Journal
CZECH JOURNAL OF FOOD SCIENCES
Volume 28, Issue 5, Pages 433-439Publisher
CZECH ACADEMY AGRICULTURAL SCIENCES
DOI: 10.17221/49/2009-CJFS
Keywords
microcapsule; wall materials; rheological properties; morphology; particle size; spray-drying
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The effects of rheological properties of the wall materials on the morphology and particle size distribution of microcapsules prepared by spray-drying were evaluated. Gelatin-sucrose (Gel-Suc), gelatin-peach-gum-sucrose (Gel-PG-Suc), and HI-CAP 100 were used as wall materials with vitamin A as a model core material. Scanning electron microscopy (SEM) showed that microcapsules produced with Gel-Suc exhibited cracks while Gel-PG-Suc produced a smooth surface with few pores, and HI-CAP100 a rounded surface containing characteristic concavities. The volume average diameter (D-4,D-3) showed significant variations from 73.9 +/- 1.02 mu m and 68.7 +/- 0.85 mu m to 29.9 +/- 0.94 mu m (P < 0.05). Rheometry indicated that the wall paste viscosity was inversely proportional to the shear rate. Viscosity ranking was Gel-Suc > Gel-PG-Suc > HI-CAP 100. Gel-Suc showed the highest elastic modulus (G') and viscous modulus (G '' values), followed by Gel-PG-Suc and HI-CAP 100. Gel-Suc was associated with moderate quantities of broken microcapsules while HI-CAP 100 generated numerous microcapsules with characteristic dents generated during spray-drying.
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