Complex coacervation of fish gelatin and sodium alginate for clove oil microencapsulation
Yazarlar (3)
Prof. Dr. Evren KOÇ Kafkas Üniversitesi, Türkiye
Doç. Dr. Neslihan MUTLU Kafkas Üniversitesi, Türkiye
Öğr. Gör. Emel Kaçar Nevşehir Hacı Bektaş Veli Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Scientific Reports (Q1) | ||
| Dergi ISSN | 2045-2322 Dergi Bilgileri (2026) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 04-2026 |
| Cilt / Sayı / Sayfa | 16 / 1 / 18591–18591 | DOI | 10.1038/s41598-026-50017-z |
| Makale Linki | https://doi.org/10.1038/s41598-026-50017-z | ||
| UAK Araştırma Alanları |
Veteriner Fizyolojisi
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| Özet |
| Clove oil (CO), rich in phenolic compounds such as eugenol, was encapsulated to enhance its stability and antimicrobial performance. Fish gelatin (FGe) and sodium alginate (SA) were used as wall materials for encapsulation through complex coacervation. Prior to encapsulation, turbidity and zeta potential were measured as a function of pH, and coacervate yield was calculated to determine optimal coacervation conditions. The FGe: SA ratios of 3:1–5:1 and pH values between 3 and 4 were determined as optimal ranges. These parameters, together with the wall-to-core ratio (wall: core), were used as independent variables in a Box–Behnken response surface methodology (RSM) to evaluate their effects on encapsulation efficiency (EE) and encapsulation yield (EY). The highest experimental EE and EY values obtained within the design were 91.7% and 89.5%, respectively. Microcapsules prepared under the … |
| Anahtar Kelimeler |
| Clove oil | Complex coacervation | Encapsulation | Fish gelatin | Sodium alginate |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 1 |
| Google Scholar | 1 |