Microencapsulation of Safflower Oil Using Complex Coacervates Between Hydrolyzed Karaya Gum and Protein Isolate from Phaseolus Lunatus

Abstract

This research focused on optimizing microencapsulation techniques for safflower oil using the complex coacervate between hydrolyzed karaya gum and Lima bean protein isolate and analyzing the influence of various drying methods on encapsulation efficiency and stability. Optimal complex formation for microencapsulation was achieved using a 1:3 ratio of karaya gum to protein isolate, with a recovery efficiency of 86.4% at pH 3.6. High-speed homogenization (9000 rpm) and an increased emulsifier concentration (2% Tween 80) significantly improved microcapsule droplet size distribution, with a marked reduction in microcapsule droplet size and increase in uniformity. By comparing freeze-drying, vacuum drying, and convective drying, freeze-drying emerged as the superior method, enhancing color, solubility and oxidative stability. Overall, our findings highlight the critical role of drying techniques in the microencapsulation process, presenting freeze-drying as an effective approach to improve the stability and functional properties of encapsulated ingredients in food products.