Microencapsulation of aromas and enzymes for the food industry

Encapsulation technology offers various effective applications in the food sector, including in agriculture, human food, and food packaging. The use of this technology makes it possible to control the interaction of food ingredients with our bodies, offering solutions and potential benefits for both the industry and consumers.

Coordinated by Dr Cristina Fornaguera Puigvert, the NanoTher – Nano Therapies Lab at IQS works in areas of expertise related to the development and application of polymer nanoparticles in different areas related to health, nutrition, and cosmetics.

Specifically, this group is currently working on the CAPSAROMES project in collaboration with the company Advant Flavour & Fragrances. This applied research initiative is aimed at innovation in the field of food biotechnology and the functional encapsulation of enzymes and aromas. The project has received support under the NUCLIS R&D business programme, in the field of technology, offered by ACCIÓ (The Catalan Agency for Business Competitiveness).

The main objective of the project is to develop new encapsulation systems that incorporate active enzymes that are capable of degrading or transforming compounds present in certain foods that cause intolerance for some people. In this way, the project is seeking to improve the digestive tolerance and sensory profile of food products, combining biological efficacy, technological stability, and organoleptic appeal. This is a clear example of university-business collaboration, where the scientific expertise of IQS is combined with the applied knowledge and market vision of Advant Flavours & Fragrances.

La tecnología que se desarrollará permitirá proteger las enzimas y los compuestos aromáticos frente a condiciones adversas, The technology that is being developed will make it possible to protect enzymes and aromatic compounds against adverse conditions through the use of microcapsules designed to release their contents in a controlled manner during digestion or at the time of consumption. In this way, both the enzymatic activity and the preservation of the natural flavour and aroma of the food are optimized.

On the one hand, new flavour formulations compatible with different enzymes will be designed and developed for new food applications that improve the metabolism of foods such as fruit, milk, sugar, and so on to facilitate their introduction into the diets of individuals with a metabolic intolerance.

Second, a natural encapsulation system will be designed and developed, which will improve the performance of the new “flavour-enzyme” systems across three aspects:

• Increasing its resistance to the conditions of the food production process, avoiding the evaporation of aromas, and the denaturation of the enzymes due to the high temperatures.
• Achieving the controlled release of the aroma-enzyme combination, improving its stability, prolonging the shelf life of the aromas (later expiry date), and maintaining the functionality of the enzyme during the digestive process.
• Finally, improving storage conditions and avoiding adverse reactions, both from aromas and enzymes, regarding the colour and flavour of the target foods.

For the Nano Therapies Lab group at IQS, “the funding of this project has been key to giving us access to the food sector and being able to contribute our group’s experience in the pharmaceutical and cosmetic sectors.”

As stated by Rodolfo Guichon, COO of Advant Flavours & Fragrances, “this project represents a synergy between science, technology, and creativity aimed at creating real solutions to address current challenges in the food sector. Through CAPSAROMES, Advant is reinforcing its commitment to research, sustainability, and consumer wellbeing, consolidating its position as a leader in responsible innovation in the fields of flavours and fragrances.”