Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin

K.N.P. Humblet-Hua, G. Scheltens, E. van der Linden, L.M.C. Sagis

Research output: Contribution to journalArticleAcademicpeer-review

37 Citations (Scopus)

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
Original languageEnglish
Pages (from-to)569-576
JournalFood Hydrocolloids
Volume25
Issue number4
DOIs
Publication statusPublished - 2011

Keywords

  • ultrathin multilayer films
  • self-assembly process
  • controlled-release
  • polyelectrolyte microcapsules
  • charged surfaces
  • amyloid fibrils
  • food-industry
  • o/w emulsions
  • thioflavin-t
  • microencapsulation

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