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Complex coacervation: principles, mechanisms and applications in microencapsulation
journal contributionposted on 2019-01-01, 00:00 authored by Yakindra Timilsena, Taiwo Akanbi, Nauman Khalid, Benu Adhikari, Colin BarrowColin Barrow
Complex coacervation is a highly promising microencapsulation technique that is extensively employed in pharmaceutical, food, agriculture and textile industries. The process involves the interaction of oppositely charged polyelectrolytes in aqueous form. High payload and high encapsulation efficiency (up to 99%), relatively lower cost of processing, ability to use food-grade shell materials and synthesis at ambient temperature makes coacervation an appropriate choice in food and agrochemical industries. Various works have been documented using different polymer systems and core-shell combinations. This review paper intends to summarize some of the recent advances in complex coacervation for use in the food and agriculture areas. Current status and future trends of plant proteins utilization for complex coacervation have been reviewed. It is expected that this review will be a useful resource for material scientists, food technologists and food engineers.
JournalInternational journal of biological macromolecules
Pagination1276 - 1286
LocationAmsterdam, The Netherlands
Publication classificationC1 Refereed article in a scholarly journal
Copyright notice2018, Elsevier B.V.
CategoriesNo categories selected
Complex coacervationEmulsionEncapsulation efficiencyScience & TechnologyLife Sciences & BiomedicinePhysical SciencesBiochemistry & Molecular BiologyChemistry, AppliedPolymer ScienceChemistrySPHERICAL MULTINUCLEAR MICROCAPSULESPROTEIN-POLYSACCHARIDE COMPLEXESHIGH HYDROSTATIC-PRESSUREACACIA GUMBETA-LACTOGLOBULINSODIUM ALGINATEWHEY-PROTEINPHYSICOCHEMICAL PROPERTIESELECTROSTATIC COMPLEXESRHEOLOGICAL PROPERTIES