Gelatin-acacia complex coacervation

Pahnieri, G.F. Lauri, D. Martelli, S. Wehrle, P. Methoxy-butropate microencapsulation by gelatin-acacia complex coacervation. Drug Dev. Ind. Pharm. 1999, 25 (4), 399-407. 

Gelatin-acacia complex coacervation has been used in the preparation of microcapsules of vitamin Pindolol-loaded alginate-gelatin beads have been developed for the sustained release of pindolol. ... 

Fig. 17.2. The effect of macromolecule mixing ratio on coacervate yield for a typical gelatin/acacia complex coacervate system. (All other parameters held constant)...

Gelatin/acacia complex coacervates were produced as the albumin/acacia complex coacervates described above, with the exception that the pH was adjusted to pH 3.6 (the optimum pH for maximum coacervate yield [7]) maintaining constant ionic strength at 10 mM using NaCl, NaOH and HCl solutions. 

Xing, F., Cheng, G., Yang, B., Ma, F. (2004). Microencapsulation of capsaicin by the complex coacervation of gelatin, acacia and tannins. Journal of Applied Polymer Science, 91,2669-2675. 

Ijichi, K. Yoshizawa, H. Uemura, Y Hatate, Y Kawano, Y. Multilayered gelatin = acacia microcapsules by complex coacervation method. Journal of Chemical Engineering Japan 30,793-798, 1997. 

In complex coacervation (20 pm to 1 nun), for example, aqueous solutions of active component (AC), polyanion (-) and polycation (+) are mixed. The two polymers with opposite charges (electrostatic interactions) will interact to form a deposit of coacervate at the surface of AC (i.e., acacia gum, alginate CMC with gelatine proteins and anionic polysaccharides) (De Kruif et al., 2004). Reticulation may be provoked by dilution, and modification of pH, tanperature (Figure 39.10). Gelatine and acacia gum (opposite charge at low pH) were used to encapsulate flavor lipophilic oil to be used in frozen foods and released upon heating (Yeo et aL, 2005), with liquid or solid core (Leclercq et al., 2009). 

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