Microencapsulation of shiitake (Lentinula edodes) essential oil by complex coacervation: Formation, rheological property, oxidative stability and odour attenuation effect

Complex coacervation of gelatin (GE) with carboxymethylcellulose (CMC) and the microencapsulation of shiitake essential oil (SEO) using the GE-CMC coacervate were investigated. The ζ-potential and coacervate yield data showed that the optimal complexation pH and CMC/GE ratio were 4.0 and 0.15 g g−1, respectively. At this condition, the coacervate yield was 85.35 ± 4.89% and ζ-potential was almost zero. The SEO contained microcapsules fabricated by the GE-CMC coacervate were also electrostatic inducted formation, and the highest encapsulation efficiency was shown to be 85.75 ± 2.89%. The rheological measurement indicated that the GE-CMC coacervated microcapsules had a viscoelastic solid behaviour (G’ > G”) which was resulted mainly from the interactions between GE molecules and CMC chains. The improved oxidative stability and odour attenuation effect of the GE-CMC coacervated microcapsules were believed to be attributed to the increased protection against oxidation and flavour release by providing a physical barrier after complex coacervation