Microencapsulation of wheat germ oil by external gelation and its oil release characteristics

Abstract

In microencapsulation, composition of wall materials defines the characteristics of microcapsules, their targeted use, and bioavailability of the core material. Sodium alginate (SA) is a good candidate as a cold method to produce microcapsules, but its high cost, sodium foot prints, and digestive intolerance are the constrains. In the present study, SA was partially substituted with starch (S), pectin (P), and whey (W) to encapsulate wheat germ oil (WGO). Encapsulation efficiency was highest at 20% and 30% replacement of SA. The angle of repose was highest for S. Oil release studies were conducted in hexane, simulated gastric and intestinal fluid (SGF and SIF) without enzymes. SA with S had highest mean release in hexane (60.07%), SFG (21.11%), and SIF (72.25%) followed by P and W. The amount of oil released was lower in lower core to coating ratios and substitution of SA with polymers caused an increase in oil release. Novelty impact statement Encapsulation efficiency was highest at 20% and 30% replacement of sodium alginate. The addition of pectin increased the mean size of microcapsules of wheat germ oil. Oil released percentage in simulated gastric and intestinal fluid was less in lower core to coating ratios.