Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 411879
Title Microcapsule production by an hybrid colloidosome-layer-by-layer technique
Author(s) Rossier Miranda, F.J.; Schroën, C.G.P.H.; Boom, R.M.
Source Food Hydrocolloids 27 (2012)1. - ISSN 0268-005X - p. 119 - 125.
Department(s) Food Process Engineering
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) polyelectrolyte multilayer microcapsules - protein adsorption - responsive colloidosomes - stabilized emulsions - beta-lactoglobulin - hollow spheres - drop size - particles - emulsification - fabrication
Abstract 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.
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