TY - JOUR
T1 - Preparation and Properties of Olive Oil Microcapsules
AU - Danfeng Yu, Wenjing Qiao, Qiuyu Li & Guangling Pei
JO - Journal of Fiber Bioengineering and Informatics
VL - 1
SP - 67
EP - 76
PY - 2012
DA - 2012/05
SN - 5
DO - http://doi.org/10.3993/jfbi03201206
UR - https://global-sci.org/intro/article_detail/jfbi/4862.html
KW - Gelatin
KW - Microcapsules
KW - Complex Coacervation
KW - Olive Oil
KW - Arabic Gum
AB - In this paper, microcapsules were produced by complex coacervation using gelatin and acacia as wall
materials and olive oil as the core substance. Process parameters, such as the dosage of the crosslinker,
concentration of the wall materials, pH Value and the ratio between core and wall materials were analyzed
in detail. Moreover, crosslinking degree of wall materials was more important in obtaining good slow
release microcapsules. The morphology and particle size distribution of the microcapsules were analyzed
by scanning electron microscope and laser particle size analyzer. The oil content and the release rate of
the olive oil were also studied. In order to obtain microcapsules with good mobility and dispersal, a spray
drying process was used to dry the product. The olive oil microcapsules were obtained with particle size
of 3 ∼ 8 μm, and an oil content of about 60%. The optimum process parameters were as follows:dosage of
the cross linking agent was 3 ml, the concentration of wall materials was 3%, the pH value of coacervation
was 4.0 and the ratio of core/wall material was 1:1. Olive oil microcapsules prepared with these optimal
process conditions had good disperse effect and high encapsulation efficiency.