Abstract
In this study, shrimp larvae diets were microencapsulated using as wall materials gum arabic, mesquite gum and maltodextrin at pH values of 4.0 and 8.0 and in a diet-to-wall material ratio of 1:2 and 1:3. The microencapsulated diets were then put in seawater in order to determine their dissolution and floatability rates. The experimental dissolution data followed a first-order kinetics model, whilst the experimental floatability data followed a first-order decay kinetics model. As a result, it was determined that the best microcapsules could be selected by using the characteristic dissolution and floatability parameters as screening criteria, without having to carry out cumbersome bioassays with all the experimental diets.
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