Functional properties of milk constituents: Application for microencapsulation of oils in spray-dried emulsions – A minireview

Abstract

-Microencapsulation is the entrapment of a component (i.e. the 'core') within a secondary material (encapsulant matrix). Encapsulation isolates the core from its environment until its release in response to an external stimulus or trigger. It protects the core against degradation during storage and against stresses that are encountered during processing. Encapsulation can be used to prevent/decrease the oral release of components that have undesirable taste properties and it has the potential to enable the targeted delivery of bioactives within the gastrointestinal tract. Food-grade cores and encapsulant matrices are desired for designing encapsulated ingredients that are intended for incorporation into food products. Milk constituents are widely used as encapsulant matrices because they possess many of the properties that are required to make encapsulated ingredients functional. This includes their ability to build viscosity, gel and emulsify. This paper discusses the functional properties of milk constituents that are capitalised upon in the design of ingredients that contain encapsulated components. Selected examples of the application of milk constituents for the encapsulation of oils are used to demonstrate (a) the effect of the type of milk protein that is used alone or in combination with other matrix constituents on encapsulation efficiency and (b) glycation to modify the functionality of milk proteins for encapsulating oils.emulsion / microencapsulation / spray drying / glycation Article published by EDP SciencesRésumé -Propriétés fonctionnelles des constituants du lait : applications à la microencapsulation d'huile dans des émulsions séchées par atomisation. La microencapsulation consiste à piéger un composant (c'est-à-dire le « noyau ») à l'intérieur d'un matériel secondaire (matrice encapsulante). L'encapsulation isole le noyau de son environnement jusqu'à son relargage en réponse à un stimulus externe ou déclencheur. Elle protège le noyau contre les dégradations au cours du stockage ou contre les stress rencontrés au cours de la fabrication. L'encapsulation peut être utilisée pour prévenir/diminuer le relargage oral de composés qui ont des goûts indésirables et elle permet de transporter des composés bioactifs à l'intérieur du tractus gastrointestinal. Des noyaux et matrices encapsulantes alimentaires sont recherchés pour concevoir des ingrédients encapsulés destinés à l'incorporation dans des produits alimentaires. Les constituants du lait sont largement utilisés comme matrices encapsulantes parce qu'ils possèdent nombre des propriétés nécessaires à la fabrication d'ingrédients fonctionnels encapsulés, comme leur capacité à produire viscosité, gel et émulsion. Cet article examine les propriétés fonctionnelles des constituants du lait utilisables dans la conception d'ingrédients contenant des composés encapsulés. Des exemples sélectionnés de l'application de constituants du lait pour l'encapsulation d'huiles sont présentés pour démontrer (a) l'effet du type de protéine laitière utilisée se...

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