Encapsulation of Flaxseed Oil Using a Benchtop Spray Dryer for Legume Protein–Maltodextrin Microcapsule Preparation

Flaxseed oil was microencapsulated employing a wall material matrix of either chickpea (CPI) or lentil protein isolate (LPI) and maltodextrin using a benchtop spray dryer. Effects of emulsion formulation (oil, protein and maltodextrin levels) and protein source (CPI vs LPI) on the physicochemical ch...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2013-05, Vol.61 (21), p.5148-5155
Main Authors: Can Karaca, Asli, Low, Nicholas, Nickerson, Michael
Format: Article
Language:English
Subjects:
Biological and medical sciences
Capsules - chemistry
Capsules - pharmacokinetics
chickpeas
Cicer - chemistry
Drug Compounding - instrumentation
Drug Compounding - methods
Drug Stability
Fat industries
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
gastric juice
Humans
Intestines - metabolism
Lens Plant - chemistry
linseed oil
Linseed Oil - chemistry
Linseed Oil - pharmacokinetics
microencapsulation
Models, Biological
oxidation
Oxidation-Reduction
oxidative stability
Particle Size
Plant Proteins - chemistry
Plant Proteins - pharmacokinetics
Polysaccharides - chemistry
Polysaccharides - pharmacokinetics
storage temperature
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Summary:Flaxseed oil was microencapsulated employing a wall material matrix of either chickpea (CPI) or lentil protein isolate (LPI) and maltodextrin using a benchtop spray dryer. Effects of emulsion formulation (oil, protein and maltodextrin levels) and protein source (CPI vs LPI) on the physicochemical characteristics, oxidative stability, and release properties of the resulting capsules were investigated. Microcapsule formulations containing higher oil levels (20% oil, 20% protein, 60% maltodextrin) were found to have higher surface oil and lower encapsulation efficiencies. Overall, LPI–maltodextrin capsules gave higher flaxseed oil encapsulation efficiencies (∼88.0%) relative to CPI–maltodextrin matrices (∼86.3%). However, both designs were found to provide encapsulated flaxseed oil protection against oxidation over a 25 d room temperature storage study relative to free oil. Overall, ∼37.6% of encapsulated flaxseed oil was released after 2 h under simulated gastric fluid, followed by the release of an additional ∼46.6% over a 3 h period under simulated intestinal fluid conditions.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf400787j