Microencapsulated Astaxanthinby Complex Coacervation of Gelatin and Gum Arabic

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.