Abstract
Flaxseed oil was microencapsulated, employing a wall material matrix of either chickpea (CPI) or lentil protein isolate (LPI) and maltodextrin, followed by freeze-drying. Effects of oil concentration (5.3-21.0%), protein source (CPI vs. LPI) and maltodextrin type (DE 9 and 18) and concentration (25.0-40.7%), on both the physicochemical characteristics and microstructure of the microcapsules, were investigated. It was found that an increase in emulsion oil concentration resulted in a concomitant increase in oil droplet diameter and microcapsule surface oil content, and a decrease in oil encapsulation efficiency. Optimum flaxseed oil encapsulation efficiency (∼83.5%), minimum surface oil content (∼2.8%) and acceptable mean droplet diameter (3.0 μm) were afforded with 35.5% maltodextrin-DE 9 and 10.5% oil. Microcapsules, formed by employing these experimental conditions, showed a protective effect against oxidation versus free oil over a storage period of 25 d at room temperature.
| Original language | English |
|---|---|
| Pages (from-to) | 448-457 |
| Number of pages | 10 |
| Journal | Food Chemistry |
| Volume | 139 |
| Issue number | 1-4 |
| DOIs | |
| Publication status | Published - 15 Aug 2013 |
| Externally published | Yes |
Keywords
- Flaxseed oil
- Freeze-drying
- Legume protein
- Microencapsulation
- Oxidative stability