Effect of microencapsulation and spray drying on oxidative stability of flaxseed oil and its release behavior under simulated gastrointestinal conditions

Abstract

Flaxseed oil is one of the richest sources of omega-3 fatty acid (α-linolenic acid, ALA). It contains high amount of polyunsaturated fatty acids, making it extremely susceptible to oxidation. In the present study, flaxseed oil was stabilized using microencapsulation followed by spray drying and studied for its oxidative stability in terms of peroxide value (PV), thiobarbituric acid and p-anisidine value at room (35±1°C) and low temperature (4-7°C) storage for six months. Results revealed that developed flaxseed oil powder was stable throughout the storage period and PV remained below to the maximum permissible limit (≤5 meq per kg oil) prescribed by Codex Alimentarius Commission. Fatty acids profile measured by gas-liquid chromatography indicated 14.28 -15.13% decrease in ALA content in flaxseed oil as a result of microencapsulation and storage at room temperature. In vitro digestion behavior of microcapsules showed 4.39±0.53 -Downloaded by [Stockholm University Library] at

Oxidative stability of alpha‐linolenic acid (ω‐3) in flaxseed oil microcapsules fortified market milk

“…Microencapsulated flaxseed oil powder (MFOP), prepared by the method described by Goyal et al . (,b,c), was used as a functional ingredient for ALA fortification in milk. The approximate composition of flaxseed oil powder (fortificant) is given in Table .…”

“…; Goyal et al . ). However, such preparations have not been further tested in milk by fortification to determine the stability of encapsulation omega‐3 fatty acid (ALA).…”

“…It has been reported that ω‐6:ω‐3 ratio in current Indian urban, Indian rural and Western diets is 38–50:1, 5–6:1 and 16:1, respectively, which appears to be very high as compared to the recommended ratio of 5:1 (Goyal et al . ,b,c). Fortification of foods can be considered a better approach to fill this nutritional gap of ω‐3 in vegan diets.…”

Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules

“…A wide range of literature suggested that spray drying is the most common technique to protect heat sensitive omega-3 oils using sodium caseinate, whey protein concentrate, gum Arabic, maltodextrins, etc. as microencapsulating agents; and showed higher physical, oxidative & storage stability of microencapsulated form of omega-3 oils (Gallardo et al 2013;Carneiro et al 2013;Karaca et al 2013;Goyal et al 2015b), which could be utilized for the fortification of various food products.…”

“…Recently, a few researchers have worked on the development of omega-3 emulsions (Goyal et al 2015a(Goyal et al , 2015bKuhn and Cunha 2012) and fortification in milk (Benito et al 2006), cheese (Bermudez-Aguirre and Barbosa-Canovas 2011), yogurt (Dawczynski et al 2013) and dahi (Liutkevicius et al 2010). However, negative impacts on sensory acceptability such as higher acidity, free fatty acids, peroxide value, offtaste and flavor during storage have been reported in flaxseed oil added milk (Divya et al 2013) and whey beverages (Liutkevicius et al 2007).…”