Microencapsulation by a Dehydrating Liquid:Retention of Paprika Oleoresin and Aromatic Esters

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Abstract
Microencapsulation at room temperature (∼25°C) or below was performed by injecting an emulsion of “core‐material” in a solution of “wall‐material” into a dehydrating liquid such as ethanol. The microcapsule slurry was filtered and then dried in a low temperature (50°C) vacuum oven. The effects of the various process parameters on retention of the core material during microencapsulation were investigated. To achieve high retention values it was necessary to use low core‐to‐shell material ratio, high solid concentration and high viscosity of the emulsion continuous phase, absolute ethanol as desiccant, short contact times between capsules and desiccant, and low air pressure in the formation of the microcapsules. The effect of retention decrease during storage due to humidity was also investigated. Results suggested that the process might be made much more efficient if continuous coextrusion of the emulsion and desiccant were used.

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