Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin

In this study we produced microcapsules using layer-by-layer adsorption of food-grade polyelectrolytes. The shell was built with alternating layers of ovalbumin fibrils and high methoxyl pectin. By varying the number of layers, the release of active ingredients can be controlled – increasing the num...

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Bibliographic Details
Published in:Food hydrocolloids 2011, Vol.25 (3), p.307-314
Main Authors: Humblet-Hua, K.N.P., Scheltens, G., van der Linden, E., Sagis, L.M.C.
Format: Article
Language:English
Subjects:
Active control
amyloid fibrils
Assembly
Biological and medical sciences
cationic bipolar amphiphiles
charged surfaces
consecutive adsorption
Controlled release
emulsifying
Encapsulation
Food additives
Food industries
food-industry
Foods
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
Ingredients
Layer-by-layer
light scattering
limonene
methoxyl pectin
microencapsulation
model food systems
Multilayer microcapsules
o/w emulsions
Ovalbumin
Ovalbumin fibril
ovalbumin fibrils
Pectin
pectins
polyelectrolyte microcapsules
self-assembly process
Shells
stabilizers
ultrathin multilayer films
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Description
Summary:In this study we produced microcapsules using layer-by-layer adsorption of food-grade polyelectrolytes. The shell was built with alternating layers of ovalbumin fibrils and high methoxyl pectin. By varying the number of layers, the release of active ingredients can be controlled – increasing the number of layers of the shell from 4 to 8, decreases the release rate by a factor 3. The formation of the capsules involves merely standard operations that can easily be scaled up to industrial production. [Display omitted]
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2010.06.008