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- Type of Document: M.Sc. Thesis
- Language: Farsi
- Document No: 42507 (06)
- University: Sharif University of Technology
- Department: Chemical and Petroleum Engineering
- Advisor(s): Alemzadeh, Iran; Kazemi, Akhtarelmolook
- Abstract:
- Peppermint oil is one of the most often used food ingredients and it is volatile. Many common procedures such as microencapsulation have been used for protecting volatile food ingredients. For this research, L-menthol was chosen as the core material to be encapsulated. L-menthol is responsible for the minty flavor and cooling sensation of food and pharmaceutical products. The encapsulation of L-menthol was prepared by complex coacervation, using gum Arabic and gelatin as wall material and tannic acid as cross-linking agent. The effect of various processing parameters, including wall material, core material, tannic acid and tween¬80 concentrations, on particle size and efficiency was investigated. In ordedr to save time and cost in this research, statistical analysis Taguchi was chosen for the experimental design. The number of tests needed to be done is reduced and test condition can be specified to achieve the optimal by Taguchi. The microcapsules were spherical in shape and size particles were 19-66 μm. When wall material and core material concentrations increased, tannic acid and tween80 decreased, the efficiency increased. The maximum encapsulation efficiency 83.185% could be obtained when the microcapsules were prepared with 4% wall material, 5% core material, 0.75% tannic acid and 0.02% tween80. Release studies showed the most of oil released in gastric fluid (pH 1.2)
- Keywords:
- Microencapsulation ; Acacia ; Gelatin ; L-Menthol ; Complex Coacervation ; Tannic Acid
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