Preparation of Microcapsules and Half Life of the Kiwi Fruit Seed Oil by Complex Coacervation

Abstract

The experiment adopts complex coacervation to prepare microcapsules. Through the experimental comparison, soybean protein isolated-maltodextrin is determined as the wall material for the experimental preparation of the mi-crocapsules of kiwi fruit seed oil. This paper researched the effects of wall ma-terial concentration, core wall ratio and other factors on complex coacervation of kiwi fruit seed oil microcapsules embedding rate, determining that the best wall material concentration is 1%, core wall ratio is 1:1, and the optimum pH ratio is 3.0, temperature is 40˚C, and the optimum curing time is 6 hours. The experiment carried out half life research on the microcapsules prepared by the complex coacervation of kiwi fruit seed oil microcapsule. By calculation: the degradation rate constant of kiwi fruit seed oil microcapsules prepared by complex coacervation is 2.793. According to the regression equation it can calculate the half life of kiwi fruit seed oil microcapsules is 18.58 months, about a year and a half.