Abstract
This study compared selected physical and chemical properties of emulsions and encapsulated powders containing linseed oil ethyl esters prepared with native and pregelatinized rice and potato starches, and potato maltodextrin. Emulsions with native starches and maltodextrin met the criteria of a Newtonian fluid, while with pregelatinized starches showed characteristics of a non-Newtonian fluid. The pregelatinized starches improved the emulsions’ stability, yet emulsion degradation by creaming was comparable to that of emulsion containing maltodextrin. Only pregelatinized potato starch was characterized by increased encapsulation efficiency. Capsules made with both rice starches and native potato starch were more oxidatively stable than that made with maltodextrin. Additionally, both powders with potato starch and pregelatinized rice starch showed a lower release of volatiles related to oxidation. Summarizing, pregelatinized potato starch displayed potential to replace maltodextrin based on relatively high encapsulation efficiency and high potential to diminish volatiles connected with oxidation processes, like hexanal.
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