Encapsulation efficiency and fatty acid analysis of chia seed oil microencapsulated by freeze-drying using combinations of wall material
Vishnu Anand, Vikono Ksh, Abhijit Kar, Eldho Varghese, Sujata Vasudev, Charanjit Kaur
Food Chemistry
Abstract
Chia seed oil (CSO) was encapsulated using whey protein concentrate (WPC) and modified tapioca starch (MTS) through freeze-drying. A central composite design was used to evaluate the effect of independent variables (MTS:WPC ratio, homogenization pressure, and oil content). Encapsulation efficiency (EE) and α-linolenic acid content (ALA) were evaluated for all runs. The results showed that higher MTS ratios led to maximum ALA retention, while higher WPC ratios led to maximum EE. The optimized conditions resulted in high EE (97 %), ALA content (59.54 %), and a Ω-3:Ω-6 ratio (3.34). The fatty acid composition, oxidative and thermal stability showed that the MTS:WPC ratio of 25:75 was the best combination for encapsulating CSO. The encapsulated CSO with a balanced Ω-3:Ω-6 ratio can be used as a functional ingredient in foods for health benefits.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
MTS:WPC ratio result in high EE, ALA content, and Ω-3:Ω-6 ratio
“The optimized conditions resulted in high EE (97 %), ALA content (59.54 %), and a Ω-3:Ω-6 ratio (3.34).”
MTS:WPC ratio increase ALA retention
“The results showed that higher MTS ratios led to maximum ALA retention, while higher WPC ratios led to maximum EE.”
MTS:WPC ratio increase encapsulation efficiency (EE)
“The results showed that higher MTS ratios led to maximum ALA retention, while higher WPC ratios led to maximum EE.”