Microencapsulation of oil droplets using freezing-induced gelatin–acacia complex coacervation

Coacervation Processes

“…Coacervation is highly sensitive to many parameters, such as the nature of proteins, polysaccharides, and core ingredients (their molecular weight, charge density, and conformation), and their ratio, total solid content, and aqueous conditions, such as pressure, shearing, temperature, pH, and ionic strength (Jones and McClements, 2010;Schmitt and Turgeon, 2011;Nakagawa and Nagao, 2012;Lv et al, 2013), as shown in Figure 12.3.…”

“…Coacervation can be initiated by changes in environmental conditions, which are able to affect polymer solubility in the aqueous phase, such as lowering pH, addition of water or an opposite charged polymer, heating up, or cooling down (Thies, 2007;Jones and McClements, 2010;Nakagawa and Nagao, 2012). The coacervation process is affected by numerous parameters, discussed in detail in the following section.…”

“…Generally, turbidity titration accompanied by other analysis, such as ζ-potential and electrophoretic mobility measurements, light scattering, size and distribution analysis, gravimetric and thermal gravimetric analysis, and spectroscopy visualization and analysis, is the most commonly applied technology for disclosing the course of coacervate formation (Nakagawa and Nagao, 2012). However, in terms of mechanism elucidation for coacervates, the information collected already is far from satisfactory.…”

“…Combinations of both parameters could either lead to a stable system (low temperature/complex shear) or to a very unstable one (high temperature/ Lentil protein isolates (LPI)/GA at 1:1 5.87 3.62 3.50 Aryee and Nickerson (2012) complex shear), with a marked phase separation due to the flocculation and coalescence of coacervates (Schmitt and Turgeon, 2011). Recently, a freezing process has been reported to control the kinetics of gelatin/GA complex coacervation (Nakagawa and Nagao, 2012). The ability to undergo solvent exchange is a unique property of microcapsules made by coacervation, which means that a water-immiscible liquid originally encapsulated inside a capsule can be exchanged with a more water-miscible liquid by diffusion.…”

“…The effect of temperature and shear was studied on the β-Lg/GA, gelatin/GA, and egg yolk lipoprotein/polysaccharides systems (Schmitt and Turgeon, 2011;Nakagawa and Nagao, 2012;Souza et al, 2013). Combinations of both parameters could either lead to a stable system (low temperature/complex shear) or to a very unstable one (high temperature/ Lentil protein isolates (LPI)/GA at 1:1 5.87 3.62 3.50 Aryee and Nickerson (2012) complex shear), with a marked phase separation due to the flocculation and coalescence of coacervates (Schmitt and Turgeon, 2011).…”