| Summary: | Wide varieties of techniques are currently available for encapsulation of active components in food, nutraceutical, pharmaceutical, cosmetics, textile, etc, industries. Coextrusion and gelling technique is a physical encapsulation technique used for the formation of core-shell liquid filled microcapsules. The general microcapsules morphologies are presented as core-shell spherical microcapsules. There are several parameters to control in the process, and their control is outstanding for the correct microcapsules morphology with proper encapsulation of the active ingredient, these parameters are: frequency, potential, nozzle diameters, encapsulating material concentration, cross-linking concentration, flow rates of encapsulation and active materials, etc. Furthermore shell and core solutions must have viscosity, interfacial tension, density, solubility and thermal properties that must be compatibles with the coextrusion process. The versatility of the systems allows for encapsulation of water- or - oil soluble liquids and slurries.
This work is focused on encapsulated an essential oil, rosemary oil, by coextrusion and gelling, therefore is important study and optimize the process parameters, focusing on potential and frequency.
A large numbers of experiments have been made in order to know the optimal values, the microcapsules morphology allow us which are the correct values.
A stereomicroscope was used as know the microcapsules morphology and determination the correct values.
|
|---|