Microencapsulation of Sweeteners

Microencapsulation and Microspheres for Food Applications

Volumn , Issue , 2015, Pages 333-349

  Favaro Trindade, Carmen Sílvia ^a   Rocha Selmi, Glaucia Aguiar ^a   dos Santos, Milla Gabriela ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Aspartame; Controlled release; Encapsulation; Intense sweeteners; Microcapsules; Nonnutritive sweeteners; Polyols; Protection; Stevioside; Sugar substitutes

Indexed keywords

EID: 85072340036     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-800350-3.00022-4     Document Type: Chapter

References (87)

1. Bahoshy, B.J., Klose, R.E., 1978. l-aspartyl-l-phenylalanine methyl ester. Patent no US4122195.
2. Barba F.J., Criado M.N., Belda-Galbis C., Esteve M.J., Rodrigo D. Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: processing parameter. Food Chem. 2014, 148:261-267.
3. Barwall I., Sood A., Sharma M., Singh B., Yadav S.C. Development of stevioside Pluronic-F-68 copolymer based PLA-nanoparticles as an antidiabetic nanomedicine. Colloids Surf. B Biointerfaces 2013, 101:510-516.
4. Belt L.N., Wetzel C.R. Chemical stability of encapsulated aspartame in cakes without added sugar. Food Chem. 1998, 63:33-37.
5. Bodor, Z., Dokuzovic, Z., 1992. Encapsulation matrix. Patent no US5126151.
6. Boghani, N., Gebreselassie, P., 2011. Thermally stable, high tensile strength encapsulation compositions for actives. Patent no CA2588255.
7. Botez C.E., Stephens P.W. Crystal structure of anhydrous d-mannitol. Powder Diffr. 2003, 18:214-218.
8. Broderick, K.B., Copper, C.M., Song, J.H., 1993. Use of salt to improve extrusion encapsulation of chewing gum ingredients. Patent no WO1993008700.
9. Broderick, K.B., Mcgrew, G.N., Muhammad, J., Record, D.W., Song, J.H., Yatka, R.J., 1996. Chewing gum containing encapsulated combinations of aspartame and acesulfame K. Patent no WO1996020608.
10. Calvino A., Garido D., García M. Potency of sweetness of aspartame, d-tryptophan and thaumatin evaluated by single value and timeintensity measurements. J. Sens. Stud. 2000, 15:47-64.
11. Cea, T., Posta, J.D., Glass, M., 1983. Encapsulated APM and method of preparation. Patent no US4384004.
12. Chattopadhyay S., Raychaudhuri U., Chakraborty R. Artificial sweeteners-a review. J. Food Sci. Technol. 2014, 51:611-621.
13. Chau, T.L., Cherukuri, S.R., Tolliver, E., 1992. Microencapsulated high intensity sweetening agents having prolonged sweetness release and methods for preparing same. Patent no US5108763.
14. Chen Q., McGillivray D., Wen J., Zhong F., Quek S.Y. Co-encapsulation of fish oil with phytosterol esters and limonene by milk proteins. J. Food Eng. 2013, 117:505-512.
15. Cherukuri, S.R., Wong, L.L., 1990. Stabilized sucralose complex. Patent no 4971797.
16. Cherukuri, S.R., Faust, S.M., 1992. Encapsulated synergistic sweetening agent compositions comprising aspartame and acesulfame-K and methods for preparing same. Patent no WO1992007473.
17. Cherukuri, S.R., Mansukhani, G., Jacob, K.C., 1989. Encapsulated with hydrogenated fat and/or oils, wax, glyceride mixture; controlled release. Patent no US4839184.
18. Cherukuri, S.R., Chau, T.L., Mansukhani, G., Orama, A.M., 1991. Stabilized sweetner composition. Patent no 5,043,169.
19. Cherukuri, S.R., Faust, S.M., Orlandi, D.A., 1993. Flavor and sweetness enhancement delivery systems and method of preparation. Patent no CA1314760.
20. Choi J.H., Chung S.J. Optimal sensory evaluation protocol to model concentration-response curve of sweeteners. Food Res. Int. 2014, 62:886-893.
21. Clauss K., Jensen H. Oxathiazinon dioxides-a new group of sweetening agents. Angew. Chem. Int. Ed. 1973, 85:965-973.
22. Damodaran S., Parkin K.L., Fennema O.R. Química de Alimentos de Fennema 2010, Artmed, Porto Alegre. fourth ed.
23. Die, E., 2012. Food supplement preparation comprising a stevia component. Patent no EP2415358.
24. Dziezak J.D. Sweeteners and product development-alternatives to cane and beet sugar. Food Technol. 1986, 40:116-128.
25. Eden, J., Trksak, R., Williams, R., 1989. Starch based encapsulation process. Patent no US4812445.
26. Ellwood C.K. Methods available to estimate the energy values of sugar. Am. J. Clin. Nutr. 1995, 62:1169S-1174S.
27. Gazzani G., Daglia M., Papetti A. Food components with anticaries activity. Curr. Opin. Biotechnol. 2012, 23:153-159.
28. Ghanta S., Banerjee A., Poddar A., Chattopadhayay S. Oxidative DNA damage preventive activity and antioxidant potential of Stevia rebaudiana (Bertoni) Bertoni, a natural sweetener. J. Agric. Food Chem. 2007, 55:10962-10967.
29. Giese J.H. Alternative sweeteners and bulking agents. Food Technol. 1992, 47:114-118.
30. Glass, M., Kuncewitch, T.J., Zamudio-Tena, J.F., Hussein, M.M., 1990. Method for prolonging the duration of flavor and sweetness sensation in a chewing gum composition. Patent no CA2005362.
31. Gliemmo M.F., Calviño A.M., Tamasi O., Gerschenson L.N., Campos C.A. Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate. LWT Food Sci. Technol. 2008, 41:611-619.
32. Gouin S. Microencapsulation: industrial appraisal of existing technologies and trends. Trends Food Sci. Technol. 2004, 15:330-347.
33. Halwani M., Yebio B., Suntres Z.E., Alipour M., Azghani A.O., Omri A. Co-encapsulation of gallium with gentamicin in liposomes enhances antimicrobial activity of gentamicin against Pseudomonas aeruginosa. J. Antimicrob. Chemother. 2008, 62:1291-1297.
34. Higginbotham J.D. Recent developments in non-nutritive sweeteners. Developments in Sweeteners 1983, 119-155. Applied Science Publishers, London. T.H. Gremby, K.J. Parker, M.G. Lindley (Eds.).
35. Homler B.E. Properties and stability of aspartame. Food Technol. 1984, 38:50-55.
36. Hood L.L., Campbell L.A. Developing reduced calorie bakery products with sucralose. Cereal Foods World 1990, 35:1171-1182.
37. Horne J., Lawless H.T., Speirs W., Sposato D. Bitter taste of saccharin and acesulfame-K. Chem. Senses 2002, 31:8-27.
38. Hough L., Khan R. Enhancement of the sweetness of sucrose by conversion into chloro-deoxy derivatives. Progress in Sweeteners 1989, 97-120. Applied Science Publishers, London. T.H. Grenby (Ed.).
39. Ikeuchi T., Azuma M., Kato J., Ooshima H. Screening of microorganisms for xylitol production and fermentation behavior in high concentrations of xylose. Biomass Bioenergy 1999, 16:333-339.
40. 2O. J. Mol. Struct. 1990, 238:403-412.
41. Klug C., Lipinski G.W.R. Acesulfame potassium. Alternative Sweeteners 2011, 13-30. CRC Press, Boca Raton. L.O.B. Nabors (Ed.).
42. Leng, B., 2009. Chewing gum comprises ester gum substrate, perfume, surfactant, antioxidant, food colorant, wetting agent, and aspartame and microencapsulated aspartame. Patent no CN101558811.
43. Maguire A., Rugg-gunn J., Wright G. Adaptation of dental plaque to metabolise maltitol compared with other sweeteners. J. Dent. 2000, 28:51-59.
44. Mussatto S.I., Roberto I.C. Xilitol: Edulcorante com efeitos benéficos para a saúde humana. Rev. Bras. Ciênc. Farm. 2002, 38:401-413.
45. Nabors L.O.B. Sweet choices: sugar replacements for foods and beverages. Food Technol. 2002, 56:28-34.
46. Natah S.S., Hussien K.R., Tuominen J.A., Koivisto V.A. Metabolic response to lactitol and xylitol in healthy men. Am. J. Clin. Nutr. 1997, 65:947-950.
47. Newsome R.L. Sweeteners: nutritive and non-nutritive. Food Technol. 1986, 40:195-206.
48. Nikoleli G.P., Nikolelis D.P. Low calorie nonnutritive sweeteners. Sweeteners Nutritional Aspects, Applications and Production Technology 2012, 79-118. CRC Press, Boca Raton. T. Varzakas, A. Labropoulos, S. Anestis (Eds.).
49. Nofre C., Tinti J.M. Neotame: discovery, properties, utility. Food Chem. 2000, 69:245-257.
50. Okuro P.K., Thomazini M., Balieiro J.C.C., Liberal R.D.C.O., Fávaro-Trindade C.S. Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability. Food Res. Int. 2013, 53:96-103.
51. Parajó J.C., Domínguez H., Domínguez J.M. Biotechnological production of xylitol. Part 1: Interest of xylitol and fundamentals of its biosynthesis. Bioresour. Technol. 1998, 65:191-201.
52. Parpinello G.P., Versari A., Castellari M., Galassi S. Stevioside as a replacement of sucrose in peach juice: sensory evaluation. J. Sens. Stud. 2001, 16:471-484.
53. Patel, M.M., 1989. Shellac encapsulant for active ingredients in chewing gum. Patent no EP0136315.
54. Pegg R.B., Shahidi F. Encapsulation, stabilization, and controlled release of food ingredients and bioactives. Handbook of Food Preservation 2007, CRC Press, Boca Raton. M.S. Rahman (Ed.).
55. Perkins, D.W., Petricca, A.V., 1986. Pretreatment in encapsulation process. Patent no US4588612.
56. Prakash I., Corliss G., Ponakala R., Ishikawa G. Neotame: the nextgeneration sweetener. Food Technol. 2002, 56:36-40.
57. Randhir R., Shetty K. Biotechnology of nonnutritive sweeteners. Food Biotechnology 2005, 18. CRC Press, Boca Raton. K. Shetty, R. Randhir (Eds.).
58. Ream, R.L., Corriveau, C.L., Wokas, W.J., 1999. Improved bubble gum formulation. Patent no CA2139921.
59. Rocha-Selmi G.A., Bozza F.T., Thomazini M., Bolini H.M.A., Fávaro-Trindade C.S. Microencapsulation of aspartame by double emulsion followed by complex coacervation aiming to provide protection and prolong the sweetness. Food Chem. 2013, 139:72-78.
60. Rocha-Selmi G.A., Theodoro A.C., Thomazini M., Bolini H.M.A., Favaro-Trindade C.S. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose. J. Food Eng. 2013, 119:28-32.
61. Salaün F., Bedek G., Devaux E., Dupont D., Deranton D. Investigation of water absorption and diffusion in microparticles containing xylitol to provide a cooling effect by thermal analysis. Int. J. Thermophys. 2009, 30:1242-1256.
62. Salaün F., Bedek G., Devaux E., Dupont D., Gengembre L. Microencapsulation of a cooling agent by interfacial polymerization: influence of the parameters of encapsulation on poly (urethane-urea) microparticles characteristics. J. Membr. Sci. 2011, 370:23-33.
63. Salaün F., Bedek G., Devaux E., Dupont D. Influence of the washings on the thermal properties of polyurea-urethane microcapsules containing xylitol to provide a cooling effect. Mater. Lett. 2011, 65:381-384.
64. Salminen S., Hallikainen A. Sweeteners. Food Additives 2001, 29. CRC Press, Boca Raton. J.H. Thorngate, S. Salminen, L.A. Branen, M.P. Davidson (Eds.).
65. Santos, M.G., Comunian, T.A., Munichshofer, D.D., Moraes, I.C.F., Favaro-Trindade, C.S., 2013. Microencapsulation of xylitol by double emulsion followed by complex coacervation: effect of homogenization rate on rheological behavior of emulsions and morphology of microcapsules. In: Proceedings of XXI International Conference on Bioencapsulation, Berlin, Germany, pp. 186-187.
66. Sardesai V.M., Waldshan T.H. Review natural and synthetic intense sweeteners. J. Nutr. Biochem. 1991, 2:236-244.
67. Sathyabama S., Ranjith kumar M., Bruntha devi P., Vijayabharathi R., Brindha priyadharisini V. Co-encapsulation of probiotics with prebiotics on alginate matrix and its effect on viability in simulated gastric environment. LWT Food Sci. Technol. 2014, 57:419-425.
68. Savage, W.D., Schnell, P.G., Aumann, R.A., Yatka, R.J., 2004. Chewing gum formulations including encapsulated aspartame and sodium pyrophosphate. Patent no US6759066.
69. Schiffman S.S., Gatlin C.A. Sweeteners: state of knowledge review. Neurosci. Biobehav. Rev. 1993, 17:313-345.
70. Schiffman S.S., Sattely-Miller E.A., Graham B.G., Booth B.J., Gibes K.M. Synergism among ternary mixtures of fourteen sweeteners. Chem. Senses 2000, 25:131-140.
71. Schobel, A.M., Yang, R.K., 1989. Encapsulated sweetener composition for use with chewing gum and edible products. Patent no US4824681.
72. Shankar P., Ahuja S., Sriram K. Non-nutritive sweeteners: review and update. Nutrition 2013, 29:1293-1299.
73. Shivanna N., Naika M., Khanum F., Kaul V.K. Antioxidant, anti-diabetic and renal protective properties of Stevia rebaudiana. J. Diabetes Complications 2013, 27:103-113.
74. Song, J.H., Record, D.W., Broderick, K.B., Sundstrom, C.E., 1993. Delayed release, shelf stability. Patent no US5227182.
75. Srivastava, S., 2005. High-intensity sweetener-polyol compositions. Patent no US2005/0196503A1.
76. Stamp J.A. Sorting out the alternative sweeteners. Cereal Foods World 1990, 35:395-400.
77. Thorengaard, B., 2010. Resin encapsulated high intensity sweetener. Patent no EP2053929.
78. Wallis K.J. Sucralose: features and benefits. Food Aust. 1993, 45:578-580.
79. Wells A.G. The use of intense sweeteners in soft drinks. Progress in Sweeteners 1989, 121-142. Elsevier Applied Science, London and New York. T.H. Grenby (Ed.).
80. Wong, E., 2013. Powder composition comprising a saccharide and a stevia extract, and its manufacturing process and use in food and pharmacy. Patent no EP2564708.
81. Yatka, R.J., 1989. Method of controlling release of acesulfame K in chewing gum and gum produced thereby. Patent no WO1989003170.
82. Yatka, R.J., 1991. Method of controlling release of stevioside in chewing gum and gum produced thereby. Patent no WO1991003147.
83. Yatka, R.J., Broderick, K.B., Song, J.H., Zibell, S.E., Urnezis, P.W., 1994. Polyvinyl acetate encapsulation of sucralose from solutions for use in chewing gum. Patent no EP0454829.
84. Yatka, R.J., Townsend, D.J., Johnsin, S.S., Greenberg, M.J., Sitler, D.J., 2005. Method of controlling release of n-substituted derivatives of aspartame in chewing gum and gum produced thereby. Patent no CA2334385.
85. Zibell, S.F., Campbell, A.A., 1992. Zein/shellac encapsulation of high intensity sweeteners in chewing gum. Patent no US516421.
86. Zibell, S.F., Patel, M.M., Dave, J.C., Payne, R.A., 1993. Mixing aspartame, agglomerating agent and solvent, drying and comminuted. Patent no US5221543.
87. Zyck, D.J., Yatka, R., 1997. Chewing gum product including encapsulated aspartame and sodium bicarbonate and process of preparing. Patent no 7244454.