Microcapsules Produced from Zein

Graciela W. Padua, Lía V. Guardiola

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Zein, the prolamine of corn, is an edible, stable biopolymer, well recognized for its ability to form films. It is considered of high potential in the preparation of submicron-scale delivery systems for flavors, micronutrients, and bioactive compounds. Core-shell microcapsules are useful in the food and pharmaceutical industries to enhance the stability of core compounds and to control their release kinetics. Zein shells with liquid core microspheres may be formed by liquid-liquid antisolvent precipitation and evaporation-induced self-assembly, a process that involves binary solvents where the faster evaporation of one of the solvents is the driving force for self-assembly. Evaporation-induced self-assembly was used to encapsulate flavor and bioactive compounds of flavors, fruit juices, and botanicals. This chapter presents the formation of core-shell structures formed by zein and liquid cores. The text also includes examples of other zein encapsulation methods.

Original languageEnglish (US)
Title of host publicationMicroencapsulation and Microspheres for Food Applications
PublisherElsevier Science Ltd.
Pages3-20
Number of pages18
ISBN (Electronic)9780128004180
ISBN (Print)9780128003503
DOIs
StatePublished - Jan 1 2015

Keywords

  • Amphiphilic
  • Core-shell
  • Evaporation-induced self-assembly
  • Hydrophobic
  • Microencapsulation
  • Microspheres
  • Self-assembly mechanisms
  • Zein

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Medicine(all)

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  • Cite this

    Padua, G. W., & Guardiola, L. V. (2015). Microcapsules Produced from Zein. In Microencapsulation and Microspheres for Food Applications (pp. 3-20). Elsevier Science Ltd.. https://doi.org/10.1016/B978-0-12-800350-3.00002-9