Beruflich Dokumente
Kultur Dokumente
2. Microencapsulacin
2.1. Historia
En 1960, se iniciaron estudios en la microencapsulacin de los alimentos por el Instituto
de Investigacin del Suroeste de los Estados Unidos, con la microencapsulacin de
aceites esenciales para evitar la oxidacin y la prdida de sustancias voltiles y para
controlar la liberacin de aroma. Ms all de los olores, la aplicacin de esta tecnologa
se ha extendido a la incorporacin de aditivos e ingredientes naturales que cambian la
textura, mejorar la calidad nutricional, aumentar la vida til o las propiedades de control
de los alimentos procesados, por ejemplo, colorantes, acidulantes, conservantes,
vitaminas, minerales y otros (R, 1998).
Para el ao 2002, ms de 1000 patentes relacionadas con los procesos de
microencapsulacin y sus aplicaciones, 300 de estas patentes se asocia especficamente
con la microencapsulacin de ingredientes alimentarios (GOUIN, 2004).
2.2. Principios y objetivos
La tecnologa de microencapsulacin de embalaje corresponde al que se aplica a capas
delgadas de polmero en las gotas de slidos, lquidos o materiales gaseosos, las
partculas de forma que se llama microesferas que pueden liberar su contenido bajo
condiciones especficas y la velocidad (SPARKS, 1981).
El material encapsulado puede ser conocido como ncleo, fase interna o de relleno,
mientras que el encapsulante se puede llamar shell, revestimiento, material de la pared
o membrana (GHARSALLAOUI et al., 2007).
Algunos expertos clasifican las capsulas en dos grupos: el grupo que caracteriza las
verdaderas microcpsulas, donde el ncleo est claramente concentrado en la regin
central, rodeada por un conjunto de pelculas y el grupo en el cual el ncleo se dispersa
uniformemente en una matriz, clasificado como un sistema de matriz (microesferas)
(AZEREDO, 2005).
A su vez, DEPYPERE (2003), defiende la idea de que la encapsulacin de verdad, no hay
exposicin de la superficie del material de relleno, lo que sucede en las microesferas,
siendo esta la principal diferencia entre microcpsulas y microesferas.
Las microcpsulas pueden tener ms de un ncleo, o varias paredes para el mismo ncleo
(CONSTANT, 2002). En cuanto al tamao, las cpsulas se pueden clasificar en tres
categoras: macro (> 5000 m), micro (de 0,2 a 5000 m) y nanocpsulas (< 0,2 m)
(NORI, 1996).
En la Figura 1 se muestra algunos de los principales modelos de microcpsulas.
Clasificacin de los
Mtodos de encapsulacin
mtodos
Extrusin estacionaria
Boquilla sumergida
Extrusin centrifuga
Boquilla vibrante
Secado por aspersin
Mtodos fsicos Disco giratorio con mltiples orificios
Bandeja de recubrimiento
Con suspensin neumtica
Enfriamiento tras aspersin
Liofilizacin
Recubrimiento con lecho fluidizado
Polimerizacin interfacial
Mtodos qumicos Inclusin molecular
Polimerizacin en situ
Coacervacin simple
Coacervacin compleja
Mtodos fsico-qumicos Atrapamiento en liposomas
Lipoesferas
Evaporacin de solvente
Figura 3. Diagrama de fases del agua en el que se muestra el fenmeno de sublimacin del
hielo.
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