Development of continuous processes for production of ginger (Zingiber officinale Roscoe) oleoresin microcapsules by complex coacervation: atomization and membrane emulsification

• Grant number: 18/16976-0
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate (Direct)
• Start date: October 01, 2018
• End date: September 30, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Vânia Regina Nicoletti Telis
• Grantee: Sungil Ferreira
• Supervisor: Marijana Dragosavac
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil
• Institution abroad: Loughborough University, England
• Associated to the scholarship: 15/23290-0 - Development of semi-continuous processes for production of ginger oil (Zingiber officinale Roscoe) microcapsules by complex coacervation: atomization and membrane emulsification, BP.DD

Abstract

Microencapsulation consists of protecting compounds of high aggregated value with one or more polymers, building up particles of micrometric dimensions, aiming to guarantee that the encapsulated material may keep its functional properties along the processing and storage operations. The complex coacervation is one of the main and most studied microencapsulation techniques but only few works have been carried out searching for alternatives that permit its accomplishment by continuous processes. The adaption of complex coacervation in order to be operated in steady state would allow the process to become more sustainable and efficient, mainly if recycling the coacervation media showed to be feasible. In addition, the emulsion formation step is a critical factor of the microencapsulation process under the energetic point of view, since the major used emulsification methods demand high energy amounts. Based on these considerations, the present project intends to develop and compare two process configurations to microencapsulate ginger oleoresin (Zingiber officinale Roscoe) by complex coacervation, which should allow continuous operation. In the first proposal, emulsions of oleoresin in gelatin solutions will be atomized over gum Arabic solutions to production of coacervates. In the second proposal, the emulsion will be subjected to a system of vibrating or pulsating membranes, in such a way that the resulting micelles will be conveyed in cross flow through the gum Arabic solution, in order to favor the coacervation. An additional objective is the evaluation of the effects of the emulsification method in the proposed encapsulation processes: membrane emulsification, a low-energy consumption alternative, will be compared to ultrasound and high pressure emulsification, which are conventional, high-energy consumption methods. To ensure the strengthening of peptide chains, and to obtain microcapsules with more resistance, the use of genipin (Genipa american), from the Brazilian biodiversity, will be evaluated as a crosslinking agent. (AU)

Scientific publications

(7)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

FERREIRA, SUNGIL; NICOLETTI, VANIA REGINA. Complex coacervation assisted by a two-fluid nozzle for microencapsulation of ginger oil: Effect of atomization parameters. Food Research International, v. 138, n. B, DEC 2020. (18/16976-0, 15/23290-0)

FERREIRA, SUNGIL; NICOLETTI, VANIA REGINA. Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration. Journal of Food Engineering, v. 291, FEB 2021. (15/23290-0, 18/16976-0)

FERREIRA, S.; PIOVANNI, G. M. O.; MALACRIDA, C. R.; NICOLETTI, V. R.. Influence of emulsification methods and spray drying parameters on the microencapsulation of turmeric oleoresin. EMIRATES JOURNAL OF FOOD AND AGRICULTURE, v. 31, n. 7, p. 491-500, JUL 2019. (15/23290-0, 10/09614-3, 09/16847-7, 10/20731-1, 18/16976-0)

FERREIRA, SUNGIL; NICOLETTI, VANIA REGINA. Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rate. Journal of Food Engineering, v. 310, DEC 2021. (15/23290-0, 18/16976-0)

FERREIRA, SUNGIL; NICOLETTI, VANIA REGINA; DRAGOSAVAC, MARIJANA. Novel methods to induce complex coacervation using dual fluid nozzle and metal membranes: Part II-Use of metal membrane technology to induce complex coacervation. FOOD AND BIOPRODUCTS PROCESSING, v. 139, p. 15-pg., 2023-05-01. (18/16976-0, 15/23290-0)

FERREIRA, SUNGIL; NICOLETTI, VANIA REGINA; DRAGOSAVAC, MARIJANA. Novel methods to induce complex coacervation using dual fluid nozzle and metal membranes: Part I-Use of metal membranes for emulsification. FOOD AND BIOPRODUCTS PROCESSING, v. 134, p. 16-pg., 2022-07-01. (15/23290-0, 18/16976-0)

FERREIRA, SUNGIL; NICOLETTI, VANIA REGINA. Complex coacervation assisted by a two-fluid nozzle for microencapsulation of ginger oil: Effect of atomization parameters. Food Research International, v. 138, p. 12-pg., 2020-12-01. (18/16976-0, 15/23290-0)