Encapsulation of flaxseed oil extract in alginate-salep system by ionic gelation

Abstract

The objective of the current study was to encapsulate flaxseed oil extracted from finely grounded flaxseed powder and determined for its fatty acids content by GC/FID. Ionotropic gelation method was used to form beads containing 40% flaxseed oil with vitamin E being used as an antioxidant agent. The study employed calcium chloride solution as crosslinking agent with a combination of sodium alginate and salep. The effect of polymer concentrations and calcium chloride concentration on the morphology, entrapment efficiency and oil release was studied. The encapsulation efficiency reached 93.46 ± 0.064% using 0.6% of salep and 2% sodium alginate with 0.3M calcium chloride gelling solution. In SGF medium, the matrix released only about 28.56% of the entrapped flaxseed oil after 2 hours. The rest of the oil then released in the SIF medium, continuing for up to 5 h to release 99.32% of the oil.

Process optimization by response surface methodology for microencapsulation of pomegranate seed oil

“…This might be due to formation of dense (thicker) network like structures with cohesive pores (vacancy), which can entrap the oil droplets to their maximum extent while ensuring homogeneous distribution. These results are in good agreement with the results observed by various researchers in encapsulation of aceclofenac sodium microbeads (Manjanna et al, 2009), palm oil as model oil (Chan, 2011), and flaxseed oil (Wissam & Samer, 2019). In our study, the highest EE was achieved at alginate concentration of ≥3% and oil LC of 10%–12%, respectively (Figure 2c).…”

“…In present investigation, the increase in alginate concentration has resulted in decrease in SF and corresponding increase in the sphericity of microspheres (Figure 4c and Table 1). The similar observations were made during studies on size and shape of calcium alginate microbeads (Chan et al., 2009; Jeong et al, 2020), encapsulation of palm oil (Chan et al., 2011), sunflower oil (Morales et al, 2017), flaxseed oil (Wissam & Samer, 2019), and cumin seed oil (Gholamian et al., 2021). Interestingly, increase in oil content (10% to 30%) has decreased the SF and improved the sphericity.…”