Abstract: Black raspberry juice was microencapsulated using sodium alginate and chitosan as wall materials by piercing-solidifying incuber method. Box-Behnken experimental design coupled with response surface was used to optimize key process conditions including wall/core material ratio, sodium alginate concentration and chitosan concentration. A polynomial regression model describing the effects of the process conditions on microencasuplation efficiency of black raspberry juice was established. The results showed that the best microencapsulation results were obtained under the conditions: wall/core material ratio 4.05, sodium alginate concentration 2.27%, and chitosan concentration 1.28%. The microencasuplation efficiency was up to 87.15%.

Key words: black raspberry juice, microencapsulation, Box-Behnken experimental design, response surface methodology