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   Effect of Different Cross-Linking Agents on Encapsulation of Olive Oil  
   
DOR 20.1001.2.9919199705.1399.11.1.488.3
نویسنده - - ,- -
منبع كنگره مهندسي شيمي - 1399 - دوره : 11 - یازدهمین کنگره بین المللی مهندسی شیمی - کد همایش: 99191-99705
چکیده    Most edible oils in spite of all proven health benefits are chemically unstable and sensitive to oxygen, light, moisture, and temperature# hence, microencapsulation of active ingredients and their delivery needs to be employed to stabilize the oil in order to fix the problem# on the other hand, lipophilic drugs could not be encapsulated with water-soluble polymers as shell materials# to overcome this problem, olive oil which contains essential vitamins, fatty acids, and other natural nutrients, is used as a solvent of these hydrophobic drugs#the present study aims at synthesizing gelatin a–sodium alginate complex coacervates and encapsulation of olive oil in the polymer system# optimization of different reaction parameters such as ph and ratio between the polymers and cross-linker concentration was carried out to attain higher product yield# the optimum ratio between gelatin and alginate and ph value in this study was set to 3#5 and 3#6, respectively# microcapsules were crosslinked by glutaraldehyde and sodium tripolyphosphate (tpp)# optical microscopy studies proved the formation of spherical microcapsules of different sizes# it was observed that the effect of using tpp as a crosslinker was acceptable whereas increasing its amount in the case of a constant amount of polymer and oil caused the interruption of the electrostatic attraction between proteins and polysaccharides# therefore substitution of tpp by glutaraldehyde was studied and led to a desirable result# the optical microscopy analysis showed that the number of microcapsules increased by using glutaraldehyde as the cross-linker#
کلیدواژه Microencapsulation ,Olive Oil ,Complex Coacervation ,Gelatin ,Sodium Alginate ,Cross-Linker
آدرس Tarbiat Modares University, Iran, Tarbiat Modares University, Iran
 
     
   
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