Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release

Particle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speed

“…Comunian et al [22] observed a decrease in particle size with increasing concentration of wall materials in complex coacervation of ascorbic acid by double emulsion in gelatin-gum Arabic. On the other hand, this dependence was not evident in the encapsulation of xylitol using the same method.…”

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

“…It is typically used to encapsulate fl avor oils (OLIVEIRA et al, 2002). One of the main disadvantages of the coacervation is that occurs only within limited ranges of pH, colloid concentrations and/or electrolyte concentrations (COMUNIAN et al, 2013). JUN-XIA et al (2011) …”

Short Overview of Encapsulation Technologies for Delivery of Bioactives to Food

“…Namely, coacervation is mainly used for the encapsulation of hydrophobic actives, while the hydrophilic compounds are difficult to encapsulate. To achieve the encapsulation of hydrophilic compounds, it is necessary to introduce some changes to the encapsulation procedure; usually, it implies formation of the double emulsions at the beginning of coacervation process [27,28]. At the end, even though the microencapsulates obtained by complex coacervation exhibit numerous favourable properties, this technology still isn't fully accepted and applied in the food industry, mostly due to the its complexity, as well as high process costs.…”