International Journal of Trend in Scientific Research and Development (IJTSRD)

Volume 6 Issue 3, March-April 2022 Available Online: www.ijtsrd.com e-ISSN: 2456 – 6470

Potential Microencapsulation of
Barley Beer by β –Cyclodextrin - A Review
Desmond Antwi Arthur1, Marcillinus Zekrumah1, Elizabeth Sena Ajorsu2
1
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
2
School of Finance and Economics, Jiangsu University, Zhenjiang, Jiangsu, China

ABSTRACT How to cite this paper: Desmond Antwi

Beer, an alcoholic beverage made from barley, hops, yeast, water and Arthur | Marcillinus Zekrumah |
sometimes with adjuncts such as sorghum, rice, maize and more is a Elizabeth Sena Ajorsu "Potential
favourite drink for many people around the world. Beer is a drink for Microencapsulation of Barley Beer by β
both happy and sad moments. In this review work, the potential of –Cyclodextrin - A Review" Published in
International Journal
microencapsulating barley beer with spray and freeze drying
of Trend in
techniques were assessed. Spray and freeze drying techniques have Scientific Research
been employed in drying other products including wine. The carrier and Development
agent, β-Cyclodextrin which has been used in both food and (ijtsrd), ISSN: 2456-
pharmaceutical industries could serve as the wall material to protect 6470, Volume-6 |
the polyphenol-rich barley beer from thermal degradation of the Issue-3, April 2022, IJTSRD49885
nutrients during the drying process. Barley beer powder could result pp.2106-2114, URL:
from the microencapsulation which could serve as a drink or added to www.ijtsrd.com/papers/ijtsrd49885.pdf
other drinks or foods.
Copyright © 2022 by author (s) and
KEYWORDS: Beer, Microencapsulation, spray drying, freeze drying, International Journal of Trend in
β-Cyclodextrin, beer powder Scientific Research and Development
Journal. This is an
Open Access article
distributed under the
terms of the Creative Commons
Attribution License (CC BY 4.0)
(http://creativecommons.org/licenses/by/4.0)

1. INTRODUCTION
Beer is one of mankind's oldest beverages. It has a consumption, a great deal of research has gone into
long history and has accompanied human progress developing various beer processing procedures. The
since the dawn of agriculture and sedentism. Brewing historical manufacturing procedures mostly
was prevalent in the Near East(Zarnkow, 2014) and concentrated on physicochemical features like flavor
the creation of beer brewing technique can be traced and aroma, but current studies include a wider range
back to the Neolithic period. China provides the first of aspects of beer processing.
evidence of fermented beverages with modern
techniques such as mass spectrometry(Clarebel et al.,
2020).
Beer, aside from water and coffee or tea, is one of the
most popular beverages. Beer is made from cereal
grains, most frequently malted barley, but it can also
be made from wheat, corn, or rice (Stewart, 2016).
Beer is typically sold in bottles and cans, but it is also
accessible on tap at pubs and bars(Buiatti, 2008).
Beer's percentage of alcohol is calculated using the
density of alcohol; normally, beer has 4.7–5.0 percent
alcohol by volume (abv) (Spedding, 2016).
Beers with an alcohol content of less than 0.5 percent
abv are known as nonalcoholic beers (Ambrosi et al.,
2020; Blanco et al., 2016). Due to its widespread A. Bottled Tsingtao beer

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Strawberry powder
B. Canned Tsingtao beer Figure 2: Dried food powders
Figure 1: Liquid beers in cans and bottles 2. BRIEF INTRODUCTION TO
Factors, such as transportation, carriage changes, and ENCAPSULATION PROCESS
Encapsulation technology has advanced dramatically
storage conditions, might result in the loss of flavor,
during the last few decades, and its uses in the food,
nutrition, aroma, and color (VenuGopal & Anu-
Appaiah, 2017). As a result of the drink being heavy pharmaceutical, and nutraceutical industries have
made it deeply embedded in our daily lives. The
and takes up greater volume and space, these
process of encapsulating active materials in a capsule
problems arise during carriage and transportation.
However, it has been found that beverages such as made of other immiscible materials is known as
wine (Alvarez Gaona, Bater, et al., 2017; Wilkowska encapsulation (Ahmad, 2012; Gibbs et al., 1999;
et al., 2017), pomegranate juice (Ghalegi Ghalenoe et Nedovic et al., 2011; Woo & Bhandari, 2013).Many
al., 2021; Jafari et al., 2017), fruit juices (S. Wang et food active components, such as oils, flavors,
al., 2011), strawberry juices (Balci-torun & Ozdemir, antioxidants, polyphenols, minerals, pigments,
2021) and bovine lactoferrin (B. Wang et al., 2016). vitamins, and enzymes, can now be
Figure 2 shows examples of some dried food made microencapsulated thanks to advancements in
into powder. microencapsulation technology (Taghinezhad et al.,
2020).
Microencapsulation techniques have a number of
useful and desirable properties, including improving
active ingredient handling (by converting liquid to
solid), stabilizing labile active ingredients during
processing, preserving bioavailability, extending the
shelf life of final products, and masking flavors and
tastes(da Rosa et al., 2013; Furuta & Neoh, 2021;
Keven et al., 2016; Saifullah et al., 2019).
Microencapsulation of active substances is routinely
performed in food application settings using a variety
of processes such as freeze drying, fluidized bed
Red wine powder
coating, spray drying, and many more. (Furuta &
Neoh, 2021).Figure 3 gives some processes under
microencapsulation technologies.

Apple powder

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1. The retention of flavoring ingredients has a
considerable impact on the organoleptic
consistency of dried items (Chin et al., 2008).
2. Nutritional retention, particularly for heat and
oxygen-sensitive compounds like thiamine,
vitamins A and C (Zhang et al., 2017).
3. Browning inhibition to maintain a pleasing color
is linked to aspects such as attractiveness,
freshness, and food safety (Boateng & Yang,
2020).
4. Rehydration, which refers to the possibility of
recovering new product qualities as the dry
material is rehydrated (Ambrosi et al., 2020;
Antal, 2015; Omolola et al., 2017).
5. It's also important for dried products that can be
evaluated based on color differences, temperature,
moisture content, shrinkage, and other factors
(Caglar et al., 2021; Gokhale & Lele, 2012).
Figure 3: Microencapsulation processes 6. Food components interact at both the
3. BRIEF INTRODUCTION TO DIFFERENT microstructural and macrostructural levels,
DRYING TECHNOLOGIES resulting in complex look and texture (Boateng et
Drying has been used to make powdered products in al., 2022; Lao et al., 2020).
the wine and fruit juice industries. Due to its heat-sensitive, easy-to-degrade properties,
This technique could lower the water activity of the and high moisture content, the examination of high-
items to less than 0.6, extending shelf life, increasing quality drying processes is critical to retaining certain
stability, and reducing microbiological elements and quality food qualities. Fast-drying nutrients, such as
chemical reactions (Bhandari, Bhesh R. and Adhikari, vitamin C, are more heat-sensitive and should be
2008; Wilhelm et al., 2013). considered.
Overall, high-quality food drying is a distinct drying Spray drying and freeze drying techniques are widely
technology that safeguards the look, nutrition, color, used in both the food and pharmaceutical industries
taste, rehydration, and uniformity of foods during the for varying reasons, cost, quality and type of product
drying process. (Çopur et al., 2019; Furuta & Neoh, 2021).
Some drying procedures may result in unsuitable food 3.1. Spray drying
products. Food deterioration (e.g., oxidation, color When "active" components are encased in a
loss, and nutritional loss) and structural changes may protective matrix, spray drying can be utilized as an
occur as a result of the incorrect drying method (e.g., encapsulation method. The quick evaporation of
texture loss, shrinkage, and microstructure variation). water from the droplets makes spray-drying a suitable
Such chemical and physical alterations may cause the method that has been widely employed for drying
client to reject the food product(Chitrakar et al., 2019; foods and pharmaceuticals(Ziaee et al., 2019). It has
Osae et al., 2019). the appealing benefit of manufacturing microcapsules
at a lower cost than freeze drying, in a simple and
Designing drying procedures for food and agro- continuous operation, when compared to other
products is particularly critical. Expanding the standard microencapsulation procedures (Alvarez
availability of food goods and broadening markets Gaona, Bater, et al., 2017). The technology has been
necessitates consumer-friendly and high-quality dried used in other researches to produce products such as
foods. (Mujumdar & Law, 2010; Osae et al., 2020). tomatoes, wine, milk, pomegranate juices and other
A dry food product's consistency is usually powders (Alvarez Gaona, Bater, et al., 2017; Ćujić-
determined by six key criteria. Nikolić et al., 2019; Maury et al., 2005; Shishir &
Chen, 2017)

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4. THE USE OF CARRIER AGENTS OR
WALL MATERIALS
Gelatin, gum arabic, cyclodextrin (CD), starch,
paraffin, dextrin, and other carrier agents have been
widely employed in the food and pharmaceutical
industries to improve the drying process because they
can change the viscosity, solid concentration, and
surface tension of the fluids (Coimbra et al., 2021).
They can be natural or synthetic carrier agents or wall
materials.
Dehydration of wine removes both water and
practically all of the alcohol, leaving a concentrated
wine dry extract containing the polyphenols.
However, dehydration of wine is a difficult task. The
freeze-drying technique was used by (Sanchez et al.,
2013) to remove alcohol and water in a research of
the health effects of wine polyphenols without the
influence of alcohol without the use of carrier agent.
Figure 4: Spray dryer According to their findings, this process produced an
amorphous rubbery mass of wine dry extract that is
3.2. Freeze drying
difficult to handle. When 20 percent (w/w)
Freeze-drying has been shown to be a very effective
maltodextrin DE-10 (MD) was added to wine before
method for drying thermo-sensitive materials while
freeze-drying, it resulted in an amorphous
reducing thermal degradation processes. It's also been
microstructure with a glassy appearance that was
used to encase fragile biological materials during
easily milled into a free-flowing powder with a color
microencapsulation (Pavan, 2010). As a result,
similar to that of a typical red wine. From their
freeze-drying could be utilized to protect polyphenols
research, it could be deduced that, the physical
from oxidation while also making them easily
stability of wine powder is linked to its glass
transportable through easy handling (Gustavo V.
transition temperature (Tg). Freeze-dried materials
Barbosa-Canovas, Enrique Ortega-Rivas, Pablo
may exist in an amorphous state with time-dependent
Juliano, 2005). Freeze drying is a gentler method that
physical properties, affecting their storage stability.
is especially good for fragrant and/or heat-sensitive
At the glass transition temperature, amorphous
items. Water is removed from the frozen product
materials transform from an extremely viscous glass
using this technology by exposing it to a very high
to a rubber, causing structural changes such as
vacuum, which is based on a direct phase transition
stickiness and collapse. (Sanchez et al., 2013) also
from ice to vapour(Alvarez Gaona, Rocha-parra, et
found that following freeze-drying, the total
al., 2017; Ratti, 2013). The technology has been used
polyphenol content in the powder remained at 97.8%.
in both food and pharmaceutical industries (Balci-
This wine powder proved microbiologically stable at
torun & Ozdemir, 2021; Çopur et al., 2019; Hnin et
room temperature due to its low water activity (aw
al., 2019; Huang & Zhang, 2013; Mphahlele et al.,
less than 0.25).
2016; Pellicer et al., 2019). Products such as wine,
drugs, bovine lactoferrin and many more. 4.1. Cyclodextrin
Cyclodextrins are widely available, cheap and very
useful carrier agent. Their capacity to form inclusion
complexes with organic host molecules suggests that
they could be used to create supramolecular threads
(Torres-alvarez et al., 2020). From a microscopical
perspective, each guest molecule is micro-
encapsulated since it is individually surrounded by
the carrier agent. This can lead to beneficial
modifications in the guest molecules' chemical and
physical properties (Lien et al., 2015; Webber et al.,
2018).
Figure 5: Freeze dryer 1. The stabilization of highly volatile chemicals.

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2. Changes in the chemical reactivity of visitor must be protected throughout their shelf life without
molecules. affecting their sensory qualities. Their bioactivity
3. The transformation of liquids into powders. must also be maintained so that it is available when
taken and has a physiological function when
4. Increased solubility of substances and organisms transported to the body's specific target spot (Furuta
5. Masking of unpleasant odors and tastes. & Neoh, 2021).
Cyclodextrin and their derivatives have these Microencapsulation has been utilized in food
properties, making them appropriate for use in, ingredients and nutraceuticals to protect and deliver
pharmaceuticals, food industries and many more food components. It is the process of encasing,
(Mufioz-ruiz & Paronen, 1997). Cyclodextrin act as packing a core ingredient in a more stable, protective
molecular encapsulants, safeguarding the flavor of wall material that can be released at controlled rates
foods during the freezing, thawing, and microwaving under certain conditions (Maia et al., 2020;
processes. In food compositions, cyclodextrin are Taghinezhad et al., 2020). Drying techniques, such as
employed to protect or convey flavors. They create spray drying and freeze drying, have been widely
inclusion complexes with lipids, flavors, and colors, used among these encapsulation methods due to their
among other compounds. When compared to other ease of use, wide availability of equipment,
encapsulants, cyclodextrin permits the flavor quality significant benefits in terms of product volume,
and quantity to be kept to a larger extent and for a storage space, and transportation costs, ease of
longer period of time, providing life to the food item handling, and high stability due to their low moisture
(Valle, 2004). content. The finished powdered goods can be easily
reconstituted (dissolved) or combined with other
HP- β-CDand inulin were used to spray dry prepared substances. The drying process is used in
polyphenols from several fruit wines (chokeberry, most encapsulation procedures to turn the substance
blackcurrant, and blueberry). The spray-dried wine into a more stable dried state (Li et al., 2019).
powders' physicochemical and biological properties
were investigated during the course of a 12-month Spray drying was used to encapsulate red wine in a
storage period in darkness at 8 oC and the maltodextrin matrix, according to (Alvarez Gaona,
cyclodextrin was discovered to have a good influence Rocha-parra, et al., 2017). The encapsulated wine had
on anthocyanin retention throughout storage (Furuta a 5 times higher concentration of total anthocyanin
& Neoh, 2021). than liquid wine after being made with a mix of red
wine (Cabernet sauvignon) and 13.5 percent (w/w)
5. THE IMPACT OF maltodextrin DE10 (MD DE10). (Alvarez Gaona,
MICROENCAPSULATION ON THE Bater, et al., 2017)employed outlet air temperatures in
CHEMICAL COMPOSITION OF FOOD the range of 75-79oC and got a free-flowing powder
PRODUCTS with water activity (aw) of less than 0.20 in all drying
Consumers are becoming more conscious of the batches. Depending on the inlet air temperature (135 -
importance of maintaining overall health and 170oC), the retention of Total Monomeric
wellness, as well as improving heart and maintaining Anthocyanin (TMA) in the wine powder was found to
a healthy bodyweight (Pallottino et al., 2016). Basic be over 83 %. The destruction of biologically active
nutrition (carbohydrates, proteins, and fats), bioactive substances at high temperatures as a result of thermal,
components (vitamins, minerals, amino acids and enzymatic, chemical, or breakdown is linked to the
peptides, and phytochemicals), and sensory appeal decline in antioxidant activity caused by drying
compounds all contribute to these advantages (e.g. (Kamiloglu et al., 2015). Some drying procedures
organic acids, flavours and pigments). have, nevertheless, enhanced the overall antioxidant
Food components, particularly bioactive components, capacity of dried nuts and fruits. Because partially
are prone to degradation or destruction by exposure to oxidized polyphenols have higher antioxidant activity
harsh surrounding conditions during food production, than non-oxidized polyphenols (Nguyen et al., 2014;
storage, distribution, and consumption, resulting in a Zhang et al., 2017).
reduction in their functionality and availability. Many Furthermore, improvements in antioxidant potential
food components are extremely reactive to one after drying may be linked to Maillard reaction
another, which can cause functionality to be altered or products, which are often created as a result of heat
lost (e.g., protein and polyphenol interactions, and treatment or extended storage and have high
mineral and fatty acid interactions). Even in their antioxidant capabilities (Kamiloglu et al., 2015).
natural state, several bioactive components of food
have an unpleasant taste and flavor. As a result, they

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6. CONCLUSION in Food Processing (pp. 55–89). Blackwell
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