with pharmaceutics and chemical reacting systems provides a strategy for a wide range of applications; the emphasis here being nutraceutics. Use of a nano-technology platform assists in: (a) product quality improvements through better nutrient dispersion, and thus bio-efficacy; and (b) production efficiencies through implementation of PI concepts. A continuous methodology, utilizing these PI concepts, that approximates a bottom-up approach to the creation of sub-micron and nano-emulsions is the basis of the technology presented here. Note that solid particles may result during post-processing. The metrics of successful processing include obtainment of nano-scale species with minimal input energy, reduced processing steps at higher throughput rates, and improved quality without over-usage of key ingredients. In addition to flavor and wellness characteristics, product stability for extended shelf life along with an appreciable cargo load in the entrapped emulsion is a major concern. Experimental protocols and path forward recommendations to overcome challenges and meet expectations in these emerging opportunities are also presented.

Influence of high pressure homogenization with and without lecithin on particle size and physicochemical properties of whey protein‐based emulsions

“…Upon entering the interaction chamber, the flow was first sub‐divided into two streams and allowed to flow through two microchannels. Subsequently, the two streams were forced under pressure to frontally impinge in the Y‐shape interaction chamber and discharged at lower pressure (Panagiotou & Fisher, ). An auxiliary processing module was used to disrupt any aggregates formed after the first chamber.…”

“…Consumer interest in clean label products drives food industry to investigate innovative physical technological solutions to reduce the use of additives (Martínez‐Monteagudo et al ). Thus, reduction of emulsifier usage, while maintaining the quality of emulsions, will result in the benefits of lowered allergenic levels, improved health benefits, better consumer acceptance and cost savings (Panagiotou & Fisher, ).…”

Microencapsulation of chia seed oil using chia seed protein isolate⿿chia seed gum complex coacervates

“…On the other hand, CPI-CSG complex coacervate microparticles were much smaller size (up to 18.7 µm) and more uniform (span = 0.3). It is generally accepted that smaller oil droplets are covered more efficiently with the wall material during emulsion preparation [36]. This, in turn, increases the stability of the core material from the environmental stresses.…”

Producing micron- and nano-size formulations for functional foods applications

“…Figure 1 shows schematics of o/w and w/o single emulsions. Nano-emulsions, stabilized with functionalized surfactants have shown great potential, with ongoing research and modeling efforts that successfully predict size and performance are evolving into the commercialization stage [10,12].…”

“…Current trends in the nutraceutics industry to place these substances in higher, moreefficiently dispersed quantities in our food have become critically essential to their business plans. Some examples of current nutraceutical and functional foods trends include:  Omega-3's for heart health, infant developmental needs, enhanced wellness  Lowered fat content in food products for weight loss/control, overall health  Higher fiber content in snack/nutrient bars and beverages for digestive health, weight control  Plant sterols suspended in beverages for heart health, lowering cholesterol, anti-cancer benefits  Phyto-specific poly-phenols and carotenoids to provide specific benefits, such as eye health  Peptides for overall health/wellness  Pro-biotics for digestive health and anti-cancer benefits, and  Natural foods/minimally processed with no additives and/or no potentially toxic substances  Particle size plays a major role in the ability to effectively accomplish these enrichment processes:  Submicron particles help improve bioavailability and stability of formulations [3][4][5][6][7][8][9][10]  Micron/nano-encapsulation can protect active ingredients, such as omega-3 oils from oxidation and also undesired taste and odor Solid particles less than 20 microns can be incorporated into foods without substantial changes in texture, as in soy milk and yogurt, and virtually undetectable in the mouth; and Water droplets encapsulated in fat, e.g., solidified water-in-oil emulsions ("fat flakes"), reducing the quantity needed in foods requiring fats in their preparation, thus lowering caloric values. Despite success with advanced delivery and transport technologies in the areas of pharmaceutics [3][4][5][6][7][8][9], barriers to success in the area of nutraceutics remain.…”