Encapsulation and release of vitamin C in double W/O/W emulsions followed by complex coacervation in gelatin-sodium caseinate system

  title={Encapsulation and release of vitamin C in double W/O/W emulsions followed by complex coacervation in gelatin-sodium caseinate system},
  author={Jadranka Fraj and Lidija Petrovic and Ljiljana Đeki{\'c} and Jelena Milinkovi{\'c} Budin{\vc}i{\'c} and Sandra Bu{\vc}ko and Jaroslav Katona},
  journal={Journal of Food Engineering},
Abstract The objective of this study was to produce and characterize microcapsules for simultaneous encapsulation hydrophilic and lipophilic active substances. For this purpose, double emulsification process was employed, followed by complex coacervation in the system of two oppositely charged biopolymers, gelatin and sodium caseinate (NaCAS). Properties of the microcapsules wall have been regulated by cross-linking of the gelatin/NaCAS complex at the interface with genipin. Vitamins C and E… Expand
4 Citations
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Alginate gelation and subsequent chitosan coating provided a more complex and rigid external wall structure to enhance the stability of the microcapsules, and a high encapsulation efficiency with an elevated oil loading efficiency was achieved. Expand
Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rate
Abstract The main objective of this study was to convert the cure of the capsules produced by complex coacervation in a continuous process. To achieve this, a continuous tubular heat exchanger wasExpand
Multiple Emulsions for Enhanced Delivery of Vitamins and Iron Micronutrients and Their Application for Food Fortification
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Ingredients & Formulation


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Abstract The objective of this research was to study the co-encapsulation of Coenzyme Q10 (CoQ10) and vitamin E (VE) using single droplet drying (SDD) and micro-fluidic-jet spray drying (MFJSD), toExpand
Genipin crosslinked microcapsules of gelatin A and κ-carrageenan polyelectrolyte complex for encapsulation of Neem (Azadirachta Indica A.Juss.) seed oil
Microcapsules containing neem seed oil (NSO) were prepared using complex coacervation technique and employing gelatin A and κ-carrageenan polyelectrolyte complex. The yield of the coacervate wasExpand
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The microcapsules of xylitol showed desirable characteristics for use in foods, such as a particle size below 109 μm, low solubility and complete encapsulation of the core by the wall material. Expand
Influence of pH and Pectin Type on Properties and Stability of Sodium-Caseinate Stabilized Oil-in-Water Emulsions
Abstract The influence of pH and pectin type on the stability and properties of sodium caseinate stabilized oil-in-water emulsions was assessed by measuring ζ-potential, particle size,Expand
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