Flaxseed Oil Microcapsules Prepared Using Soy Protein Isolate and Modified Starch: Process Optimization, Characterizatio
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FULL-LENGTH RESEARCH ARTICLE
Flaxseed Oil Microcapsules Prepared Using Soy Protein Isolate and Modified Starch: Process Optimization, Characterization and In Vitro Release Behaviour Pramod Bhivasen Tambade1 • Monika Sharma1 • Ashish K. Singh2 • B. Surendranath1
Received: 1 April 2019 / Accepted: 29 January 2020 NAAS (National Academy of Agricultural Sciences) 2020
Abstract In this study, soy protein isolate and modified starch were evaluated as coat material for developing spray-dried flaxseed oil microcapsules. The emulsions were prepared by varying total solids (TS) and oil load (OL) using high shear mixer and then atomized in spray dryer for encapsulation of flaxseed oil. Emulsion with 30% TS and 30% OL had maximum zeta (f) potential value of - 36.83 mV, and emulsion having 25% OL and 30% TS had lowest mean droplet diameter of 701.80 nm. Emulsions exhibited shear thinning behaviour. Microencapsulation efficiency (ME), bulk density, tapped density and flowing properties of microcapsules were studied. ME of microcapsules varied from 63.79 to 95.84%. The microcapsule prepared with 30% OL and 30% TS owing to more oil load and zeta potential was selected for evaluation of certain characteristics. Microcapsules were spherical in shape with average particle size of 37.917 lm. Alpha-linolenic acid (18:3) content was 61.67% in the oil extracted from microcapsule. Fourier transform infrared spectra also confirmed the encapsulation of flaxseed oil by selected coat materials. 38.24% oil was released in simulated gastrointestinal conditions from the flaxseed oil microcapsules, and it increased to 60.86% when accompanied with heating prior to digestion. Keywords Flaxseed oil Omega-3 fatty acid Zeta potential Spray drying Microcapsule
Introduction Alpha-linolenic acid (ALA) and omega-3 fatty acid are considered to be essential fatty acids which have several physiological health benefits and are associated with their consumption. Owing to this, there is growing demand for omega-3 fatty acids with the market size being valued at USD 2.04 billon in 2016 and a great potential to further grow at 6.6% CAGR from 2012 to 2022. Also, it is quite
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s40003-020-00461-8) contains supplementary material, which is available to authorized users. & Monika Sharma [email protected] 1
Southern Regional Station, ICAR-National Dairy Research Institute, Adugodi, Bengaluru 560030, India
2
ICAR-National Dairy Research Institute, Karnal, India
interesting to note that Asia Pacific is likely to grow at 7.5% from 2015 to 2022 [20]. Flaxseed/linseed (Linum usitatissimum) is a rich source of a-linolenic acid with its oil containing nearly 57–60% level [34]. In spite of having functional importance, the use of flaxseed oil is limited in food products owing to high susceptibility to oxidation. However, stabilizing the flaxseed oil through encapsulation can overcome this problem, where a protective coat is formed on susceptible oil droplets [
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