Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin

By Debora V. Mendanha, S. Ortiz, C. Fávaro-Trindade, A. Mauri, Edneli Soraya Monterrey-Quintero, M. Thomazini. 2009

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Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic (2011, methodology): “The protein–polysaccharide combinations that have been reported for flavour microencapsulation by complex coacervation include xanthan gum/gelatin (Lii, Liaw, Lai, & Tomasik, 2002), gelatin/gum Arabic (Yeo, Bellas, Firestone, Langer, & Kohane, 2005), soybean protein isolate/pectin (Mendanha et al., ”
Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release (2013, methodology): “Preparation of microcapsules The microcapsules were formed according to the method described by Mendanha et al. (2009), with some modifications.”
Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness (2013, background): “…Favaro-Trindade et al., 2010; Kim et al., 1996; Ortiz et al., 2009; Rascon et al., 2010; Rusli et al., 2006; Yu et al., 2007), but coacervation and gelation have also been investigated (Chen and Subirade, 2009; Gan et al., 2008; Lazko et al., 2004a,b; Mendanha et al., 2009; Nori et al., 2010).”
Microencapsulation: An overview on concepts, methods, properties and applications in foods (2021, methodology): “In a study by Mendanha et al. (2009), encapsulation efficiency was determined by centrifuging the microcapsules and estimating the protein content (casein hydrolysate content) by using biureto-spectrophotometric method (Gornall et al., 1949).”