Study on fuzzy comprehensive evaluation in optimization for the matrix of peach-gelatin-based microcapsule

Vitamin A microcapsules were prepared by spray drying and peach gum, gelatin, sucrose were used as wall material. Microencapsulation efficiency, encapsulation yield and stability used as the evaluation index in the central composite rotatable design. The system of fuzzy comprehensive evaluation was established and calculated the fuzzy comprehensive evaluating index, which was regressively analysed using SAS8.1 package. The optimum parameters were obtained by monadic operator of regression equation, which were as follow: the rate of peach gum and gelatin in the wall material was 24.45%, the core material load(w/w) was 25.89% and total solids concentration(w/v) was 29.51%.