15. March 2017

Abstract In this work, a bottom-up approach based on the study of polyelectrolyte interactions was performed in order to evaluate the effect of Prosopis alba exudate gum as novel excipient for fish oil encapsulation in composed calcium-alginate-chitosan beads. Emulsion and beads properties such as oil distribution, encapsulation efficiency, yield, microstructure and thermo-oxidative protection were evaluated. Alginate and gum exert a synergistic effect on emulsion stability properties, which...