Project: Better bioavailability and tasty nutraceuticals in beverages
Almost 30% of the global population is anemic, 13% suffer from iodine deficiencies and 1/3 of children under the age of 5 are affected by Vitamin A deficiency. While we mostly associate malnutrition with the third world and/or lower socioeconomic populations, nutritional deficiencies are also on the increase in the western world due to changes in diet and lifestyle. A recent study (Troesch 2012) suggests that 75% of the population of Germany, UK and USA do not consume the recommended dietary intake of essential vitamins. Moreover, 50% of the global population is deficient in Vitamin D, with the incidence higher in Western Countries. These nutrients are essential for COtaining body function and staying healthy. _x000D__x000D_Simply eating a well-balanced diet is apparently not always a viable solution, while taking supplements is not always practical or desired. Fortification of food products is a simple means in overcoming widespread nutritional deficiencies (Davidsson and Nestel, 2004). While quite common in grain-based foods, nutraceutical fortification of beverages, spreads and gels is particularly problematic due to 1) the unpleasant taste of the ingredients; 2) ingredient instability in the product or 3) reactions between ingredients leading to spoilage of the food product._x000D_ _x000D_Isolating and stabilising nutraceuticals via microencapsulation while retaining their bioactivity is a challenge that has been a research topic for many research groups and companies. In some cases, these encapsulates are also considered suitable for liquid applications. In practice, however, the technologies still suffer from the above-mentioned problems and/or inferior bioavailability. Moreover, while some are claiming to improve the bioavailability, these products do not necessarily take into consideration the target organs within the body that are most effective in absorbing these compounds_x000D__x000D_This project aims to address these problems by developing a novel coating process for the microencapsulation of nutraceutical compounds, to be used in the fortification of food and beverage products. The role of the coating is 3-fold, namely to:_x000D_• Protect the ingredients from degradation and ensure long term stability in the food/beverage products_x000D_• Mask any unpleasant taste_x000D_• Allow for targeted release of the ingredients upon consumption, promoting the efficacy of the ingredient_x000D__x000D_More efficient nutraceutical delivery and use within the body is also expected lead to a reduction in the fortification loading in food and beverage products. This will not only result in fewer problems associated with product quality, intestinal problems, and taste but is also advantageous from a cost perspective. _x000D__x000D_Based on product trends and present taste issues arising from the food industry, three CO ingredient groups have been chosen for investigation:_x000D_• Minerals, such as iron and zinc_x000D_• Phytonutrients, particularly carotenoids (lycopene) and phenols (epicatechin)_x000D_• Amino acids and peptides, e.g. containing leucine, isoleucine and valine_x000D__x000D_The project combines two innovative technologies to combine the aims of improving taste in fortification and of improving absorption of ingredients. The first comprises of a microencapsulation technology that uses supercritical CO2 processing to highly effectively coat microparticles such that they are stable, tasteless and dispersible in liquids. The mild processing and unique combination of foodgrade ingredients has the potential to stabilize even water-soluble ingredients for a long time while still having these fully available for intestinal uptake. _x000D__x000D_In this project, the above technology will be combined with a formulation technology that uses the natural colorant lycopene. In such formulations, lycopene is used in two ways: as an activated antioxidant being fully converted to the highly active cis-lycopene isomer and as a carrier for other nutraceuticals, in particular for antioxidants and other phytonutrients. This technology enables that the uptake occurs in the intestines with targeted delivery of specific organs, such as the liver._x000D__x000D_Upon completion of the project, the following outcomes are expected: _x000D_- two marketable microencapsulate product concepts for beverages_x000D_- water stable, taste-free, formulations of a lycopene-based oral delivery system for semi-solid applications_x000D_- intestinal release and in-vitro and in-vivo model uptake data to support efficacy of the products above_x000D_These deliverables will demonstrate the applicability of the technology and facilitate fast market introduction of the encapsulated products upon completion of the project._x000D__x000D_The consortium consists of two parties:_x000D_- FeyeCon (SME, NL), global leader in the development of supercritical fluid technology,_x000D_- Lycotec (SME, UK), development and commercialisation of bio-medical technologies based on unique properties of lycopene and high carotenoids._x000D_
| Acronym | BBTasty (Reference Number: 7826) |
| Duration | 01/02/2013 - 31/07/2015 |
| Project Topic | This project aims to develop novel microencapsulates containing nutraceuticals for improved stability, targeted release and enhanced bioavailability of the ingredients. Intended application is for the fortification of beverages and other food products. |
|
Project Results (after finalisation) |
- A process for the encapsulation of minerals that have been shown to be stable in beverages yet fully release the mineral upon consumption. This was demonstrated for calcium salts._x000D_- Investigation into methods for encapsulating lycopene, in order to improve stability and mask the taste in semi-solid food applications. |
| Network | Eurostars |
| Call | Eurostars Cut-Off 9 |
Project partner
| Number | Name | Role | Country |
|---|---|---|---|
| 2 | FeyeCon Carbon Dioxide Technologies | Coordinator | Netherlands |
| 2 | Lycotec Limited | Partner | United Kingdom |