Amphipathic peptide technology for encapsulating hydrophobic flavors and solvents

Overview

This technology uses a short amphipathic peptide to encapsulate organic solvents and oils dispersed in aqueous environments. The peptide forms micron-sized, low-density capsules around hydrophobic compounds, which can then be easily removed via low-speed centrifugation or size exclusion chromatography. An early envisioned application is treating coconut water by adding an oil that associates with off-flavor hydrophobic compounds, then sequestering them using the peptide to form removable capsules.

The approach addresses a common challenge in beverage and food processing: removing unwanted hydrophobic contaminants that cause off-flavors. By using edible oils to partition contaminants and the peptide to encapsulate and remove them, the technology offers a potentially gentle and scalable approach to flavor remediation.

Technical specifications

Key features:

• Short amphipathic peptide capable of encapsulating organic solvents and oils in aqueous environments
• Successfully entrapped compounds include benzene, cyclohexane, n-decane, soy oil, organic acids, and coconut oil (above its phase transition temperature)
• Forms micron-sized low-density capsules easily isolated by low-speed centrifugation or size exclusion chromatography
• Peptide-oil capsules are stable at 5 degrees C, well below the oil phase transition temperature
• Free peptide shows no toxicity to cultured cells including HeLa, CHO, and HEK293 lines
• Confirmed entrapment via confocal microscopy using CF-labeled peptide and soy oil stained with Nile red

Process workflow:

• Peptide is added to the oil or solvent
• The mixture is combined with water and sonicated
• Contaminating hydrophobic compounds partition into the oil phase prior to or during sonication
• The peptide encapsulates the oil containing contaminants
• Capsules are removed by centrifugation or size exclusion chromatography

Technology readiness level

The technology has been validated at laboratory scale with multiple hydrophobic compounds and oils. Encapsulation has been confirmed by confocal microscopy, and removal by centrifugation and size exclusion chromatography has been demonstrated. Initial studies have been conducted at volumes under 10 mL.

Future validation requires coconut water concentrate and identification of the specific undesired organic compounds present. Planned work includes using mass spectrometry to measure contaminant concentrations before and after treatment, evaluating different edible oils alone or in combination for efficiency, and scaling the process from sub-10 mL volumes to 10 liters. The technology is currently at an early-to-mid stage of development, with proof-of-concept demonstrated and scale-up validation pending.