application of alternative food-preservation - Bentham Science
application of alternative food-preservation - Bentham Science application of alternative food-preservation - Bentham Science
Predictive Microbiology Application of Alternative Food-Preservation Technologies 163 Table 1: Targets for MCT for some products [8]. Food Microorganisms Salad dressings Salmonella sp., Staphylococcus aureus MAP products Clostridium botulinum, Listeria monocytogenes, Escherichia coli Bakery items Salmonella sp., Staph. aureus Sauces and salsas stored at room temperature Salmonella sp., Staph. aureus Dairy products Confectionery products Salmonella sp. Formula with new preservatives Salmonella sp., Staph. aureus, Cl. botulinum, E. coli, L. monocytogenes Salmonella sp., Staph. aureus, Cl. botulinum, E. coli, L. monocytogenes Level of Inoculum The level of inoculum in a MCT depends on whatever the aim of the study is to determine the shelf life or to validate a preserving treatment. Generally, an inoculum level of 10 2 -10 3 cfu/g (or ml) is used for the evaluation of the stability of a formulation. Otherwise, an initial cell number of 10 6 -10 7 cfu/g is required to validate the lethality of a treatment: for example in the USA juice processors require for a MCT an initial level of 6 log units, as they used a 5D reduction as the goal to bale a processing as effective. Inoculum Preparation and Method of Inoculation Inoculum preparation is an important detail for the success of a MCT. Typically for vegetative cells 18-24 h cultures, revived from slants or frozen aliquots are used; for some challenge studies a preliminary adaptation step is required: for example, E. coli O157:H7 should be adapted with acidulants before using in acidic foods. Spores should be diluted in distilled water and heat-shocked before inoculation. The method of inoculation is another crucial factor for the success of a MCT. There are a variety of modes of inoculation, depending on food structure; in aqueous matrices with aw>0.96, the cells can be dispersed directly into the medium by mixing, using water or an appropriate diluent as a carrier. For individually packed products, the inoculum should be distributed using a sterile syringe through the package wall; otherwise, for solid foods with aw>0.96 (cooked pasta, meat) spraying is an alternative way to the syringe. Finally, foods or components with aw
188 Application of Alternative Food-Preservation Technologies to Enhance Food Safety & Stability, 2010, 188-195 Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia (Eds) All rights reserved - © 2010 Bentham Science Publishers Ltd. APPENDIX I Microencapsulation as a New Approach to Protect Active Compounds in Food Mariangela Gallo and Maria Rosaria Corbo* Department of Food Science, Faculty of Agricultural Science, University of Foggia, Italy Abstract: Microencapsulation has been defined as “the technology of packaging solid, liquid and gaseous active ingredients in small capsules that release their contents at controlled rates over prolonged periods of time”. The production of microcapsules began in 1950s, when Green and Schleicher produced microcapsules dyes by complex coacervation of gelatine and gum Arabic, for the manufacture of carbonless copying paper. In relation to their structure, the particles can be classified as: mononuclear, polynuclear and matrix type. There are some methods for the microcapsules production; the choice of the microencapsulation method relies both on the nature and characteristics of the polymeric material used and the properties of the active ingredients. The main encapsulation techniques are: emulsion and interfacial polymerization, coacervation, liposome, suspension crosslinking, spray drying, spray cooling, solvent evaporation or extraction. Firstly proposed in the pharmaceutical industry, today this technique is popular in agriculture, food industry, cosmetic and energy generation. In food industry microencapsulation is used for vitamins, flavors, enzymes and probiotic microorganisms. Key-concepts: What is microencapsulation, Method of microencapsulation, Release mechanisms, Application in foods. INTRODUCTION Microencapsulation has been defined as the technology of packaging solid, liquid and gaseous active ingredients in small capsules that release their contents at controlled rates over prolonged periods of time [1]. The most important feature of microcapsules is their dimension, i.e. the size, the thickness and the weight of the membrane, included in the following ranges: Size: 1 µm-2 mm Thickness of the membrane: 0.1-200 µm Weight of the membrane: 3-30% of total weight. In relation to their structure, the particles can be classified as: mononuclear, polynuclear and matrix types (Fig. 1). Mononuclear types consist of a shell around the central core containing the active ingredient; the polynuclear capsules have many cores distribuited into shell, whereas in the matrix type the active substance is distribuited throughout the shell material. Figure 1: Types of microcapsules Core material Shell material MONONUCLEAR POLYNUCLEAR MATRIX The production of microcapsules began in 1950s, when Green and Schleicher produced microcapsules dyes by complex coacervation of gelatin and gum Arabic, for the manufacture of carbonless copying paper. In the 1960 it was proposed the microencapsulation of a cholesteric liquid crystal through the coacervation of gelatin and *Address correspondence to this author Maria Rosaria Corbo at: Department of Food Science, Faculty of Agricultural Science, University of Foggia, Italy; E-mail: m.corbo@unifg.it
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188 Application <strong>of</strong> Alternative Food-Preservation Technologies to Enhance Food Safety & Stability, 2010, 188-195<br />
Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia (Eds)<br />
All rights reserved - © 2010 <strong>Bentham</strong> <strong>Science</strong> Publishers Ltd.<br />
APPENDIX I<br />
Microencapsulation as a New Approach to Protect Active Compounds in<br />
Food<br />
Mariangela Gallo and Maria Rosaria Corbo*<br />
Department <strong>of</strong> Food <strong>Science</strong>, Faculty <strong>of</strong> Agricultural <strong>Science</strong>, University <strong>of</strong> Foggia, Italy<br />
Abstract: Microencapsulation has been defined as “the technology <strong>of</strong> packaging solid, liquid and gaseous<br />
active ingredients in small capsules that release their contents at controlled rates over prolonged periods <strong>of</strong><br />
time”. The production <strong>of</strong> microcapsules began in 1950s, when Green and Schleicher produced microcapsules<br />
dyes by complex coacervation <strong>of</strong> gelatine and gum Arabic, for the manufacture <strong>of</strong> carbonless copying paper.<br />
In relation to their structure, the particles can be classified as: mononuclear, polynuclear and matrix type.<br />
There are some methods for the microcapsules production; the choice <strong>of</strong> the microencapsulation method<br />
relies both on the nature and characteristics <strong>of</strong> the polymeric material used and the properties <strong>of</strong> the active<br />
ingredients. The main encapsulation techniques are: emulsion and interfacial polymerization, coacervation,<br />
liposome, suspension crosslinking, spray drying, spray cooling, solvent evaporation or extraction.<br />
Firstly proposed in the pharmaceutical industry, today this technique is popular in agriculture, <strong>food</strong> industry,<br />
cosmetic and energy generation. In <strong>food</strong> industry microencapsulation is used for vitamins, flavors, enzymes<br />
and probiotic microorganisms.<br />
Key-concepts: What is microencapsulation, Method <strong>of</strong> microencapsulation, Release mechanisms, Application in<br />
<strong>food</strong>s.<br />
INTRODUCTION<br />
Microencapsulation has been defined as the technology <strong>of</strong> packaging solid, liquid and gaseous active ingredients<br />
in small capsules that release their contents at controlled rates over prolonged periods <strong>of</strong> time [1].<br />
The most important feature <strong>of</strong> microcapsules is their dimension, i.e. the size, the thickness and the weight <strong>of</strong> the<br />
membrane, included in the following ranges:<br />
Size: 1 µm-2 mm<br />
Thickness <strong>of</strong> the membrane: 0.1-200 µm<br />
Weight <strong>of</strong> the membrane: 3-30% <strong>of</strong> total weight.<br />
In relation to their structure, the particles can be classified as: mononuclear, polynuclear and matrix types (Fig.<br />
1). Mononuclear types consist <strong>of</strong> a shell around the central core containing the active ingredient; the polynuclear<br />
capsules have many cores distribuited into shell, whereas in the matrix type the active substance is distribuited<br />
throughout the shell material.<br />
Figure 1: Types <strong>of</strong> microcapsules<br />
Core material<br />
Shell material<br />
MONONUCLEAR POLYNUCLEAR MATRIX<br />
The production <strong>of</strong> microcapsules began in 1950s, when Green and Schleicher produced microcapsules dyes by<br />
complex coacervation <strong>of</strong> gelatin and gum Arabic, for the manufacture <strong>of</strong> carbonless copying paper. In the 1960 it<br />
was proposed the microencapsulation <strong>of</strong> a cholesteric liquid crystal through the coacervation <strong>of</strong> gelatin and<br />
*Address correspondence to this author Maria Rosaria Corbo at: Department <strong>of</strong> Food <strong>Science</strong>, Faculty <strong>of</strong> Agricultural <strong>Science</strong>,<br />
University <strong>of</strong> Foggia, Italy; E-mail: m.corbo@unifg.it
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