Microencapsulation of Apple Polyphenols by Complex Coacervation

Microcapsules of apple polyphenols from the cultivar ‘ Hanfu ’ were prepared by complex coacervation method with gelatin and chitosan as wall materials.The effects of various factors on the quality of microcapsules were explored.Response surface methodology was employed to establish the optimal process conditions:gelatin/chitosan ratio of 1:1,wall material concentration of 1%,core material/wall material ratio of 1:1,reaction temperature of 54 ℃ and pH 7.Under these conditions,the highest embedding efficiency of apple microcapsules was experimentally observed to be 93.2%.