- Title
- Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates
- Creator
- Kaushik, Pratibha; Dowling, Kim; McKnight, Stafford; Barrow, Colin; Adhikari, Benu
- Date
- 2016
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/101672
- Identifier
- vital:10685
- Identifier
- ISSN:09639969
- Abstract
- 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. © 2016 Elsevier Ltd.
- Publisher
- Elsevier Ltd
- Relation
- Food Research International Vol. 86, no. (2016), p. 1-8
- Rights
- Copyright © 2016 Elsevier Ltd.
- Rights
- This metadata is freely available under a CCO license
- Subject
- 0904 Chemical Engineering; 0908 Food Sciences; Flaxseed gum; Flaxseed protein isolate; Microencapsulation; Omega-3 fatty acids; Complex coacervate
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