Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

TLDR

This study evaluated maltodextrin combined with various wall materials for spray‑drying microencapsulation of flaxseed oil to maximize encapsulation efficiency and minimize lipid oxidation. Maltodextrin was blended with gum Arabic, whey protein concentrate, or two modified starches (Hi‑Cap 100TM and Capsul TA®) at a 25:75 ratio, and the resulting emulsions were characterized for stability, viscosity and droplet size before spray‑drying. The MD:Hi‑Cap combination achieved the highest encapsulation efficiency, followed by MD:Capsul, while MD:WPC had the lowest efficiency and poorer emulsion stability, all particles were hollow and crack‑free, and MD:WPC provided the best protection against lipid oxidation.

Abstract

This study aimed at evaluating the potential of maltodextrin combination with different wall materials in the microencapsulation of flaxseed oil by spray drying, in order to maximize encapsulation efficiency and minimize lipid oxidation. Maltodextrin (MD) was mixed with gum Arabic (GA), whey protein concentrate (WPC) or two types of modified starch (Hi-Cap 100TM and Capsul TA®) at a 25:75 ratio. The feed emulsions used for particle production were characterized for stability, viscosity and droplet size. The best encapsulation efficiency was obtained for MD:Hi-Cap followed by the MD:Capsul combination, while the lowest encapsulation efficiency was obtained for MD:WPC, which also showed poorer emulsion stability. Particles were hollow, with the active material embedded in the wall material matrix, and had no apparent cracks or fissures. During the oxidative stability study, MD:WPC combination was the wall material that best protected the active material against lipid oxidation.