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<p>Safflower (<i>Carthamus tinctorius L.</i>) is a widely used agricultural product from the Asteraceae family. Parts of the plant are used for different purposes in areas such as food colorants, flavorings and dyes. Safflower oil obtained by the cold press method is used as cooking oil in many parts of the world due to its rich content. With its high vitamin E content, safflower oil has positive effects on human health. Complex coacervation, which is one of the microencapsulation methods, is used for protecting the substance in it from external influences and preventing it from deteriorating. In this study, safflower oil was encapsulated with different proportions of gelatin: alginate (1:1, 1:2, 1:3, 1:4) polymers. The microencapsulation products obtained were morphologically analyzed with optical microscope images. In the images obtained as a result of the morphological analysis, it was observed that gelatin and alginate polymers used in the ratio of 1:4 gave better results than other ratios (1:1, 1:2, 1:3). In this study, the effect of polymer ratio, which is a parameter in complex coacervation method, on the microencapsulation of safflower oil was investigated.<br></p> |
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