Production and characterization of palm oil microcapsules obtained by complex coacervation in gelatin/gum Arabic

Abstract

Palm oil is a carotenoid‐rich natural compound, whose microencapsulation by complex coacervation may protect it against adverse conditions, allowing applications in food formulations for nutritional enrichment and natural pigmentation. Besides, since the coacervates are insoluble in acid pH of stomach, this undigested lipid is delivered slowly in the intestinal tract, which can help treatment of metabolic disturbs. Accordingly, this study intended to optimize palm oil microencapsulation by complex coacervation using gelatin and gum Arabic as wall materials. For this purpose, the effects of wall material concentration (WM) (2.5, 5.0, and 7.5% w/v), gelatin:gum Arabic ratio (G:GA) (1:2; 1:1; 2:1), and core:wall material ratio (C:WM) (75, 100, and 125%) on the encapsulation efficiency, particle morphology, and size distribution of microcapsules were investigated. Microencapsulation assays followed a factorial central design and, after coacervation, the microcapsules were freeze‐dried. The highest values of encapsulation efficiency were obtained using G:GA = 1:1 or 2:1 with C:WM = 100%, whereas the WM concentration could vary from 2.5 to 7.5%. High concentrations of WM (7.5%) and G:GA = 2:1 hampered the formation of spherical or oval microcapsules. Microcapsules showed average diameter (D[4.3]) between 97 and 690 µm, with increasing concentration of WM and higher C:WM ratio contributing to formation of larger microcapsules. The G:GA ratio showed the highest influence on the particle size, with the 1:2 ratio resulting in smaller microcapsules. Practical applications Palm oil is a significant source of antioxidants and other phytonutrients, and its microencapsulation may protect these bioactive compounds, enabling its use to nutritional enrichment of dry food formulations, at the same time as functioning as a natural pigment given the intense reddish‐orange color of the oil. In addition, the microcapsules may slow down palm oil release in the gastrointestinal tract, since the coacervates are insoluble in acid pH of stomach, allowing this nutrient to achieve the ileum before being digested and help treatment of metabolic disturbs. Accordingly, microencapsulation of palm oil can be of great interest for food and pharmaceutical industries to develop controlled‐delivery systems to encapsulate and slow down digestion of lipids, inducing modulation of satiety response.

Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum

“…Gonçalves, Grosso, Rabelo, Hubinger and Prata (2018) worked with type-B gelatin from bovine skin and gum Arabic 1:1 for thyme essential oil encapsulation and found EE of 90%. Marfil, Paulo, Alvim and Nicoletti (2018) foundan EE of 83.5% for palm oil encapsulation using a 2% concentration of wall material (gelatin type-B from bovine skin and gum Arabic) and 42.8 : 57:2 ratio between core and wall material.…”

Effect of the crosslinking and drying method on the oxidative stability of lipid microcapsules obtained by complex coacervation

“…5,7 Among various combinations of macromolecules, gelatin and gum arabic were the most classical and commonly used combination for microencapsulation due to their good water solubilities and effective surface activities. [8][9][10] Many researchers focused on optimizing the process parameters for establishing an emulsification system and forming a wall layer through complex coacervation, since these could determine the structure of the formed microcapsules. 5,11,12 However, the crosslinking and drying process of microcapsules after complex coacervation also has great influence on product properties, especially oxidative stability.…”

“…5,7 Among various combinations of macromolecules, gelatin and gum arabic were the most classical and commonly used combination for microencapsulation due to their good water solubilities and effective surface activities. 8–10…”

Microencapsulation and characterization of immortelle (Helichrysum italicum) essential oil

“…Polimerik bileşikler arasındaki oran, yük yoğunluğu, iyonik kuvvet, çözeltilerin pH'ı, oluşan komplekslerin stabilitesi ve çözünürlüğü dahil olmak üzere koaservasyon işleminde bazı önemli noktalar dikkate alınmalıdır (Rutz et al, 2017). İyi bilinen biyopolimer çifti jelatin ve arap zamkı, performanslarının tahmin edilebilir olduğu ve geleneksel kompleks koaservasyon işlemiyle uygun küresel şekilli mikrokapsüller sağladıklarını hesaba katarak, ikisi karıştırılıp referans sistemi olarak kompleks koaservasyon üzerine yapılan çalışmalarda sıklıkla kullanılır (Prata et al, 2008;Piacentini et al, 2013;Zuanon et al, 2013;Marfil et al, 2018;Shaddel et al, 2018). YYM (yanıt yüzey metodolojisi), bir ya da daha fazla çıktı yanıtlarını, farklı girdi faktörlerinden ne şekilde etkilediğini ortaya çıkarmakta kullanılan deney tasarımlarından biridir (Bayram vd., 2020).…”