Structural properties of Speximo encapsulations and enclosed actives by X-ray scattering techniques (SAXS/WAXS)
| Reference number | |
| Coordinator | SPEXIMO AB |
| Funding from Vinnova | SEK 497 000 |
| Project duration | November 2018 - August 2019 |
| Status | Completed |
| Venture | Research infrastructure - utilisation and collaboration |
| Call | Research infrastructure - utilisation and collaboration: Industrial pilot projects for neutron and photon experiments at large scale research infrastructures - 2018 |
| End-of-project report | 2018-04415_Speximo2.pdf (pdf, 514 kB) |
Purpose and goal
The purpose of this project is to improve a new green encapsulation technology developed by Speximo AB for commercial use on an industrial scale. The SAXS and WAXS measurements have enabled detailed studies of structural properties and temperature effects on wet and dry encapsulations. The technology is based on oil-in-water emulsion with quinoa starch and subsequent temperature treatment to sustainably protect (bio) active ingredients in cosmetics, food and pharmaceutical formulations.
Expected results and effects
Speximo received valuable information to improve its encapsulation technology. Analysis with SAXS showed that the lamellar structure of starch is similar between different pretreatments of the raw material both in dispersion and emulsion. Starch retained its properties when stored in wet and dry formulations. WAXS analysis showed that starch crystallinity decreases as a function of temperature during heat treatment, but to varying degrees in differently modified starches. The bioactive ingredient Cyclosporin A could be detected with WAXS in powder but not in wet formulations.
Planned approach and implementation
Speximo AB has contributed with expertise in encapsulation, and MAX IV Laboratory with expertise in the practice and data analysis of X-ray scattering. The experimental part included SAXS and WAXS measurements at the French synchrotron SOLEIL, on wet and dried powder encapsulations. In addition, temperature effects of starch in situ and ex situ (simulating applied process conditions) were compared. Data reduction, analysis and modeling were performed in different softwares. The results were also compiled in a publication (manuscript) and presented at a conference (poster).