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

@article{Fraj2021EncapsulationAR,
  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},
  year={2021},
  volume={292},
  pages={110353}
}
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
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