Abstract
This study aims to enhance the oxidative stability of njangsa seed oil (NSO) through encapsulation by ionic gelation using sodium alginate (ALG) solely or in combination with Bambara groundnut protein isolate (BPI) as wall materials. The encapsulation efficiency (EE) and loading capacity of the microcapsules produced using ALG and ALG-BPI were 73.76 and 76.30% and 57.99 and 61.48%, respectively. Confocal microscopic analysis showed an even distribution of NSO within the ALG-BPI microcapsules, which was confirmed by FTIR analysis. The scanning electron microscopy (SEM) analysis revealed a rough and porous structure for ALG-NSO, which explains the higher NSO released of 22.29 and 78.51% during simulated gastric and intestinal digestion, respectively compared to ALG-BPI-NSO. Higher melting and degradation temperatures were obtained for ALG-BPI-NSO (304.76 °C) compared to ALG-NSO (286.94 °C). The free fatty acid content, peroxide, p-anisidine, and thiobarbituric acid values of encapsulated NSO were lower than in the free oil throughout the 21-day study period, with NSO encapsulated in ALG-BPI showing higher improved oxidative stability than with alginate alone. The study provided valuable information on fabricating an alginate-Bambara groundnut protein isolate-based effective delivery system for NSO.
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