Gum Arabic−Chitosan Complex Coacervation

2007 ◽  
Vol 8 (4) ◽  
pp. 1313-1318 ◽  
Author(s):  
Hugo Espinosa-Andrews ◽  
Juan G. Báez-González ◽  
Francisco Cruz-Sosa ◽  
E. Jaime Vernon-Carter
Keyword(s):  
Gum Arabic ◽  
Complex Coacervation

scholarly journals Microencapsulation of oil droplets using cold water fish gelatine/gum arabic complex coacervation by membrane emulsification

2013 ◽  
Vol 53 (1) ◽  
pp. 362-372 ◽  
Author(s):  
Emma Piacentini ◽  
Lidietta Giorno ◽  
Marijana M. Dragosavac ◽  
Goran T. Vladisavljević ◽  
Richard G. Holdich
Keyword(s):  
Cold Water ◽  
Gum Arabic ◽  
Complex Coacervation ◽  
Oil Droplets ◽  
Membrane Emulsification ◽  
Water Fish

scholarly journals Morphology, Stability, and Application of Lycopene Microcapsules Produced by Complex Coacervation

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Glaucia A. Rocha-Selmi ◽  
Carmen S. Favaro-Trindade ◽  
Carlos R. F. Grosso
Keyword(s):  
Encapsulation Efficiency ◽  
Gum Arabic ◽  
Average Diameter ◽  
Stability Test ◽  
Free Form ◽  
Complex Coacervation ◽  
The Stability ◽  
Processing And Storage ◽  
High Degree ◽  
And Storage

The interest in lycopene has increased in recent years due to studies that associate it with the reduction in risk of developing cardiovascular diseases and cancer. However, due to its high degree of unsaturation, this carotenoid is inclined to isomerize and oxidize during processing and storage, making it difficult to use in the food industry. Microencapsulation can improve this situation, increasing its stability and making incorporation into food formulations possible. Thus, the aim of this study was to microencapsulate lycopene by complex coacervation using gelatin and gum Arabic as the encapsulating agents. The microcapsules were evaluated based on the encapsulation efficiency and their morphology and then submitted to a stability test and applied in cake making. Most of the systems studied presented spherical microcapsules with defined walls. The encapsulation efficiency values were above 90%, and the average diameter of the capsules ranged from 61 to 144 μm. The stability test showed that microencapsulation offered greater protection to the lycopene as compared to its free form. The application of nonfreeze dried coacervated microcapsules in cake making was satisfactory, but the color transference was low when freezedried coacervated microcapsules were used.

Production of Turmeric Oleoresin Microcapsules by Complex Coacervation with Gelatin-Gum Arabic

2012 ◽  
Vol 36 (3) ◽  
pp. 364-373 ◽  
Author(s):  
Larissa Angélica Cirelli Zuanon ◽  
Cassia Roberta Malacrida ◽  
Vania Regina Nicoletti Telis
Keyword(s):  
Gum Arabic ◽  
Complex Coacervation

Production and characterization of palm oil microcapsules obtained by complex coacervation in gelatin/gum Arabic

2018 ◽  
Vol 41 (4) ◽  
pp. e12673 ◽  
Author(s):  
P. H. M. Marfil ◽  
B. B. Paulo ◽  
I. D. Alvim ◽  
V. R. Nicoletti
Keyword(s):  
Palm Oil ◽  
Gum Arabic ◽  
Complex Coacervation

Use of gelatin and gum arabic for microencapsulation of probiotic cells from Lactobacillus plantarum by a dual process combining double emulsification followed by complex coacervation

2019 ◽  
Vol 133 ◽  
pp. 722-731 ◽  
Author(s):  
Daniele de Almeida Paula ◽  
Eliane Maurício Furtado Martins ◽  
Nataly de Almeida Costa ◽  
Patrícia Martins de Oliveira ◽  
Eduardo Basílio de Oliveira ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Gum Arabic ◽  
Dual Process ◽  
Complex Coacervation ◽  
Double Emulsification

Ambient storage of microencapsulated Lactobacillus plantarum ST-III by complex coacervation of type-A gelatin and gum arabic

2018 ◽  
Vol 9 (2) ◽  
pp. 1000-1008 ◽  
Author(s):  
Meng Zhao ◽  
Ying Wang ◽  
Xue Huang ◽  
Michael Gaenzle ◽  
Zhengjun Wu ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Gum Arabic ◽  
Type A ◽  
Complex Coacervation ◽  
Moisture Adsorption ◽  
Ambient Storage

Sucrose addition and complex coacervation were effective in probiotic protection during ambient storage, which might be correlated with moisture adsorption.

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