(506f) Economic Analysis of Different Stabilization Methods of Antioxidants

Natural antioxidants, particularly from fruits and vegetables have gained increasing interest among consumers and the scientific community. This because epidemiological studies have indicated that frequent consumption of natural antioxidants is associated to a lower risk of cardiovascular disease and cancer [1]. The defensive effects of natural antioxidants of fruits and vegetables are related to three major groups: vitamins, phenolics, and carotenoids. Various microencapsulation techniques are available by protect antioxidants [2]. The existing stabilization methods are classified in physical, physicochemical and chemical methods. The physical methods are pan coating, air suspension coating, centrifugal extrusion, vibration nozzle, spray drying and solvent evaporation. The physicochemical methods are Ionic gelation, coacervation and sol-gel. And the chemical methods are interfacial polymerization, suspension polymerization and emulsion polymerization [3]. The microencapsulation methods are widely used in the food, pharmaceutical and cosmetic industries due to that provide a significant protection against drastic condition such as oxidation and thermal degradation [4], thereby contributing to increase the shelf life of the encapsulated active ingredients. Currently there is poor literature available about the overall cost of the microencapsulation process of antioxidants.

This work presents an economic analysis of the most commonly microencapsulation methods in antioxidants and analyze their economic viability. The extraction process as well as different microencapsulation methods were modeled and simulated using the commercial package Aspen Plus V8.0 (Aspen Technology, Inc., USA). The capital and operating cost were calculated using the software Aspen Economic Analyzer V8.0 (Aspen technologies, Inc., USA).

The results show the economic analysis of the process and their possibilities for implementing various encapsulation techniques for antioxidants. Additionaly, it lead to know the overall process cost for different microencapsulation methods. Some different processing conditions to obtain the product were considered. The particle properties (composition, particle size, release mechanism, degradation mechanism and final physical form) may be changed by varying the processing parameters in order to adjust specific application. The functions provided by encapsulation to the final product must be clearly established in order to select the better microencapsulation process

Keyword: microencapsulation methods, economic analysis, antioxidants.

References

[1]         F. a. N. Fernandes, S. Rodrigues, C. L. Law, and A. S. Mujumdar, “Drying of Exotic Tropical Fruits: A Comprehensive Review,” Food Bioprocess Technol., vol. 4, no. 2, pp. 163–185, Feb. 2010.

[2]         F. Nazzaro, P. Orlando, F. Fratianni, and R. Coppola, “Microencapsulation in food science and biotechnology.,” Curr. Opin. Biotechnol., vol. 23, no. 2, pp. 182–6, Apr. 2012.

[3]         N. V. N. Jyothi, P. M. Prasanna, S. N. Sakarkar, K. S. Prabha, P. S. Ramaiah, and G. Y. Srawan, “Microencapsulation techniques, factors influencing encapsulation efficiency.,” J. Microencapsul., vol. 27, no. 3, pp. 187–97, May 2010.

[4]         C. P. Champagne and P. Fustier, “Microencapsulation for the improved delivery of bioactive compounds into foods.,” Curr. Opin. Biotechnol., vol. 18, no. 2, pp. 184–90, Apr. 2007.