Micronutrient microencapsulation system, method and use

Abstract

The invention relates to a system for the microencapsulation of micronutrients, wherein the active ingredient is an essential mineral, optionally combined with a vitamin. The essential mineral is selected from iron, magnesium, copper, potassium, sodium, zinc and calcium, while the vitamin is selected from vitamin C or vitamin B complex. Glycine is used as a stabilising amino acid, a primary encapsulation is carried out with glycerophospholipids selected from mixtures of lecithins, and a secondary encapsulation is carried out with a polysaccharide selected from starch, amylopectin or amylose. In addition, excipients can be used to aid in the drying process, including magnesium oxide, silicon dioxide, maltodextrin, acid pyrophosphate and / or xanthan gum. The preparation method includes the preparation of an aqueous solution at a set temperature and pH, incorporation of the amino acid, primary encapsulation via incorporation of phospholipids rich in phosphatidylcholine, secondary encapsulation via application of polysaccharides, and drying via spray drying or lyophilisation.

Description

[0001] SYSTEM, METHOD AND USE OF MICROENCAPSULATION OF MICRONUTRIENTS

[0002] • Title of the Invention

[0003] The present invention relates to a "system, method and use of microencapsulation of micronutrients" which include essential minerals and vitamins or combinations thereof, with stabilization by an amino acid and double encapsulation using lecithin and starch.

[0004] • Field of Invention

[0005] The invention relates to the field of microencapsulation of micronutrients, specifically to the microencapsulation of selected active ingredients of micronutrients or their combinations, stabilized with amino acids and coated with lecithin and polysaccharides.

[0006] • Background of the invention

[0007] Micronutrients are essential for maintaining health and well-being. However, administering minerals and vitamins in forms that ensure their stability and bioavailability remains a challenge. Micronutrient encapsulation has proven to be an effective technique for protecting these compounds from degradation and improving their absorption in the body.

[0008] Microencapsulation is a process in which a substance of interest is encapsulated within microcapsules, protecting it from environmental factors such as temperature, humidity, and light. This technology has applications in food, improving storage and activity, and masking unpleasant flavors and aromas. With regard to micronutrients and trace elements, microencapsulation can be used to preserve and release these compounds in a controlled manner. Some specific applications include:

[0009] Probiotics: Microencapsulation maintains the viability of probiotics such as Lactobacillus and Bifidobacterium in food products.

[0010] Antioxidants: Protects sensitive antioxidants from degradation by light, oxygen, and moisture, improving their storage and masking flavors.

[0011] Essential oils: Encapsulating oils such as garlic or fish oil helps to increase their thermal stability and mask unpleasant characteristics.

[0012] Within the prior art, the following non-patent documents can generally be found as a reference:

[0013] Ramírez Hernández, J., Bonete, M. J., & Martinez-Espinosa, R. M. (2015). Propuesta de una nueva clasificación de los oligoelementos para su aplicación en nutrición y terapias. Calderón, M. A., & Ponce, A. G. (2022). Microencapsulation of bioactive compounds for food applications. In Food Applications of Nanotechnology (pp. 1 -27). Elsevier.: De Prisco, A., & Mauriello, G. (2016). Microencapsulation of probiotics in food products: focus on Lactobacillus plantarum spp. World Journal of Microbiology and Biotechnology, 32(5), 1 -10.: Oskan, I., Yilmaz, E., & Yilmaz, M. T. (2019). Microencapsulation of natural antioxidants: A review of methods, effect of encapsulation on oxidative stress, and stability. Food Chemistry, 272, 187-197.: Vázquez, L., Sánchez, G., & Chiralt, A. (2022). Microencapsulation of bioactive compounds for food applications. In Food Applications of Nanotechnology (pp. 29-54). Elsevier.: Choudhury, B., & Das, S. (2021 ). Microencapsulation of essential oils: A review.Food Chemistry, 343, 128464.: Furuta, T., & Neoh, T. L. (2021 ). Microencapsulation of bioactive compounds for food applications. In Food Applications of Nanotechnology (pp. 55-78). Elsevier.: Arenas, G. J., & Martinez, J. R. (2020). Microencapsulation of bioactive compounds for food applications. In Food Applications of Nanotechnology (pp. 79-100). Elsevier.: Ozkan, G., & Franco, P. (2019). Microencapsulation of bioactive compounds for food applications. In Food Applications of Nanotechnology (pp. 101 -120). Elsevier.: Vázquez, L, Sánchez, G., & Chiralt, A. (2022). Microencapsulation of bioactive compounds for food applications. In Food Applications of Nanotechnology (pp. 29-54). Elsevier.: Ramírez Hernández, J., Bonete, M. J., & Martinez-Espinosa, R. M. (2015). Propuesta de una nueva clasificación de los oligoelementos para su aplicación en nutrición y terapias. Nutrición Hospitalaria, 31 (3), 1020-1033.Research on microencapsulation and yeasts in fluidized bed dryers. Micronutrient and trace element requirements in the diet during pregnancy and postpartum.

[0014] Within the invention patents, particular examples can be cited as publications US5585050A and EP0336662A2 which reveal different types of encapsulation of active ingredients.

[0015] On the other hand, while microencapsulation is a valuable technique for efficiently delivering micronutrients, several challenges remain:

[0016] Durability and stability: Ensuring that micronutrients remain stable during storage and handling is crucial. Microencapsulation must protect them from light, moisture, and oxidation.

[0017] Matrix compatibility: The choice of capsule material must be compatible with the food or final product. Some materials can affect the taste, texture, or appearance.

[0018] Bioaccessibility and bioavailability: Although microencapsulation protects micronutrients, their controlled release must ensure that they are effectively absorbed by the body.

[0019] Size and morphology: The shape and size of microcapsules affect their functionality. Achieving uniform distribution and appropriate size is important. Therefore, while microencapsulation is promising, these challenges must be addressed to optimize its application in micronutrient delivery: Peanparkdee, M., Iwamoto, S., Yamauchi, R., & Nekrasova, T. (2016). Microencapsulation: A review of applications in the food and pharmaceutical industries. Reviews in Agricultural Science, 4, 56-65.

[0020] Given the existing problems in art, a new invention is presented that comes to solve such problems, as described herein.

[0021] Brief description of the invention

[0022] A microencapsulation system for micronutrients is provided where the active ingredient is an essential mineral, a vitamin, or an essential mineral optionally combined with a vitamin.

[0023] The essential mineral is selected from iron, zinc, and calcium, while the vitamin is selected from vitamin C.

[0024] Glycine is used as a stabilizing amino acid, while primary microencapsulation is carried out with glycerophospholipids, in particular lecithin, and secondary encapsulation or coating with a polysaccharide selected from starch, amylopectin, or amylose.

[0025] Additionally, optional excipients can be used to aid in drying, including magnesium oxide, silicon dioxide, maltodextrin, acid pyrophosphate and / or xanthan gum.

[0026] The preparation method includes preparing an aqueous solution at an adjusted pH and temperature, incorporating the amino acid, primary encapsulation by incorporating phospholipids rich in phosphatidylcholine, secondary encapsulation by applying polysaccharides composed of starch or its components, and drying by spray or lyophilization. Detailed description of the invention: This patent application covers both the composition of microencapsulated micronutrient systems and the preparation method for their preparation, providing an innovative solution for the administration of nutritional supplements.

[0027] The present invention relates to a microencapsulation system in which the active ingredient is a micronutrient, in particular an essential mineral or a vitamin, or optionally combining an essential mineral with a vitamin.

[0028] As used in the present invention, micronutrients are essential nutrients that the body needs in small amounts to function properly. Unlike macronutrients (such as carbohydrates, proteins, and fats), micronutrients do not provide energy directly, but are vital for metabolic processes and cellular functions.

[0029] Micronutrients can be divided into vitamins, minerals (essential) and trace elements.

[0030] As used in the present invention, vitamins are organic compounds found in natural foods. They are divided into two groups: fat-soluble (A, D, E, K) and water-soluble (C, B-complex). Fat-soluble vitamins are stored in fatty tissue, while water-soluble vitamins are eliminated through urine. Each vitamin has specific functions, such as vitamin A for vision, vitamin D for bone health, and vitamin C as an antioxidant.

[0031] On the other hand, as used in the present invention, (essential) minerals are inorganic elements essential for various bodily functions. Some examples are calcium (for bones and teeth), iron (for blood), magnesium (for the nervous system), and zinc (for the immune system).

[0032] Furthermore, as used in the present invention, trace elements are minerals that the body needs in even smaller quantities. Examples include selenium, iodine, chromium, and fluorine. They are often obtained from the diet or supplements.

[0033] Los micronutrientes son esenciales para mantener la salud, el crecimiento y el bienestar general. Para mayor referencia, se pueden citar a modo general, los siguientes artículos no-patente al respecto: Gropper, S. S., Smith, J. L., & Groff, J. L. (2009). Advanced nutrition and human metabolism. Cengage Learning.: Institute of Medicine (US) Standing Committee on the Scientific Evaluation of Dietary Reference Intakes. (2000). Dietary reference intakes for vitamin C, vitamin E, selenium, and carotenoids. National Academies Press (US).: Carr, A. C., & Maggini, S. (2017). Vitamin C and immune function. Nutrients, 9(1 1 ), 121 1.: Institute of Medicine (US) Standing Committee on the Scientific Evaluation of Dietary Reference Intakes. (1998). Dietary reference intakes for thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline. National Academies Press (US).: Institute of Medicine (US) Standing Committee on the Scientific Evaluation of Dietary Reference Intakes. (2001). Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. National Academies Press (US).: Gropper, SS, Smith, JL, & Groff, JL (2009). Advanced nutrition and human metabolism. Cengage Learning.

[0034] To achieve stabilization of the essential mineral and / or vitamin, the inventors have found it convenient to use an amino acid to stabilize the active ingredient, in order to obtain a stabilized core of the composition for subsequent encapsulation.

[0035] As used in the present invention, amino acids are organic molecules with a basic structure consisting of an amino group (-NH2) and a carboxyl group (-COOH) at opposite ends. The side chain, or R group, attached to the alpha carbon, determines the unique properties of each amino acid. In total, there are 20 amino acids that make up proteins. For stabilization purposes, the inventors have found that glycine and lysine are excellent stabilizing agents for micronutrients. Glycine is the smallest amino acid and the only achiral one among the 20 amino acids present in cells.

[0036] Lysine, on the other hand, is an essential amino acid that plays a crucial role in protein synthesis and various biological functions.

[0037] Although both amino acids are particularly useful for the purposes of the invention, according to the present invention the preferred amino acid is glycine.

[0038] As is known in the field, microencapsulation is a process in which a substance of interest is encapsulated within microcapsules, protecting it from environmental factors such as temperature, humidity, and light. To address the challenges encountered in the field, the inventors have found that using primary microencapsulation followed by secondary microencapsulation (coating) over the core of the stabilized active ingredient significantly improves upon the results known in the field.

[0039] For primary encapsulation, the inventors have found that glycerophospholipids are particularly useful for coating the core of the formulation comprising the stabilized active ingredient.

[0040] As used in the present invention, glycerophospholipids are lipid molecules abundant in biological membranes, consisting of a glycerol or sphingosine backbone, fatty acids, a phosphate group, and an alcohol. Some notable varieties are:

[0041] Phosphatidylcholine (Lecithin): Contains choline and is found, for example, in foods such as fish, egg yolk and nuts.

[0042] Phosphatidylethanolamine (Cephalin): Contains ethanolamine and is also present in cell membranes.

[0043] Phosphatidylserine: Contains serine and plays important roles in cell signaling. Phosphatidylinositol: Contains inositol and participates in signal transduction.

[0044] Phosphatidylglycerol: Contains glycerol and is found in biological membranes.

[0045] Cardiolipin: Derived from phosphatidylglycerol, it is abundant in mitochondria.

[0046] For the purposes of the present invention, phosphatidylcholine (lecithin) is preferred, with which the best main encapsulation effect is obtained just above the core, thereby obtaining a primary coating of the active ingredient.

[0047] As used in the present invention, lecithin is a complex mixture of glycerophospholipids found in biological membranes, obtained from microbial, animal, or plant sources, and containing triglycerides, fatty acids, sterols, glycolipids, and sphingolipids. It is primarily found in seeds, nuts, eggs, and cereals, and is used in food, pharmaceuticals, and cosmetics.

[0048] For secondary microencapsulation or coating, the inventors have found that polysaccharides are particularly useful for coating the core of the formulation comprising the stabilized active ingredient together with the primary encapsulation.

[0049] As used in the present invention, polysaccharides are macromolecules formed by the union of a large number of monosaccharides. These polymers fulfill diverse functions, especially in terms of energy reserves and structure. In particular, polysaccharides are long chains of monosaccharides linked by glycosidic bonds. They are found in all living organisms and play important roles. Some examples of polysaccharides include starch, glycogen, cellulose, and chitin. Polysaccharides can be homopolysaccharides (with monosaccharides of the same type) or heteropolysaccharides (with more than one type of monosaccharide) and usually follow the general formula: Cx(H2O)x-1. Polysaccharides are fundamental to life and play essential roles in the energy and structure of organisms. For the purposes of the present invention, the inventors have found that the suitable polysaccharide for secondary encapsulation is starch, or its components.

[0050] As used in the present invention, the three most important starch-related polysaccharides are amylose, amylopectin, and starch itself. Amylose is a linear polysaccharide composed entirely of D-glucose units linked by α-1,4-glycosidic bonds. Although considered linear, amylose is coiled with six glucose monomers per turn and represents approximately 10% to 30% of natural starch.

[0051] Amylopectin, on the other hand, is a branched polysaccharide present in starch along with amylose. It has a molecular shape similar to that of a tree: the branches are attached to the central trunk (similar to amylose) by α-D-(1,6) linkages, located every 25-30 linear glucose units, and it represents approximately 70% to 90% of natural starch.

[0052] Starch in its commercial form is a white powder and is composed of a mixture of amylose and amylopectin.

[0053] Therefore, the present invention provides a composition with a stabilized core comprising the active ingredient(s) in contact with a stabilizing agent that is an amino acid selected from glycine and lysine, microencapsulated with a primary coating made of a glycerophospholipid selected from lecithin (phosphatidylcholine) and which in turn has a second coating or secondary microencapsulation made of a polysaccharide selected from starch, amylose and / or amylopectin.

[0054] In one embodiment of the present invention, the active ingredient is selected from micronuthents. The micronuthents may be found as the sole active ingredient of the present invention or in combination.

[0055] In a preferred embodiment, the micronutrient is selected from an essential mineral as the sole active ingredient. In another preferred embodiment, the micronutrient is selected from a vitamin as the sole active ingredient.

[0056] In a preferred embodiment, the vitamins are selected from the fat-soluble ones (A, D, E, K) and the water-soluble ones (C, B-complex), with vitamin C and B-complex being of particular preference.

[0057] The essential mineral in a more preferred embodiment is selected from calcium, iron, copper, potassium, sodium, magnesium, and zinc, with iron, zinc, and calcium being of particular preference.

[0058] In yet another preferred embodiment of the present invention, an essential mineral and a vitamin are combined, with the combination of iron with vitamin C being particularly preferred.

[0059] As used in the present invention, the iron sources are:

[0060] Pyrophosphate, gluconate, sulfate, fumarate, ascorbate, glycinate, lactate and chloride, with their different degrees of hydration.

[0061] As used in the present invention, the zinc sources are:

[0062] Gluconate, sulfate, pyrophosphate, citrate, glycinate and lactate, with their different degrees of hydration.

[0063] As used in the present invention, the sources of calcium are:

[0064] Phosphate, chloride, lactate, malate, gluconate, glycinate and carbonate, with their different degrees of hydration.

[0065] As used in the present invention, the sources of vitamin C are:

[0066] Ascorbic acid, dihydroascorbic acid and sodium ascorbate.

[0067] As used in the present invention, the sources of amino acids are:

[0068] Food grade glycine.

[0069] As used in the present invention, the phospholipid sources are: Soy Lecithin with high phosphatidylcholine content.

[0070] As used in the present invention, the starch sources are:

[0071] Corn starch.

[0072] Furthermore, in an optional embodiment of the present invention, additional excipients may be added to constitute the final formulation. In particular, drying agents may be used, such that magnesium oxide, silicon dioxide, maltodextrin, acid pyrophosphate, and / or xanthan gum are selected as excipients. of the invention

[0073] IRON:

[0074] Active Ingredient:

[0075] Ferric pyrophosphate (60-65%)

[0076] Stabilization:

[0077] Glycine (20-27%)

[0078] Microencapsulation on:

[0079] Lecithin (4% maximum)

[0080] Covering:

[0081] Starch (9% maximum)

[0082] Excipients / Drying aid

[0083] Xanthan Gum - Silicon Dioxide (0.2-1%)

[0084] Active Ingredient:

[0085] Ferrous sulfate + Vitamin C (60-65%) Stabilization:

[0086] Glycine (2-5%)

[0087] Microencapsulation on:

[0088] Lecithin (25-35%)

[0089] Covering:

[0090] Starch (0.5-2%)

[0091] Excipients / Drying aid:

[0092] Maltodextrin + Silicon Dioxide (0.1-0.5%)

[0093] Active Ingredient:

[0094] Ferric pyrophosphate (20-25%)

[0095] Stabilization:

[0096] Glycine (8-12%)

[0097] Microencapsulation:

[0098] Lecithin (0.5% maximum)

[0099] Covering:

[0100] Starch (1% maximum)

[0101] Excipients / Drying aid:

[0102] Acid Pyrophosphate - Maltodexthna - Silicon Dioxide (58-60%)

[0103] Active Ingredient:

[0104] Ferrous Gluconate (60-71%) Stabilization:

[0105] Glycine (20-27%)

[0106] Microencapsulation on:

[0107] Lecithin (4% maximum)

[0108] Covering:

[0109] Starch (1% maximum)

[0110] Excipients / Active Drying Aid:

[0111] Maltodextrin + Silicon Dioxide (0.1-0.5%)

[0112] ZINC:

[0113] 5:

[0114] Active Ingredient:

[0115] Zinc Gluconate (72-80%)

[0116] Stabilization:

[0117] Glycine (20-30%)

[0118] Microencapsulation:

[0119] Lecithin (4% maximum)

[0120] Covering:

[0121] Starch (1% maximum)

[0122] Excipients / Drying aid:

[0123] Maltodextrin + Silicon Dioxide (0.1-0.5%)

[0124] Active Ingredient: Zinc Sulfate (50-60%)

[0125] Stabilization:

[0126] Glycine (30-43%)

[0127] Microencapsulation on:

[0128] Lecithin (4% maximum)

[0129] Covering:

[0130] Starch (1% maximum)

[0131] Excipients / Drying aid:

[0132] Maltodextrin + Silicon Dioxide (0.1 - 1.5%)

[0133] CALCIUM:

[0134] 7:

[0135] Active Ingredient:

[0136] Tricalcium Phosphate (65-70%)

[0137] Stabilization:

[0138] Glycine (20-27%)

[0139] Microencapsulation:

[0140] Lecithin (4% maximum)

[0141] Covering:

[0142] Starch (1% maximum)

[0143] Excipients / Drying aid:

[0144] Maltodextrin + Silicon Dioxide (0.1 - 1.5%) Active Ingredient:

[0145] Calcium Lactate (65-70%)

[0146] Stabilization:

[0147] Glycine (20-27%)

[0148] Microencapsulation on:

[0149] Lecithin (4% maximum)

[0150] Covering:

[0151] Starch (1% maximum)

[0152] Excipients / Drying aid:

[0153] Maltodextrin + Silicon Dioxide (0.1 - 1.5%)

[0154] VITAMIN C:

[0155] Active Ingredient:

[0156] Ascorbic Acid / Sodium Ascorbate (65-70%)

[0157] Stabilization:

[0158] Glycine (3-10%)

[0159] Microencapsulation:

[0160] Lecithin (0.5-4%)

[0161] Covering:

[0162] Starch (8-20%)

[0163] Excipients / Drying aid

[0164] Maltodextrin + Silicon Dioxide (0.1 - 1.5%) 10:

[0165] Active Ingredient:

[0166] Ascorbic Acid / Sodium Ascorbate (65-70%)

[0167] Stabilization:

[0168] Glycine (3% maximum)

[0169] Microencapsulation on:

[0170] Lecithin (15% maximum)

[0171] Covering:

[0172] Starch (8-20%)

[0173] Excipients / Drying aid:

[0174] Maltodextrin + Silicon Dioxide (0.1 - 1.5%)

[0175] Therefore, microencapsulation systems contain at least one active ingredient, which is present in the formulation at a maximum of 85% by weight of the total composition, preferably between 20 and 85%, a stabilizer which is present in the formulation at a maximum of 45% by weight of the total composition, preferably at a maximum of 43%, the primary microencapsulation is present in the formulation at a maximum of 40% by weight of the total composition, preferably at a maximum of 35%, the secondary microencapsulation is present in the formulation at a maximum of 25% by weight of the total composition, preferably at a maximum of 20%, while optional excipients or their combinations are present in the formulation at a maximum of 65%, preferably between 0.1 and 60%.

[0176] The formulations containing the microencapsulation systems provided herein are suitable as set forth in the present invention for formulating micronutrients for application in food compositions, dietary compositions (supplements), pharmaceutical and / or veterinary compositions, such that each formulation may comprise the microencapsulates defined herein.

[0177] Furthermore, the invention provides for the use of microencapsulation systems or microencapsulated products for the preparation of food compositions, dietary compositions (supplements), pharmaceutical and / or veterinary compositions.

[0178] As provided herein, the compositions, as well as subsequent formulations, can be carried out and obtained by means of conventional methods known in the art, as can be recognized by formulation experts. Preparation methods

[0179] For the purposes of the present invention, a suitable procedure for preparing the compositions of the invention comprises the following steps:

[0180] An aqueous solution is provided at pH and temperature adjusted to the stability needs of each micronutrient;

[0181] Amino acids are incorporated to decrease the reactivity of nutrients, contributing to their stabilization, and to improve the flavor condition, the solubility of some compounds and facilitate association with microencapsulation agents;

[0182] In primary microencapsulation, phospholipids rich in phosphatidylcholine (lecithin) are incorporated by heating to a transition temperature, with stirring and homogenization. The phospholipids associate with the amino acids and nutrients in the solution, allowing, due to their amphipathic nature, the encapsulation of each micronutrient without depending on its physicochemical characteristics;

[0183] In secondary microencapsulation (or coating), amylopectin is incorporated by heating to gelatinization temperature, with stirring and homogenization, thereby protecting the capsules from environmental conditions and processing; and

[0184] Finally, a spray drying step is performed to evaporate water, or alternatively, by freeze-drying. This involves the addition of drying aids, such as magnesium oxide, silicon dioxide, maltodextrin, or others as specified in this application.

[0185] As used in the present invention, spray drying is a very low-cost physical method. The process requires three basic steps: emulsion formation between the core and wall materials, homogenization, and spraying. The emulsion is atomized within a stream of hot air. As the water evaporates, the remaining solids form a capsule surrounding the substance of interest through mass attraction. The instantaneous exclusion of water maintains the core temperature below 100°C. The resulting microcapsules are collected using cyclones. The most important parameters to control during this process are: the inlet and outlet temperatures of the drying air, the feed rate of the product to be dried, the residence time, and the conditioning of the raw material. Compared to other methods mentioned, spray drying exhibits a relatively high encapsulation efficiency.The wall materials generally used for spray-drying microencapsulation are gum arabic, maltodextrin, starch, and carbomethylcellulose.

[0186] The main advantages of this technique are the availability of equipment at different scales (laboratory, pilot, industrial), the good stability of the final product, the adequate retention of volatiles and the possibility of large-scale continuous production.

[0187] For its part, freeze-drying is another suitable drying step for this application. In this case, as used in the present invention, freeze-drying is a process that involves freezing a substance to extract the liquid it contains through sublimation. It may include the following stages: freezing, where the product is frozen at very low temperatures, forming ice within its structure; vacuum, where the pressure in the freeze-drying chamber is reduced, allowing the ice to pass directly from solid to vapor (sublimation); and drying, where the water vapor is removed, leaving the product dehydrated and preserving its shape, volume, and nutrients. Regarding the freeze-drying of microencapsulated products, they are dissolved in a biopolymer matrix to protect them and prevent their loss.

[0188] In other less preferred embodiments, but not excluded from the protection of this application, other micronutrients, such as trace elements, may be included in the stabilization, microencapsulation, and coating system. Trace elements include, for example, selenium, iodine, chromium, and fluorine.

[0189] The following example is shown as a reference to a method of preparation as provided in the present invention:

[0190] Example 1 1 : Elaboration:

[0191] The process begins with a manufacturing stage that involves adding water and raw materials to the reactors. These raw materials are pre-weighed and added following the order established in the approved protocol for the specific product.

[0192] The reactors are large stainless steel vessels with a jacketed design that allows for the application of heat using hot water or steam. They are also equipped with a mechanical paddle system to ensure homogenization of the contents.

[0193] All solutions were filtered before being sent to the dryer. Suspensions were sieved through a 60-mesh screen before being sent to the dryer. The powder resulting from spray drying was sieved and packaged immediately after exiting the dryer.

[0194] The spray dryer is a device that atomizes the solution or fluid suspension within a stream of filtered hot air (indirect heating, without contact with combustion gases). During its passage to the outlet, the water evaporates, resulting in a dry powder that is collected in a cyclone. A rotary valve at the end of the cyclone allows the powder to be released without altering the internal pressures of the equipment. Microencapsulated Zinc Sulfate: In a stainless steel reactor, reverse osmosis water was combined with the reagents necessary to produce zinc sulfate. Amino acids were added under constant stirring, with the temperature reaching 50-55 °C. Phosphatidylcholine was then added and heated to the transition temperature. Starch was then incorporated and maintained at the pregelatinization temperature for 20 minutes. Subsequently, the mixture was filtered and sent to the spray dryer to convert the dispersion into a powder.

[0195] 25% solution.

[0196] Microencapsulated Ferric Pyrophosphate: In a stainless steel reactor, reverse osmosis water was combined with the reagents necessary to produce ferric pyrophosphate. Amino acids were added under constant stirring, with the temperature reaching 50–55 °C. Phosphatidylcholine was then added and heated to the transition temperature. Starch was then incorporated and held at the pregelatinization temperature for 20 minutes. Subsequently, the mixture was filtered and sent to a spray dryer to convert the dispersion into a powder.

[0197] 25% solution

[0198] 'Iron content.

[0199] Qualitative comparative examples without microencapsulation / with microencapsulation according to the present invention:

[0200] Example 12: Incorporation of iron into dairy products:

[0201] • Without microencapsulation: o Rancidity reactions. o Changes in color, aroma, and flavor. o Perception of the mineral.

[0202] • With microencapsulation according to the present invention: o Interaction of iron with the milk matrix is ​​avoided. o Product quality is maintained. o Flavor, color, or aroma are not altered. o Greater bioavailability.

[0203] 13: Chewable candy-type supplement (15 mg of iron per unit)-.

[0204] • Without microencapsulation: o Gastralgia. o Regurgitation with a metallic taste. o Changes in color, aroma, and flavor. o Perception of the mineral.

[0205] • With microencapsulation according to the present invention: o No digestibility problems. o Greater bioavailability. o Pleasant consumption experience. o The presence of the mineral is not perceived in the taste or aroma.

[0206] 14: Vitamin C tablet supplement (15 mg of iron per unit):

[0207] • Without microencapsulation: o Stomach pain. o Regurgitation with a metallic taste. o Changes in color, aroma, and flavor. o Perception of the mineral. o Negative interaction due to oxidation-reduction reaction between iron and vitamin C, with consequent degradation of vitamin C and non-enzymatic browning reaction.

[0208] • With microencapsulation according to the present invention: o No digestibility problems. o Greater bioavailability. o Pleasant consumption experience. o The presence of the mineral is not perceived in the taste or aroma. o No negative interaction occurs between iron and vitamin C.

Claims

CLAIMS 1. A micronutrient microencapsulation system, characterized in that it comprises: an active ingredient containing an essential mineral selected from calcium, iron, copper, potassium, sodium, magnesium and zinc; and / or a vitamin selected from fat-soluble vitamins (A, D, E, K) and water-soluble vitamins (C, B-complex); and glycine or lysine as a stabilizing agent; a primary microencapsulation with a glycerophospholipid selected from lecithin (phosphatidylcholine); and a secondary microencapsulation with a polysaccharide selected from starch, amylopectin or amylose.

2. The micronutrient microencapsulation system according to claim 1, characterized in that it optionally comprises excipients selected from magnesium oxide, silicon dioxide, maltodextrin, acid pyrophosphate, and xanthan gum.

3. The micronutrient microencapsulation system according to claim 1, characterized in that the essential mineral is selected from iron, zinc, and calcium.

4. The micronutrient microencapsulation system according to claim 1, characterized in that the vitamin is selected from water-soluble vitamins, such as vitamin C and B-complex.

5. The micronutrient microencapsulation system according to claim 1, characterized in that the polysaccharide is starch.

6. A method for preparing a micronutrient microencapsulation system as defined in any of claims 1 to 5, characterized in that it comprises the following steps: i. Preparing an aqueous solution of the essential mineral and / or vitamin; i. Incorporate glycine into the solution as a stabilizing agent; iii. Carry out primary microencapsulation with lecithin; iv. Carry out secondary microencapsulation with starch; and v. Dry the encapsulated product by spray drying or lyophilization.

7. The method of claim 6, characterized in that the essential mineral is selected from iron, zinc, and calcium.

8. The method of claim 6, characterized in that the vitamin is vitamin C or B-complex.

9. Use of the microencapsulation system of any of claims 1 to 5, characterized for the preparation of pharmaceutical, dietary, food or veterinary formulations such as supplements.

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