https://orcid.org/0000-0001-5131-3531
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Abstract
Phenolic compounds found in plants have an unstable structure and can easily exhibit degradation reactions in external environmental factors. It is important to protect these active ingredients from environmental conditions. The encapsulation process emerges as an effective solution to this situation. In this study, microencapsulation studies of quinoa plant extract, which is known to have useful active ingredients, were carried out. Microcapsules loaded with quinoa extract (QE) were prepared by the complex coacervation method using two natural polymers, gelatin, and gum Arabic, as wall material. A response surface methodology (RSM) was used to optimize the conditions for encapsulation efficiency. The encapsulation efficiency of the microencapsulated quinoa extract (MQE) was investigated in terms of three variables: stirring speed, core material amount, and surfactant concentration. The highest efficiency obtained as a result of experiments was found at 70.895%. Morphological analysis images of the microcapsules confirmed the capsule structure. Fourier transform infrared spectroscopy analysis confirmed the interaction between gelatin and gum Arabic and similarities in the quinoa extract and microcapsule bands showed that the extract was encapsulated. Thermogravimetric analysis results also proved the thermal stability of microcapsules. The microcapsules obtained with the experimental design formulation were observed to have general sizes of ∼4–120µ.
Quinoa extract containing phenolic compounds was microencapsulated.
The effects of three different variables (mixing speed, core material amount, and surfactant concentration) on encapsulation efficiency were investigated.
The highest encapsulation efficiency was obtained at 1500 rpm, 5.00 g core material amount, and 0.5% surfactant concentration, and the yield was achieved at 70.895%.
Microcapsules were prepared under optimum conditions in the reaction surface methodology and the obtained microcapsules were characterized morphologically and chemically.