Effect of pH on Garlic Oil Encapsulation by Complex Coacervation
Lee Fong Siow
Journal of Food Processing & Technology
Abstract
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 45C.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
coacervates are spherical with smooth topography
“coacervates made from type A or B gelatin-gum acacia were spherical with smooth topography.”
coacervates exhibit controlled release of garlic oil
“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.”
garlic oil encapsulation occurs at pH 3.5
“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.”