Barriers Cluster
Aims
 |
| We have techniques to monitor consumer
response (in this case chewing) that can be linked to
phenomena such as flavour release and the breakdown of
food |
This Cluster has moved from events to research
projects, with submissions to BBSRC Responsive Mode
and Defra LINK.
In this Cluster we examined opportunities for development
of barrier, encapsulation and targeted-release technology
for foods and related products.
The starting point was a generic approach, applicable
to species as diverse as water, oxygen, flavour molecules,
nutrients, pre- and probiotics. Target functionalities
include barriers to water and oxygen migration, preservation
of biologically active species and release in response
to local conditions, for example, flavour release in
the mouth or nutrient release in the small intestine.
Benefits
Combining the market knowledge and technical capabilities
of the Industrial Cluster members with the skills base
at IFR should lead to identification of both specific
problems/opportunities and innovative solutions. Successful
developments could lead to:
 |
| Carrot tissue before (top)
and after (bottom) partial digestion showing little
absorption of the orange beta-carotene. Samples
collected from ileostomy show that plant tissue
itself can be a barrier to absorption |
- Limitation of moisture migration in prepared foods
- Improved delivery of probiotics
- Protection of labile ingredients during food processing
(e.g. Vitamin C)
- Targeted delivery of flavours
IFR
Skill Base Underlying the Cluster
Rheological and Mechanical Properties of Food
Materials
Techniques and expertise are available
on proteins, polysaccharides and interfacial systems,
which are important to the fabrication of barriers,
their strength and textural properties.
Microstructure
Structure from molecular to macroscopic
can be characterised using optical, electron and scanning
probe microscopies.
Molecular Dynamics
Small molecule mobility, particularly
water and flavour molecules, can be characterised using
classical, NMR and MS-based techniques and predictive
models have been developed.
In-vitro Release Characteristics
 |
| Moisture and other
components in complex foods can migrate during
storage |
A Model of digestion in the stomach
and small intestine has been developed and validated
for lipid-soluble nutrients using human studies. The
model is being developed to extend it to other dietary
components.
Advanced Analytical Techniques
LC/MS and MS/MS-based techniques and
stable-isotope methodologies are available.
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