title: Novel multilayer microcapsules based on soy protein isolate fibrils and high methoxyl pectin: Production, characterization and release modeling.
abstract: In this study, novel microcapsules were produced through the layer by layer adsorption of food-grade and plant-based polyelectrolytes, soy protein isolate (SPI) fibrils and high methoxyl pectin (HMP). The physical properties of the fibrils were investigated by TEM and AFM and the properties of the microcapsules such as size, uniformity, zeta potential, morphology, functional groups, modeling and the release kinetics of limonene were examined. The results revealed that SPI-fibrils had a thickness varying from 1 to 10nm and strand like structure. SEM images showed that the microcapsules were spherical and the thickness increased by the number of layers which led to the improvement of shell strength. The FTIR results confirmed that HMP and SPI-fibrils were adsorbed layer by layer as the walls of microcapsules and presence of limonene was stable into microcapsules. By increasing the number of layers of the shell from 2 to 6, the release rate of limonene decreased significantly. The index n in Rigter-Peppas model indicates that the release mechanism of limonene from multilayer microcapsules followed a non-Fick law. This method of microcapsule production is very simple and could be readily industrialized, especially for the manufacture of food products for vegetarians.
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran. Electronic address: Ansarifar.elham@gmail.com.
authors.forename: Elham
authors.initials: E
authors.lastname: Ansarifar
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran. Electronic address: m-mohebbi@um.ac.ir.
authors.forename: Mohebbat
authors.initials: M
authors.lastname: Mohebbi
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran. Electronic address: fshahidi@um.ac.ir.
authors.forename: Fakhri
authors.initials: F
authors.lastname: Shahidi
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran. Electronic address: koocheki@um.ac.ir.
authors.forename: Arash
authors.initials: A
authors.lastname: Koocheki
authors.affiliation: Department of Chemistry, Faculty of Science, Ferdowsi University of Mashhad (FUM), Mashhad, Iran. Electronic address: ramezanian@um.ac.ir.
authors.forename: Navid
authors.initials: N
authors.lastname: Ramezanian
mesh_terms: D000327:Adsorption; D002214:Capsules; D053138:Cyclohexenes / Q000737:chemistry; D065546:Drug Liberation; D007700:Kinetics; D000077222:Limonene; D008956:Models, Chemical; D010316:Particle Size; D010368:Pectins / Q000737:chemistry*; D030262:Soybean Proteins / Q000737:chemistry*; D013729:Terpenes / Q000737:chemistry
chemical_list: D002214:Capsules; D053138:Cyclohexenes; D030262:Soybean Proteins; D013729:Terpenes; D010368:Pectins; D000077222:Limonene
keywords: Control release; High methoxyl pectin; Layer by layer; Multilayer microcapsules; Soy protein isolate fibril