Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The objective of this work was to microencapsulate aspartame by double emulsion followed by complex coacervation, aiming to protect it and control its release. Six treatments were prepared using sunflower oil to prepare the primary emulsion and gelatin and gum Arabic as the wall materials. The microcapsules were evaluated structurally with respect to their sorption isotherms and release into water (36 degrees C and 80 degrees C). The microcapsules were multinucleated, not very water-soluble or hygroscopic and showed reduced rates of equilibrium moisture content and release at both temperatures. FTIR confirmed complexation between the wall materials and the intact nature of aspartame. The results indicated it was possible to encapsulate aspartame with the techniques employed and that these protected the sweetener even at 80 degrees C. The reduced solubility and low release rates indicated the enormous potential of the vehicle developed in controlling the release of the aspartame into the food, thus prolonging its sweetness. (c) 2013 Elsevier Ltd. All rights reserved.139417307278Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)FAPESP [2010/06146-9, 2010/15215-4

Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Microencapsulation has proven viable for various industrial applications. In the case of sweeteners, microencapsulation can increase the fluidity and resistance to high temperatures and prolong sensation of sweetness. The aim of this study was to microencapsulate sucralose by double emulsion followed by complex coacervation. The microcapsules were evaluated by optical and scanning electron microscopy, hygroscopicity, solubility, moisture, water activity, particle size, encapsulation yield, potential ZETA, fourier transform infrared spectroscopy (FTIR) and thermal behavior. The microcapsules presented low hygroscopicity and solubility, and average size ranging from 81.04 to 113.49 mu m. With FTIR, it was possible to observe the amide bond that confirmed the formation of coacervates. Zeta potential showed that two samples presented neutral charge, indicating complete coacervation. The Tg values were above room temperature (53.59 to 56.88 degrees C). Among the formulation studied, the one produced with 5% gelatin and gum Arabic and core material 75% presented the best characteristics. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved.11912832Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)FAPESP [2010/06146-9