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Optimization of microcapsules shell structure to preserve labile compounds: A comparison between microfluidics and
Raheleh Ravanfar1, Talita A Comunian1, Robin Dando1
1Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA.
Food Chemistry
|September 30, 2017
Summary
This study optimized microcapsule formulation for labile compounds like fish oil. Microfluidics produced more stable microcapsules using whey protein/beet pectin shells, especially when cross-linked.
Area of Science:
- Food Science and Technology
- Materials Science
- Biotechnology
Background:
- Labile compounds require protective encapsulation for stability.
- Whey protein microgel and beet pectin complexes offer potential for microcapsule shells.
- Optimizing microencapsulation techniques is crucial for preserving sensitive ingredients.
Purpose of the Study:
- To optimize microcapsule formulation for labile compounds.
- To compare microencapsulation using microfluidics versus homogenization.
- To evaluate the impact of laccase and CaCl2 cross-linking on microcapsule stability.
Main Methods:
- Fish oil was encapsulated within whey protein microgel/beet pectin shells.
- Microcapsules were fabricated using microfluidics and homogenization techniques.
- Microcapsules were cross-linked with laccase (MCL) or CaCl2 (MCS), with a control group (CM).
Main Results:
- Microfluidics enabled precise control over shell cross-linking effects.
- Microcapsules produced via microfluidics (MCL) exhibited superior physicochemical stability.
- Cross-linking agents demonstrated a more significant impact on microcapsules fabricated by microfluidics.
Conclusions:
- Microfluidics is a superior method for producing stable, cross-linked microcapsules.
- Shell cross-linking significantly enhances the stability of microcapsules, particularly when produced via microfluidics.
- This optimized formulation provides enhanced protection for labile compounds like fish oil.
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