Verarbeitungsmethoden und ihre hrungs...Lo cu st b ean g u m ( 3 .5 - 4 :1) ... Fischer P., and Windhab, E.J. (2011); Carbohydrate Polymers, 84 ... omponents FCs) 1.2.2 Spray processing

| |

Erich J. Windhab

10.08.2017 1

Verarbeitungsmethoden

und ihre

ernährungsphysiologische Bedeutung

Welche Bedeutung hat die Wahl der Technologie / der Methoden

fur die Gesundheit?

Laboratory of

Food Process

Engineering

August 11, 2017

Berne, Switzerland

IFNH

| | DRAFT

INHALT

1. Beispiele Funktionlität erhaltender / erzeugender neuer Verarbeitungsverfahren

entlang der Lebensmittel Wertschöpfungskette

1.1 Erntenahe Vorverarbeitung: Rubbery Vermahlung von Samenkernen

1.2 Fabrik Verarbeitung:

1.2.1 Dynamische Membran-Strukturierung von Doppelemulsionen

1.2.2 Sprühbasierte Erzeugung von funktionalisierten Kapselpulvern

1.3 Küchen-Verarbeitung: Additive Verfahren zur Personalisierung

2. Oro-Gastro-Intestinale Lebensmittel Struktur-Disintegration und Freisetzung

sensorisch und ernährungsphysiologisch relevater Funktionalitäten

3. Zusammenfassung / Ausblick

Verarbeitungsmethoden und ihre ernährungsphysiologische Bedeutung

Welche Bedeutung hat die Wahl der Technologie / der Methoden

| |

Agricultural Production

Processing Retailing Consumption Biological Response

1. Processing along the Food Value Chain

(1) enzymatic,

(2) mechanical

(3) thermal

• molecular weight (MW)

• (self-) assembling (RG,Rh)

• network formation (MW~cn)

• phase characteristics

• functional components

• macrostruct./morphology

impact

on

Processing in Food Production Oro-Gasto-Intestinal- (OGI)

Processing

tailored disintegration of:

• phase structure

• disp./mol. networks

• mol. (self-) assemblies

• molecules (metabolism)

P2 P3 P4

P1

separate

&

preserve..

tailor

&

optimize.

personalize

&

finalize

disintegrate

&

release/digest

M

Mirror Function

Field Pre-

Processing

Factory

Processing Home

Processing

Eating & Digestion

Processing

STRUCTURE & FUNCTIONALITY (sensory, nutritional, healthy...(PAN))

| |



Oro-Gastro-Intestinal- (OGI)

Processing

tailored disintegration and

release of:

• phase structure



tailor

&

optimize.

personalize

&

finalize

disintegrate

&

release/digest

Field Pre-

Processing

Factory

Processing Home

Processing

Oro-/Gastro-Intestinal

Processing

Gentle

refinement

processing

Dynamic

Membrane

Processing

Spray proces-

sing of capsule

powders

S T R E S S - C O N T R O L LE D

=> structure & function controlled processing

M

Mirror Function

separate

&

preserve..

1. Processing along the Food Value Chain

| |



(1) enzymatic,

(2) mechanical

(3) thermal







impact

on

Processing in Food Production

P2 P3 P4

P1

separate

&

preserve..

Field Pre-

Processing

Factory

Processing Home

Processing

Eating & Digestion

Processing

EXAMPLE 1:

Rubbery milling of

gallactomannan seeds

here:

locus bean gum (LBG)

or guar gum (GG)

1.1 Rubbery Milling / Refining

| |

1.1

Rubbery

Milling / Refining

ZIELSETZUNG:

Erhalt natürlicher

Funktionalität durch

schonende jedoch

effiziente Zerkleine-

rung im „erweich-

ten“

(gummiartigen=

rubbery) Zustand

| |

Locust bean gum (3.5-4:1)

Tara gum (3:1)

Guar gum (2:1)

H H H H

CH2OH CH

2OH

HO HOOH OH

O O

O O O

H H H H

H H H H

HH H HHO HO

O O

O O

CH2OH CH

2

CH2OH

HO

HO

OH

OH OH

O

O

H

H

H

H

{ Mannan

chain

Single galactose side chains

milling

chamber

air

heater

sifter

Rubbery Milling (RUMIL)

of Locust Bean Gum (LBG)

Low galactose content of LBG leads to low

solubility at cold dissolution temperatures

LBG product powder particle

NEW: up to 78% H2O in seed (rubbery)

Conventional: 10-12% H2O in seed (glassy)

RUMIL device

Pollard, M., Fischer P., and Windhab, E.J. (2011);

Carbohydrate Polymers, 84, 550-559.


| |

polysac-

charide

mixture

protein

rubbery state

glassy

state

Gentle structure

disintegration:

• reduced mole-

cular damage

(breaking stress

reduction)

• meso-porous

particle structure

(convective re-

drying effect)

Rubbery Milling (RUMIL)


| |

Process effects on LGB structure (mol. mass Distribution & particle porosity)

Donnerstag, 10. August 2017 ETH Zurich / Institute of Food, Nutrition, and Health / Food Process Engineering

glassy (dry)-

milled:

broadest

Distribution

Lowest Mw

rubbery-

milled:

narrowest

distribution

highest Mw

commercial product

novel RUMIL product

mechanical & thermal

impact on structure and

functionality

1.1 Rubbery LBG seed milling: impact on micro-/meso structure

MIKROSCALE MAKROSCALE

S. Illmann

et al. (2011)

M. Pollard et al.

(2010/11)

| |

Moisture content 12 %

H2O contents 69-78 %

LBG - RUMIL 85°C

25°C

hydration

time: 10 min

x 5.1

x 1.3

network disentanglement

instead of molecular rupture

LBG – RUMIL / LBG commercial

significant increase of

shear viscosity when

milling in the rubbery

state at H2O content

of ≥ 30-ca. 80%


| | pro

tein

ric

h w

heat; r

olle

r m

ill

16%

mois

ture

/ 2

5°C

norm

al w

heat; r

olle

r m

ill

16%

mois

ture

/ 2

5°C

pro

tein

ric

h w

heat; im

pact m

ill

30

% m

ois

ture

/ 1

00

°C

pro

tein

ric

h w

heat; im

pact m

ill

16

% m

ois

ture

/ 2

5°C

norm

al w

heat; im

pact m

ill

30%

mois

ture

/ 1

00

°C

norm

al w

haet;

dis

c m

ill

16%

mois

ture

/ 2

5°C

S. Illmann et al. (2011)

L. Brütsch et al. (2014)

1.1 Rubbery Milling of wheat grains (starch damage impact)

| |



(1) enzymatic,

(2) mechanical

(3) thermal







impact

on


P2 P3 P4

P1

tailor

&

optimize.

Field Pre-

Processing

Factory

Processing Home

Processing

Eating & Digestion

Processing

EXAMPLE 2 :

Generation of Multiple

Capsule suspension by

dynamic membrane dis-

persing

1.2.1 Dynamic membrane structuring

| |

Erich J. Windhab

1.2.1

Dynamic Membrane Structuring

Zielsetzung:

Einstellbare Tropfen/Kapseldurchmesser

und - Durchmesserverteilung

| |

disperse

phase

continuous

phase

continuous

phase

drop detachment from the membrane

Dispersion in the gap

Gentle emulsification

BUT: Higher structure sensitivity

with higher water loads

Breakup

Leakage

Dynamic Membrane Emulsification (mechanically most gentle in dripping mode)

Bahtz J. et al.

Langmuir, Vol.

31(19), 5265-73


http://dx.doi.org/10.1021/acs.langmuir.5b01138

| |

N. Müller-Fischer,

E.J. Windhab (2007)

PATENTS:

Windhab, E. et al./ETH

DE 10307568 A1 S. Holzapfel, H. Engel, A. Bohm

E. Windhab (2010/11)

100-400 nm

20-100 ml/h

1 – 50 mm

1-20 l/h

1 – 50 mm

50 -300 l/h rotation

simple

emulsion

Rotating

Membrane

(ROME)

g . double

emulsion


| |

ddrop/dpore = K t-a

o/w emulsion (Hydrioil with hydrated

Alcylesthers (C12, C14) in water by

Polyglycol 35000 s, from Clariant)

wall shear stress t / Pa

Applicable for:

Nano-

Ultra-

Micro-

Membranes in

dispersing / encapsulation processing

here: pore size 5 mm

Holzapfel, S., Rondeau, E.,

Mühlich, P., Windhab, E.J.

(2013), Chem. Eng. & Tech.,

Vol. 36, 1785-1794.


| |



(1) enzymatic,

(2) mechanical

(3) thermal







impact

on


P2 P3 P4

P1

tailor

&

optimize.

Field Pre-

Processing

Factory

Processing Home

Processing

Eating & Digestion

Processing

EXAMPLE 3 :

Stress-controlled spray-

processing of of multiple

emulsions powders for

encapsulation of functional

components FCs)

1.2.2 Spray processing of capsule powders

| |

Erich J. Windhab

1.2.2

Stress-controlled spray processing

Zielsetzung:

Erhalt/Einstellung der Mikro-

und Makrosruktur (disperse

Grössenverteilungen und Pha-

senverteilungen)

| |

structure

preserved

=> Rayleigh spray

filament breakup

favoured

Gentle spray processing

for functional multi-capsule structure preservation

30 mm

Weg,Drop / l

x50,3 / (x50,3)0 = 1+ (mWeg,drop)2éë

ùû

nWeg,drop =

rg (ug -ul )2 x50,3

g

STRESS-CONTROL

Dubey, B., Windhab, E.J (2013)

J. of Food Engineering, Vol.115

1.2.2 Stress-controlled spray processing

l = hO/W1 / hW2

| |

Possible internal drop deformation during Rayleigh breakup

NEW Rotary Pressure RAYLEIGH

Atomizer (ROPRAT)

n = 5000 rpm, p = 5 bar

Simulation results of the rotary pressure Rayleigh atomizer (ROPRAT)

Experimental prototype testing results (ROPRAT)

!"#

$%&'%(

!"#

$%&'%(

!"#

$%&'%(

Simulation results for a conventional EXMIX air assist nozzle

liqu

id

W. Case et. al.(2014)


| |

Spray filament trajectories (pressure assisted rotary spray)

After tension term

relaxing,trajectories

calculated from :

wind

resistance

impact

Numerical

simulation

(OpenFOAM)

B. Case et al.

2014


| |

spray-chilling

spray drying

(powder)

Rotating

Membrane

(ROME)

3. Functional Powder - Processing

N2 (liquid)

spraying nozzle

cooling gasrecirculation

dispersingunit

pre-mixing

powderaddition

sintering

powdermixing

Dubey, B., Windhab, E.J (2013)

J. of Food Engineering, Vol.115


| |



(1) enzymatic,

(2) mechanical

(3) thermal







impact

on


P2 P3 P4

P1

personalize

&

finalize

Field Pre-

Processing

Factory

Processing Home

Processing

Eating & Digestion

Processing

EXAMPLE(s) 3:

1. Multi-scale extrusion

Including Micro-extrusion

(3D-Printing)

2. ETH-BioCUSE (for func-

tional powder systems)

+

3. MoleCuisine aspects

+

4. Kitchen Robotics

1.3. Home processing: Additive manufacturing based

Molecular Cuisine

ETH

Bio-

Cuse 3D-

Printing

| |



P2 P3 P4

P1

disintegrate

&

release/digest

Field Pre-

Processing

Factory

Processing Home

Processing

Eating & Digestion

Processing

Oro-Gasto-Intestinal- (OGI)

Processing

tailored disintegration of:

• phase structure


• mol. (self-) assemblies


EXAMPLE 4:

Oro-Gastro-Intestinal

disintegration of food

structure and release

of sensory / nutritive

function(s)

2. Oro-Gastro-Intestinal Processing

| |

Emulsion drop

Interface – layer design

In vitro studies

of capsules

(novel microfluidics)

bulk phase

structuring and analysis

in vivo studies

HERE: Interplay of disperse fat capsule structure

with physiological dynamics - in

fat or protein digestion

(+ release of encapsulated micronutrients)


humans

rats

| |

controlled release of

functional molecule ( ):

• site

• kinetics

• metabolic functionality

(incl. bioavailability)

Digestion = Disintegration + Transport + Reaction

Mouth Esophagus

Stomach Small/large intestine

A. Leger, (2004)

Food Matrix Motivation

Laboratory of Food Process

Engineering

E. J. Windhab

emulsion powder

foam powder


| |

!!!

„air bubble

roller bearing“(?)

Stribeck - curves D

m

0.9% fat / ice cream mix




foam with fV≈ 50 vol.% air Soft-Tissue-

Tribology

(sliding soft body on

soft tissue substrate)


| |



• site

• kinetics




Mouth Esophagus


A. Leger, (2004)



Engineering

E. J. Windhab

emulsion powder

foam powder


| |

Experimental (Ultrasound-Doppler) velocity field measurements and

Simulation of esophageal non-Newtonian (shear - thinning) fluid flow

A. Al-Habahbeh, F.X. Tanner, K.A. Feigl, W.R. Case, S.A.K

B. Jeelani, S. Nahar, E.J. Windhab (2012), 6th ISFRS

Pi

pump

hydrostatic

pressure

valve

camera

elastic silocone (membrane) tube

(d=20 mm /L=320 mm)

pressure

chamber

Po

collapsing tupe

deformation states

ultrasound TX

transducer / holder

Nahar, S., Jeelani, S. A. K.,

and Windhab, E. J. (2011)

Specific rheology aspects:

• Non-Newtonian

• viscoelastic

• wall slip

• salivafood mucosa .

interaction

• transient (peristaltic)

shear + elongation flow


| |



• site

• kinetics




Mouth Esophagus


A. Leger, (2004)



Engineering

E. J. Windhab

emulsion powder

foam powder


| |

M. Ferrua, P. Singh (2010)

.

simple shear

(uniaxial)

planar

elongation

uniaxial

elongation

H. Grace et al. (1956)

emax ≈ 3.0 – 5.0 1/s

Dt ≈ 10 s

eH,max ≈ 3.7

Cac ≈ 0.05 / 0.2

in uniaxal / planar

elongational flow

at l ≈ 0.07

(model myonnaise)

xmax ≈ 5 - 20 mm

assumption: steady state

O/W – emulsion:

(model mayonnaise)

with h+chyme,g ≈ 0.5 Pas

h+chyme,e ≈ 1.5 Pas

assumption: elevated h,

s = 50 mN/m

E. Windhab et. al. (2013)

.


| |


Mechanical human stomach model – Antrum wave dispersing experiments

| |

33 D-Hest/Food Processing Engeneering

Gastric lipolysis influenced by biopolymer type (after 30 min. treatment time)

rDGL:

recombinant

dog gastric

lipase

0 1 2 3 4

0

20

40

60

80

100

120

140

160

ma

x.

rDG

L a

ctivity (

U/m

g)

Biopolymer concetration (wt %)

NCC: no activity at all

WPI: independent of coverage and layer thickness MC: depends on coverage and layer thickness


Gastric pre-digestion and emulsion re-structuring (e.g. oil droplet coalescence) have a major

impact on gastric emptying, satiety and further duodenal fat digestion => gastric fluid

mechanics + biochemistry => electrostatics interaction of interfaces and bulk structuring

| |

NRP69: Andreas Steingötter

(University of Zurich, Division Gastroenterology and Hepatology, 2016)

From qualitative to quantitative MRI


| |



• site

• kinetics




Mouth Esophagus

Stomach Duodenum

A. Leger, (2004)



Engineering

E. J. Windhab

emulsion powder

foam powder


| |

air

or oil

pepsin

HCl

gastric

lipases

pH 5-6

bile

pancreatic

enzymes

M.J.S. Wickham

et al. (2012)

Impact of switch from gastric to

duodenal conditions

on interfacial structure transformation

/ disintegration

sub-phase

exchange

setup

interface

N. Scheuble, P. Fischer, E. Windhab (2011)

pH 1-2


| |



• site

• kinetics




Mouth Esophagus


A. Leger, (2004)



Engineering

E. J. Windhab

emulsion powder

foam powder


| |

0 2 4 6 8 10 12 14 16 18 200

100

200

300

400

500

600

700

800

fatt

y a

cid

s (

mm

ol)

Time (min)

Duodenum: Pancreatic lipolysis depends on gastric structures

8/10/2017 38

D-Hest/Food Processing Engeneering

gastric pre-structured emulsions in SGF

pancreatic lipase activity (2000 U/ml)

still lumps consisting of

intact droplets

400 µm

50 µm

fast

intermediate

slow

no droplets

WPI

MC

NCC


| |

in vivo :

Human Study (pre-menopausal

women): Fe serum apperance

curves

Iron Supplementation / Food Fortification

0

5

10

15

20

25

30

0 5 10 15 20 25

labele

d F

e c

onc.

[µM

]

time [h]

S1, FeSO4

S2, FeSO4

S3, FeSO4

S1, SR

S2, SR

S3, SR

by Stable Isotope Technique; (I. Egli et al.; ETH HN-Lab), (2013)

0

10

20

30

40

50

60

70

80

90

0.0 5.0 10.0 15.0 20.0 25.0

Rele

ased iro

n [

%]

Time [h]

in vitro :

release from extrudate

W/O based capsule powder

(simul. gastic conditions)

Ch. Käppeli,

E. Windhab

et. al. (2013)

| |

c(t)

c¥(t = ¥)=

kt

1 + kt

Iron

release

kinetics:

Extr

em

es:

D-f

acto

r ≈ 1

20


Dubey, B.,Windhab, E. J.

(2013) ; Journal of Food

Engineering, 115, 198-206

1.8 29.5

Here: iron (FeSO4)

encapsulation/release

from innermost watery (W1)

double emulsion phase

| |



Processing along the Food Value Chain

Processing in Food Production Oro-Gasto-Intestinal

Processing

P2 P3 P4

P1

separate

&

preserve..

tailor

&

optimize.

personalize

&

finalize

disintegrate

&

release/digest

M

Mirror Function

Field Pre-

Processing

Factory

Processing Home

Processing

Eating & Digestion

Processing

STRUCTURE & FUNCTIONALITY

=> pleasure & health

Rubbery

Milling

Membrane

Emulsification Spray powder

encapsulation

| | DRAFT 42

• Collaborators: A. Steingötter, W. Langhans, K. Feigl, F. Tanner (MTU)

• Sen. scienists: P. Fischer, Y. Takeda, S. Kuster, E. Rondeau, J. Shaik

• Workshops: D. Kiechl, B. Pfister, J. Corsano, P. Bigler, Dr. B. Koller

• Doctorands: L. Brütsch, S. Illmann, M. P. Erni, S. Holzapfel, J. Bahtz, P. Strähl,

B. Dubey, B. Case, P. Guillet, N. Scheuble, D. Dufour, L. Pokorny,

V. Lammers, S. Gstöhl, S. Nahar

& Swiss National Research Foundation (SNF), European Union

(EU, FP7), Swiss Commission of Technol. & Innovation (CTI),

Deutsche Forschungsgemeinschaft (DFG) - SPPs 1273, 1423

AND

Thanks for

your attention !!!

Acknowledgements

Documents

Verarbeitungsmethoden und ihre hrungs...Lo cu st b ean g u m ( 3 .5 - 4 :1) ... Fischer P., and Windhab, E.J. (2011); Carbohydrate Polymers, 84 ... omponents FCs) 1.2.2 Spray processing