Abstract
We have tried to microencapsulate β-carotene with curdlan of a thermogelation type polysaccharide. Microcapsules were prepared by utilizing reverse dispersion, in which salada oil was the continuous phase (O’) and the curdlan water slurry (W) was the dispersed phase. β-carotene (O) as a core material was broken into fine oil droplets in the dispersed phase to form the (O/W) dispersion. The (O/W) dispersion was poured in the continuous phase (O’) and stirred to form the (O/W)/O’ dispersion at room temperature and then, temperature of the dispersion was raised to 80 °C to prepare curdlan-microcapusles containing β-carotene. In this microencapsulation process, the concentrations of curdlan and oil soluble surfactant and the impeller speed to form the (O/W)/O’ dispersion were mainly changed stepwise. We were able to prepare microcapsules by the microencapsulation method adopted here. The content of core material was increased with the curdlan concentration and decreased with the impeller speed and the oil soluble surfactant concentration. With the curdlan concentration, the drying rate of microcapsules was decreased and the retention ability for water was increased due to the stable preservation of β-carotene.
Highlights
Microcapsules have been applied in many fields such as cosmetics, information-recording materials, paintings, catalyst, food industry, medicine, agriculture, adhesives and so on [1,2,3,4,5,6]
The polysaccharide aqueous solution, in which oily core material is dispersed in the fine oil droplets, is stirred in the continuous oil phase to form the (O/W)/O’ dispersion
Michael et al have prepared whey protein microcapsules containing bilberry anthocyanins by using the thermal gelation of whey protein aqueous solution and investigated the effect of preparation conditions on the diameter of microcapsules and the content of core material [7,8]
Summary
Microcapsules have been applied in many fields such as cosmetics, information-recording materials, paintings, catalyst, food industry, medicine, agriculture, adhesives and so on [1,2,3,4,5,6]. The type of structure of microcapsule that is constructed is dependent on the preparation method and the physical properties of core and shell materials. A few polysaccharides with thermal gelation among them are used to microencapsulate the oily core materials by using the reverse emulsion system. The polysaccharide aqueous solution, in which oily core material is dispersed in the fine oil droplets, is stirred in the continuous oil phase to form the (O/W)/O’ dispersion. Michael et al have prepared whey protein microcapsules containing bilberry anthocyanins by using the thermal gelation of whey protein aqueous solution and investigated the effect of preparation conditions on the diameter of microcapsules and the content of core material [7,8]
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