Designing Microencapsulated Ingredients for Food Applications
CSIRO FOOD & NUTRITION
World Congress on Oils & Fats and 31st Lectureship Series 31st October – 3 November 2015, Rosario, Argentina
Mary Ann Augustin & Luz Sanguansri
Introduction
– Food Industry Trends
– Why microencapsulate food ingredients?
– Market drivers & Trends
Formulations & Processing of Microencapsulated Food Ingredients
– Design Principles
– Choosing Formulation and Processing Methods
Microencapsulated Ingredient – Fitness for Purpose
– Omega-3 oils
– Probiotics
– Polyphenols
Summary
Summary
Mary Ann Augustin | CSIRO
Traditional food
Food consumed to provide
adequate nutrients
Survival, satiety & food safety
Well-being and health &
Reducing disease risks
Functional food
Traditional and emerging food industry
Mary Ann Augustin | CSIRO
Traditional and Functional Food Development
Traditional Food Processing
Conversion of raw material to edible, safe, wholesome & nutritious foods
– desirable physico-chemical properties, extended shelf-life
– desirable sensory properties and convenient
Processing of Functional Foods Adds Extra Dimensions to Traditional Food Processing
Creation of functional bioactive component and appropriate delivery systems
– Optimisation of functional component
– Incorporation into food without compromising food quality
Increased levels of complexity and monitoring
Mary Ann Augustin | CSIRO
Microencapsulation
Process by which small particles of solid, liquid or gas (active core) are
packaged within a secondary material (encapsulant) to form a capsule
Microcapsules (micron size range 1 - 1000m)
Nanocapsules (submicron range)
Mary Ann Augustin | CSIRO
A schematic representation of microencapsulated components Madene et al (2006) Int. J. Food Sci. Technol.
Why encapsulation?
Mary Ann Augustin | CSIRO
Primary purpose
To produce particles that control mass transport behaviour
Shell material – prevents diffusion of material from the microcapsule or into a
microcapsule
Functions of the wall material (Encapsulant)
Protects sensitive ingredients from its environment (eg O2,H2O, light)
Converts difficult to handle liquids into free-flowing powders
Target / timed delivery of encapsulated component
core
wall material
Microencapsulation
Mary Ann Augustin | CSIRO
•Capsules are stable during storage – prevents transport of material
• Trigger event – when this occurs, there is release of the core into the surrounding environment or transport
Storage
Components of
surrounding environment
core TRIGGER EVENT
OR
Release
core
Release is governed by how encapsulating material responds to the
trigger (pH, temperature, shear, moisture)
Microencapsulation in the Food Industry
Protecting sensitive food ingredients against degradation
Enhancing shelf-life and stability of foods
Conversion of difficult to handle liquids into free-flowing powders
Masking off –flavours
Controlled release
Increased bio-availability
Opportunities for the Traditional & Functional Food Industry
Ingredients and Food Products
Mary Ann Augustin | CSIRO
Market size – Encapsulated Ingredients
Mary Ann Augustin | CSIRO Source: Global food encapsulation market, MarketsandMarkets, 2009
Market drivers & trends - Encapsulation
Mary Ann Augustin | CSIRO
5395,2 5788,7 6222,6
9070,5
3776,1 4049,1
4347,1
6307,8
2807,2 3025,8
3267,7
4872,7
1619,1 1717,3
1823,9
2493,2
$0
$5.000
$10.000
$15.000
$20.000
$25.000
2007 2008 2009 2014
Macroencapsulation
Hybrid Technologies
Nano-encapsulation
Microencapsulation
Source: Global food encapsulation market, MarketsandMarkets, 2009 ** Global Business Insights – Innovations in delivery methods for nutraceutical food and drinks, 2011
CAGR 2009-14
$ M
illio
ns
Year
GLOBAL MARKET (2014) ~ $23 Billion
Formulations & Processing of Microencapsulated Food Ingredients
Mary Ann Augustin | CSIRO
Food Industry interests in encapsulated Ingredients
Mary Ann Augustin | CSIRO
Food Ingredients
Flavouring agents (eg sweeteners, seasonings, spices)
Acids, bases and buffers (eg citric acid, lactic acid, sodium bicarbonate)
Lipids (eg fish oils, milkfat, vegetable oils)
Enzymes and microorganisms (eg proteases, probiotic bacteria)
Artificial sweeteners (eg aspartame)
Antioxidants
Preservatives
Pigments and dyes
Essential oils
Minerals (eg calcium, iron, zinc)
Amino acids and peptides
Vitamins and pro-vitamins (eg vitamin A, carotene, vitamin K, vitamin C)
Novel solutions for improved delivery and protection
of food ingredients and enhanced food product quality
Encapsulants – Only food grade / GRAS ingredients may be used
Mary Ann Augustin | CSIRO
Material Class Examples of types of materials
Proteins Albumin, caseinates, gelatin, gluten, peptides, soy protein, vegetable
proteins, whey proteins, zein
Simple sugars Fructose, galactose, glucose, maltose, sucrose
Carbohydrates/Gums Chitosan, corn syrup solids, cyclodextrin, dextrins, dried glucose syrup,
maltodextrins, modified starches, starches
Agar, alginates, carrageenan, gum acacia, gum arabic, pectins
Lipids Edible fats and oils, fractionated fats, hardened fats, beeswax
Emulsifiers Monoglycerides, diglycerides, lecithin, liposomes,
Food-grade surfactants
Cellulose Material Acetylcellulose, carboxymethyl cellulose, cellulose acetate butylate
phthalate, cellulose acetate phthalate, ethyl cellulose, methyl cellulose
Encapsulation – Costs constraint limits choice of Methods
•Food Industry has low profit margins compared to the pharmaceutical industry
•COST – continues to be important when adapting new technologies
•Powders, Gels and Emulsion-based systems most used in Food Industry
Method / process Relative
Operating Costs
Continuous/Batch
Process
Emulsion based Very low Batch /continuous
Spray Drying Very low Continuous
Co-extrusion Low to medium Continuous
Fluid bed coating Medium Batch
Coacervation High Batch
Liposome/
Nanoencapsulation
Very high Batch
Mary Ann Augustin | CSIRO
Choosing the Process
Mary Ann Augustin | CSIRO
The choice depends on the properties of the core, the encapsulant
materials and the requirements in the target food application
Delivery of Food Ingredients Consider solubility of ingredients in food environment
Water soluble (eg bioactive peptides, water soluble vitamins, mineral salts, leavening agents, some flavours)
Fat soluble (eg PUFA, stanols)
Dispersible (eg probiotics)
Sparingly soluble in water / oil (eg resveratrol, curcumin)
Challenges for delivery through food
Sensitive ingredients need to be protected during processing and storage
Release to be triggered by appropriate stimuli (eg chewing for release of flavours, in GI tract)
Incorporation of ingredients should not compromise sensory appeal of food
MICROENCAPSULATION – TAILORING SOLUTIONS TO OVERCOME CHALLENGES
FOR INCORPORATION OF INGREDIENTS INTO FOOD
Mary Ann Augustin | CSIRO
Added Challenges for Delivery of Bioactives Stabilization of bioactive
Many are unstable once they are isolated from natural environment
Protection required throughout shelf-life
Enabling delivery in food
Masking taste – allowing addition without compromising sensory appeal
Preventing undesirable interactions with other food components
– Stability during food processing and in final food product
Bioavailability of bioactive
Delivery to target site of action, to exert desired physiological function
– Depends on intended health benefit
STRINGENT DEMANDS FOR DELIVERY SYSTEM –
SUPERIOR PERFORMANCE OFFERED BY MICROENCAPSULATION OF BIOACTIVES
Mary Ann Augustin | CSIRO
Microencapsulation for delivery of Bioactives
Target delivery to GI tract
Different sites of delivery desired for various health outcomes
For Inflammatory gut diseases
– Distal small intestine
– Colon
Challenge – depending on target release site Protection against stomach acid & enzymes
Protection against enzymes in small intestine
– Amylases, Proteases, Lipases
Low pH Gastric
enzymes
Bile & Intestinal
enzymes
Gut
microflora
Targeting release – Microencapsulation
Appropriate materials, formulation & process
Mary Ann Augustin | CSIRO
When are encapsulated delivery systems required for bioactives?
Mary Ann Augustin | CSIRO
Bioactives identified for health is chosen
Encapsulation & delivery systems
required
Delivery systems may not be required –
Formulate directly into final product
Encapsulated ingredients
Application and formulation into final
product
Is the ingredient stable in current form?
NO YES
Ingredient not stable in final product
Encapsulation protects sensitive bioactives until their triggered release at a target site
and can potentially mask undesirable flavours
Microencapsulated Ingredients – Fitness for Purpose
Mary Ann Augustin | CSIRO
Mary Ann Augustin | CSIRO
Capitalising on protein-
carbohydrate functionality for
development of omega-3 oil
microcapsules
Protein: Good film former, emulsifier and has ability to form gels Carbohydrate: Provides matrix support and plasticisation
MicroMAX: Our Technology Platform
An innovative microencapsulation
“technology platform” for protection
and delivery of bioactives into
functional food
Using natural food grade materials
Using simple chemistry
No additives
Utilising standard food processing
equipment
Emulsion based delivery system
Protects and delivers bioactive cores
Mary Ann Augustin | CSIRO
Capitalising on the Maillard Reaction to develop new Encapsulants
Mary Ann Augustin | CSIRO CSIRO’s MicroMAX® Technology
Sanguansri & Augustin (WO200174175)
MicroMAX fish oil powders
Mary Ann Augustin | CSIRO
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Ra
ncid
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Driphorm-50 25°C Driphorm-50 35°C
Driphorm-HiDHA 25°C Driphorm-HiDHA 35°C
Detectible
rancidity
50% oil powder (MicroMAX)
25% oil powder (Protein-CHO Blend)
MicroMAX®-50%oil(25°C)
Non-MicroMAX®-25%oil(25°C)
MicroMAX®-50%oil(35°C)
Non-MicroMAX®-25%oil(35°C)
Detectible
rancidity
50% oil powder (MicroMAX)
25% oil powder (Protein-CHO Blend)
MicroMAX®-50%oil(25°C)
Non-MicroMAX®-25%oil(25°C)
MicroMAX®-50%oil(35°C)
Non-MicroMAX®-25%oil(35°C)
MicroMAX® Powder compared to Non-MicroMAX® Powder
Doubled the oil loading Doubled the shelf life
More robust capsules required for high shear & high temperature processing
For extruded products and UHT beverages; For tabletting (supplements)
Commercial use: Incorporation into milk powder and range of food products – So what is the next challenge?
CSIRO’s MicroMAX® Technology
Sanguansri & Augustin (WO200174175)
Stability of spray dried emulsions using MicroMAX Technology
MicroMAX powders (50% oil) were stable at 25°C and 35°C over 24 months
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Storage Time
Pro
pan
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nte
nt
(ug
/g)
MicroMAX (50% oil) 25°C MicroMAX (50% oil) 35°C
Threshold for detectible rancidity
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MicroMAX (50% oil) 25°C MicroMAX (50% oil) 35°C
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MicroMAX (50% oil) 25°C MicroMAX (50% oil) 35°C
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Storage time (months)
% o
meg
a-3
an
d t
rig
lycerid
e
co
ncen
trati
on
% DHA % EPA % Triglyceride
Bread containing encapsulated fish oil (25% oil powder) - sensory evaluation
Day 1 Day 4
Response Untoasted Toasted Untoasted Toasted
Correct 22 22 20 22
Incorrect 28 28 31 29
Total number
of panellist
50 50 51 51
“No significant difference were detected between the
“control” and the “bread with added fish oil powder”
(Clover Corp / CSIRO
Use of microencapsulated fish oil in drinking yoghurt (60mg EPA+DHA /100ml serve)
Yoghurts with microencapsulated tuna oil (Driphorm 50®,
Gelphorm®) were preferred to those with free tuna oil
Sharma et al. AJDT 2003
Drinking Yogurt
0
2
4
6
8
10
Liking of odour Liking of flavour Liking of
aftertaste
Overall
acceptability
Sen
sory
score Control
Tuna oil
Gelphorm
Driphorm
aaa
a
aa a
b
aa a
a
ab
b
aba
MicroMAX Application in dairy products
The higher the mean score the more liked the product in terms of the attribute assessed. Any two mean score bars
for a sensory attribute that do not have a common letter are significantly different at p<0.05.
Omega-3 fortification using MicroMAX powder (50% oil) or MicroMAX UHT emulsion
(25% oil) is better than using unencapsulated oil
Sharma, R. et al 2003
In vitro testing of oil microcapsules
Before
Digestion
After Simulated
Gastric Fluid (SGF)
(37 C, 2 h)
After SGF+
Simulated Intestinal
Fluid
+bile+Ca
(37 C, 5 h)
Casein-Glucose-Resistant Starch Microcapsules
MicroMAX non-MicroMAX
MicroMAX microcapsules are less prone to
coalescence than non-MicroMAX
Micrographs
240 x 240μm
Oliver et al.
AJDT(2009)
Mary Ann Augustin | CSIRO
Krill oil powders: - formulation & processing strategies
0
2
4
6
8
10
12
14
16
50% KO P1 50% KO P2 50% KO P3 50% KO P4
Pro
pan
al
GC
are
a (
x10-4
)
Day 0
Day 17
Day 28
50
60
70
80
90
100
EPA DHA EPA DHA EPA DHA
Day 0 day 17 Day 28
% r
em
ain
ing
of
LC
-n-3
PU
FA
s
50% KO P1 50% KO P2 50% KO P3 50% KO P4
Powders were stored under accelerated storage at 40°C for 28 days P1 - spray dried with maltodextrin P2 - encapsulated with protein only P3 - two step encapsulation with heated protein-carbohydrates P4 - one step encapsulation with heated protein-carbohydrates
Stability of krill oil powder is influenced by encapsulant matrix formulation
& process – Heated Protein-CHO are superior encapsulants
Shen et al CSIRO Patent
In-vitro and In-vivo Release of Omega-3 • In-vivo (Canola Oil Microcapsules in Smoothie) using Healthy
volunteers
• In-vitro and In-vivo (Fish Oil Microcapsules in Various Food Formats) using Ileostomy Volunteers
• In-vivo (Fish Oil Microcapsules in Flavoured Milk)
Mary Ann Augustin | CSIRO
In Vivo: Delivery of canola oil microcapsules in Smoothie after human consumption
Microencapsulation enhanced peak and AUC
Microcapsules with SPI-pectin encapsulant – highest peak and AUC
Microcapsules with WPI has shortest time to peak height
Casein-Resistant starch-oil(Heat emulsion) Casein-Resistant starch (Heat Aq)-Oil Casein-Oligosaccharide- glucose syrup (Heat Aq)-Oil Whey protein-Resistant starch (Heat Aq)-Oil E=SPI-Pectin –Oil (No heat) F= Bulk Canola oil
Augustin et al., 2014, Food Funct 5(11): 2905-2912
+
(30 g oil/ 250 ml serve)
Images of enriched omega-3 (fish oil) foods during in vitro digestion
Mary Ann Augustin | CSIRO
SGF
SIF
Powder in
Yogurt
Powder in
Cereal Bar
Powder in
Orange Juice Neat Powder
Microcapsule
Powder in Yogurt
Powder in Cereal Bar
Powder in
Orange Juice
Neat Powder Microcapsule
Simulated Gastric Fluid
Simulated Intestinal Fluid
4g of microencapsulated fish oil powder (50% fish oil) was added per food
serving
Shen et al., 2014, J Agric Food Chem 59, 8442-8449
In vitro: % omega-3 fatty acids released after exposure of omega-3 (fish oil) enriched foods to simulated gastric and intestinal fluids
Mary Ann Augustin | CSIRO
A
-10
0
10
20
30
40
50
60
70
80
90
control orange
juice
yogurt cereal
barDigested Samples
% O
me
ga
-3 f
att
y a
cid
s EPA DHA
0
10
20
30
40
50
60
70
80
90
control orange juice yogurt cereal bar
% O
me
ga
-3 f
att
y a
cid
s
Digested Samples
B
EPA DHA
In vitro data: Most of the omega-3 fatty acids are released in the
intestinal fluid with that released from cereal bar being the least
SGF SGF +SIF
Shen et al., 2014, J Agric Food Chem 59, 8442-8449
Mary Ann Augustin | CSIRO
Human Ileostomy Study - Total LC omega-3 recovered from ileal effluent (with omega-3 (fish oil) taken as single dose)
Sanguansri et al 2013, J Funct Foods, 4, 74-82
0
400
800
1200
1600
2000
2400
2800
3200
Fish oil capsule Orange juice Yogurt Cereal bar
Re
co
ve
red
EP
A a
nd
DH
A (
mic
ro g
ram
)
EPA
DHA
% doserecovered
0.93 0.56 1.20 0.55 0.79 0.54 1.17 0.63
Total n-3 recovered is <2% of dose delivered >98% of n-3 delivered was digested and absorbed in the upper GI tract Omega-3 is bioavailable in different food matrices
Mary Ann Augustin | CSIRO
Human study: % change in EPA & DHA in plasma of human volunteers over 48 hr with single dose of omega-3 (~1.0 g DHA+EPA) with flavoured milk
0 1 0 2 0 3 0 4 0 5 0
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T im e (h )
% D
elt
a 2
0:5
n-3
(E
PA
)
***
**
A
0 1 0 2 0 3 0 4 0 5 0
0 .0
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0 .4
T im e (h )%
De
lta
22
:6n
-3 (
DH
A)
*
B
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0 .0
0 .2
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0 .6
0 .8
T im e (h )
% D
elt
a t
ota
ln
-3 F
A
*
*
C
Change (delta) from baseline in the fatty acids as % of the total fatty acid pool in
plasma (n=15).
Fish oil gel capsules taken with a flavoured milk (o); Flavoured milk containing fish oil microcapsules
(MicroMAX1) (□)
Flavoured milk containing fish oil microcapsules (MicroMAX2) ()
Some minor differences in rate of change between samples but
no significant differences at 24 and 48 hr
Sanguansri et al 2015, Brit J Nutr 113, 822-831,
Mary Ann Augustin | CSIRO
Human study – short term time course: omega-3 and omega-6 fatty acids as % of total fatty acid pool in erythrocyte membranes after daily dose (1.0 g EPA +DHA)
Change (delta) from baseline in the fatty acids as % of the total fatty acid pool in
erythrocyte membranes (n=47).
Fish oil gel capsules taken with a flavoured milk (o); Flavoured milk containing fish oil microcapsules
(MicroMAX1) (□) Flavoured milk containing fish oil microcapsules (MicroMAX2) ()
Bioequivalence of fish oil microcapsules (MicroMAX) and gelatine
fish oil capsules when taken with flavoured milk
0 2 4
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n -3 F A
n -6 F A
A
T im e (w e e k s )
% D
elt
a F
att
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cid
s
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b
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b
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0 .1 7 5
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n-3
/n-6
FA
ra
tio
a
b
b
Sanguansri et al 2015, Brit J Nutr 113, 822-831,
Mary Ann Augustin | CSIRO
Capitalising on buttermilk
functionality for fish oil and
polyphenol delivery
Buttermilk - fish oil powder (50% oil)
Mary Ann Augustin | CSIRO CSIRO’s MicroMAX® Technology
Augustin et al. JFF (2014)
SMP (skim milk pH 6.6 heated 72°C/15 s) – Control
BMP1 (buttermilk with protein:CHO ratio1:1.6, pH 6.4 heated 72°C/15 s)
BMP2 (buttermilk with protein:CHO ratio 1:1.6, pH 7.5 heated 90°C/30 min)
BMP3 (buttermilk with protein:CHO ratio 1:2, pH 6.4 heated 72°C/15 s)
BMP4 (buttermilk with protein:CHO ratio 1:2, pH 7.5 heated 90°C/30 min) Low Powder free-fat :1-2%
Fat – Nile
Red
Phospholipid
- Rhodamine
DOPE
With judicious formulation, pH adjustment and heat treatment, buttermilk has
superior encapsulating properties compared to skim milk for fish oils
Mary Ann Augustin | CSIRO
Resveratrol delivery in whole buttermilk
0 400 800 1200 16000
10
20
30
R2>0.99
Cream layer
Milk serum
Casein-rich precipitate
Concentration of RS (M)
( M
ole
/g d
ry b
asis
)
RS
conce
ntr
atio
n
8-9% in cream
35-41% in serum
51-57% in casein
300 350 400 450 5000
500
1000
1500
2000
362 nm
j
a
298 K
280 nm
Flu
ore
scen
ce i
nte
nsi
ty (
a.u
.)
Wavelength (nm)
Fluorescence spectra of buttermilk (10% TS) –
revseratrol mixtures (pH 6.54) at an λex of 280 nm
a- j:0- 40μM resveratrol
Distribution of resveratrol in buttermilk (10% TS) –
resveratrol (100-1600 μM) mixtures
Increased aqueous solubility of resveratrol by complexation to whole
buttermilk makes it an effective vehicle for carrying resveratrol
Ye et al. JAFC (2013)
Mary Ann Augustin | CSIRO
Curcumin delivery in whole buttermilk
In buttermilk
0
10
20
30
40
50
60
70
80
90
100
0 1 2 3 6
Pe
rce
nta
ge o
f cu
rcu
min
oid
s re
mai
ne
d (
%)
Incubation Time (days)
Bisdemethoxycurcumin
Curcumin
Bisdemethoxycurcumin
t=0 t=6d
t=0 t=6d
In 10mM phosphate buffer
Distribution % Total Solids (g) Protein (g) Curcumin %
Cream (18%) 0.64 0.06 11
Serum (73%) 2.89 0.35 42
Caseins (7%) 1.83 1.34 40
Fu et al. Food Chem (2014)
The ability of buttermilk to carry and stabilise curcuminoids has the
potential to enable the delivery of these components into functional foods
Mary Ann Augustin | CSIRO
Capitalising on protein-
carbohydrate functionality for
probiotic delivery
Fortification of Foods with Probiotics
Fortification with Pre and Probiotics
Pre and Probiotics work synergistically to improve gut health, well being and boost the immune system
Dairy foods are ideal systems for delivery (eg fermented milks and yoghurts, cheese) but these are also added to other foods (spreads, frozen desserts, breakfast food, confectionery)
Use of probiotics
Lactobacillus casei shirota (Yakult), Lactobacillus acidophilus, Bifidobacterium bifidum) etc
Selection of appropriate acid and bile resistant strains / use of microencapsulated bacteria
Challenge to ensure stability and viability of strains
Mary Ann Augustin | CSIRO
Mary Ann Augustin | CSIRO
Delivery of probiotics – challenges
Probiotics - sensitive to heat, moisture, oxygen, and acid (Sensitivity is dependent on strain)
Challenges for delivery in functional foods
Addition to a wider range of food products for general health as well as disease-specific medical foods
Maintain cell viability (during process & storage)
Maintain probiotic functionality in the final product
Demonstrate long term effect – for health claims
Must be alive until it reaches the site of action in the body
MicroMAX® – Simple and flexible process
(Synbiotic formulations)
Lipid Protein Prebiotic
Emulsion
Probiotic
Mixing Reaction Drying
Film formed around bacteria
Excess bulk encapsulant
10 μm
Mary Ann Augustin | CSIRO
Microencapsulated Probiotics:
Enhanced survival at intermediate water activity
Encapsulation significantly (**P<0.01) protected the spray dried probiotic Lactobacillus strain during storage
0.00000001
0.0000001
0.000001
0.00001
0.0001
0.001
0.01
0.1
1
10
100
0 2 4 6
Tim e (w e e ks)
Pe
rce
nt
su
rviv
al
(Lo
g
sc
ale
)1
0
Encapsulated
probiotics
Non-encapsulated
probiotics
10 μm
10 μm
Storage Stability (25°C, 50% RH)
Encapsulation of probiotics offers protection
during storage Crittenden et al 2005
Mary Ann Augustin | CSIRO
Encapsulation significantly (**P<0.01) protected the spray dried probiotic Lactobacillus strain during storage
0.00000001
0.0000001
0.000001
0.00001
0.0001
0.001
0.01
0.1
1
10
100
0 2 4 6
Tim e (w e e ks)
Pe
rce
nt
su
rviv
al
(Lo
g
sc
ale
)1
0
Encapsulated
probiotics
Non-encapsulated
probiotics
10 μm
10 μm
Storage Stability (25°C, 50% RH)
Hoobin et al Food & Function 2013
Mary Ann Augustin | CSIRO
Moisture uptake properties and molecular mobility of the matrix composition, are better determinants of probiotic viability than RH
Encapsulation of probiotics offers protection during storage
Microencapsulated Probiotics:
Enhanced survival of probiotics at low pH
Potential to add probiotics into low pH products (eg Apple juice)
Encapsulation significantly protected the probiotic Lactobacillus
strain during storage at pH4, 10°C for 4 weeks
0,1
1
10
100
2 weeks 4 weeks
% v
iab
le
A1
A2
B1
B2
LGG
Free Cells: <1% viable
Encapsulated probiotics: Higher
% remained viable
CSIRO, Unpublished results
Mary Ann Augustin | CSIRO
Viability of spray dried microencapsulated LGG in apple juice
Mary Ann Augustin | CSIRO
LGG encapsulated in WPI; 4WPI:1RS;
1WPI:1RS; 1WPI:4RS; RS stored at
5°C
(A)
(B)
(C)
15m 15m 15m
Integrity of microencapsulated LGG
formulations containing (A) WPI, (B)
1WPI:1RS, and (C) RS dispersed in
apple juice
• Viability: LGG in (WPI alone or in combination with RS) > RS
• WPI creates a buffered microenvironment within the hydrated colloid particle
• WPI protects embedded LGG from the low pH external environment
Ying et al. JFF, 2013
Microencapsulated Probiotics:
Survival of probiotics in vitro
Encapsulation significantly (**P<0.01) protected the probiotic Lactobacillus strain during in vitro intestinal transit
Microencapsulation maintains survival of probiotics in vitro
0.001
0.01
0.1
1
10
100
Non-encapsulated
probiotic
Encapsulated
probiotic
Per
cent
sur
viva
l (Lo
g sc
ale)
In-vitro survival: Encapsulated
vs. non-encapsulated
0.001
0.01
0.1
1
10
100
Non-encapsulated
probiotic
Encapsulated
probiotic
Per
cent
sur
viva
l (Lo
g sc
ale)
In-vitro survival: Encapsulated
vs. non-encapsulated
A B
Crittenden et al., 2005 App Envi Micro Mary Ann Augustin | CSIRO
Chronic administration of a microencapsulated probiotic enhances the bioavailability of orange juice flavanones in humans
Mary Ann Augustin | CSIRO
Orange juice consumption and chronic microencapsulated B longum for 4 weeks
excretion of higher flavanones intake and selected phenolic acids
overall bioavailability of 70%
Periera-Caro et al, FFBM, 2015
Mary Ann Augustin | CSIRO
Summary
Successful Research to Market Development Model
Research &
Development
Ingredient
Supplier
Food Product
Manufacturer
Consumer
CSIRO
CSIRO Microencapsulation Technology
American Oil Chemists Corporate Achievement Award (CSIRO /Clover)
1996 2013
Commercialisation of 1st generation n-3 powder ingredient developed for Clover
CSIRO Patented 1st Generation MicroMAX technology
CSIRO Patented 2nd Generation MicroMAX technology
Start R&D on n-3 delivery
Australian AIFST Award
Australian Growth Partnership Collaboration with Clover Corporation
Licensing of CSIRO’s 1st Generation MicroMAX® technology “Driphorm-50”
Licensing of CSIRO’s 2nd Generation MicroMAX® technology “ThermoMAX-50”
Development of more robust extrudable and compressible formulations
CSIRO Patented MicroMAX-Probiotic technology
CSIRO Patented Krill Oil Encapsulation Technology
1998 2000 2002 2004 2006 2008 2010 2012
AOCS Award: Recognition for the “technological,
commercial and public health impact”
Augustin & Hemar (2009) Nano-structured assemblies for Encapsulation. Chem Soc Rev, 38, 902-912
Mary Ann Augustin | CSIRO
Mary Ann Augustin | CSIRO
Support: CSIRO P-Health Flagship & CSIRO
Major project Team
L Sanguansri – Project Leader
W Beattie
S Bhail
LJ Cheng
Z Shen
R Crittenden
R Weerakkody
DY Ying
CM Oliver
G Patten
M Abeywardena
J Rusli
Many others along the way
CSIRO colleagues
University colleagues
Students and visiting scientists
Various companies
Clover Corp
Various others
Science Leadership
MA Augustin
T Lockett
Business Development
C Downs, P Clarke, R McKay,
K Bechta-Metti & others
Human Trials
P Clifton
J Keogh
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