Synthesis and release studies of microalgal oil-containing microcapsules prepared by complex coacervation

Ka, Zhang; Zhang, Hongman; Hu, Xuechao; Bao, Shanshan; Huang, He

doi:10.1016/j.colsurfb.2011.08.023

Cited by 68 publications

(32 citation statements)

References 25 publications

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“…A slower release of garlic oil from crosslinked coacervates was observed in comparison to non-cross-linked coacervates (p ≤ 0.05) (Figure 2). Sustained released of microalgal oil from cross-linked gelatin-gum acacia coacervates has been recently reported by Zhang et al [22]. Similar observation on cross-linked isolate soybean coacervates was also reported by Cho et al [16].…”

Section: Controlled-release Study Of Garlic Oil-containing Coacervatessupporting

confidence: 72%

Effect of pH on Garlic Oil Encapsulation by Complex Coacervation

Siow¹,

Ong²

2012

J Food Process Technol

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Microencapsulation of garlic oil was performed via complex coacervation using type A or type B gelatin and gum acacia as wall materials. Effect of pH on garlic oil encapsulation yield and loading efficiency was investigated. Results showed that the highest garlic oil encapsulation yield and loading efficiency for type A or B gelatin and gum acacia occurred at pH 4.5 and 3.5, respectively. Scanning electron microscopy (SEM) observation showed that coacervates made from type A or B gelatin-gum acacia were spherical with smooth topography. Both cross-linked type A and B gelatin-gum acacia exhibited controlled release of garlic oil during five hours of incubation in pH 2 pepsin solution. Coacervates produced from type A or B gelatin-gum acacia protected garlic oil from primary and secondary oxidation during 12 days storage at 45°C. Citation: Siow LF, Ong CS (2013) Effect of pH on Garlic Oil Encapsulation by Complex Coacervation.

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Section: Controlled-release Study Of Garlic Oil-containing Coacervatessupporting

confidence: 72%

Effect of pH on Garlic Oil Encapsulation by Complex Coacervation

Siow¹,

Ong²

2012

J Food Process Technol

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“…In the past decade, it has been demonstrated that the strength of polysaccharide/protein complex can be improved through crosslinking by heat treatment and different enzymes, such as transglutaminase (TG), genipin, laccase, and ribose (Gan et al, 2008;Selinheimo et al, 2008;Jones and McClements, 2010;Chen et al, 2012;Kralovec et al, 2012;Zhang et al, 2012).…”

Section: Coacervation Encapsulation Processesmentioning

confidence: 99%

“…It is used as an edible crosslinker and has been widely applied in cheese making, meat processing, and edible film production. It has been successfully used as a hardening agent for a variety of encapsulation systems with gelatin and soy proteins Yan et al, 2004;Zhang et al, 2012). For example, TG was used to crosslink gelatin/GA coacervates with microalgal oil encapsulated in, and the optimum parameters were: hardening for 6 h at 15 C and pH 6.0 with a TG concentration of 15 U/g gelatin.…”

Section: Coacervation Encapsulation Processesmentioning

confidence: 99%

“…technology offers numerous advantages over spray drying for protecting high-value and labile functional ingredients, such as mild preparation conditions (neither organic solvent nor drastic temperatures required), high core loading level (up to 99%), high shell integrity, high encapsulation efficiency, and excellent controlled-release characteristics, because the resulting microcapsules are water immiscible (Gouin, 2004;Jin et al, 2007;Beindorff and Zuidam, 2010;Kralovec et al, 2012;Taneja and Singh, 2012;Zhang et al, 2012). The coacervation process is affected by multiple factors, including the nature of shell materials and core ingredients (molecular weight, conformation, and charge density), their composition, total solid percentage, as well as the aqueous conditions, such as pressure, shearing, temperature, pH, ionic strength, etc.…”

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confidence: 98%

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Coacervation Processes

Yan

Zhang²

2014

Microencapsulation in the Food Industry

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“…Among various types of encapsulation technologies, complex coacervation technology is highly preferred for encapsulation of lipids since encapsulated products have high oil loading capacity and less surface oil which provide better dispersion of the powder in food products and reduced risk of rancid flavor development (Kralovec, Zhang, Zhang, & Barrow, ). In complex coacervation method, many different negatively charged polysaccharides (e.g., gum arabic, pectin, alginate, and carboxy methyl cellulose) can be combined with positively charged protein molecules (e.g., gelatin and albumin) to construct the wall material (Zhang, Zhang, Hu, Bao, & Huang, ). Parameters such as pH, ion concentration, type of wall material, and the ratio of matrix molecule to bioactive component affect the characteristics of the capsules (De Vos et al, ).…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of structured lipids containing medium‐ and long chain fatty acids by complex coacervation of gelatin and gum arabic

Yüksel

Şahin‐Yeşilçubuk

2018

J Food Process Engineering

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In this research, structured lipids (SLs) containing 78% of long‐chain fatty acids (FAs) at sn‐2 position and medium chain FAs at sn‐1,3 positions were encapsulated by complex coacervation method using gelatin and gum Arabic as wall materials in order to obtain protein–carbohydrate complexes. The objective of this study was to investigate the effects of experimental parameters such as wall material concentration (1–2%), core : wall ratio (1:1 and 2:1) and homogenization rate (7,400, 10,000, and 15,000 rpm) on encapsulation process of the SL. The highest microencapsulation efficiency (84.11 ± 0.77%) was obtained in gelatin 2% (w/v), gum arabic 2% (w/v), 1:1 core : wall ratio (w/w), and at 15,000 rpm homogenization rate. In addition, particle size for the coacervates ranged from 19 to 263 nm. Moreover, the samples had smaller polydispersity index (PDI) values, which mean that they showed homogeneous size distribution pattern. Besides, morphological characteristics and thermal behavior of the capsules were determined via scanning electron microscope (SEM) and differential scanning calorimetry (DSC), respectively. Practical applications Structured lipids (SLs) with medium chain fatty acids (MCFAs, C6‐C10) at sn‐1 and sn‐3 positions, and long chain fatty acids (LCFAs, C12‐C24) at sn‐2 position has gained attention for food, nutritional and clinical purposes. These SLs are generally designed for special health requirements and meet the daily requirements of fatty acids, especially the long‐chain polyunsaturated fatty acids (LCPUFAs) for their health‐enhancing and disease‐preventing properties. The addition of LCPUFAs into the product formulation may lead an increase in the stability problems of these fatty acids, thus appropriate technologies such as encapsulation of lipids should be implemented. Encapsulation technology enables SLs to be protected from possible detrimental effects of food processing and storage conditions. The use of encapsulation technology in conjunction with SL production are evolving and ongoing issues, hence there is only few studies in the literature that considered encapsulation of SLs.

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Synthesis and release studies of microalgal oil-containing microcapsules prepared by complex coacervation

Cited by 68 publications

References 25 publications

Effect of pH on Garlic Oil Encapsulation by Complex Coacervation

Effect of pH on Garlic Oil Encapsulation by Complex Coacervation

Coacervation Processes

Encapsulation of structured lipids containing medium‐ and long chain fatty acids by complex coacervation of gelatin and gum arabic

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