WO2016133411A1

WO2016133411A1 - Microencapsulation process for producing microcapsules containing epa and dha fatty acids from anchoveta fish oil, engraulis ringens, suitable for human consumption, and microcapsules produced using said process, both for application in yoghurt

Info

Publication number: WO2016133411A1
Application number: PCT/PE2015/000008
Authority: WO
Inventors: Harold Patrick PAJÁN LAN; Sócrates QUISPE CONDORI
Original assignee: Pesquera Hayduk S.A.; Universidad Peruana Union
Priority date: 2015-02-19
Filing date: 2015-05-26
Publication date: 2016-08-25

Abstract

The invention relates to a microencapsulation process for producing microcapsules containing EPA and DHA fatty acids from anchoveta fish oil, Engraulis ringens, suitable for human consumption, said process comprising: treating anchoveta fish oil, Engraulis ringens, so as to produce an oil with an EPA and DHA content of no less than 18% and 12% respectively; forming a stable aqueous emulsion of the oil produced with a mixture of emulsifiers; and drying the emulsion formed, by atomisation and spraying, so as to produce fluid, uniform and stable microcapsules with a small particle size. The microcapsule produced comprises, in weight % of the total dry composition: between 15 and 20% of anchoveta fish oil, Engraulis ringens, and between 80 and 85% of a mixture of non-modified polysaccharides. The invention also relates to a yoghurt which is fortified and enriched with the microcapsule.

Description

MICROENCAPSULATION PROCESS TO OBTAIN MICROCAPSULES CONTAINING EPA AND DHA FATTY ACIDS THAT COME FROM FISH OIL

ANCHOVETA, ENGRAULIS RINGENS, SUITABLE FOR HUMAN CONSUMPTION, AND

MICROCAPSULES OBTAINED WITH SUCH PROCESS, BOTH FOR APPLICATION IN

YOGURT.

1. TECHNICAL SECTOR

The invention is related to the process and obtaining microcapsules containing fatty acids EPA (eicosapentanoic acid) and DHA (docosahexaenoic acid) that come from anchovy fish oil, Engraulis Ringens, suitable for human consumption, especially for yogurt.

2. STATE OF THE TECHNIQUE

There are currently various processes for obtaining capsules, microcapsules and nanocapsules containing various fatty acids, including EPA and / or DHA from natural sources, as well as microcapsules containing said fatty acids. Thus we have: The JPH08104626 patent mentions a process that encapsulates PUFA omega 3 from fish oil, such as anchovy so that PUFA omega 3 cannot receive hyperoxidation.

Patent FR2758055 mentions a microcapsule comprising in its composition: at least 25%, preferably from 27% to 32% and particularly 30% by weight of fish oil, between 45 and 55% and particularly 51% by weight of modified starch , from 10% to 20% and particularly 15% by weight of maltodextrin or cyclodextrin, and from 2% to 6% and particularly 4% by weight of gum arabic. US 201 1/0064778 mentions a microcapsule produced by water-in-oil emulsion with at least 2 hydrocolloids polymerized in the wall and with a biologically active ingredient detailing a list of those that produce omega 3, omega 6 and omega 9 unsaturated fatty acids, among which is the anchovy fish (Engraulis Ringens).

Patent ES 2340703 mentions a microcapsule comprising an agglomeration of primary microcapsules, each having a primary cortex, being encapsulated by an outer cortex, the cortex material being a complex coacervate, the loading substance among others, an omega 3 fatty acid, an omega 3 fatty acid ester and mixture thereof, a phytosterol ester of DHA and / or EPA, a C1-C6 alkyl ester of DHA acid and / or EPA and mixtures thereof. In Example 1 a fish oil concentrate is used in the formation of a water-in-oil emulsion.

US 2007/0269566 mentions the preparation of a homogenized formulation from a pre-homogenized composition comprising one or more microcapsules, where the pre-homogenized composition is among others an edible product, and the microcapsules comprise an agglomeration of primary microcapsules having a primary layer and a loading substance, encapsulated in an outer layer, where the layers comprise a complex coacervate and the loading substance comprises omega 3 fatty acid and esters of said fish oil acid such as, among others, anchovy.

US patent 2009/0104251 mentions obtaining a microcapsule by complex coacervation of a protein and a polyanionic polymer, to form a coacervate that encapsulates an active ingredient, which comprises an omega 3 fatty acid. The description mentions different fish oils that include among other anchovy oils as a source of omega 3 fatty acid. Finally, US patent 2014/0030387 mentions a microencapsulated protein particle comprising an animal protein and gelatin, where the animal protein is a fish protein concentrate. In the description it is mentioned that the animal protein concentrate (APC) can be selected among others from anchovy {Engraulis Ringens). Likewise, marine oils (deodorized, stabilized and concentrated) rich in DHA (over 30% of total fatty acids) obtained from microalgae (such as ethyl esters or triacylglycerides) and as phospholipids (krill oil) are available today. . In recent years, technologies have been developed to incorporate this fatty acid into various food matrices, such as vegetable oil ¹ and others, of micro and nano-encapsulation in milk and milk products, juices, breads, cookies, among others ² .

The prior art already refers to fish oil as a source of fatty acid that can be incorporated into various fortified or enriched products. However, its application has been limited to products with short shelf life, such as bread, nutritional bars, eggs, mayonnaise (Rensen et. Al., 2010), cheese, yogurt (Alasalvar et. Al., 2010) and milk (Let et .. al. 2003). One of the biggest obstacles to your

¹ Primor Desarrollo®.

² Rev. Chil. Nutr. Vol 40, No. 4, December 2013. Rodrigo Valenzuela B, and others. Industrial application is the residual presence of undesirable odors and flavors caused by the oxidation of polyunsaturated fatty acid that is more intense when the source is fish oil, especially anchovy (Engraulis Ringens). Various technological alternatives were proposed to solve this problem, being one of the most used microencapsulation of fish oil, the microcapsules are oil microparticles coated by a solid matrix (carbohydrate / protein), in order to avoid contact with agents that promote oxidation, such as oxygen, water and metals. The microencapsulation of omega 3-rich oils is widely reported in patents and in the scientific literature, extensive reviews on the advances in the microencapsulation of high-omega 3 oils were presented by Desai and Park (2005), Sanguansri and Augustin (2006 ) and Kralovec et. to the. (2012).

However, despite the number of existing publications, this is not specific for anchovy-derived fish oil (Engraulis Ringens) and the information is limited regarding the composition, formulation, optimization of parameters and behavior over time of the properties Physicochemicals of the microencapsulated product, as well as the analysis of sensory evaluation and manufacturing costs, all industrial constituent aspects for the development of a commercial and successful product.

The use of omega-3, EPA and DHA fatty acids from anchovy oil (Engraulis Ringens) requires physicochemical knowledge of its molecules and stability, as well as technologies such as microencapsulation, which allow these omega fatty acids to be adapted. 3, EPA and DHA to the conditions of use that are required during the processing, encapsulation, application, incorporation, fortification, enrichment and distribution of final products suitable for human consumption.

3. DETAILED DESCRIPTION OF THE INVENTION The present invention solves the aforementioned limitations by means of a microencapsulation process to obtain microcapsules containing EPA and DHA fatty acids that come from anchovy fish oil, Engraulis Ringens, suitable for human consumption, comprising: a ) treat anchovy fish oil, Engraulis Ringens, by degumming, neutralizing, bleached, winterized and deodorized, stages that reduce and / or eliminate the presence of natural contaminants from the raw material, such as solids, moisture, phospholipids, gums, mucilages, free fatty acids, fatty acids and saturated triglycerides, low molecular weight fatty acids, fatty acids and volatile compounds, peroxides, aldehydes, ketones and other by-products derived from the primary and secondary hydrolysis and oxidation stages of oil, waxes, polymers, colloids, dyes, pigments, metals and microorganisms, among others; to obtain a stable fish oil (packaged in suitable packaging and with controlled atmosphere to guarantee shelf stability), suitable for human consumption, with color, flavor, smell and neutral taste characteristics, attenuated or eliminated and with defined acid content EPA and DHA fatty acids in the oil.

forming a stable and particle-size aqueous emulsion of 2 to 10 μηι, from said fish oil in an amount of 15% to 20% by weight of the total dry composition, with a mixture of unmodified polysaccharides in one amount from 80% to 85% by weight of the total composition;

spray drying and spraying the emulsion formed to obtain fluid, uniform, stable microcapsules of reduced particle size that maintains and preserves the initial properties and characteristics of the oil, attenuating the flavor, flavor and smell of anchovy fish oil, Engraulis Ringens; Y

incorporate the microcapsule obtained into a yogurt making process so that it enriches and / or strengthens it.

Table 1: Results of fish oil characteristics

The microencapsulation process does not use coacervation methods.

The microcapsule obtained by the microencapsulation process comprises, in% by weight of the total dry composition: 15 to 20% anchovy fish oil, Engraulis Ringens, and 80 to 85% of a mixture of unmodified polysaccharides.

The microcapsule has a particle size between 0.1 and 300 μηη, particularly between 0.1 and 100 pm.

A yogurt is fortified and enriched with the microcapsule.

4. FLOW DIAGRAM

The microencapsulation process to obtain microcapsules containing EPA and DHA fatty acids that come from anchovy fish oil, Engraulis Ringens, suitable for human consumption, and microcapsules obtained with said process, follows the steps shown in the block diagram of the Figure 1 :

Anchovy fish oil -

Emulsifying mix

Water - ~ ———

Heavy

Mixed

Emulsified

Atomized

Reception

bagging and sel side

Stored

I Incorporation of yogurt

Figure 1. Block diagram for anchovy fish oil micro encapsulation process

Heavy: incorporation of the corresponding quantity according to the formulation: raw material, anchovy fish oil suitable for human consumption, according to characteristics, properties and specifications described in part 3-a of this application, the inputs emulsifiers for preparing the emulsion, according to characteristics, properties and specifications described in part 3-b of the present application and water, within the mixing matrix.

Mixing: integration of the raw material, inputs and water of the formulation, in an appropriate order, in a team with suitable characteristics and for a certain time, in order to achieve a stable aqueous emulsion and particle size of 2 to 10 μιη , from said fish oil with a mixture of emulsifiers of high absorption, high oxidation resistance and high flavor protection. Emulsified: by-product of the previous mixture, a stable and particle-size aqueous emulsion of 2 to 10 μιτι, from fish oil with a mixture of emulsifiers of high absorption, high oxidation resistance and high flavor protection.

Atomized: spray drying and spraying of the emulsion formed, in a device with adequate characteristics, with parameters of primary feed flows, secondary feed, adequate recirculation, evaporation, retention, adequate primary, secondary, recirculation and outlet temperatures, of so that fluid microcapsules are obtained, uniform, stable and of reduced particle size that maintains and preserves the initial properties and characteristics of the oil, attenuating the flavor of anchovy fish oil, Engraulis Ringens.

Reception: temporary storage of the previous microcapsules in an appropriate package. Bagging and sealing: bagging and sealing the previous microcapsules in a suitable package, which prevents hydrolysis, oxidation and deterioration in general of the previous microcapsules.

Storage: transfer of the micro-encapsulated product bagged and sealed to a warehouse, chamber or appropriate environment, which prevents hydrolysis, oxidation and deterioration in general of the previous microcapsules.

Incorporation into yogurt: Incorporate the microcapsule obtained in a process to obtain yogurt to enrich and / or strengthen it. EXAMPLES OF REALIZATION

The microencapsulated product containing EPA and DHA fatty acids that come from anchovy fish oil, Engraulis Ringens, suitable for human consumption, follows the steps shown in the block diagram of Figure 1.

Example 1 describes the proportions used in the previous process and which, in summary, comprise the range, on a dry basis, between 15 to 20% of anchovy fish oil, Engraulis Ringens, and 80 to 85% of emulsifiers 1 and 2 selected from unmodified polysaccharides.

Example 1: In dry base formula

Figure 2 shows the scanning electron microscopy photograph of the previous typical example, describing in it the morphological characteristics of the microencapsulated fish oil product, in terms of uniformity, size and other characteristics, according to the formulation or proportions generated.

Figure 2: Photograph of scanning electron microscopy according to the formulation examples. Micro encapsulated: 06 months on shelf

Shelf time (j days

- ^' Peroxide —a— EPA DHA

Figure 3: Peroxide and EPA and DHA fatty acid content of the microencapsulated fish oil on shelf

Figure 3 shows stability data in practically the same terms or initial values of the peroxide parameters and content or presence of EPA and DHA fatty acids in a period of six months of the microencapsulated product of fish oil on shelf.

Figure 4: Peroxide and acid value of the fat present in yogurt: microencapsulated fish oil vs. fish oil on shelf.

Figure 4 shows the data of the stability or favorable evolution of the initial values of the peroxide and acidity parameters in a two month shelf period of the microencapsulated fish oil product when it is incorporated into yogurt, in comparison to the same parameters and Fish oil time as such, that is without the presence of a microcapsule.

Note that in this figure, the peroxide and acidity of the microencapsulated fish oil is maintained and finally reduces its initial values on the shelf, while the fish oil itself without the microencapsulated process increases these values in this product, also deteriorating the flavor, taste and smell of it.

Claims

one . Microencapsulation process to obtain microcapsules containing EPA and DHA fatty acids that come from anchovy fish oil, Engraulis Ringens, suitable for human consumption, comprising: a) treating anchovy fish oil, Engraulis Ringens, by degumming, neutralized, bleached, winterized and deodorized to obtain a fish oil with EPA and DHA content not less than 18% and 12%, respectively, in the oil; b) forming a stable aqueous emulsion of particle size of 2 to 10 μηη, from said fish oil in an amount of 15% to 20% by weight of the total dry composition, with a mixture of unmodified polysaccharides in an amount of 80% to 85% by weight of the total dry composition;

c) spray drying and spraying the emulsion formed to obtain fluid, uniform, stable and small particle size microcapsules that maintains and preserves the initial properties and characteristics of the oil, attenuating the flavor of anchovy fish oil, Engraulis Ringens; Y

d) incorporate the microcapsule obtained in a yogurt making process.

2. Microencapsulation process according to the preceding claims, characterized in that it does not employ coacervation methods.

3. Microcapsule obtained by the microencapsulation process of claims 1 to 5, characterized in that it comprises, in% by weight of the total dry composition:

15-20% anchovy fish oil, Engraulis Ringens, and

80 to 85% of a mixture of unmodified polysaccharides.

4. Microcapsule according to claim 6, characterized in that it has a particle size between 0.1 and 300 μηι, particularly between 0.1 and 100 μηη.

5. Yogurt fortified and enriched with the microcapsule of claims 3 and 4.