Sequestration of edible oil from emulsions using new single and double layered microcapsules from plant spores

Abstract

Microcapsules were obtained conveniently from Lycopodium clavatum spores possessing either a single layered shell of sporopollenin (exine) or double layered shell of sporopollenin and cellulose with an inner layer (intine). These microcapsules were further modified by converting their surface hydroxyl groups (alcohols, phenols carboxylic acids) into salts (Na⁺ and K⁺), acetates and methyl ethers accordingly. All of these new types of microcapsules were found to sequester efficiently edible oils from oil-in-water emulsions with the acetylated forms being the most efficient to sequester oils in near quantitative fashion. The latter could be recycled without losing efficiency to recover oil. Oils could also be released from the microcapsules in a stepwise manner by repeated rubbing.