A new peer-reviewed study has shown how bio-based materials start-up Xampla’s novel plant protein microcapsules protect fat-soluble active ingredients through simulated digestion, through to the intestinal phase.
The study, titled ‘Digestibility and enteric release achieved with microencapsulates made from emulsion-templated plant proteins’ has been published in the Royal Society of Chemistry journal Sustainable Food Technology.
Scientists deployed vitamin D2 as a test cargo in spray-dried plant protein encapsulates to demonstrate how fat-soluble ingredients in microscopically sized particles can be added to convenience foods and beverages.
The research team, including Xampla’s founding scientist Tuomas Knowles, found that added ingredients contained within Xampla microcapsules maintain their stability in transit, storage and through gastric digestion, significantly releasing once they reach the small intenstine.
According to researchers, the plant protein capsules remain physically robust even after contact with boiling water, which emulates pasteurisation conditions. Tests showed that the vitamin D cargo remained intact without degradation, despite high temperatures and vigorous mixing.
The research could unlock significant potential for next-generation functional food and beverage products, such as vitamin-enriched drinks, plant-based supplements and shelf-stable probiotic foods, without compromising taste, texture or ingredient stability.
Traditionally, it has been challenging for nutrient delivery systems to maintain the viability of sensitive ingredients such as vitamins, which are prone to degradation from light, pH stresses and pasteurisation before they reach the consumer. These limitations mean manufacturers often rely on costly overage practices to meet on-pack nutrition claims.
Marc Rodriguez, chief technical officer at Xampla, said: “This paper provides the clearest evidence yet that our plant protein microcapsules solve a major challenge in the functional food and supplement industry”.
“We can take oil-based additional ingredients and ensure they remain stable through processing, transit and storage, all the way to digestion. The additional nutrients are substantially released where they can be most effectively absorbed, in the small intestine.”
Testing was undertaken using industrial spray-drying equipment, demonstrating that the technology is directly scalable to a full-size commercial dryer. The research was conducted in collaboration with the Quadrum Institute Bioscience and part-funded by Innovate UK.
Pete Wilde, emeritus fellow in food structure, colloids and digestion at the Quadrum Institute Bioscience, commented: “Our collaboration with Xampla represents a significant development of what is possible in nutrient and probiotic delivery. This study shows how a scalable approach with natural polymers can overcome traditional formulation challenges and help bring more effective functional products to market.”
