Abstract
Encapsulation is a process of incorporation of bioactive substances in a specific matrix. It results in increasing and/or maintaining of the biological agent concentration in the food matrix or the fermentation system. The encapsulation process is influenced by various factors. The aim of the present work was to investigate the influence of alginate type and concentration, homogenization rate and the oil phase amount in the preparation of capsules rich in olive oil. It has been found that emulsions obtained with medium viscosity alginate were characterized by better stability. To establish the joint influence of the factors was used screening design experiment, the optimization features selected being temperature, centrifugal and microscopic stability. The optimal levels of the factors were established and they we applied for capsule preparation. The obtained capsules showed maximum stability and possibility to be used in dairy product manufacture.