Plant Extract Encapsulation via pH-Triggered Nanoparticles
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing encapsulation technologies in the food and beverage industry face challenges such as high costs, short shelf-life, and the production of particles that are too large, affecting mouthfeel and limiting the encapsulation of water-insoluble and water-miscible ingredients, while also using non-GRA (Generally Recognized as Safe) encapsulants.
Innovation Solution
Development of small particles that can encapsulate a variety of water-insoluble and water-miscible ingredients, masking flavors, controlling release kinetics, and enhancing bioavailability, using pH-triggered and enzyme-digestible materials to maintain stability and release encapsulants effectively in different environments.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Volume of moving object
If traditional encapsulation methods are used, then encapsulation of ingredients is achieved, but particle size becomes too large affecting mouthfeel
Solution Approach 1:
The encapsulation process divides the ingredient into smaller dispersed particles within the encapsulant matrix, creating a fine dispersion that maintains small effective particle size for improved mouthfeel while still providing encapsulation protection
Solution Approach 2:
The patent changes the physical parameters of the encapsulation system by controlling the ratio of encapsulant to dispersed phase, using specific viscosity ranges and concentration parameters to achieve small particle sizes that do not adversely affect mouthfeel
2Reliability
If encapsulation is implemented, then ingredient protection is achieved, but shelf-life remains short
Solution Approach 1:
The patent uses composite material systems combining specific encapsulants with dispersed phases, where the encapsulant properties (viscosity, composition) are optimized to provide both protection and extended shelf-life stability
Solution Approach 2:
The encapsulation matrix is designed beforehand to provide protective cushioning against degradation factors, preventing ingredient deterioration and extending shelf-life through pre-established protective barriers
3Manufacturing precision
If encapsulants are used for ingredient encapsulation, then encapsulation efficiency is improved, but cost increases
Solution Approach 1:
The patent optimizes encapsulation efficiency by controlling key parameters such as encapsulant to dispersed phase ratio, viscosity ranges, and concentration levels, achieving high encapsulation efficiency while managing costs through parameter optimization rather than expensive materials alone
Solution Approach 2:
The patent achieves uniform encapsulation throughout the matrix, ensuring consistent encapsulation efficiency across the product without requiring excessive amounts of expensive encapsulant material
4Adaptability or versatility
If traditional encapsulation systems are used, then encapsulation of water-insoluble ingredients is achieved, but water-miscible ingredients cannot be encapsulated
Solution Approach 1:
The patent creates a universal encapsulation system where the encapsulant matrix can accommodate both water-insoluble and water-miscible ingredients, making the system multi-functional and adaptable to different ingredient types without requiring separate encapsulation systems
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 solution enables cost-compatible, stable, and bioavailable encapsulation of ingredients, improving shelf-life and consumer experience by masking flavors and controlling release, while ensuring safety and effectiveness in various food and beverage applications.
Implementation Method 1
using pH-triggered and enzyme-digestible materials to maintain stability and release encapsulants effectively in different environments
Implementation Method 2
using pH-triggered and enzyme-digestible materials to maintain stability and release encapsulants effectively in different environments
Data Source
AI summary
Provided is a process including: extracting a first plurality of active ingredients of a first plant material using an extraction solvent, wherein the extraction comprises: transferring the first plant material into a temperature-controlled reactor, adding the extraction solvent to the temperature-controlled reactor, thereby producing a first eluant from the first plant material, incubating the first eluant at a first selected temperature for a first duration of time, applying ultrasound waves on the first plant material to expedite the extraction of the first plurality of active ingredients of the first plant material, and running the first eluent through a filtration process to obtain a first extractant solution filtrate and a first separated solid plan material product; encapsulating the first plurality of active ingredients in one or more nanoparticles; and dispersing the first plurality of active ingredients in a non-aqueous suspension.