Abstract The aim of this study was to determine the physicochemical characteristics, thermal stability and release profile of ascorbic acid (AA) microcapsules obtained by complex coacervation. Gelatin and gum arabic were used as wall materials in concentrations of 2.5, 5.0 and 7.5 g% (w/v). The coacervate microcapsules were freeze-dried and assessed for physicochemical characteristics, thermal behavior and stability during 60 days of storage. The release profile was evaluated at different pH values (1.1, 2.2, 5.4, 7.4, 9.6 and 12). The encapsulation efficiency ranged from 27.3 to 93.8%. The microcapsules of AA presented good characteristics for application in food matrices, such as average diameter below 12.4 μm, low solubility and low hygroscopicity. The AA had its thermal stability significantly improved by the encapsulation process, which extends its application in the food industry. The release of AA was slower at pH near neutrality, with release of 97, 96 and 99% of encapsulated AA at 240, 300 and 270 min at pH 5.4, 7.4 and 9.6, respectively. Different mathematical models were successfully fitted to the release kinetics: R2 > 0.94, absolute deviations 0.99, absolute deviations

中文翻译：

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通过复合凝聚法获得的抗坏血酸微胶囊的理化特性、热稳定性和释放曲线的评估

摘要 本研究的目的是确定通过复合凝聚获得的抗坏血酸 (AA) 微胶囊的理化特性、热稳定性和释放曲线。明胶和阿拉伯树胶用作壁材料，浓度分别为 2.5、5.0 和 7.5 g% (w/v)。将凝聚层微胶囊冷冻干燥并评估其在 60 天储存期间的理化特性、热行为和稳定性。在不同的 pH 值（1.1、2.2、5.4、7.4、9.6 和 12）下评估释放曲线。封装效率在 27.3% 至 93.8% 之间。AA微胶囊在食品基质中的应用表现出良好的特性，例如平均直径低于12.4 μm、溶解度低和吸湿性低。AA 的热稳定性通过封装工艺显着提高，从而扩展了其在食品工业中的应用。在接近中性的 pH 值下，AA 的释放较慢，在 pH 5.4、7.4 和 9.6 下，分别在 240、300 和 270 分钟释放 97%、96% 和 99% 的包封 AA。不同的数学模型成功地拟合了释放动力学：R2 > 0.94，绝对偏差 0.99，绝对偏差