Multilayer Probiotic Microcapsules with Hydrophobic Outer Shell
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Solution Overview
Problem
Existing probiotic and symbiotic products face challenges in maintaining viability and stability during food manufacturing and storage due to interactions between different strains and prebiotic substances, leading to reduced efficacy and homogeneity issues in final products.
Innovation Solution
Development of multilayer microcapsules with a core and inner layer containing probiotics and prebiotics embedded in alginate or pectin, surrounded by an outer hydrophobic layer providing thermal, mechanical, and enteric resistance, which prevents negative interactions and ensures homogeneity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If probiotics and prebiotics are added directly to food products, then functional benefits are provided, but viability and stability are lost during processing and storage
Solution Approach 1:
The probiotic product is segmented into multiple independent layers: an inner layer containing probiotics and prebiotics, and an outer layer providing protection. This segmentation allows each layer to perform its specific function - the inner layer maintains viability while the outer layer provides resistance to processing conditions
Solution Approach 2:
The probiotics and prebiotics are nested within the inner layer, which is itself nested within the outer protective layer. This nested structure ensures that the sensitive probiotics are protected by the outer layer during processing while remaining accessible to deliver functional benefits
2Adaptability or versatility
If multiple probiotic strains are combined in a single product, then synergistic health benefits are achieved, but negative interactions between strains occur reducing efficacy
Solution Approach 1:
Different probiotic strains are segregated into separate layers (inner and outer layers) rather than mixing them together. This spatial segmentation prevents negative interactions between incompatible strains while still allowing them to be delivered together in a single product
Solution Approach 2:
Each layer is designed with specific local qualities - the inner layer provides a controlled environment for specific probiotic strains, while the outer layer provides different protective qualities. This allows each strain to thrive in its optimized local environment
3Ease of manufacture
If probiotics are exposed to conventional food processing techniques, then food manufacturing is enabled, but viability is reduced due to sensitivity to heat and mechanical stress
Solution Approach 1:
The outer layer is designed to provide protective cushioning to the probiotics before they are exposed to harsh processing conditions. This pre-established protection shield allows the probiotics to withstand heat, mechanical stress, and other processing challenges
4Duration of action of stationary object
If probiotics are stored during shelf life, then product availability is ensured, but stability is difficult to maintain due to interactions with food components
Solution Approach 1:
The probiotics are segregated into a separate inner layer isolated from other food components. This segmentation prevents harmful interactions with surfactants, oxidants, and metal chelators in the food matrix during storage
Solution Approach 2:
The outer layer acts as an intermediary barrier between the probiotics in the inner layer and the external food environment. This intermediary protection maintains stability during shelf life while allowing the product to remain available
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 microcapsules enhance the survival and stability of probiotics and prebiotics, ensuring their viability throughout processing, storage, and gastrointestinal passage, while maintaining homogeneity and efficacy in final products.
Implementation Method 1
an outer layer surrounding the inner layer comprising hydrophobic material having a melting point from 35 to 90 °C
Implementation Method 2
a core comprising at least one probiotic, prebiotic or a mixture thereof embedded in a polymer selected from alginate and pectin
Data Source
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AI summary
The present invention provides a microcapsule comprising: (i) a core comprising at least one probiotic, prebiotic or a mixture thereof embedded in a polymer selected from alginate and pectin, (ii) an inner layer surrounding the core comprising at least one probiotic, prebiotic or a mixture thereof embedded in a polymer selected from alginate and pectin, and (iii) an outer layer surrounding the inner layer comprising hydrophobic material having a melting point comprised from 35 to 90 °C, wherein the at least one probiotic or prebiotic comprised in the core is different from the at least one probiotic or prebiotic comprised in the inner layer. The invention also provides methods for the preparation of said microcapsule as well as products comprising the same.