Delivery Of Nutrients Through Food Systems
description
Transcript of Delivery Of Nutrients Through Food Systems
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