1403/01/09
فردین تمجیدی

فردین تمجیدی

مرتبه علمی: استادیار
ارکید:
تحصیلات: دکترای تخصصی
اسکاپوس: 55336740600
دانشکده: دانشکده کشاورزی
نشانی: سنندج – دانشگاه کردستان – دانشکده کشاورزی
تلفن: +988733620552

مشخصات پژوهش

عنوان
Mixture Design Approach for Evaluation of Fish Oil Microencapsulation in Gelatin-Acacia Gum Coacervates
نوع پژوهش
JournalPaper
کلیدواژه‌ها
Complex coacervation, encapsulation, formula design, long chain omega-3, optimization
سال
2013
مجله International Journal of Polymeric Materials and Polymeric Biomaterials
شناسه DOI
پژوهشگران Fardin Tamjidi ، Ali Nasirpour ، Mohammad Shahedi

چکیده

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.