Microencapsulation of flaxseed oil by soya proteins-gum arabic complex coacervation

• Published in: International journal of food science & technology 2015-08, Vol.50 (8), p.1785-1791
• Main Authors: Dong, Die, Qi, Zhengliang, Hua, Yufei, Chen, Yeming, Kong, Xiangzhen, Zhang, Caimeng
• Format: Article
• Language: English
• Subjects: Biopolymers; Complex coacervation; flaxseed oil; Food science; gum arabic; microencapsulation; Morphology; Proteins; soya proteins
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.12812

Summary Application of soya proteins (SP) in flaxseed oil microencapsulation based on complex coacervation was investigated. The effects of SP/gum arabic (GA) mixing ratio (1:2, 1:1 and 2:1) and pH (2.80, 3.15 and 3.75) on coacervate preparation were studied firstly. The highest coacervate yields (CY) were achieved at SP/GA = 1:1, pH 3.15, and SP/GA = 2:1, pH 3.75, which were 81.2 ± 2.0%, 88.1 ± 0.6%, respectively. Thereafter, the microencapsulation of flaxseed oil was detected in accordance with the results of the coacervation of SP/GA, that is the optimal condition for microencapsulation was corresponded to the condition where CY was the highest. Under the conditions of SP/GA = 1:1, pH 3.15, and SP/GA = 2:1, pH 3.75, the microencapsulation efficiency and total yield reached 81.5 ± 0.1% and 81.7 ± 0.4%, and 77.4 ± 3.7% and 86.7 ± 2.4%, respectively. Microscopic morphology revealed that the formation of a biopolymer shell around the oil droplets was achieved at specific conditions. The formation of SP/GA coacervate and its usage in oil microencapsulation.