Biopolymer Microcapsules for Viable Lactic Acid Bacteria in Dough
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Solution Overview
Problem
Existing microencapsulation technologies for lactic acid bacteria, such as freeze-drying, result in low viability rates and high costs, making them unsuitable for industrial-scale use, and fail to maintain the structural, organoleptic, and nutritional features of baked goods.
Innovation Solution
A microencapsulation process using gellable biopolymers to create microcapsules with specific size and mechanical strength, dried by air-drying, which maintains lactic acid bacteria viability and facilitates easy dispersion in dough.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If freeze-drying is used to dry microcapsules containing lactic acid bacteria, then the microcapsules can be produced, but the viability of lactic acid bacteria is impaired (survival rate of only 60-70%) and the process is complex and expensive
Solution Approach 1:
The patent changes the drying parameter from freeze-drying (low temperature, high vacuum) to air-drying (room temperature, atmospheric pressure). This parameter change simplifies the process while maintaining bacterial viability through optimized microcapsule structure design with controlled wall thickness and porosity
Solution Approach 2:
The patent uses simple, inexpensive air-drying instead of complex, expensive freeze-drying equipment. The microcapsules are designed to be stable during storage but easily dispersed in the dough, functioning as a temporary protective carrier that releases its payload when needed
2Reliability
If freeze-drying is used to dry microcapsules containing lactic acid bacteria, then microcapsules can be produced, but the process is energy inefficient and costly
Solution Approach 1:
The patent changes the thermal parameter from freeze-drying (very low temperatures) to air-drying (room temperature). This dramatically reduces energy consumption while the microcapsule structure design compensates to maintain bacterial viability through controlled wall properties and porosity
3Adaptability or versatility
If lactic acid bacteria are incorporated into raw materials to replicate sourdough properties, then functional properties can be improved, but the viability of microorganisms must be preserved and storage stability is challenging
Solution Approach 1:
The patent uses a biopolymer shell (alginate, gelatin, or starch) that is flexible and porous, allowing bacterial cells to remain viable during storage while enabling easy dispersion in the dough. The shell thickness and porosity are controlled to balance protection during storage with release during processing
Solution Approach 2:
The microcapsule acts as an intermediary carrier between the lactic acid bacteria and the dough. It protects the bacteria during storage and transport, then releases them in the dough where they exert their functional effects, solving the storage stability problem
4Adaptability or versatility
If spontaneous sourdough preparation is used, then complex biological ecosystem develops with advantageous rheological features, but the development of microbial species is chaotic and uncontrolled and technological performance is unstable
Solution Approach 1:
The patent extracts and isolates specific lactic acid bacteria strains from the complex spontaneous sourdough ecosystem. By selecting and cultivating pure strains with desirable properties, the patent maintains the beneficial rheological and organoleptic qualities while eliminating the chaos and instability of spontaneous fermentation
Solution Approach 2:
The patent changes from uncontrolled spontaneous fermentation to controlled laboratory fermentation using selected strains. This parameter change in the fermentation process ensures stable technological performance while maintaining the advantageous features through controlled microbial activity
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process ensures high stability and viability of lactic acid bacteria for at least six months, providing improved organoleptic, rheological, and textural properties to baked goods, comparable to those made with natural sourdough yeast, while being more economical and scalable.
Implementation Method 1
a microencapsulation process using gellable biopolymers to create microcapsules
Implementation Method 2
dried by air-drying
Data Source
AI summary
An aid for the preparation of doughs for baked food products. Such aid comprises a food-grade carrier for baked food products and microcapsules containing viable lactic acid bacteria of at least one species, enclosed in a casing including at least one gellable biopolymer. The microcapsules are dispersed in said food-grade flour and have an average size comprised between 350 μm and 550 μm, preferably between 390 μm and 490 μm, more preferably between 400 μm and 460 μm, and a mechanical compressive strength comprised between 3200 g and 9000 g, preferably between 3400 g and 6000 g, more preferably between 3500 g and 5700 g. A microencapsulation process, a production process and uses of such aid is further provided, as well as to a dough, a preparation process of baked food products wherein such aid is used, and a baked food product obtainable by such preparation process.