Encapsulation of hydrophobic compounds in sugar matrixes by freeze-drying

NURYS TATIANA HOYOS MERLANO; BORRONI, VIRGINIA; ROCIO GIMENEZ; HERRERA MARIA LIDIA

Basic Protocols in Encapsulation of Food Ingredients

Springer

Lugar: New York; Año: 2022; p. 1 - 12

To encapsulate hydrophobic materials in sugar matrices, the initial system toprepare powders is an emulsion. The aqueous phase contains the sugar and thestabilizer selected, and the fat phase is a hydrophobic compound or a solutionof the hydrophobic compound in a solvent. Preparation of emulsion is a three-stage process. The first part is the preparation of a coarse emulsion (averagedroplet size ranging from ~1 to 10 μm). The second stage is the preparation ofa conventional emulsion or also called fine emulsion, starting from a coarseemulsion (fine emulsion average diameter from 0.2 to 0.6 μm). Finally, furthertreatment of the conventional emulsion leads to a nanoemulsion(radius < 100 nm). When the stabilizer is a small molecule such as Tween, atwo-stage process may be suitable to achieve the nano range if amicrofluidizer is used for the second stage. When using a protein stabilizer,the three stages are necessary for nano-based powders. The quality of powdersand encapsulation efficiency will be very dependent on initial systems?average droplets size and physical stability. Stable systems containing nanorange droplets will allow preparing better quality powders than coarse or fineemulsions.