Optimization of liquid microencapsulation by complex coacervation by orthogonal test of DDC Technology
Abstract: in order to process liquid flavor into slow release solid powder flavor, gelatin and sodium alginate as wall materials, liquid flavor microcapsules were prepared by complex coacervation. The embedding rate was used as the evaluation index, and the effects of different factors on the preparation of microcapsules were studied. The results showed that the average embedding rate of the wall material was 92.8%, and the ratio of two wall materials was the most important factor affecting the embedding rate when the wall material was mixed with the mass fraction of 1% gelatin solution and the 0.5% alginate solution according to the mass ratio of 3:1, the liquid flavor and the wall material mass ratio 1:1, and the coagulation pH 4 ~ 4.5. A comparison of petroleum ether extraction with the same solid powder flavor showed that the encapsulated microcapsules had good sustained release effect.
Key words: liquid flavor, microencapsulation, complex coacervation, gelatin, sodium alginate
Most of the flavors used in food and feeds are made up of a variety of single flavoring materials, which are formulated by a certain formula. Their initial shape is almost liquid, which is convenient for use and storage and transportation. They often need to be processed into solid powder. In the current production, the food powder is mainly mixed with dextrin, silica and other food additives to form solid powder, but it has the defects of fast evaporation and short fragrance retention period. The liquid essence is transformed into solid powder flavour through microcapsule encapsulation. It is an ideal processing method for solid flavor of liquid [1-4]. At present, the actual application of microcapsule production technology is mainly physical method of spray drying, but this method is used for volatile aroma substances embedding when the aroma loss is larger . The microencapsulation of liquid flavors based on the principle of physical chemistry principle is more suitable for essence properties. Ni Yue et al.  prepared microencapsulation of bitter gourd seed oil by complex coacervation, the yield reached 87.7%, and it could cover up some bad flavor of bitter gourd seed oil. Hanlu et al.  prepared apple polyphenol microcapsules by complex coacervation, the encapsulation rate of apple polyphenol reached 93.2%. Many scholars also studied the encapsulation of other substances by complex coacervation method [8-13]. In this study, the essence of the flavoring production plant was studied, and the compound liquid flavoring prepared by the market was used as the research object. The microencapsulation technology was studied by complex coacervation method, and the sustained release properties after microencapsulation were investigated.
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