Development and evaluation of novel flavour microcapsules containing vanilla oil using complex coacervation approach

Microencapsulation of ubiquinone using complex coacervation for functional yoghurt

“…As a result, the ME value was reduced due to an increase in the core material load. Similar results were obtained in different studies involving microencapsulation of flax oil with zein by QuispeCondoria et al (17), and microencapsulation of vanilla oil using complex coacervation by Yang et al (18) and both groups also reported that the ME value was decreased due to an increase in the core/wall ratio.…”

“…Measurement of released CoQ10 concentrations from microcapsules to yoghurt using HPLC indicated that 16.2 and 16.8% of total added CoQ10 was released to yoghurt on the 1st and 21 st days of storage, respectively. Yang et al (18) reported that for microencapsulation of vanilla oil using complex coacervation, vanilla oil was released from microcapsules at a high rate at the beginning of storage, but it remained relatively stable in the next release stage. Vanilla oil distributed on the surface or in the surficial layer was easier to release during the early release stage and when vanilla oil on the surface layer was completely released, vanilla oil in microcapsules was mainly released through the microcapsule wall via the penetration effect.…”

Encapsulation of Holy Basil Essential Oil in Gelatin: Effects of Palmitic Acid in Carboxymethyl Cellulose Emulsion Coating on Antioxidant and Antimicrobial Activities

“…Microencapsulation is defined as a technology of packaging active components within a shell material for the purpose of protecting the sensitive ingredients from the surrounding environment (Singh et al 2010;Sutaphanit and Chitaprasert 2014), limiting volatility (Yang et al 2014), masking strong odor and taste (Serfert et al 2010), enhancing handling property (Carneiro et al 2013), improving solubility (Wang et al 2012), and controlling release (Flores et al 2014;Chitprasert and Sutaphanit 2014). Holy basil essential oil (HBEO)-loaded gelatin microcapsules have recently been developed by our research group using coacervation technique (Sutaphanit and Chitaprasert 2014;Chitprasert and Sutaphanit 2014).…”

Development of food-grade filled hydrogels for oral delivery of lipophilic active ingredients: pH-triggered release

“…It is therefore important to develop delivery systems that can encapsulate lipophilic active agents, protect them within products, but then release them within the mouth. A number of studies have encapsulated lipophilic actives within solid particles produced by dehydration of oil-in-water emulsions, e.g., spray or freeze drying (Nakagawa & Nagao, 2012;Piacentini, Giorno, Dragosavac, Vladisavljevic, & Holdich, 2013;Wang, Adhikari, & Barrow, 2014;Yang et al, 2014). The resulting delivery systems are in a powdered form that is suitable for application within low-moisture products.…”