Encapsulation of salmon oil using complex coacervation: Probing the effect of gum acacia on interfacial tension, coacervation and oxidative stability

The molecular characteristics of the food-grade polysaccharide gum acacia may vary depending on source, which could in turn significantly affect its behaviour as thickener, emulsifier and a wall material microencapsulation. In this study, five gums (GA) from different sources were screened with respect to weight distribution, interfacial tension, microencapsulation salmon oil by complex coacervation resulting oxidative stability oil. Bovine serum albumin (BSA) was used combination GA (BSA:GA = 1:1 w:w) for coacervation. Interfacial tension investigated all alone BSA at pH 5.5, 4.2 7, corresponding emulsification, neutral/reference conditions, respectively. Three tested (GA Sigma food grade Encapcia Instant Gum BA Nexira) resulted stable coacervate microcapsules, mean yields microcapsules ranging 34% 76% ∼100% yield. found provide better protection against oxidation than GA, both function process after storage 12 months. differences performance are discussed terms weight, variety impurities.