Characterization and Application of the Complex Coacervation Reaction of Sargassum fusiforme Aqueous Extract-fish Gelatin
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Abstract:
Sargassum fusiforme aqueous extract (SFE) is rich in polysaccharides, polyphenols, and other bioactive substances, which can be used as functional health food ingredients. It remains unclear whether SFE can also be used as an encapsulating material for unstable nutrients to preserve health food efficacy and safety. We investigated the encapsulation characteristics of SFE and explored the complex coacervation reaction of SFE and fish gelatin (FG) at room temperature. Under conditions combining different pH’s and mass ratios, changes in zeta potential, particle size, and turbidity of the system were assessed, and the infrared spectra of the complex coacervation products were compared and analyzed to determine conditions that best facilitate the complex coacervation reaction of SFE and FG. Our results indicate that the surface of SFE has abundant negative charges, which increase with decreasing pH. SFE formed complex coacervates with positively charged FG. The optimal condition for the complex coacervation of SFE and FG was obtained at SFE:FG (1:3, m/m) and pH 4.2, yielding a maximum coacervate of 83.73%. Under these conditions, the anthocyanin encapsulation efficiency was 91.84% when the wall material concentration was 1% and the core/wall ratio was 2:8. These results suggest that SFE offers great encapsulation efficiency and can be used as a natural material for microcapsule walls.
