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Microencapsulation of oil droplets using cold water fish gelatine/gum arabic complex coacervation by membrane emulsification

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journal contribution
posted on 11.09.2015, 08:17 by Emma Piacentini, L. Giorno, Marijana Dragosavac, Goran T. Vladisavljevic, Richard Holdich
Food grade sunflower oil was microencapsulated using cold water fish gelatine (FG)–gum arabic (GA) complex coacervation in combination with a batch stirred cell or continuous pulsed flow membrane emulsification system. Oil droplets with a controllable median size of 40–240 μm and a particle span as low as 0.46 were generated using a microengineered membrane with a pore size of 10 μm and a pore spacing of 200 μm at the shear stress of 1.3–24 Pa. A biopolymer shell around the oil droplets was formed under room temperature conditions at pH 2.7–4.5 and a total biopolymer concentration lower than 4% w/w using weight ratios of FG to GA from 40:60 to 80:20. The maximum coacervate yield was achieved at pH 3.5 and a weight ratio of FG to GA of 50:50. The liquid biopolymer coating around the droplets was crosslinked with glutaraldehyde (GTA) to form a solid shell. A minimum concentration of GTA of 1.4 M was necessary to promote the crosslinking reaction between FG and GTA and the optimal GTA concentration was 24 M. The developed method allows a continuous production of complex coacervate microcapsules of controlled size, under mild shear stress conditions, using considerably less energy when compared to alternative gelatine types and production methods.

Funding

This work was partially supported by the “POR Calabria FSE 2007/2013, Asse IV, Obiettivo operativo M2” (postdoctoral fellowship).

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Published in

FOOD RESEARCH INTERNATIONAL

Volume

53

Issue

1

Pages

362 - 372 (11)

Citation

PIACENTINI, E. ...et al., 2013. Microencapsulation of oil droplets using cold water fish gelatine/gum arabic complex coacervation by membrane emulsification. Food Research International, 53 (1), pp. 362 - 372

Publisher

© Elsevier

Version

AM (Accepted Manuscript)

Publisher statement

This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/

Publication date

2013

Notes

This article was published in the journal, Food Research International [© Elsevier]. The definitive version is available at: http://dx.doi.org/10.1016/j.foodres.2013.04.012

ISSN

0963-9969

Language

en

Exports