Formulation effect of calcium alginate microcapsules on active compound retention

BANFI, J.; URRIZA, M.; GARCIA, M.A.; MARTINO, M.N.

Cork, Irlanda

Conferencia; Conference on Food Structure and Food Quality, AOCS; 2004

AOCS

The unique advantages of encapsulation enhance the opportunities of product development. Encapsulation act as an individual packaging of liquid flavours, nutrients and reactants that are sensitive to oxidation, pH, heat and light. Methyl violet was encapsulated with calcium alginate to analyse the effect of matrix formulation on the retention of the active compound. Elasticity, microcapsule size, and drying conditions were also studied. Sodium alginate concentrations between 2 and 3% were not a significant factor for texture, 1% alginate gave weak gels that loose integrity very quickly. However, mechanical properties, colorant release and capsule size highly depended on CaCl2 concentration (1 or 10%). Drying conditions were important for methyl violet stability. Percentage released of colorant was lower for dried capsules than for hydrated ones. Encapsulated colorant release in water was controlled by a combination of diffusion and matrix erosion, a satisfactory fitting to experimental data was obtained with an empirical kinetic model.