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Title: Microencapsulation of oil droplets using cold water fish gelatine/gum arabic complex coacervation by membrane emulsification
Authors: Piacentini, Emma
Giorno, L.
Dragosavac, Marijana M.
Vladisavljevic, Goran T.
Holdich, R.G.
Keywords: Membrane emulsification
Complex coacervation
Oil encapsulation
Fish gelatine
Gum arabic
Issue Date: 2013
Publisher: © Elsevier
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
Abstract: 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.
Description: 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
Sponsor: This work was partially supported by the “POR Calabria FSE 2007/2013, Asse IV, Obiettivo operativo M2” (postdoctoral fellowship).
Version: Accepted for publication
DOI: 10.1016/j.foodres.2013.04.012
URI: https://dspace.lboro.ac.uk/2134/18699
Publisher Link: http://dx.doi.org/10.1016/j.foodres.2013.04.012
ISSN: 0963-9969
Appears in Collections:Published Articles (Chemical Engineering)

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