Establishment of manufacturing parameters of film coating technology

Functional foods have become popular and have made the food industry lots of profit in recent years. This has made functional food the focus of development in food industry. Companies are searching for new functional materials to make new products. The bioactivities of many functional materials are easily affected by different environmental factors. Techniques that can barrier the active agent in functional materials from outside factors are being applied to solve this problem. Encapsulation is one of the main techniques employed to solve these problems. Our laboratory has previously developed different food particle coating techniques and has found their potential application in food processing. The technique can form a food-based barrier to protect an active agent from outside factors to attain taste masking, controlled release, and moisture proofing. A practical approach and production procedure was established in this study. Several steps include pre-treatment, coating process, and post-treatment were studied to determine appropriate operating parameters of the coating technique. At last, citric acid was used as a marker to evaluate the releasing ability of the coated particles at 4 different time points such as 20, 40, 60, and 120 seconds. At the conclusion of the study, some appropriate operating parameters for this film coating technique have been determined. Finally, it was found that the coated particles could delay the dissolution more effectively (p < 0.05) at every time point as the amount of citric acid being released from the coated particles at 120 seconds was comparable to that released from the uncoated particles at 20 seconds.保健素材有別於一般食品，其中的活性成分脆弱，易受到外在因素破壞而失活，此外，保健素材大多帶有不悅的味道，不容易被人接受當作一般休閒食品食用。因此，想將保健素材應用於一般食品當中，必須先進行適當的加工，一方面保護保健活性成分，另一方面隔絕不悅味道。 本研究室過去有關膜衣包覆技術及味道修飾的研究，能夠對保健素材達到保護和味道修飾的效果，製作材料與流程適用於食品法規，具有應用在食品工業上的潛力。本研究以這項技術當作基礎，透過電子顯微鏡、包覆效果測定及控制釋放實驗，收集此技術相關的實驗數據和操作經驗，嘗試為這項膜衣包覆技術建立較佳的生產模式與流程。 本研究針對樣品前處理、包覆過程及後處理等步驟，透過實驗得到各個步驟較佳的操作參數。最後，本研究以檸檬酸作為指標，檢驗經過包覆的成品在2分鐘內(20、40、60和120秒)的釋放效果。包覆後的粉末可以明顯(p < 0.05)降低核心物質在至少兩分鐘內所釋放的物質濃度，此外，未包覆的粉末在20秒時的釋放濃度，略高於包覆後的粉末在120秒時的釋放濃度，能夠推估包覆技術成品可以讓核心物質的釋放至少延緩100秒以上。中文摘要 i 英文摘要 ii 目錄 iv 表次 vi 圖次 vii 1. 前言 1 1.1 膠囊化技術 1 1.2 膠囊化技術在食品上之應用 1 1.2.1 不悅味道的遮蔽 4 1.2.2 改善活性物質穩定性 5 1.2.3 控制釋放 6 1.3 可應用於食品之膠囊化方法 6 1.4 應用於食品產業之膠囊材料 9 1.5 檢測膠囊化技術之方法 12 2. 研究目的 14 3. 材料與方法 15 3.1 研究實驗架構 15 3.2 核心粉末 15 3.3 包覆材料 15 3.4 薄膜包覆 15 3.4.1 前處理 18 3.4.2 包覆材料與核心粉末比例 18 3.4.3 後處理 18 3.4.4 重複 18 3.5 控制釋放實驗 18 3.6 掃描式電子顯微鏡 19 3.7 粒徑分析 19 3.8 統計方法 19 4. 結果與討論 20 4.1 核心粉末及包覆材料之製備 20 4.2 理論包覆量 20 4.3 薄膜包覆 21 4.3.1 核心粉末大小之選用 23 4.3.2 前處理階段之水合效果變化 27 4.3.3 包覆材料混合結果 31 4.4 控制釋放結果 34 4.4.1 未包覆檸檬酸粉末的釋放結果 34 4.4.2 包覆成品的釋放結果 34 4.4.3 包覆成品的保護效果 36 4.5 較佳的膜衣包覆流程 42 5. 總結論 46 6. 參考文獻 4