Microcapsule production by an hybrid colloidosome-layer-by-layer technique

作者：Rossier Miranda Francisco J^*; Schroen Karin; Boom Remko

来源：Food Hydrocolloids, 2012, 27(1): 119-125.

DOI：10.1016/j.foodhyd.2011.08.007

• Silica microparticles
• Pickering emulsion
• Protein
• Pectin
• Microcapsule
• Scaffold

Although many different methods for microencapsulation are known only some of them had been applied at industrial scale, due to complexity, lack of mechanical strength of the resulting capsules, and the costs related to their production. One of such methods is the electrostatic layer-by-layer (LbL) adsorption, which produce shells from oppositely charged polymers. The thickness of those shells can be tuned with nanometric precision, but to build enough strength for practical applications requires the adsorption of an impractical number of layers. We present here a method to produce strong microcapsules combining the assembly of a protein/pectin shell via electrostatic LbL adsorption with the adsorption of bigger charged colloidal particles. Those colloidal particles do not need any pretreatment to modify their wettability, as would be the case for a standard colloidosome route. In this way strong encapsulates with porous walls are obtained, which can be used as easy to load scaffolds. The pores in the walls can be closed through subsequent adsorption of more layers of protein and pectin. Since the assembly scheme occurs at pH 3.5 we expect the produced microcapsules to act as an effective delivery system in food products, protecting their contents from the acidity of the stomach and dissolving later at the small intestine. The proteins and pectins used as basic building blocks are food-grade and inexpensive.

• 出版日期2012-5