Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates

作者：Kaushik Pratibha; Dowling Kim^*; McKnight Stafford; Barrow Colin J; Adhikari Benu

来源：Food Research International, 2016, 86: 1-8.

DOI：10.1016/j.foodres.2016.05.015

• Omega-3 fatty acids
• Microencapsulation
• Complex coacervation
• Flaxseed protein isolate
• Flaxseed gum

Flaxseed oil, a rich source of omega-3 fatty acids, was microencapsulated in a novel matrix formed by complex coacervation between flaxseed protein isolate (FPI) and flaxseed gum (FG). This matrix was crosslinldng with glutaraldehyde. Liquid microcapsules with three core (oil)-to-wall ratios (1:2,1:3 and 1:4) were prepared and spray-dried or freeze-dried to produce powders. The microencapsulation efficiency, surface oil, morphology and oxidative stability of these microcapsules were determined. The spray-dried solid microcapsules had higher oil microencapsulation efficiency, lower surface oil content, smoother surface morphology and higher oxidation stability than the freeze-dried microcapsules. The highest microencapsulation efficiency obtained in spray-dried microcapsules was 87% with a surface oil of 2.78% at core-to-wall ratio 1:4 and oil load 20%. The oxidation stability obtained from spray-dried microcapsules at core-to-wall ratio of 1:4 was nearly double that of the unencapsulated flaxseed oil.

• 出版日期2016-8