Hydrolyzed Karaya Gum: Gelatin Complex Coacervates for Microencapsulation of Soybean Oil and Curcumin
نویسندگان
چکیده
This is the first report on utilizing hydrolyzed karaya gum (HKG) as a novel polyanion material for complex coacervation with gelatin A. With negative zeta potentials at pH > 2.5, HKG formed coacervate maximum yield 3.75 and 1 : HKG:gelatin ratio. The optimal coacervates were used to encapsulate soybean oil containing curcumin using different shell:core ratios, homogenization speeds, concentrations of emulsifier, drying techniques. Optical microscopy showed that increasing speed Tween 80 concentration produced smaller more uniform particles. Increasing mass ratio from 4 resulted in linear increase encapsulation efficiencies both curcumin. Accelerated peroxidation tests microcapsules enhanced protective effects against when ratios freeze-drying instead oven-drying 50 oC. In vitro release simulated gastric intestinal fluids was faster decreasing study shows perspective applications microencapsulating active ingredients food pharmaceutical industries.
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ژورنال
عنوان ژورنال: Journal of Food Quality
سال: 2021
ISSN: ['0146-9428', '1745-4557']
DOI: https://doi.org/10.1155/2021/5593065