title: Microencapsulation of krill oil using complex coacervation.
abstract: The research work was aimed at the development of a process to yield gelatin-gum Arabic multinuclear microcapsules of krill oil (KO), via complex coacervation. On the basis of the experimental results of the screening trials, a three-level-by-three-factor Box-Behnken design was used to evaluate the effects of the ratio of the core material to the wall (RCW; x1), the stirring speed (SP; x2) and the pH (x3) on the encapsulation efficiency (EE). The experimental findings indicated that x3 has the most significant linear and quadratic effects on the EE of KO and a bilinear effect with x1, whereas x2 did not have any significant effect. The optimal conditions for a 92% of EE were: 1.75:1 for RCW, 3.8 for pH and 3 for SP. The microcapsules, formed by complex coacervation and without any cross-linking agent, were multinucleated, circular in shape and had sufficient stability to maintain their structure.
authors.affiliation: Department of Food Science and Agricultural Chemistry, McGill University , Ste-Anne de Bellevue, QC , Canada .
authors.forename: Sarya
authors.initials: S
authors.lastname: Aziz
authors.forename: Jagpreet
authors.initials: J
authors.lastname: Gill
authors.forename: Pierre
authors.initials: P
authors.lastname: Dutilleul
authors.forename: Ronald
authors.initials: R
authors.lastname: Neufeld
authors.forename: Selim
authors.initials: S
authors.lastname: Kermasha
mesh_terms: D000818:Animals; D002214:Capsules; D033201:Euphausiacea / Q000737:chemistry*; D005780:Gelatin / Q000737:chemistry*; D009821:Oils / Q000737:chemistry*
chemical_list: D002214:Capsules; D009821:Oils; D005780:Gelatin
keywords: Beef gelatin; Box–Behnken; gum Arabic; multinucleated capsules