Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation

The terpenes presented in black pepper essential oil (EO) are volatile and their properties can be reduced in certain conditions. The encapsulation can protect the EO and preserve their terpenes. Complex coacervation was chosen because of several advantages. This study aimed to analyze the composition of black pepper EO, determining the most appropriate conditions for the formation of the complex between gelatin and sodium alginate. Further, we...