Olive oil microencapsulation of chitosan by complex coacervation method

To optimize parameters for preparing argan oil microcapsule,microcapsules of olive oil(core structure)- chitosan crosslinked with gelatin(shell structure) were prepared by complex coacervation method.The effects of various processing parameters were investigated by using statistical analysis.Experimental data showed that the optimum parameters were that presetting pH 6.0-6.4,controlling crosslinking time and complex coacervation at 75 min and 15 min,respectively.Under these conditions,microcapsules were uniform spherical particles with smooth surface and good dispersibility.Microcapsules products containing olive oil developed by a simple complex coacervation approach were spherical and smooth with good dispersibility,which deserves further researches and developments.