Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin |
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| Authors: | K.N.P. Humblet-Hua G. Scheltens E. van der Linden L.M.C. Sagis |
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| Affiliation: | Physics and Physical Chemistry of Foods Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands |
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| Abstract: | 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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| Keywords: | Layer-by-layer Assembly Multilayer microcapsules Controlled release Ovalbumin fibril Pectin |
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