Chitosan Shell Microcapsules for Lipid Oxidation Control
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Solution Overview
Problem
Krill and fish oils face challenges due to their oxidative instability and unpleasant taste and odor, which affect their use in food and supplements, leading to quality issues and consumer acceptance.
Innovation Solution
The development of core-shell microcapsules with a lipid emulsion core containing denatured or hydrolysed protein and carbohydrate, stabilized by a chitosan shell, which inhibits oxidation and masks odors, ensuring gastric transit and digestion while maintaining stability during storage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If PUFA's are directly added into food products and supplements, then the health benefits are provided, but oxidative stress and rancidity occur reducing shelf life
Solution Approach 1:
The patent segments the PUFA's from the food matrix by encapsulating them within microcapsules. The lipid core containing PUFA's is separated from the external environment by a protective hydrocolloid wall, preventing direct contact with oxygen and other degrading factors while maintaining the health benefits of the fatty acids.
Solution Approach 2:
The patent employs a flexible hydrocolloid wall (thin film) that encapsulates the lipid core containing PUFA's. This wall acts as a barrier against oxidation and rancidity, protecting the sensitive fatty acids while allowing the microcapsule to remain stable during storage and processing.
2Ease of operation
If krill oil is used as nutritional supplement, then rapid absorption is achieved, but oxidative instability and unpleasant taste and odor occur
Solution Approach 1:
The patent uses a flexible hydrocolloid wall to encapsulate the krill oil lipid core, creating a protective barrier that prevents oxidative instability and masks unpleasant taste and odor. The wall acts as a shield against environmental factors while allowing the krill oil to maintain its rapid absorption properties.
Solution Approach 2:
The hydrocolloid wall creates an inert protective environment around the krill oil, isolating it from oxygen and other factors that cause oxidation and unpleasant odors. This protective atmosphere allows the krill oil to remain stable while preserving its bioavailability.
3Reliability
If encapsulation techniques are used, then degradation is inhibited and quality is preserved, but device complexity increases
Solution Approach 1:
The patent employs a relatively simple hydrocolloid wall structure that provides effective protection against degradation. While this adds some complexity compared to direct addition, the wall structure is straightforward and can be produced using conventional microencapsulation techniques, balancing protection with manufacturability.
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 microencapsulation process significantly enhances the stability and palatability of polyunsaturated fatty acids, reducing oxidative stress and extending shelf life, making them suitable for broader product applications.
Implementation Method 1
a crosslinked hydrocolloid matrix consisting of protein and chitin origin
Implementation Method 2
method of producing micro-capsules by double extrusion
Implementation Method 3
gelated mono-nuclear microencapsulates comprising a lipid emulsion core encapsulated within a gelated membrane shell
Data Source
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AI summary
The invention provides a gelated mono-nuclear microencapsulate comprising a lipid emulsion core encapsulated within a gastro-resistant, ileal sensitive, polymerized chitosan membrane shell, wherein the lipid emulsion core comprises denatured or hydrolysed protein and carbohydrate. In one embodiment of the invention, the emulsion is a micro-emulsion, and typically comprises a surfactant and a co-surfactant or at least two carbohydrates, for example sucrose and a maltodextrin. In one embodiment of the invention, the lipid is a marine derived lipid such as fish oil, krill oil, or nutraceutical fatty acids. In other embodiment, the lipid is a fatty acid such as DHA or ARA, or a lipid derived from seeds, nuts or eggs.