Carbohydrates encapsulation using

A formulation given for the carbohydrate matrix used in the encapsulation of orange oil is as follows ... 

Carbohydrates are used extensively in spray-dried encapsulations of food ingredients as the encapsulating support—that is, the wall material or carrier. The ability of carbohydrates to form a protective matrix, complemented by their diversity and low cost, makes them the first choice for encapsulation. The main limit for their application is their high water sensitivity and fast hydration when in contact with water. 

Chemically, GA is a complex mixture of macromolecules of different size and composition (mainly carbohydrates and proteins). Today, the properties and features of GA have been widely explored and developed and it is being used in a wide range of industrial sectors such as textiles, ceramics, lithography, cosmetics and pharmaceuticals, encapsulation, food, etc. Regarding food industry, it is used as a stabilizer, a thickener and/or an emulsifier agent (e.g., soft drink syrup, gummy candies and creams) (Verbeken et al., 2003). 

A liquid membrane bioreactor was developed as a means of encapsulation for a multi-enzyme system incorporating an oxidation and carbohydrate cleavage, demonstrated using a-glucosidase and glucose oxidase in the conversion of maltose to gluconic acid ... 

Maltodextrins are nonsweet soluble carbohydrates that are used in flavor encapsulation and throughout the food industry. This paper presents information on how maltodextrins are produced, their chemical and physical properties, and the functional characteristics that make maltodextrins useful to the flavor industry. 

Overall, it appears that syrup solids from wheat, cassava, and rice could be used for flavor encapsulation. However, an effort is needed to provide some emulsification for these carbohydrates. 

Once the emulsifier is well blended into the carbohydrate melt, the flavoring material is added. An emulsion is formed using a flat bladed turbine type agitator (about 4i inches in diameter). The time of agitation is typically about 5 min. The next step involves pressurization of the extrusion vessel with either nitrogen or carbon dioxide. While others have mentioned pressurization of the vessel for extrusion, Miller and Mutka (8) have optimized this parameter for encapsulation efficiency, they found 7-50 psi most suitable for improving encapsulation efficiency. At pressures above 100 psi, they found some emulsions broke and encapsulation efficiency was very poor. 

Spray drying is the most commonly used method in the food industry. Bioactive ingredients microencapsulated by this method include fats and oils, flavours, essential oils and other oil-soluble bioactives. Water-soluble bioactives can also be encapsulated by spray drying, where the encapsulant forms a matrix structure rather than a film surrounding the core. This process typically involves the dispersion of the core material into a solution of the encapsulant (e.g., protein, carbohydrate) and atomization of the mixture into the drying chamber. This leads to evaporation of the solvent... 

Pellicular packings may also consist of a fully functionalized layer encapsulating solid particles, where there is no physical attachment of the active layer to the core particles [7] or as colloidal particles bearing charged moieties (latex) electrostatically bound to a solid core functionalized with groups of opposite charge [8] (Fig. 1). Most of the anion-exchange columns in use today for either carbohydrate or ion chro-... 

Zeller, B. L. (1999). Development of porous carbohydrate food ingredients for the use in flavour encapsulation. Trends Food Sci. Technol. 9(11-12), 389-394. 

Much of the embryo encapsulation research has been conducted using somatic embryos of either alfalfa or celery. Initial results indicate that for albuminous species with a prominent endosperm such as celery, additional carbohydrate storage reserves are required in the capsule for germination, whereas for ex-albuminous species with reduced endosperm additional carbohydrates are not necessarily required (23). It appears that the capsule itself may serve as an artificial endosperm tailored to the requirements of species of concern. 

Although there are various materials available for encapsulation and so as technologies, the challenges do exist concerning the selection of appropriate microencapsulation technique and encapsulation material. The cost consideration of materials for food applications need to be taken into account unlike the pharmaceutical industry, which can tolerate high costs. The majority of materials used for microencapsulation in the food sector are bio-based materials such as carbohydrate polymers (polysaccharides), proteins, lipids, etc. 

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