Delivery Of Nutrients Through Food Systems With Special Emphasis

On Heat Sensitive Nutrients

-Presented by-

Satpute Mahesh(M.Tech.(Food Eng & Tech)

1Institute of Chemical Technology,

Mumbai.

Scheme of presentation

• Introduction• Nutrients delivery systems- basics• Types of nutrients delivery systems• Effect of processing on nutrients• Heat sensitive nutrients with their food systems• New technologies and recent trends• Conclusion

2

Nutrients Delivery Systems- Basics

3

Nutrients delivery systems- basics

• Retro-design approach-

Evaluation of all possible reaction pathways

and intermediates leading to the desired product and

facilitates the choice of the favoured synthesis route

based on a rational compromise between reaction

yields, number of reaction steps, and availability of

starting materials.4

Retro-design approach for food

5

Application to food systems• Target – presence of defined quantity of nutrient

and maintenance of bioactive form

• Biological, Physical, Chemical activity – molecular mobility, chemical reactivity, physiological and sensory characteristic

• Functionality- analysis of the interaction of nutrient, its stability and food matrix

• Technologies- combination of formulation, encapsulation, processing and packing

6

Cont….

Figure - Technologies for the delivery of active ingredients in foods: Encapsulation (isolation of the active ingredient), Formulation (structuring of the active ingredient, often on molecular or nanoscale levels) and processing conditions, (the adverse effects minimized or the performance maximized). Packaging extends beyond a narrow definition of delivery approaches as it generally uses non-food grade materials and processes.

7

Advantages of retro-design approach

• Focus on food product and its functionality

• Maximum flexibility with respect to evaluation of performance, cost, side effects of various options

• Systematic use of knowledge to resolve issue in developing innovative food products

• Identify technology gaps

8

Types of nutrient delivery systems

Powder particles

Dispersed reversed phased surfactants

systems

o/w Microemulsion

Liposomes

Molecular Complex

o/w Emulsion

9

1. Powder particles (10 μm – 1 mm )

• Examples –

– Glass Encapsulation

– Core-shell Capsule

– Matrix Capsule

• Suitable for powder food

• Causes problem for liquid foods

10

o/w Emulsion (100 nm – 10 μm)• Examples –

– Ordinary Emulsion– Multilayered Emulsion– Double Emulsion– Nanoemulsions– Solid Lipid Nanoparticles(SLNS)

• Lipophilic nutrients• Prevents oxidation ( Vit-E acetate in yogurt, milks,

dressing, mayonnaise )• Multilayered - ω-3 fatty acids and essential oils with

phospholipids and chitosans• Double emulsion - WPI and xanthan gum with Vit-B1

• Nanoemulsions – β-carotene with polysorbate emulsifier • SLNS – Vitamin A with Cetyl palmitate

11

12Figure - Multilayered Emulsion

2. Molecular complex (10 nm – 600 mm )

• Examples –– Cyclodextrins – Molecular association with biopolymers – Amylose,

Proteins and peptides

• Cyclodextrins [α-6 U, β-7U, ɤ-8U and ϕ = 05-0.8 nm]

• Amylose – helical structure (ϕ = 0.5 nm)

• Proteins – β-lactoglobulin for Ω-3 PUFA, Sodium, caseinate with Vit-D2

13

14

Fig- Cyclodextrins and molecular association

15Fig - Self assembly structures

3. Liposomes (20 nm – 100 μm)

• Surfactant spontaneously forms a lamellar layer, dispersed to form vesicles

• Packing parameter close to 1• Solubilization of hydrophilic and lipophilic

molecules• poor loading capacity and high cost

16

4. o/w Microemulsion (5nm -100 nm)• Methyl linoleate with α-tocopherol and chlorogenic

acid• Spontaneously forms vesicles • Packing parameter is less than 1

• Surfactant having packing parameter greater than 1

• Formed by lipophilic surfactant such as phospholipids

• Much less surfactant• Successful for phytosterols

17

5. Dispersed reversedsurfactant systems (100 nm – 1 μm )

Effect of processing on nutrients

18

Effect of processing on nutrients

• Nutrients directly affected by heat treatments

• Nutrients get unavailable by heat treatments

• Nutrients having functional properties

19

Vitamin Treatment Condition Food Retention (%) Losses (%)

Retinol Cooking - Cabbage 82

Making Omelette

- Egg - 43

Vitamin A Water cooking without pressure/ with pressure

990C for 21 min/1000C,

17 min.

Carrot - 13.6/25.0

Cooking and draining

1 g rice in 100 ml water

Coated rice 70

Moist/ dry cooking

99/200C,21/15 min

Carrots 34.3

Steam cooking 115-120C,15 min

- 19.8

Roasting - Animal fats 10-30

Frying - Meat(chicken, hen, duck,

rabbit))

85-100 -

(Emila et al., 2006)

Effect of processing on vitamins -

20

Vitamin Treatment Condition Food Retention(%)

Losses(%)

Carotene Cooking 60 min Vegetable sponge

- 10

Boiling 3.0-5.5 min Green peas, spinach,

cabbage, water spinach

57-79 -

Vitamin D Cooking - Beef - 35-40

Vitamin D3

Broiling - Lean beef 11

Roasting - - - 12

Braising - - - 20

Baking 172 or 200C, 20 min

Fish - <10

172C,20 min Baltic herring - 23

Boiling 10 min Yolks - < 10

(Emila et al., 2006)21

Vitamin Treatment Condition Food Retention(%)

Losses(%)

α-tocopherol Boiling 1000C, 8min

Rabbit meat

39

Roasting 200±100C,15min

- 14

Frying

175±50 C , 3 min

12

After 4-5 times of using

Rapeseed oil - 50

Grilling

930 C Pork meat 80 -

Pork loin roast 44 -

Cooking

75 min, soaking 15 h

Beans 93 -

45min, soaking 16 h

Peas 88 -

(Emila et al., 2006)22

Vitamin Treatment Condition Food Retention(%)

Losses(%)

Vitamin C

Blanching

94-960C,90s

Chive leaves - 29

Parsley leaves - 47-51

96-980C,3 min Broccoli - 47-51

96-980C,4min Cauliflower - 28-32

Thawing

22.3±20 C,5 h Spinach - 15.7

22.3±20C, 3h Peas - 3.5

22.3±20C,4h Green beans - 19.6

Boiling

3.0-5.5 min Spinach 33.9 -

Green beans 63.7 -

(Emila et al., 2006)

23

Vitamin Treatment Condition Food Retention(%)

Losses(%)

Thiamine (Vit-B1)

Cooking

75min,soaking 15 h

Beans 73 -

45 min,soaking 16 h

Peas 81 -

Baking Using baking powder in cake

mixtures

Chocolate and baked products

- more than 50

Roasting - Chicken meat, light muscle/ dark muscle

28.8 to 30.4 -

Frying -

Cauliflower - 57.98

Chicken meat, light

muscle/dark muscle

28.2 to 45.8 -

(Emila et al., 2006)

24

Vitamin Treatment Condition Food Retention(%)

Losses(%)

Riboflavin (Vit-B2)

Boiling

900 C, 10 min Macaroni - 18.3

900 C, 20 min - 53.3

96-990 C, 150 min

Beef Meat 72 -

Pressure cooking

50 min Beans 98 -

40 min Peas 96

Roasting - Chicken meat: light muscle/ dark muscle

59.6 to 68.5 -

Cobalamin (Vit-B12)

Roasting

1500 C

Lamb – rib, loin

83.7 -

Lamb leg 65.4 -

Stir frying without added oil

1500 C,6.5 min

Beef, lamb and pork mince

66-78 -

(Emila et al., 2006)

25

Vitamin Treatment

Condition Food Retention(%)

Losses(%)

Pantothenic acid(Vit-B5)

Cooking

20 min Legumes 76 -

20 min, soaking 1 h

33 -

Niacin (Vit-B3)

Boiling 96- 99C, 150 min

Beef meat 45 -

Cooking 75 min, soaking 15 h

Beans 79 -

Pressure cooking

50 min Beans 90 -

Pyrdoxine(Vit-B6)

Microwave 60 min, soaking 17h

Beans 69 -

Steaming 1000 C for 5 min

Brussels sprouts

- 10

Broccoli - 24

Biotin(Vit-H) Boiling 20 min Legumes 95

Pasteurizing 71.50C for 15 sec.

milk - 10 to 15

Cooking - Meat 80 -

(Emila et al., 2006) 26

Processing Possible causes of losses or gainsBoiling/Cooking leaching oxidative losses phytate retention

Blanching HCl extractability of Zn and Ca increased

Canning complex destruction

Baking phytate hydrolysis increase absorption, Millard reaction

Frying Iodine losses

Drying denaturation of binding proteins, Maillard reaction

Fermentation phytate content reduction, hydrolysis

Extrusion phytate deactivation effects controversial

Packaging reaction in tin cans

Storage oxidation, Millard reaction,

Home preparation Too much water, no use of cooking water (pasta 20%, Veg. 15%)

(Heribert, 1998)

Effect of processing on minerals -

27

Nutrients having functional properties

• Blanching (59 %), boiling(41 %) and steaming (29 %) in anthocyanin content of red cabbage

• Curcumin loss from heat processing of turmeric was 27–53%, with maximum loss in pressure cooking for 10 min. In the presence of tamarind, the loss of Curcumin from turmeric was 12–30%

• Capsaicin losses from red pepper ranged from 18% to 36%, with maximum loss observed in pressure cooking

• Piperine losses from black pepper ranged from 16% to 34%, with maximum loss observed in pressure cooking

28

Heat sensitive nutrients with their food systems

29

Chemical Form Added Conc. (mg/100 g of

product)

Food Product Reference

Vitamin A (RDA: 700-1000 RE/day)

Retinyl acetate 257.85µg/ 100 g Cookies Butt et al.,2007

Vitamin A, palmitate iron and Iodine

Vit A – 250 IU of vit.A/100 g

Iron – 1000 ppm Iodine – 50 ppm.

Triple fortified salt Rutkowski and Diosady, 2007

Retinol - Glyceryl behenate SLN

Loveday and Singh, 2008

All trans retinoic acid - 2-Hydroxypropyl-β-cyclodextrin complex

Retinol - β-Lactoglobulin complex

Heat sensitive nutrients with their food systems

30

31

Chemical Form

Added Conc. (mg/100 g of

product)

Food Product Reference

Vitamin D (RDA: 200-400 IU/day)

Vit. D3 emulsified in butter oil 500 IU/100g of

product

Cheese

Kazmi et al, 2007Yogurt

Ice-cream

Vitamin E (RDA: 15 mg/day)

Vitamin E 300 ppm (µl of Vit E / g lipid meal)

Ground beef pattice Wills et al., 2007.

α-tocopherol - β-lactoglobuline and Hen egg white protein

Somchue at al., 2009

32

Chemical Form

Added Conc. (mg/100 g of

product)

Food Product Reference

Riboflavin (RDA: 1.2 – 2.2 mg/day)

Riboflavin - Soy protein cold set hydrogel

Maltais et al., 2009

Vitamin C (RDA: 75-90 mg/day)

Vitamin C 33mg/100 g Ascorbic acidIlic and Ashvor, 1987

Vitamin A palmitate 300 IU/100 g Vit. A palmitate

Water soluble vitamins

Chemical Form Added Conc. (mg/100 g of

product)

Food Product Reference

Folic Acid (RDA: 200-400 µg/day)

Folic acid (low methoxy pectin and ethyl cellulose)

400 µg/g Polished Rice Shrestha et al., 2003

Folic Acid 0.05 g/ 100 g of flour Asian noodle Rodney et al., 2009

Folate 131-191 µg/100g Bakery Products, Sourdough, French loves, Potato rolls, Sandwich.

Rader et al., 2000

33-229 µg/100g Cereal products-flours, baking n\mix, bread mix

154-308 µg/100g Instant rice, Parboiled rice yellow rice, precooked rice.

198-264 µg/100g Enriched macaroni products, Spaghetti, Pasta.

198-264 µg/100g Noodle80-400 µg/100g Ready to eat breakfast

cereals(corn, oat, wheat)40-120 µg/100g Cereal bars. 33

Chemical Form Added Conc. (mg/100 g of

product)

Food Product Reference

Calcium (RDA: 1000 mg/day)

Calcium Citrate Calcium LactateCalcium glutanate

27-32 Meat Sausage E. Caceres et al., 2006

Calcium Lactate 140-250 Vacuum impregnated apple slices

C. Barrera et al., 2009

Calcium CarbonateCalcium citrate Calcium lactate

48 Wheat flour tortillas Joelle, 2007

Calcium lactate 50 Calcium fortified cow milk

Singh et al., 2007

Calcium lactate pentahydrate

50 Mango yogurt Singh and Kasiviswanathan, 2008

Calcium glutanate 24.96 – 28.28 Soymilk Rasyid and Hansen, 1991

Minerals

34

Chemical Form

Added Conc. (mg/100 g of

product)

Food Product Reference

Iodine (RDA: 150 µg/day)

Dextrin encapsulated Potassium iodide and Ferrous fumarate

KI – 50 mg/100 g and

Iodine-100mg/100g of product

SaltDiosady et al., 2002

wheat fibre and soy isolate impregnated KI and Potassium iodate

43 µg/100 g(30 % RDA)

Meat burgers and meat balls

Katarzyna and Krystyna, 2008

Zinc (RDA: 10-12 mg/day)

Zinc Sulphate Zinc oxide 13.2-44.1 mg/ kg

Parboiled rice (polished)

Chanakan et al., 2010.

Zinc oxide andNaFeEDTA 30 ppm Whole wheat flour Akhtar et al.,

2008

Minerals

35

36

Chemical Form Added Conc. (mg/100 g of

product)

Food Product Reference

Iron (RDA: 12-25 mg/day)

Ferrous sulphate 10-30 mg/ 100 g Bakery products-

Martınez-Navarrete wt al., 2002

Fe-EDTA flour Bread, Cookies,

Wheat bread

Ferric pyrophosphate 12 mg/l Milk infant formula

Ferrous fumarate

FeCl3 10 mg Fe/100ml Yogurt

Caesin-chilated Fe and ferric chloride

25-50 mg Fe/kg Mozzarella cheese

Ferrous Sulphate 15 mg/l Milk

Nutrients having functional properties

37

Chemical Form Added Conc. (mg/100 g of

product)

Food Product Reference

Ω-3 long chain PUFA 1-5 mg/100g Cheese, butter

Wojciech and Jenny, 2007

20 mg/100g Spreadable fresh cheese

30 mg/100g Cheese, butter

40-60 mg/100g Processed cheese

Curcumin 4.1 mg/ml of lecithin and Tween 80 as the surfactants and ethyl oleate as oil phase

-

Lin et al., 2009

38

New technologies for heat sensitive nutrients and recent

trends

• High pressure processing (HPP)

• Pulse electric field (PEF)

• Food irradiation

• Ultra sound treatments

• Mineral fortification through manures

• Bio-fortifications

39

40

Conclusion

• Heat sensitive nutrients mainly vitamins and minerals drastically lose during processing up to 80 %.

• Retro design approach gives selection of appropriate food system with its formulation, process modifications and packaging to design food maintaining functionality of nutrients.

• Nanoemulsions, o/w emulsion, encapsulation, molecular complexes, self assembly systems are different delivery systems use for delivery of heat sensitive nutrients.

• HPP, PEF, irradiation, biofortification, ultrasound treatments, technologies improves retention of sensitive nutrients.

41

42

THANK YOU