Encapsulation confers protection to substances as essential oils from processes like oxidation, evaporation or uncontrolled release. In this study almond oil capsules were obtained by co-extrusion/gelling technique. Chitosan was used as shell material and sodium triphosphate pentabasic as cross linking agent. Different encapsulation process variables were studied: cross-linker concentration, nozzles size and potential. Optical microscopy was used to determine the capsules morphology and degradability tests were performed in order to study capsules degradation over time. Results showed that nozzles size and cross linking concentration are key variables to consider in the encapsulation process. Degradability tests showed rapid weight loss.
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