Complex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents

Abstract

Complex coacervation between gelatin type B (GE) and chia mucilage (ChM) was studied. GE‐ChM were mixed at mass ratios of 1:1, 2:1, 3:1, 4:1, and 1:2 in a pH range of 1.50 to 5.00, maintaining a total solid concentration of 0.2% (w/w), using turbidity and viscosity tests to obtain the highest yield of complex coacervates. To characterize the complex coacervates, morphology and Fourier‐transform infrared spectroscopy (FTIR) were determined. The optimum yield for complex coacervation was achieved with a GE‐ChM mass ratio of 2:1 and pH value of 3.6. The critical pH values associated with the formation of soluble (pHc) and insoluble (pHɸ1) complexes, and complete dissociation (pHɸ2) at the optimum GE‐ChM ratio were found to be 4.50, 4.10, and 2.00, respectively. It was observed that increasing the mass ratio of GE or ChM, the yield of complex coacervates decreased; the higher yields were obtained with the proportions of 2:1 and 1:1 with values of 68.25 ± 0.05% and 61.04 ± 0.05%, respectively. Capsules formed at mass ratios of 1:1, 2:1, and 3:1, had the characteristic grape agglomerate shape for complex coacervates. Further characterization with scanning electron microscopy (SEM) showed a spherical shape for capsules. FTIR spectrum of complex coacervates at optimum conditions had a combination of bands corresponding to GE and ChM, suggesting an interaction between GE‐ChM during the formation of complex coacervates. Therefore, complex coacervates between GE‐ChM can be formed, and could be used as an alternative as encapsulating agents to be applied in the food industry. Practical Application Complex coacervation is a technique that is being studied in several applications in the food industry. However, studies are still being made to explore different possibilities of natural sources to be used in complex coacervation. This study showed that the combination of gelatin and chia mucilage may be an alternative as encapsulating agents for complex coacervation to be applied in the food industry.

Microencapsulation of juniper and black pepper essential oil using the coacervation method and its properties after freeze-drying

“…Oil also had a slight positive effect while EO had a slight negative effect.The samples differed statistically significantly (p <0.05). The results correlate with those obtained by Hernandez-Nava et al [25], who used the complex coacervation between gelatin and gum Arabic and gelatin and chia mucilage (CM) to microencapsulate oregano EO. Depending on the spray drying parameters, the bulk density in their study was in the range for G:GA 0.157-0.202 and 0.234-0.282 for G:CM.…”

“…The important factor affecting the complex coacervation process is the protein-polysaccharide mass ratiodifferent ratios affect the intensity of interaction and complexation, due to the charge balance between protein and polysaccharide [25,32,33]. Statistical analysis showed that the obtained results were influenced by the mixing ratio, the essential oil, the oil used, and the interactions between them.…”

“…Hernandez-Nava et al [25] conducted similar studies using complex coacervation between G and GA. In the case of this study, the differentiation of the samples concerned the temperature and duration of the spray-drying process.…”

Preparation and Physicochemical Characterization of Softgels Cross-Linked with Cactus Mucilage Extracted from Cladodes of Opuntia Ficus-Indica

“…Among the possible natural products for the total or partial substitution of G derived from animals in soft capsules, biopolymers extracted from plants, such as mucilage, gum and starch, have become a very attractive alternative. For instance, Hernández-Nava recently attained the complex coacervation between type B gelatin (GE) and chia mucilage (ChM) as an alternative to encapsulating agents [5]. On the other hand, da Silva reported the formation of polyelectrolyte complexes (PECs) based on type-A gelatin and gum Arabic [6], finding that the optimal complexation pH is the key parameter to obtain reproducible microcapsules with targeted features, regardless of the origin of the gum.…”

Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin

“…Gelatin is a biopolymer made from the partially hydrolyzed collagen from animal skin, bones, tendons, and other connective tissues (Sarbon et al., 2013; Sow, Tan et al., 2019). Gelatin has good film‐forming, gelling, foaming, and emulsifying properties, thus it is often used in food, pharmaceutical, photographic, and cosmetic industries (Hernández‐Nava et al., 2019; Sarbon et al., 2013; Yu et al., 2019). Worldwide, about 85% of gelatin is manufactured from porcine skin, cattle hides, and bovine bones (Sow & Yang, 2015).…”