Encapsulation of Hydrophobic Compounds in Sugar Matrixes by Freeze-Drying

HOYOS MERLANO, NURYS TATIANA; BORRONI VIRGINIA; GIMÉNEZ ROCÍO BELÉN; MARIA LIDIA HERRERA

Basic Protocols in Encapsulation of Food Ingredients

Humana-Springer

Lugar: New York; Año: 2021; p. 1 - 10

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