Nanocapsule innovation protects nutrients in beverages and food supplements
Development results in less product degradation during storage
Researchers at the National University of Mexico (UNAM) have developed a nanostructured system capable of protecting the active compounds of juices and nutritional supplements from high temperatures during the pasteurisation process to retain their nutritional properties.
Maria de la Luz Zambrano Zaragoza, a nanotechnology researcher, explained that the benefits of the development, called 'Nanostructured Systems as Thermal Protectors of Functional Ingredients in Foods,' are maintaining the natural compounds and ensuring that what you read on the label is really present throughout the storage time of the product before its expiration date.'
The research began in 2007 with the study of beta-carotene, a pigment found in plants, fruits and vegetables that can be used as an antioxidant.
'The aim was to analyse if by placing a protective layer surrounding the beta-carotene, it lost less nutritional properties during pasteurisation; so, we designed nanocapsules measuring less than 500nm and made a gum-like model that has a liquid centre. In our case, the gum wall is a biodegradable polymer that protects the liquid centre: beta-carotene,' said the researchers.
These nanocapsules would be added to the commercial drink. The consumption of the system designed in the Laboratory of Transformation and Emerging Technologies in Food has no contraindications because it prevents interaction with our cellular system. Besides being composed of a biodegradable polymer, it becomes a lactic acid and can easily be discarded.
'We tested it in orange, strawberry and watermelon juice at 70 and 90 degree Celsius, then we quantified the beta-carotene in the samples and found that degradation is minimal: we had a loss of only 30% compared with the traditional loss of about 50–60%,' said the team.
In addition to improving the retention of beta-carotene in thermal processes, the use of nanocapsules can be applied to other antioxidants in processes such as sterilization or UHT.
The research received second place in the Programme for the Promotion of Patenting and Innovation (PROFOPI 2014-2015) scheme in Mexico, which aims to promote the culture of industrial property in the university.
This scientific development is in the process of being patented. The benefit obtained by using the nanostructured food system is using lower amounts of the active substances usually required during production, resulting in less product degradation during storage.
