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Title
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Mixture Design Approach for Evaluation of Fish Oil Microencapsulation in Gelatin-Acacia Gum Coacervates
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Type
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JournalPaper
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Keywords
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Complex coacervation, encapsulation, formula design, long chain omega-3, optimization
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Abstract
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Fish oil (FO) was microencapsulated in gelatin (G)-acacia gum (AG) coacervates. To achieve maximum amounts of microencapsulation efficiency (ME) and oil content of microcapsules (OCM), a D-optimal mixture design was used to determine optimum mixtures of formula composition. Moreover, particles size of microcapsules in some formulas was measured. Suitable ME and OCM could be achieved when encapsulants concentration, G/AG ratio, and encapsulants/FO ratio were between 3.2% and 6.7% w/w and in the ranges of 1.50–3.03 and 0.50–1.66, respectively. The particles had a mean diameter in the range of 6.84–13.59 µm.
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Researchers
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Mohammad Shahedi (Third Researcher), Ali Nasirpour (Second Researcher), Fardin Tamjidi (First Researcher)
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