Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates

Kaushik, Pratibha, Dowling, Kim, McKnight, Stafford, Barrow, Colin J. and Adhikari, Benu 2016, Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates, Food research international, vol. 86, pp. 1-8, doi: 10.1016/j.foodres.2016.05.015.

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Title Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates
Author(s) Kaushik, Pratibha
Dowling, Kim
McKnight, Stafford
Barrow, Colin J.ORCID iD for Barrow, Colin J. orcid.org/0000-0002-2153-7267
Adhikari, Benu
Journal name Food research international
Volume number 86
Start page 1
End page 8
Total pages 8
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2016-08
ISSN 1873-7145
Keyword(s) Omega-3 fatty acids
Microencapsulation
Complex coacervation
Flaxseed protein isolate
Flaxseed gum
Summary Flaxseed oil, a rich source of omega-3 fatty acids, was microencapsulated in a novel matrix formed by complex coacervation between flaxseed protein isolate (FPI) and flaxseed gum (FG). This matrix was crosslinking with glutaraldehyde. Liquid microcapsules with three core (oil)-to-wall ratios (1:2, 1:3 and 1:4) were prepared and spray-dried or freeze-dried to produce powders. The microencapsulation efficiency, surface oil, morphology and oxidative stability of these microcapsules were determined. The spray-dried solid microcapsules had higher oil microencapsulation efficiency, lower surface oil content, smoother surface morphology and higher oxidation stability than the freeze-dried microcapsules. The highest microencapsulation efficiency obtained in spray-dried microcapsules was 87% with a surface oil of 2.78% at core-to-wall ratio 1:4 and oil load 20%. The oxidation stability obtained from spray-dried microcapsules at core-to-wall ratio of 1:4 was nearly double that of the unencapsulated flaxseed oil.
Language eng
DOI 10.1016/j.foodres.2016.05.015
Field of Research 090801 Food Chemistry and Molecular Gastronomy (excl Wine)
0904 Chemical Engineering
Socio Economic Objective 970103 Expanding Knowledge in the Chemical Sciences
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2016, Elsevier
Persistent URL http://hdl.handle.net/10536/DRO/DU:30085712

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