Mechanical characterization of fish oil microcapsules by a micromanipulation technique

摘要: Abstract This paper aims to study the mechanical properties of fish oil microcapsules made different food-grade formulations and processing conditions, which is crucial maintaining their integrity in further compaction for developing final dosage form tablet. The combination gelatin gum Arabic or maltodextrin were use as wall materials. Spray drying, complex coacervation, double encapsulation (coacervation followed by spray coating) used prepare microcapsules. Both fundamental physical investigated. characterization results obtained using a micromanipulation technique revealed that mean rupture forces individual ranged from 0.44 ± 0.11 1.73 ± 0.27 mN tended increase with increasing particle size. Young's modulus was determined fitting experimental force versus displacement data Hertz model. prepared coacervation coating mixture gelation strongest stiffest based on calculated nominal stress respectively. These findings can provide guidance choosing most desirable formulation conditions produce strong barrier industrial applications.