Particle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speed

References

• Albuquerque, M. L. S.; Guedes, I.; Alcantara Jr., J. R. P.; Moreira, S. G. C.; Neto, N. M. B.; Correa, D. S.; Zilio, S. C. Characterization of Buriti (Mauritia Flexuosa L.) Oil by Absorption and Emission Spectroscopies. Journal of the Brazilian Chemical Society 2005, 16, 1113–1117. 10.1590/S0103-50532005000700004
   Web of Science ®Google Scholar
• Thies, C.;. A Survey of Microencapsulation Processes. In Microencapsulation: Methods and Industrial Applications; Benita, S.; Ed.; Marcel Dekker, Inc: New York, 1996; 1–19.
   Google Scholar
• Thies, C.;. Micoencapsulation of Flavors by Complex Coacervation. In Encapsulation and Controlled Release Technologies in Food Systems; Lakkis, J. M.; Ed.; Blackwell Publishing Ltd: Iowa, 2007; 149–170.
   Google Scholar
• Gouin, S.;. Microencapsulation: Industrial Appraisal of Existing Technologies and Trends. Food Science and Technology 2004, 15, 330–347.
   Google Scholar
• Schmitt, C.; Turgeon, S. L. Protein/Polysaccharide Complexes and Coacervates in Food Systems. Advances in Colloid and Interface Science 2011, 167, 63–70.
   PubMed Web of Science ®Google Scholar
• Madene, A.; Jacquot, M.; Scher, J.; Desobry, S. Flavour Encapsulation and Controlled Release: A Review. International Journal of Food Science and Technology 2006, 41, 1–21.
   Web of Science ®Google Scholar
• Xiao, Z.; Liu, W.; Zhu, G.; Zhou, R.; Niu, Y. A Review of the Preparation and Application of Flavor and Essential Oils Microcapsules Based on Complex Coacervation Technology. Journal of the Science of Food and Agriculture 2014, 94, 1482–1494.
   PubMed Web of Science ®Google Scholar
• Pal, K.; Paulson, A. T.; Rousseau, D. Biopolymers in Controlled-Release Delivery Systems. In Handbook of Biopolymers and Biodegradable Plastics; Ebnesajjad, S.; Ed.; Elsevier: Chadds Ford, 2013; 239–362.
   Google Scholar
• Joseph, I.; Venkataram, S. Indomethacin Sustained Release from Alginate-Gelatin or Pectin-Gelatin Coacervates. International Journal of Pharmaceutics 1995, 126, 161–168.
   Web of Science ®Google Scholar
• Saravanan, M.; Rao, K. P. Pectin–Gelatin and Alginate–Gelatin Complex Coacervation for Controlled Drug Delivery: Influence of Anionic Polysaccharides and Drugs Being Encapsulated on Physicochemical Properties of Microcapsules. Carbohydrate Polymers 2010, 80, 808–816. 10.1016/j.carbpol.2009.12.036
   Web of Science ®Google Scholar
• Shinde, U.A; Nagarsenker, M.S. Characterization of Gelatin-Sodium Alginate Complex Coacervation System. Indian Journal of Pharmaceutical Sciences 2009, 71, 313–317. 10.4103/0250-474X.56033
   PubMed Web of Science ®Google Scholar
• Devi, N.; Kakati, D. K. Smart Porous Microparticles Based on Gelatin/Sodium Alginate Polyelectrolyte Complex. Journal of Food Engineering 2013, 117, 193–204. 10.1016/j.jfoodeng.2013.02.018
   Web of Science ®Google Scholar
• Jegát, C.; Taverdet, L. J. Stirring Speed Influence Study on the Microencapsulation Process and on the Drug Release from Microcapsules. Polymer Bulletin 2000, 44, 345–351.
   Web of Science ®Google Scholar
• Lemetter, C. Y. G.; Meeuse, F. M.; Zuidam, N. J. Control of the Morphology and the Size of Complex Coacervate Microcapsules during Scale-Up. AIChE Journal 2009, 56, 1487–1496.
   Google Scholar
• Steffe, J. F.;. Rheological Methods in Food Process Engineering 2nd; Freeman Press: East Lansing, USA, 1996; 418 pp.
   Google Scholar
• Rodriguez-Amaya, D. B.; Kimura, M. General Procedure for Carotenoid Analyses. In HarvestPlus Handbook for Carotenoid Analysis; Rodriguez-Amaya, D. B., Kimura, M.; Eds.; International Food Policy Research Institute (IFPRI): Washington D.C., 2004; 8–20.
   Google Scholar
• Tavakolipour, H.; Bagheri, L.; Madadlou, A. Pomegranate Seed Oil-Loaded Particles of the Zein Cross-Linked with Citric Acid. Journal of Food Process Engineering 2015, 28, 49–56.
   Google Scholar
• Reddy, N.; Li, Y.; Yang, Y. Alkali-Catalyzed Low Temperature Wet Crosslinking of Plant Proteins Using Carboxylic Acids. Biotechnology Progress 2009, 25, 139–146.
   PubMed Web of Science ®Google Scholar
• Zuanon, L. A. C.; Malacrida, C. R.; Telis, V. R. N. Production of Turmeric Oleoresin Microcapsules by Complex Coacervation with Gelatin–Gum Arabic. Journal of Food Process Engineering 2013, 36, 364–373.
   Web of Science ®Google Scholar
• Sinaki, N. Y.; Martin, G.; Scanlon, M. G. Flow Behavior of Native Corn and Potato Starch Granules in Aqueous Suspensions. Food Biophysics 2016, 11, 345–353.
   Web of Science ®Google Scholar
• Barnes, H. A. Shear‐Thickening (“Dilatancy”) in Suspensions of Nonaggregating Solid Particles Dispersed in Newtonian Liquids. Journal of Rheology 1989, 33, 329–366.
   Web of Science ®Google Scholar
• Comunian, T. A.; Thomazini, M.; Alves, A. J. G.; De Matos Junior, F. E.; Balieiro, J. C. C.; Favaro-Trindade, C. S. Microencapsulation of Ascorbic Acid by Complex Coacervation: Protection and Controlled Release. Food Research International 2013, 52, 373–379.
   Web of Science ®Google Scholar
• Santos, M. G.; Bozza, F. T.; Thomazini, M.; Favaro-Trindade, C. S. Microencapsulation of Xylitol by Double Emulsion Followed by Complex Coacervation. Food Chemistry 2015, 171, 32–39.
   PubMed Web of Science ®Google Scholar
• Gabelle, J. C.; Morchain, J.; Anne-Archard, D.; Augier, F.; Liné, A. Experimental Determination of the Shear Rate in a Stirred Tank with a Non-Newtonian Fluid: Carbopol. AIChE Journal 2013, 59, 2251–2266.
   Web of Science ®Google Scholar
• Castillo, E.; Ramírez, D.; Casas, L.; López-Munguía, A. A Two-Phase Method to Produce Gel Beads: Application in Design of a Whole Cell Β-Galactosidase Catalyst. Applied Biochemistry and Biotechnology 1992, 34, 477–486.
   Web of Science ®Google Scholar
• Alvim, I. D.; Grosso, C. R. F. Microparticles Obtained by Complex Coacervation: Influence of the Type of Reticulation and the Drying Process on the Release of the Core Material. Ciência E Tecnologia De Alimentos 2010, 30, 1069–1076.
   Google Scholar
• Qv, X.-Y.; Zeng, Z.-P.; Jiang, J.-G. Preparation of Lutein Microencapsulation by Complex Coacervation Method and Its Physicochemical Properties and Stability. Food Hydrocolloids 2011, 25, 1596–1603.
   Web of Science ®Google Scholar
• Abruzzo, A.; Bigucci, F.; Cerchiara, T.; Saladini, B.; Gallucci, M. C.; Cruciani, F.; Vitali, B.; Luppi, B. Chitosan/Alginate Complexes for Vaginal Delivery of Chlorhexidine Digluconate. Carbohydrate Polymers 2013, 91, 651–658.
   PubMed Web of Science ®Google Scholar
• Yakimets, I.; Wellner, N.; Smith, A. C.; Wilson, R. H.; Farhat, I.; Mitchell, J. Mechanical Properties with Respect to Water Content of Gelatin Films in Glassy State. Polymer 2005, 46, 12577–12585.
   Web of Science ®Google Scholar