FORMATION OF MICROCAPSULES’ BIOPOLYMERIC SHELLS: ELECTROCHEMICAL ASPECTS

Abstract

Study of the formation of comestible bio polymeric shells of microcapsules is actually for food science. Electrochemical measurements were carried out using a working unit with digital multi-tester in ohm-metric mode as main device. The stages of formation of complex-coacervate shells, its neutralization and recharging, are accompanied by visible and informative changes in the resistance values. Dynamical electrochemical measurements can be proposed as the effective tool for investigating and controlling the processes of simple and complex coacervation of polymer electrolytes, taking place in the microencapsulation process.

Keywords

• microencapsulation
• coacervation
• water retaining agents (WRA)
• sodium sulfate
• gelatin
• alginate
• electrochemistry