Enzymatically-triggered Microsomes for Controlled Release of Agents
- Detailed Technology Description
- Novel Method todeliver an agent of interest in a food mixture. Using this method, during cheesemaking, coloring agents can be delivered to the cheese fraction without enteringthe whey fraction, thus eliminating the need to bleach the whey powder.
- Others
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R. Ravanfar, et al. (2018).Controlling theRelease from Enzyme-Responsive Microcapsules with a Smart Natural Shell. ACSAppl. Mater. Interfaces, 2018, 10 (6), pp 6046–6053. DOI: 10.1021/acsami.7b18795.
- *Abstract
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Wheyis a by-product of cheese manufacture. Itis a protein-rich ingredient in increased demand, particularly in dietarysupplement. In production of cheddar or Gouda, coloring agents such as annattoare used and are transferred to the whey rendering the latter yellow and lessvaluable. Currently, processes of isolating white whey require bleaching agentssuch as hydrogen peroxide that generate off-flavors in the whey.
CornellUniversity’s team developed a microsome with a shell which can be enzymaticallydegraded for release of an agent of interest. The microsome that contains theagent has been designed to coagulate in the milk during the initial step of coagulationavoiding entering the whey supernatant. The coloring agent is only released intothe cheese matrix during the step of cheese ripening, when an enzyme such aslipase disintegrates the shell of the microsome.
Potential Applications
- Encapsulation of colors, vitamins, flavors and naturalantioxidants
- Increasing the value of cheese whey for the manufacture of wheyprotein concentrates and whey protein isolates.
Advantages
- No addition of bleaching agents
- The microsome does not denature the cheese flavor
- Uniform coloration of the cheese curd.
- *Licensing
- Jeff Fearnjcf55@cornell.edu607-254-4502
- Country/Region
- USA
