Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic

The coacervation between soybean protein Isolate (SPI) and gum Arabic (GA) for sweet orange oil microencapsulation as functions of pH ionic strength SPI/GA ratio core material load and micromolecules was investigated SPI was exposed to ultrasonic to increase solubility before use and microcapsules were spray dried before analysis It was found that the optimum pH for SPI/GA coacervation was 40 High ionic strength reduced the coacervation between the two biopolymers The highest coacervate yield was achieved in SPI/GA ratio 1 1 and the core material load for the highest microencapsulation efficiency (MEE) and microencapsulation yield (MEY) was 10% The addition of sucrose in sucrose/SPI ratio 1 1 Increased the MEY by 20% reaching 78% compared to 65% of control The microcapsules were spherical without holes on the surface by SEM observation and flavour components were well retained in micro capsules according to GC-MS analysis indicating good protection for core material (C) 2010 Elsevier Ltd All rights reserved