Effect of pH on Garlic Oil Encapsulation by Complex Coacervation
نویسندگان
چکیده
منابع مشابه
Effect of pH on Garlic Oil Encapsulation by Complex Coacervation
Coacervation is known to be true microencapsulation because the core material is completely surrounded by a continuous coating of wall material. Coacervation involves interaction between one or many hydrocolloids, particularly between oppositely charged protein and polysaccharide in the same reaction media [1]. The interaction relies on the charges carried by the biopolymers, pH of the coacerva...
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encapsulation of olive oil is an effective method to protect it against environmental deteriorative factors. in this research, olive oil microcapsules were produced by complex coacervation method. the objective was to examine the effect of gelatin and arabic gum as shell materials, lactose as cryprotectant, and different acidification times on microencapsulation efficiency of olive oil. arabic ...
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ژورنال
عنوان ژورنال: Journal of Food Processing & Technology
سال: 2012
ISSN: 2157-7110
DOI: 10.4172/2157-7110.1000199