Effect of microencapsulation and spray drying on oxidative stability of flaxseed oil and its release behavior under simulated gastrointestinal conditions

Abstract

Flaxseed oil is one of the richest sources of omega-3 fatty acid (α-linolenic acid, ALA). It contains high amounts of polyunsaturated fatty acids, making it extremely susceptible to oxidation. In the present study, flaxseed oil was stabilized using microencapsulation followed by spray drying and studied for its oxidative stability in terms of peroxide value (PV), thiobarbituric acid, and p-anisidine value at room temperature (35 ± 1°C) and low temperature (4–7°C) storage for 6 months. Results revealed that the developed flaxseed oil powder was stable throughout the storage period and PV remained below to the maximum permissible limit (≤5 mEq/kg oil) prescribed by the Codex Alimentarius Commission. The fatty acids profile measured by gas–liquid chromatography indicated a 14.28–15.13% decrease in ALA content in flaxseed oil as a result of microencapsulation and storage at room temperature. In vitro digestion behavior of microcapsules showed 4.39 ± 0.53 to 19.87 ± 0.47% release of flaxseed oil under simulated gastric continued, whereas under gastrointestinal conditions it was 20.00 ± 3.66 to 59.99 ± 9.29%.