MINISTRY OF EDUCATION AND TRAINING
HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION
FACULTY FOR HIGH QUALITY TRAINING

GRADUATION PROJECT
FOOD TECHNOLOGY

MICROENCAPSULATION OF LICORICE ESSENTIAL
OIL BY CHITOSAN-GELATIN COMPLEX

ADVISOR : NGUYEN VINH TIEN, ASSOC. PROF
STUDENT: TRAN TRANG MY Y

SKL009678

Ho Chi Minh City, February 2023

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION
FACULTY FOR HIGH QUALITY TRAINING


GRADUATION PROJECT

MICROENCAPSULATION OF LICORICE ESSENTIAL
OIL BY CHITOSAN-GELATIN COMPLEX

TRAN TRANG MY Y
Student ID: 17116046
Major: FOOD TECHNOLOGY
Supervisor: NGUYEN VINH TIEN, Assoc. Prof.

Ho Chi Minh City, February 2023

ACKNOWLEDGEMENTS
The process of researching and completing the graduation thesis is a very important stage for
every student. Graduation thesis is a premise to equip students with necessary and valuable skills
before going to work.
First of all, I would like to express my deep gratitude to Dr. Nguyen Vinh Tien wholeheartedly
instructed, guided and imparted the experience, professional knowledge as well as necessary skills
for me to carry out the experiment effectively and scientifically.
I would like to express my gratitude to the faculty members of the Department of Food
Chemistry and Technology, Ho Chi Minh City University of Technology and Education in general,
and the teachers of the Department of Chemical Technology in particular. The teachers
enthusiastically taught and equipped me with the necessary knowledge in the learning process to
lay the foundation for me to be able to complete the thesis.
At the same time, I would like to thank my family, brothers and sisters who have always been
by my side to encourage, help, and be a spiritual support for me during the past time.
Finally, I would like to thank my friends, especially my groupmates who conducted the thesis
by Dr. Nguyen Vinh Tien guide. During the time working together on this thesis, I have learned
as well as received a lot of help from you.
In the process of implementation, because I myself have many limitations in knowledge and
reasoning ability, the thesis cannot avoid shortcomings. I can be more perfect.
I appreciate it!

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TABLE OF CONTENTS
GRADUATION THESIS ASSIGNMENT .................................................................................................i
DISCLAIMER ......................................................................................
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[36]
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[37]
M. Jefferies, G. Pass, and G. O. Phillips, “The potentiometric titration of gum
karaya aud some other tree-exudate gums,” J. Appl. Chem. Biotechnol., vol. 27, no. 6, pp. 625–
630, 2007, doi: 10.1002/jctb.5020270602.

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[39]
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microcapsules containing poppy-seed oil using complex coacervation,” J. Food Eng., vol. 161, pp.
87–93, 2015, doi: 10.1016/j.jfoodeng.2015.03.027.
[40]
U. A. Shinde and M. S. Nagarsenker, “Characterization of gelatin-sodium alginate
complex coacervation system,” Indian Journal of Pharmaceutical Sciences, vol. 71, no. 3. pp.
313–317, 2009, doi: 10.4103/0250-474X.56033.
[41]
Wang, X.-Y., &amp Heuzey, M.-C. (2016). Pickering emulsion gels based on insoluble
chitosan/gelatin electrostatic complexes. RSC Advances, 6(92), 89776-89784.
[42]
P. S. Roy, A. Samanta, M. Mukherjee, B. Roy, and A. Mukherjee, “Designing novel
pH-induced chitosan-gum Odina complex coacervates for colon targeting,” Ind. Eng. Chem. Res.,
vol. 52, no. 45, pp. 15728–15745, 2013, doi: 10.1021/ie401681t.
[43]
E. J. Baran, “Spectroscopic investigation of the VO2+/chitosan interaction,”
Carbohydr. Polym., vol. 74, no. 3, pp. 704–706, 2008, doi: 10.1016/j.carbpol.2008.04.031.
[44]
J. Zhang, Z. Du, S. Xu, and S. Zhang, “Synthesis and characterization of karaya
gum/chitosan Composite microspheres,” Iran. Polym. J. (English Ed., vol. 18, no. 4, pp. 307–313,
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[45]
Gao, Shang, Advait Holkar, and Samanvaya Srivastava. 2019. Protein–
Polyelectrolyte Complexes and Micellar Assemblies Polymers 11, no. 7: 1097.
https://doi.org/10.3390/polym11071097

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