By using this website, you consent to our use of cookies. For more information on cookies see our privacy policy page.

Text Size: a a
HomeA-Z IndexSubscribe/RSS Contact Us Twitter logo small white bird

Research Call

DAFM Reference


DAFM Award

DAFM National Call 2011 11FP404 Teagasc €99,780

Project Title:

Expanding the potential for whey protein based encapsulation

Project Coordinator:

Dr André Brodkorb

Project Abstract

Encapsulation of bioactive ingredients, organisms, flavours or bio-medical compound is of interest to the food and biotech industries, as the ability to protect such compounds during processing, storage and gastric passage to deliver them to the target site intact is essential for incorporation in foods. A method for producing whey protein-based microbeads for encapsulation was developed at Teagasc, leading to a patented application (Brodkorb & Doherty WO2010119041 (A2)). The concept of protection of probiotic bacteria was proven for storage and targeted delivery past the stomach to the small intestine in vivo. Recently, many positive discussions have taken place with Irish food companies who expressed an interest in evaluating the technology, while also highlighting issues of critical importance. Three such priority areas identified will be addressed by this project:

(1) Cost of encapsulation materials (2) Tolerance of beads to processing (drying) (3) Diversification of bioactives encapsulated

  1. By reformulating the encapsulation matrix of the beads using mixtures of lower cost dairy protein ingredients and other gelling agents, the cost of manufacturing the beads can be substantially reduced while retaining the integrity and functionality of the beads
  2. Microbeads will be dried using a variety of methods and rehydrated in different media. The integrity of the beads, retention of bioactive ingredients and the activity of the encapsulated bioactives will be determined after processing.
  3. There has been particular interest in using emulsions to form beads where there is a bioactive ingredient in the oil-phase of the emulsion. A formulation will be tailored to deliver the required dose of bioactive to the target site intact after processing and passage through the stomach. The overall objective of this project is to deliver a number of protocols which by adapting the existing technology to the needs of the food industry should broaden the encapsulation platform.

Final Report:

Not available yet.