Vinegar Powder With α-Cyclodextrin Encapsulation for Bioactive Stability
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Solution Overview
Problem
Existing vinegar compositions enriched with bioactive compounds have limited antioxidant and antimicrobial activity due to low solubility of these compounds in liquid vinegar, leading to reduced stability and effectiveness in food preservation.
Innovation Solution
A composition of vinegar powder enriched with bioactive compounds encapsulated in α-cyclodextrins (α-CDs) is developed using ultrasound-assisted extraction with liquid vinegar as a solvent, followed by filtration and spray-drying to enhance solubility and stability, thereby increasing the antioxidant and antimicrobial effects.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If bioactive compounds are added to liquid vinegar to enrich antioxidant and antimicrobial activity, then the preservative effectiveness is improved, but the solubility of bioactive compounds deteriorates due to low solubility in liquid vinegar
Solution Approach 1:
The patent changes the physical state of vinegar from liquid to powder form through spray drying, fundamentally altering the solvent properties and enabling bioactive compounds to remain soluble and stable. This phase transition resolves the solubility contradiction by creating a matrix where bioactive compounds can be effectively incorporated and maintained.
Solution Approach 2:
The invention creates a composite vinegar powder system combining vinegar matrix with encapsulated bioactive compounds (such as polyphenols, carotenoids, and ascorbate). This composite structure allows multiple components to work synergistically, providing both the preservative effectiveness of vinegar and the enhanced antioxidant/antimicrobial properties of the bioactive compounds without solubility issues.
2Stability of the object's composition
If vinegar is converted to powder form to improve solubility and stability, then the solubility of bioactive compounds is improved, but the manufacturing complexity increases due to additional processing steps
Solution Approach 1:
The patent combines multiple operations into an integrated spray drying process that simultaneously achieves concentration, drying, and encapsulation of bioactive compounds. By merging these functions into a single unit operation, the manufacturing complexity is minimized while still achieving the desired solubility and stability improvements.
Solution Approach 2:
The invention utilizes the phase transition from liquid to powder through spray drying as a natural encapsulation mechanism. This physical transformation inherently protects bioactive compounds and improves solubility without requiring complex chemical modification or additional encapsulation steps, thereby reducing manufacturing complexity.
3Ease of manufacture
If conventional mixing methods are used to incorporate bioactive compounds, then the process simplicity is maintained, but the extraction efficiency deteriorates due to low solubility in liquid vinegar
Solution Approach 1:
The patent replaces conventional mechanical mixing with ultrasound-assisted extraction technology. This substitution uses acoustic energy to enhance the extraction of bioactive compounds from solid matrices into the vinegar solution, dramatically improving extraction efficiency while maintaining operational simplicity through automated ultrasound equipment.
Solution Approach 2:
The invention employs periodic ultrasound cycles (on/off intervals) during the extraction process to maximize bioactive compound release. This periodic acoustic action creates cavitation effects that continuously refresh the extraction interface, significantly improving extraction efficiency compared to continuous static mixing while keeping the process simple and controllable.
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 encapsulated bioactive compounds in α-CDs exhibit enhanced solubility and stability, providing significant antioxidant and antimicrobial activity that prolongs the shelf life of foods and reduces microbial growth, allowing for reduced salt use and improved food safety.
Implementation Method 1
UAE makes it possible to reduce the extraction times and increase the yield of said extraction. This technique, due to the acoustic cavitation phenomenon that it causes in plant cell walls, improves the permeability of bioactive compounds and the access of solvents, increasing the mass transfer and the extraction of these compounds.
Implementation Method 2
composition of vinegar powder enriched with bioactive compounds encapsulated in α-cyclodextrins (α-CDs)
Data Source
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AI summary
The present invention provides for a composition comprising vinegar powder enriched with bioactive compounds encapsulated in α-CDs. Likewise, the invention refers to the method for obtaining the composition, starting from powdered foods or agri-food by-products and using vinegar itself as a solvent in combination with α-CDs and the application of ultrasound during the extraction of the bioactive compounds. The vinegar obtained after carrying out the extraction is filtered and then spray-dried, the α-CDs acting as an encapsulation matrix for the bioactive compounds. Finally, the present invention refers to the uses of said composition in the surface decontamination of foods and in the formulation of food products.