| Full text | |
| Author(s): |
Ravanfar, Raheleh
;
Comunian, Talita A.
;
Dando, Robin
;
Abbaspourrad, Alireza
Total Authors: 4
|
| Document type: | Journal article |
| Source: | Food Chemistry; v. 241, p. 460-467, FEB 15 2018. |
| Web of Science Citations: | 15 |
| Abstract | |
A new technique is presented to optimize the formulation of microcapsules loaded with labile compounds. Fish oil was loaded into the microcapsule core and protected with a shell composed of whey protein microgel/beet pectin complexes. The microcapsules were formed using two different methods: microfluidics and homogenization. The microcapsules were further classified into three sub-groups. The first group was the microcapsules cross-linked with laccase (MCL), the second group was the microcapsules cross-linked with divalent cationic CaCl2 salt (MCS), and the third group consisted of control microcapsules (CM), with no cross-linking. The microfluidics method enabled tracking of the effect of the shell cross-linking ability of laccase, or CaCl2, on microcapsules. It was demonstrated that MCL obtained by microfluidics are more physicochemically stable than those produced via a homogenizer. The effect of cross-linking agents on the microcapsules were more significant when the microcapsules were produced by microfluidics. (AU) | |
| FAPESP's process: | 16/07908-6 - Coencapsulation of echium oil and sinapic acid or quercetin by combined methods: microfluidic devices and ionic gelation |
| Grantee: | Talita Aline Comunian |
| Support Opportunities: | Scholarships abroad - Research Internship - Doctorate |