Evaluation of wall structure properties formed during microencapsulation of hydrophobic substances by spray drying

Abstract

Consumer demand for foods with improved nutritional profile has been a challenge for the food industry. To overcome some of the challenges of incorporating substances with functional health properties into food matrices, the microencapsulation technology, with its controlled release and protection functions, can be an efficient alternative. In Brazil this technology is still poorly explored but it has been gaining space, with the increase in the number of research groups on this subject and the growth of number of encapsulated substances commercially available offered for the industry. The design of a microencapsulation project is based on three main points: the substance of interest or active, the material(s) of the structure of the particle or wall, and the microencapsulation process. Many scientific works in the area of microencapsulation have focused on the active (aiming its protection and release) or the process of obtaining the microparticles. Few of them focus on the structure of the barrier formed and how it can be manipulated to refine the desired protection and release properties. Among the microencapsulation processes available on an industrial scale spray drying is one of the most consolidated and versatile. However, as mentioned, specific information on the formation of the barrier (wall) during drying is still few. In this context, this project intends to study and correlate the barrier properties versus composition in the wall formation in the microencapsulation by spray drying of two hydrophobic compounds, one being an oil rich in volatile components and another oil rich in polyunsaturated fatty acids. The study will enable the availability of refined technological content to provide technical support and leverage industrial development in the microencapsulation segment in the country. The project initiates a cooperation between the Laboratory of Production and Characterization of Particles (Center of Tec of Cereals and Chocolates - ITAL), the Department of Food Engineering of the Faculty of Food Engineering (UNICAMP) and the Department of Food Science and Nutrition at the University of Minnesota (USA). (AU)