Ultrasonically stabilized spray-dried creatine microcapsules for food applications

Overview

This technology focuses on the development of ultrasonically stabilized, spray-dried creatine microcapsules aimed at enhancing creatine stability in food applications. Creatine is traditionally unstable in aqueous and acidic environments, limiting its use in beverages and spoonable products. By employing a GRAS protein-polysaccharide matrix and ultrasonication before spray drying, this innovation maintains creatine's integrity, allowing it to be incorporated into neutral-pH food systems without the risk of degradation.

Technical specifications

Key features:

• Ultrasonication: Enhances matrix homogeneity and encapsulation efficiency, ensuring uniform dispersion of creatine within the microcapsules.
• Spray-drying technology: Produces a low-moisture, amorphous powder that reduces creatine mobility and limits conversion to creatinine.
• GRAS matrix: Utilizes food-safe protein-polysaccharide combinations for encapsulation, maintaining food compatibility and functional performance.
• Analytical assessments: Creatine retention and creatinine formation are quantified using HPLC, while physical stability is determined through water activity, moisture content, and glass transition temperature (Tg) measurements.
• Bioaccessibility evaluation: Assessed using the standardized INFOGEST digestion model to ensure creatine remains bioavailable post-ingestion.

Technology readiness level

This technology is currently at TRL 4, meaning it has been validated in a laboratory environment. The development includes screening of GRAS carriers, optimization of processing parameters, and stability testing under accelerated conditions. Future efforts will focus on scaling the process and incorporating the microcapsules into prototype food systems such as beverages and semi-solid bases.