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III International Scientific Conference on “Sustainable and Efficient Use of Energy, Water and Natural Resources”
Title: “Microencapsulation and its uses in the food science and biotechnology”
Names : Malika Assilova, Botagoz Mutaliyeva Keywords: сore material, microencapsulation,
yeast, application, controlled release, food industry
Affiliations: M.Auezov South Kazakhstan University
Research Objective: In the segment of technology associated with the encapsulation of food products,
in an environment of competitiveness, the innovation factor is paramount. The technological
innovation in the systems of encapsulation of ingredients allows creating differentials in products
that can provide the most varied sensations for the consumer.
In the food industry, encapsulation has been used as a way to enable liquid and solid ingredients to
effectively barrier against environmental and/or chemical interactions, until the desired release. One
of the major advantages of microencapsulation technology is the controlled release, whose technique
allows extending the spectrum of applications of the compounds of interest, being considered not only
an additional, but also a source of new ingredients with unique characteristics.
Currently there is a trend towards a healthier way of living, which includes a growing awareness by
consumers for what they eat and what benefits certain ingredients have in maintaining good health.
Preventing illness by diet is a unique offering of innovative so called "functional foods", many of which
are augmented with ingredients to promote health. Although microencapsulation is able to protect
the antioxidant from degradation, mask its taste and control its release, the process of micro particles
incorporation affects the original food properties.
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III International Scientific Conference on “Sustainable and Efficient Use of Energy, Water and Natural Resources”
Title: “Microencapsulation and its uses in the food science and biotechnology”
Names : Malika Assilova, Botagoz Mutaliyeva Keywords: сore material, microencapsulation,
yeast, application, controlled release, food industry
Affiliations: M.Auezov South Kazakhstan University
Results
Research is ongoing to develop new envelopes, especially formed by double or triple layers of alginate-chitosan that allow a better
resistance of yeast in sparkling wine production. Direct inoculation, microencapsulated yeasts can be directly introduced into the bottle
(there is no need to build up a culture).
Novel concepts of organism co-immobilization without the need of an external support have arisen. This kind of methodology
exploits the ability of the organisms used to adhere to external bodies. This is the case of the co-immobilization of yeasts and filamentous
fungus categorized as GRAS. It consists of the attachment of yeast cells to the mycelium of filamentous fungus that can be regarded as a
natural immobilization system matrix and complies with several required features for the promotion of industrial application: abundant,
cheap, storable for long-terms, non-destructive, food-grade, etc.
Co-immobilizing Penicillium chrysogenum and yeast cells results in the formation of spherical bodies that are hollow, known as
“yeast biocapsules”, as shown in Figure 3.
Figure 3. Yeast biocapsules (3-5 mm in diameter) formed with Saccharomyces cerevisiae and Penicillium chrysogenum (left) and section of the
inner wall of a fresh biocapsule exhibiting intact hyphae (filamentous form) with yeast cells (oval shape) photographed in a scanning electron
microscope SEM (right) [7]
The system minimizes changes to the yeast metabolism and/or yeast viability and enables diffusion of nutrients/products to and from
the biocapsules due to the porous structure of the hypha framework. The yeast biocapsule methodology exploits the natural adhesion
properties of yeast (i.e., biofilm formation) and filamentous fungus cells so they attach to each other thus eliminating the need of external
supports and decreasing the final price of the process [7].
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III International Scientific Conference on “Sustainable and Efficient Use of Energy, Water and Natural Resources”
Title: “Microencapsulation and its uses in the food science and biotechnology”
Names : Malika Assilova, Botagoz Mutaliyeva Keywords: сore material, microencapsulation,
yeast, application, controlled release, food industry
Affiliations: M.Auezov South Kazakhstan University
Conclusions
Microencapsulation implies packaging an active ingredient inside a capsule extending in size from one
micron to a few millimeters. As one the world’s oldest biotechnological industries, winemaking is steeped in a rich
history of tradition and innovation. Fermented foods and beverages are not just by-products of civilization, they
are central to it. S. cerevisiae possesses an extensive and sophisticated genetic modification toolbox with which
researchers can manipulate its genome. The capsule shields the active ingredients from its encompassing
condition until a fitting time. At that point, the material escapes through the capsule wall by different means,
including burst, melting, dissolution or diffusion. Microencapsulation is both a science and an art. There's no real
way to do it, and each new application gives a new challenge. Solving these enigmas requires experience, ability
and the authority of a wide range of technologies.
The challenges are to choose the proper microencapsulation techniques and encapsulating material. In spite
of the extensive variety of encapsulated items that have been produced, manufactured, and effectively marketed in
the pharmaceutical and cosmetic industries, microencapsulation has discovered a nearly significantly market in
the food industry.
References
1. Ayoub A. Microencapsulation and its applications in food industry //Journal of Pharmacognosy and Phytochemistry. 2020. V. 8. № 3. P. 32–37.
2. Venkatesan P. Microencapsulation: a vital technique in novel drug delivery system //Journal of Pharmaceutical Sciences and Research. 2009. V. 1. № 4. P.26-35.
3. Ghosh S. K. Functional coatings and microencapsulation: a general perspective //Functional coatings, 2006. P. 1-28.
4. Yang M. Microencapsulation Delivery System in Food Industry—Challenge and the Way Forward //Advances in Polymer Technology, 2020.
5. Desai K. G. Recent developments in microencapsulation of food ingredients //Drying technology. 2005. V. 23. № 7. P. 1361-1394.
6. Assilova M., Mutaliyeva B., Alibekov R. Microencapsulation: fundamentals, methods and applications //International Conference of Industrial Technologies and
Engineering (ICITE-2020), 2020. Р. 224-229.
7. Moreno-García J. Yeast immobilization systems for alcoholic wine fermentations: actual trends and future perspectives //Frontiers in microbiology. 2018. V. 9. P.
241.
8. García M. Yeast monitoring of wine mixed or sequential fermentations made by native strains from DO “Vinos de Madrid” using real-time quantitative PCR
//Frontiers in microbiology. 2017. V. 8. P. 2520.
9. Novo M. Eukaryote-to-eukaryote gene transfer events revealed by the genome sequence of the wine yeast Saccharomyces cerevisiae EC1118 //Proceedings of the
National Academy of Sciences. 2009. V. 106. № 38. P. 16333-16338.
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III International Scientific Conference on “Sustainable and Efficient Use of Energy, Water and Natural Resources”
Title: “Microencapsulation and its uses in the food science and biotechnology”
Names : Malika Assilova, Botagoz Mutaliyeva Keywords: сore material, microencapsulation,
yeast, application, controlled release, food industry
Affiliations: M.Auezov South Kazakhstan University
Thank you for your attention!
Authors: Malika Assilova, Botagoz Mutaliyeva
Affiliations:“M. Auezov South Kazakhstan
University” Department of “Biotechnology”
Contact details: malika565780@gmail.com,
mbota@list.ru
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