Study of the physicochemical properties of hass avocado oil encapsulated by complex coacervation

Abstract

This study aimed to encapsulate Hass avocado (Persea americana Mill. cv. Hass) oil through complex coacervation using a gelatin:sodium alginate (NaAlg) mixture and assess the physicochemical properties of the resulting encapsulates. Turbidity, z-potential, and efficiency analyses indicated that the optimal conditions for oil encapsulation were a pH value of 4.0 and a gelatin:NaAlg solids ratio of 3:1. Coacervates formed with lower concentrations of solids exhibited superior morphologies compared to those obtained with higher concentrations. Encapsulation yield ranged from 34.7 to 86.8%, and the encapsulation efficiency ranged between 57.4 and 92.2%. Furthermore, the samples demonstrated low water activity (ranging from 0.01 to 0.36) and moisture content (2.18–9.25%), showcasing the high microbiological stability of the powder. Overall, the encapsulates displayed low hygroscopicity (<15%), suggesting enhanced technological stability for the product over time. Additionally, they exhibited good thermal stability, with degradation initiation temperatures surpassing 190 °C. This study highlights the technological potential of complex coacervation as a method to encapsulate Hass avocado oil. This approach offers a promising and viable alternative to use this material in various industrial applications.