Cereal Extract Encapsulation for Probiotic Stability

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Solution Overview

Problem

Existing probiotic products face challenges in maintaining viability due to factors like low pH, hydrogen peroxide, dissolved oxygen, and storage conditions, and current encapsulation methods using synthetic polymers or chemicals are costly and lack credibility as 100% natural and food-grade formulations.

Innovation Solution

A method involving the preparation of nutritionally rich cereal extracts from grains like finger millet, where probiotic strains are grown and encapsulated into these extracts to create a stable, water-soluble probiotic powder suitable for ambient storage, using techniques like spray drying or freeze drying without organic solvents or synthetic excipients.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If synthetic polymers or chemicals are used for probiotic encapsulation, then encapsulation efficiency is improved, but cost increases and food-grade credibility decreases

Engineering Contradiction:

Improveencapsulation efficiencyVSAvoidcost and food-grade credibility

Core Design Contradiction:

ReliabilityVSEase of manufacture

Solution Approach 1:

The patent replaces expensive synthetic polymers with inexpensive natural materials like starch and proteins that are already present in cereal grains. These natural matrices provide sufficient encapsulation functionality without the high cost and regulatory concerns associated with synthetic materials, making the process economically viable and food-grade credible

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Solution Approach 2:

The patent utilizes composite structures formed by natural cereal grain components (starch, proteins, polyphenols) that work synergistically to encapsulate probiotics. The combination of these native materials creates an effective encapsulation matrix that protects probiotics while maintaining natural food-grade status

Inventive Principle:

Principle #40Composite materials

2Device complexity

If probiotic cells are stored as free cells, then simplicity is maintained, but viability deteriorates under storage conditions

Engineering Contradiction:

Improvesimplicity of formulationVSAvoidviability

Core Design Contradiction:

Device complexityVSReliability

Solution Approach 1:

The patent employs natural polysaccharide and protein matrices from cereal grains that form protective flexible shells around probiotic cells. These natural films act as barriers against environmental stresses including low pH, hydrogen peroxide, dissolved oxygen, and temperature fluctuations, thereby maintaining high viability during storage while keeping the formulation simple

Inventive Principle:

Principle #30Flexible shells and thin films

3Reliability

If conventional encapsulation methods are used, then protection is provided, but natural food-grade status is compromised

Engineering Contradiction:

ImproveprotectionVSAvoidnatural food-grade status

Core Design Contradiction:

ReliabilityVSEase of manufacture

Solution Approach 1:

The patent extracts and utilizes the natural encapsulating components (starch, proteins, polyphenols) directly from cereal grains through water extraction processes. This eliminates the need to introduce external synthetic polymers or chemicals, maintaining 100% natural food-grade status while providing effective probiotic protection through the grain's own protective compounds

Inventive Principle:

Principle #2Taking out (Extraction)

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 method produces a stable, food-grade probiotic powder that maintains high viability under various conditions, including temperature and pH variations, and is suitable for use in food, dietary, and pharmaceutical applications, offering a cost-effective and universally acceptable solution.

Implementation Method 1

using techniques like spray drying or freeze drying

Methodology Applied

Scientific EffectSpray drying:

Implementation Method 2

using techniques like spray drying or freeze drying

Methodology Applied

Scientific EffectFreeze drying: Freeze Drying

Implementation Method 3

incubating the mixture obtained in step (c) at 37±5° C. to provide desired microbial growth

Methodology Applied

Scientific EffectFermentation: Fermentation

Data Source

PatentUS10576113B2Method of preparing stable, water soluble probiotic compositions based on millets and similar cereals

Publication Date: 2020.03.03 AKAY FLAVOURS & AROMATICS PVT

AI summary

The probiotic powder compositions comprising probiotic microorganisms encapsulated in nutritional rich cereal powder matrix. Encapsulation of probiotics in cereal powders offers nutritive and health benefits to the consumer. The present invention further includes methods of making and using the probiotic powder compositions of the invention. The powder compositions are stable, maintains the viability of probiotic microorganisms in various formulations.