Journal of Food Engineering, Vol.111, No.2, 225-233, 2012
Simplified optimization for microcapsule preparation by complex coacervation based on the correlation between coacervates and the corresponding microcapsule
A close correlation between coacervates and the corresponding microcapsule was established using gelatin and gum arabic as a model system. Through turbidimetric titration and zeta-potential measurement, the optimum coacervates were obtained at pH 4.1 with the mixing ratio of 1:1 (w/w). Comparisons on morphology, yield and internal characteristic of heat-resistance were performed to testify the correlation between coacervates and the corresponding microcapsule. A simplified method for optimization of microcapsule preparation by complex coacervation was then proposed, in which the zeta-potential measurement helps to establish the approximate mixing ratios of wall materials; the turbidity analysis facilitates the finding of suitable pH corresponded to the highest turbidity to make the perfect microcapsule. Then, gelatin and sodium carboxymethyl cellulose was provided as a new combination of wall materials for the verification. (c) 2012 Elsevier Ltd. All rights reserved.