MICROENCAPSULATION OF INFUSED OLIVE OIL WITH SPIRULINA AND MORINGA OLEIFERA EXTRACT

Complex coacervates of gelatin and Sodium Alginate was used to microencapsulate infused olive oil with spirulina and moringa olifera extract with multiple functional ingredients like oleic acid, palmitic acid, vitamins, calcium, magnesium and macromolecules like proteins, carbohydrates, essential fats. A homogenization speed of rpm for 30minutes resulted in low surface oil content (0.12%), high encapsulation efficacy (97.23%) and encapsulation yield (92.14%) with significant enhanced stability index. The Fourier Transform Infrared Spectrum analysis showed that there was no observable oxidation of microencapsulated infused olive oil.