Formation and characterization of microcapsules by complex coacervation with liquid or solid aroma cores

Abstract

The process parameters typically reported in the literature for the encapsulation of aroma compounds via coacervation are reviewed and their effects on capsule formation discussed. We then report on our approach to produce coacervates [liquid (limonene or medium chain triglycerides) or solid core (menthol)] using gum acacia/gelatin as wall materials. Manufacturing parameters were optimized to allow the production of consistent batches of coacervate microcapsules. Capsules were crosslinked with glutaraldehyde and freeze-dried. Coacervates were characterized for their structure and shape, size distribution, flavour load and water uptake rate. In addition, a brief storage study compared the ability of coacervate capsules and spray-dried capsules (using modified starch as carrier material) to protect limonene from oxidation. No detectable increase in limonene oxide could be detected in capsules made by coacervation over 25 days in storage at 45°C, whereas a significant increase in limonene oxide was detected in spray-dried powder over the same period. Encapsulation by coacervation (as described in this paper) appears to be an effective technique for encapsulating aroma compounds and provides a good barrier against oxidation of sensitive material.

Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation

“…Microcapsules produced by coacervation are water-insoluble and heat-resistant, possessing excellent controlled-release characteristics based on mechanical stress, temperature and sustained release. The microencapsulation technology has been used to encapsulate flavor oil (Weinbreck et al, 2004;Xing et al, 2004;Leclercq et al, 2009;Xiao et al, 2010), vitamins (Junyaprasert et al, 2001), casein hydrolysate (Mendanha et al, 2009), and drugs (Huang et al, 2007).…”

A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids

“…To date, most of coacervation food applications refer to lipophilic compounds such as flavors (Leclercq et al, 2009;Yang et al, 2014b), essential oils (Gan et al, 2008;Lv et al, 2014;Prata et al, 2008;Sutaphanit and Chitprasert, 2014), oleoresins (Liu et al, 2007a;Zuanon et al, 2013) and carotenoids (Qv et al, 2011;Rocha-Selmi et al, 2013b;Sun et al, …”

Microcapsules with compact wall from hydrocarbon/fluorocarbon composite surfactants for electrophoretic display

“…Complex coacervation was reported as an effective technique for encapsulating the aromatic compounds and provided a good barrier against oxidation of sensitive materials [20]. The formation of microcapsules by complex coacervation depends on electrostatic interactions between oppositely charged colloids [10].…”