Chemometry as applied to the production of omega-3 microcapsules by complex coacervation with soy protein isolate and gum Arabic

The objective of this work was to evaluate the influence of varying the concentrations of the wall materials (soy protein isolate/gum Arabic, SPI:GA), the ratio of the wall material to the core material and the concentration of the reticulating agent (TG) in the production of omega-3 ethyl ester microcapsules by complex coacervation, using a central compound rotational design (CCRD) and analyzing the results by response surface methodology (RSM). The only dependent variable capable of obtaining a mathematical model was encapsulation process yield, which has a maximum peak at C5 (2.6:1.0 wall:core and 1.8:1.0 SPI:GA). The trials C12 (1.5:1.0 SPI:GA; 1.0:1.0 wall:core; 6.0 UA of TG/g) and C14 (1.5:1.0 SPI:GA; 2.0:1.0 wall:core; 10.0 UA of TG/g) would have to add 0.40 g or 0.45 g of microcapsules to 100 g or 100 mL portions of foods for them to be considered as having functional properties, respectively.

► The encapsulation process yield had a maximum peak at C5 (2.6:1.0 wall:core and 1.8:1.0 SPI:GA). ► The encapsulation process yield was directly proportional to the SPI/GA ratio. ► Microcapsules with SPI/GA cross-linked by TG presented until 25 g of EPA + DHA in 100 g of microcapsules. ► Functional property can be obtained with 0.4 g or 0.45 g of microcapsules to 100 g or 100 mL of food.