micro-encapsulation

In the present study, hydrogel emulsion particles made by emulsion templating method were used in order to encapsulate a-tocopherol. An oil-in-water-in-oil emulsion was used as mold to make microgel particles. The aim of this study was to investigate the effect of partial replacement of whey protein with iota-carrageenan (0, 0.2 and 0.4 wt%) on emulsion properties, hydrogel particles and release of a-tocopherol. The results showed that the introduction of iota-carrageenan in the formulation increased the apparent viscosity of the simple emulsions, droplet size increased from 2.69 μm in emulsions containing whey protein alone to 2.95 and 2.71 μm in emulsions containing 0.2 and 0.4 of iota-carrageenan. Replacing 0.2 and 0.4% of iota-carrageenan reduced the zeta potential from -43.93 mV to -46.56 and -46.68 mV, respectively. The introduction of iota-carrageenan in the formulation also reduced the particle size and reduced the encapsulation efficiency of a-tocopherol in hydrogel emulsion particles. Addition of iota-carrageenan to the formulation of hydrogel particles reduces the release rate of a-tocopherol in simulated gastric fluid from 30.36% in particles containing whey protein alone to 28.90 and 28.22% in particles containing 0.2 and 0.4% of iota-carrageenan, respectively. The results of this study showed that replacing part of the whey protein with iota-carrageenan improved the release and delivery of the lipophilic bioactive compound to the intestine in hydrogel emulsion particles.

Complex coacervation method of Microencapsulation bioactive compounds to be used in the food industry. Astaxanthin is a carotenoid that has a great impact on human health.The aim of this study was to produce encapsulated astaxanthin with gum arabic and gelatin by complex coacervation method and to study the morphology of microcapsules by light microscopy, their efficiency, loading capacity.and stability in thermal treatment by calculating the retention percentage at 50, 70 and 90 degrees. Celsius at 3, 9 and 15 minutes. All tests were performed in three replications. Astaxanthin oil solution with different concentrations (0.75 and 1.5%) was finely coated with gelatin and gum arabic in equal proportions. The results showed that the microcapsules were spherical, opaque and no clear. Statistically, there was a significant difference between the two treatments of 0.75 and 1.5% of astaxanthin in terms of time and different temperatures based on the least significant difference (LSD) test at the level of 5%. Increasing the concentration of astaxanthin from 0.75 to 1.5%, increased the dry matter content of microcapsule suspension and significantly reduced (P <0.05) the loading capacity from 30.31 to 19.76%, as well as the microencapsulation efficiency from 54.64 It increased significantly to 71.13% (P <0.05). The retention rate of microcapsules decreased with increasing the temperature of heat treatment from 50 to 90 degrees Celsius during 3 to 15 minutes and also at a certain temperature.The best treatment for microencapsulation was 1.5% astaxanthin.