Gelled water/water emulsions as possible encapsulants of natural antioxidants

Abstract

Gelled water/water emulsions as possible encapsulants of natural antioxidants.

This work aimed the techno-functional properties of acid gels of sodium caseinate (NaCAS) and tara gum (GT) mixtures, in the absence and the presence of spirulina protein extract (EPE), as a preliminary evaluation of the possible microencapsulation of EPE in NaCAS microgels. The formation of spherical microgels was observed in the range of NaCAS and GT concentrations evaluated, but they were not obtained in the presence of EPE up to 3%.