Development and optimization of spray-dried functional oil microcapsules: Oxidation stability and release kinetics

Area of Science:

• Food Science
• Materials Science
• Nutritional Science

Background:

• Functional oils are susceptible to degradation during food processing and storage.
• Microencapsulation offers a protective strategy to enhance oil stability and bioavailability.
• High amylose corn starch (HACS) is explored as a potential wall material for microencapsulation.

Purpose of the Study:

• To optimize the microencapsulation of a functional oil using HACS.
• To evaluate the structural characteristics and antioxidant capacity of the microcapsules.
• To assess the in vitro oil release and storage stability of the microencapsulated functional oil.

Main Methods:

• Optimization of microencapsulation parameters including oil concentration, HACS concentration, and emulsifier composition.
• Characterization of microcapsules using scanning electron microscopy (SEM) and particle size analysis.
• Evaluation of in vitro oil release kinetics and lipid oxidation rates during storage.

Main Results:

• Optimal microencapsulation achieved with 28.5% functional oil, 15.75% HACS, and 57.86% monoglyceride, yielding 94.86% efficiency.
• SEM revealed uniform, spherical microcapsules with smooth surfaces and intact walls.
• Microencapsulated oil demonstrated sustained release properties and a reduced rate of lipid oxidation.

Conclusions:

• HACS serves as an effective wall material for functional oil microencapsulation, significantly improving oil stability.
• The developed microcapsules show promise for application in powdered food products, particularly for diabetic individuals.
• This microencapsulation technique enhances the functional oil's shelf-life and controlled delivery potential.