食品加工および技術ジャーナル

概要

Effect of pH on Garlic Oil Encapsulation by Complex Coacervation

Lee-Fong Siow and Chee-Sian Ong

Microencapsulation of garlic oil was performed via complex coacervation using type A or type B gelatin and gum acacia as wall materials. Effect of pH on garlic oil encapsulation yield and loading efficiency was investigated. Results showed that the highest garlic oil encapsulation yield and loading efficiency for type A or B gelatin and gum acacia occurred at pH 4.5 and 3.5, respectively. Scanning electron microscopy (SEM) observation showed that coacervates made from type A or B gelatin-gum acacia were spherical with smooth topography. Both cross-linked type A and B gelatin-gum acacia exhibited controlled release of garlic oil during five hours of incubation in pH 2 pepsin solution. Coacervates produced from type A or B gelatin-gum acacia protected garlic oil from primary and secondary oxidation during 12 days storage at 45°C.