Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin

• Published in: Food hydrocolloids Vol. 25; no. 4; pp. 569 - 576
• Main Authors: Humblet-Hua, K.N.P., Scheltens, G., van der Linden, E., Sagis, L.M.C.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-06-2011
• Subjects: Active control; amyloid fibrils; Assembly; charged surfaces; Controlled release; Encapsulation; food-industry; Foods; Ingredients; Layer-by-layer; microencapsulation; Multilayer microcapsules; o/w emulsions; Ovalbumin; Ovalbumin fibril; Pectin; polyelectrolyte microcapsules; self-assembly process; Shells; thioflavin-t; ultrathin multilayer films; Ovalbumin fibril; Pectin; Multilayer microcapsules; Layer-by-layer; Assembly; Controlled release
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2011.01.003

In this study we produced microcapsules using layer-by-layer adsorption of food-grade polyelectrolytes. The shell was built with alternating layers of ovalbumin fibrils and high methoxyl pectin. By varying the number of layers, the release of active ingredients can be controlled – increasing the number of layers of the shell from 4 to 8, decreases the release rate by a factor 3. The formation of the capsules involves merely standard operations that can easily be scaled up to industrial production.
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