Effect of Non-ionic Surfactants on the Stability of Paprika Red Pigment Microcapsules Prepared by Complex Coacervation
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Abstract:
The addition of ionic surfactants has been reported to enhance the interaction between polyelectrolytes in coacervates and increase the stability of the resultant microcapsules. Paprika red pigment (PRP) microcapsules were prepared by complex coacervation of soybean protein isolate (SPI)/chitosan. Using retention rate as an indicator, the effect of non-ionic surfactants, including diacetyl tartaric acid ester of monoglyceride (DATEM, 1%), maltodextrin (MD, 6%), and sucrose ester (SE, 0.8%), on the microencapsulation performance and the stability of the resultant PRP microcapsules were studied at various temperatures (60 ℃, 80 ℃, and 100 ℃), light exposure (outdoor light, indoor light, and dim light), and relative humidity (33%, 58%, and 98%). The results indicated that the three non-ionic surfactants did not affect the microencapsulation efficiency or yield of PRP. However, the presence of SE significantly enhanced the stability of the PRP microcapsules, whereas DATEM and MD did not exert significantly beneficial effects. It was concluded that the addition of suitable amount of non-ionic surfactant was an effective method to improve the stability of PRP microcapsules prepared by complex coacervation.
