Abstract
The study investigated the encapsulation potential of probiotics (PRO) and flaxseed oil (FS) using different wall materials, including sodium alginate-maltodextrin-inulin (SIN), skim milk (SK), whey protein (WP), and soy protein concentrate (SP) to produce oil-enriched millet yogurt. The microcapsules (SIN-FS-SK, SIN-FS-WP, and SIN-FS-SP) and co-microcapsules (SIN-FS-PRO-SK, SIN-FS-PRO-WP, and SIN-FS-PRO-SP) were characterized by encapsulation efficiency, lipid oxidation, FTIR, SEM, and GC–MS. Thus, the obtained emulsion droplets size was favorable (1.11 to 1.73 μm) for freeze-drying with an encapsulation rate above 95%, better oxidative stability at 4 °C, and microcapsule sizes between 800 and 1600 μm allowing the oil release during intestinal stage (51–65%). Thus, it was possible to obtain flaxseed oil enriched-millet yogurt with good oxidative stability. Adding co-microcapsules also improved the quantities of polyunsaturated fatty acids (PUFAs), particularly alpha-linolenic acid, in the various products, enabling a significant release of PUFAs during intestinal digestion, thus improving the omega 6/omega 3 ratio.
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