Innovative sustainable ENCAPsulation systems for improving human HEALTH and well-being

Project Information

ENCAP4HEALTH

Grant agreement ID: 872019

DOI

10.3030/872019

Project closed

EC signature date 27 November 2019

Start date 1 January 2020

End date 30 June 2024

Funded under

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Total cost

€ 607 200,00

EU contribution

€ 607 200,00

Coordinated by

TECHNISCHE UNIVERSITAT BERLIN
Germany

Periodic Reporting for period 2 - ENCAP4HEALTH (Innovative sustainable ENCAPsulation systems for improving human HEALTH and well-being)

Reporting period: 2022-07-01 to 2024-06-30

Summary of the context and overall objectives of the project

Improving health and well-being in general and maintaining good health until an advanced age are key societal challenges and have become the most pressing issues in European health policy. An adequate supply of micronutrients, (i.e. vitamins and minerals) and pre-, probiotics is required to keep healthy and support the human microbiome.Encapsulation techniques may be used to improve protection and control the release of these so-called bioactive food constituents. Experts have emphasised for a long time that new methods and materials are required to improve the functionality, digestibility and absorption of bioactives. With an increasing awareness of zero-waste production and reduction of the environmental impact of food processing, opportunities to create a new generation of encapsulation systems have opened up. Thus, ENCAP4HEALTH aimed to create innovative, biopolymer-based microcapsules that can serve as advanced delivery systems for vital nutrients. By identifying new biopolymers and developing more efficient, sustainable encapsulation technologies, ENCAP4HEALTH has contributed to the next generation of functional food ingredients.
ENCAP4HEALTH has provided a set of new alternative proteins and nutritional fibre extracted from industrial side-products of conventional food processing, making the value chain more sustainable. Proteins extracted from peas, hemp, potatoes, green leaves, nutritional fibre extracted from carrots and pectins isolated from several sources were identified as valuable new ingredients. Additionally, ENCAP4HEALTH optimised the established technologies of external gelation or electro-dripping to produce microcapsules based on the new ingredients. At this point, research focused on increasing the productivity of the process on an industrial scale. Furthermore, researchers developed innovative strategies to reduce the current production methods' energetic demand through static mixers or membrane emulsification. Finally, ENCAP4HEALTH members produced different microcapsules with tailor-made formulations and functionality (beads, coacervates, coated coacervates). ENCAP4HEALTH studied the behaviour of the microcapsules during in vitro digestion. Most microcapsules resisted the gastric phase and disintegrated in the intestinal phase, as required for delivery systems. Some specific formulations containing citrus pectin proved to be very effective in protecting against adverse conditions in the gastrointestinal tract and are specifically suitable for use in probiotics or beneficial bacteria applications.
In summary, ENCAP4HEALTH has developed customised, functional delivery systems that play a critical role in improving human health. These systems protect essential nutrients, enhance their bioavailability, and support the delivery of probiotics, thereby contributing to a healthier, more nutritionally adequate diet.

Work performed from the beginning of the project to the end of the period covered by the report and main results achieved so far

The ENCAP4HEALTH project was structured into six work packages, three focused on scientific research and three on training, career development, dissemination, and management.
The scientific research centred on the identification of innovative materials (WP1), smart processing for tailoring delivery systems (WP2), and formulation and functionality (WP3). More specifically, in WP1, secondees explored the potential of new green proteins from peas, hemp, potatoes, green leaves, and nutritional fibre from carrots to be used as encapsulation materials. Also, industrially extracted pectin was enzymatically modified to study the molecular structure of pectin and how pectin can interact with protein to produce green coacervates.
WP 2 focused on adapting established technologies to produce microcapsules using the new ingredients of WP1. Traditional methods like electrodripping were customised to boost productivity. Alternative, energy-efficient systems like static mixers and membrane emulsification were tested to produce emulsions. These systems produced emulsions with slightly larger droplets but greater uniformity. As a result, several types of microcapsules with customised formulations were developed, including beads and coacervates, to serve as delivery systems. WP3 involved evaluating the performance of these capsules through interdisciplinary approaches, examining their behaviour during digestion and their effects on colonic cell health. Most microcapsules disintegrated in the small intestine, as intended for effective nutrient delivery. Specific formulations, such as those containing citrus pectin or nutritional fibre, were recommended for use in probiotics and beneficial bacteria applications.
In addition to scientific research, the project included extensive training and career development activities (WP4), dissemination and outreach efforts (WP5), and project management (WP6). Training initiatives were designed to enhance the skills of consortium members, with key webinars and training sessions uploaded to the Bioencapsulation and Microencapsulation YouTube channel. These resources, including 15 webinars (related to training and dissemination of results), reached over 23,000 views and more than 620 subscribers. For dissemination, 13 publications were published in high-impact journals or are under way. The project also produced 17 conference presentations and five doctoral thesis (to be presented in 2025).

Progress beyond the state of the art and expected potential impact (including the socio-economic impact and the wider societal implications of the project so far)

ENCAP4HEALTH generated results suitable for exploitation and use in further research. There is major potential for innovation in encapsulation to support the improvement of public health. The global market for food encapsulation is growing and had a predicted value of $42 bn by the end of 2021. New innovations supporting healthy living are vital to managing the challenge of the ageing population, with an emphasis on preventative healthcare and the use of bioactive ingredients in food. Considering that health expenditure is age-related major economic benefits can be gained by improving health in old age and healthcare innovations using encapsulation (e.g. in 2017, half the German health expenditure was caused by over 65 year olds, with over 85 year olds responsible for costs 4.8 times the average with similar values reported for different countries by the OECD in 2015). In this way, the exploitation of results from ENCAP4HEALTH contributes to the aim of the European Innovation Partnership on Active and Healthy Ageing to increase the average number of healthy life years by two years. Benefits resulting from ENCAP4HEALTH research results include improved delivery of bioactives for more efficacious functional food ingredients and targeted delivery of nutrients and reduced costs for encapsulation systems leading to greater accessibility and affordability for multiple health and food applications. The partner organisations that have contributed to the network are actively involved in the commercialisation of innovative materials and implementation of innovative technologies. All newly created fundamental scientific knowledge and related experimental data are accessible to all interested parties and freely available by open-access publication. Finally, all participants use the scientific knowledge gained in the projects as the springboard for further research.

Microcapsules