Preparation of Microcapsules Containing Grape Polyphenol with the Spray Drying Method Followed by the Layer-by-Layer Method

Read  full  paper  at:

It was tried to prepare the microcapsules containing grape polyphenol with the spray drying method followed by the layer-by-layer method. As grape polyphenol was water soluble, the spray drying method was adopted to obtain the higher content. As the shell material of the first microcapsules prepared by the spray drying method, palmitic acid with the melting point of 60°C was adopted in order to prevent grape polyphenol from dissolution into water. As the shell material of the second microcapsules prepared by the layer-by-layer method, chitosan was used to coat the first microcapsules and to give the microcapsules alcohol resistance. In the experiment, the spray drying conditions such as the inlet temperature and the spraying pressure, the oil soluble surfactant species and the chitosan concentration were changed. The mean diameters of microcapsules could be controlled in the range from 5 μm to 35 μm by changing the spraying pressure and the inlet temperature. The yield of microcapsules and the microencapsulation efficiency over 50% could be obtained under the conditions of P = 1.0 kgf/cm2 and Tin = 100°C. Furthermore, the microencapsulation efficiency could be increased by adding the oil soluble surfactant with the larger HLB value. Coating with chitosan could considerably increase alcohol resistance.

Cite this paper

Taguchi, Y. , Arakawa, S. , Saito, N. and Tanaka, M. (2015) Preparation of Microcapsules Containing Grape Polyphenol with the Spray Drying Method Followed by the Layer-by-Layer Method. Pharmacology & Pharmacy, 6, 56-64. doi: 10.4236/pp.2015.62008.


[1] Tanaka, M. (2008) Key Point of Preparation of Nano/Microcapsules. Techno System Publishing Co. Ltd., Tokyo.
[2] Kondo, T. (1967) Saishin Maikurokapseruka Gijutsu (Microencapsulation Technique). TES, Tokyo.
[3] Koishi, M., Eto, K. and Higure, H. (2005) (Preparation + Utilization) Microcapsules. Kogyo Chosakai, Tokyo.
[4] Shirokawa, K., Taguchi, Y., Yokoyama, H., Ono, F. and Tanaka, M. (2013) Preparation of Temperature and Water Responsive Microcapsules Containing Hydroquinone with Spray Drying Method. Journal of Cosmetics, Dermatological Sciences and Applications, 3, 49-54.
[5] Soottitantawat, A., Bigeard, F., Uoshii, H., Furuta, T., Ohkawara, A. and Linko, P. (2005) Influence of Emulsion and Powder Size on the Stability of Encapsulated D-Limonene by Spray Drying. Innovative Food Science and Emerging Technologies, 6, 107-114.
[6] Polavarapu, S., Oliver, C.M., Ajlouni, S. and Augustin, M.A. (2012) Impact of Extra Virgin Olive Oil and Ethylenediaminetetraacetic Acid (EDTA) on the Oxidative Stability of Fish Oil Emulsions and Spray-Dried Microcapsules Stabilized by Sugar Beet Pectin. Journal of Agricultural and Food Chemistry, 60, 444-450.
[7] Laohasongkram, K., Mahamaktudsanee, T. and Chaiwanichsiri, S. (2011) Microencapsulation of Macadamia Oil by Spray Drying. Procedia Food Science, 1, 1660-1665.
[8] Gharsallaoui, A., Roudaut, G., Beney, L., Chambin, O., Voilley A. and Saurel, R. (2012) Properties of Spray-Dried Food Flavours Microencapsulated with Two-Layered Membranes: Roles of Interfacial Interactions and Water. Food Chemistry, 132, 1713-1720.
[9] Xia, E.Q., Deng, G.F., Guo, Y.J. and Li, H.B. (2010) Biological Activities of Polyphenols from Grapes. International Journal of Molecular Sciences, 11, 622-646.
[10] Yokoyama, H., Mo, L., Taguchi, Y. and Tanaka, M. (2008) Effect of Viscosity of Shell Solution on the Content of Solid Powder as Core Material in Microencapsulation by the Drying-in-Liquid Method. Journal of Applied Polymer Science, 109, 1585-1593.
[11] Kobayashi, S., Taguchi, Y. and Tanaka, M. (2005) Preparation of Nanospheres Containing Dye by Mini Emulsion Polymerization. Journal of the Japan Society of Colour Material, 78, 260-264.
[12] Erdem, B., Sudol, E.D., Dimonie, V.L. and El-Aasser, M.S. (2000) Encapsulation of Inorganic Particles via Miniemulsion Polymerization. Macromolecular Symposia, 155, 181-198.<181::AID-MASY181>3.0.CO;2-2
[13] Gharsallaoui, A., Saurel, R., Chambin, O., Cases, E., Voilley, A. and Cayot, P. (2010) Utilisation of Pectin Coating to Enhance Spray-Dry Stability of Pea Protein-Stabilised Oil-in-Water Emulsions. Food Chemistry, 122, 447-454.                             eww150211lx


Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / 更改 )

Twitter picture

You are commenting using your Twitter account. Log Out / 更改 )

Facebook photo

You are commenting using your Facebook account. Log Out / 更改 )

Google+ photo

You are commenting using your Google+ account. Log Out / 更改 )

Connecting to %s