Omega fatty acid-balanced oil formula and enhancing its oxidative stability by encapsulation with whey protein concentrate

Abstract

The aim of this study is to design special blends of oils with a balance between the major fatty acid groups {(saturated (SFA): monounsaturated (MUFA): polyunsaturated (PUFA) SMP} and, at the same time, with a desirable balanced ratio between the essential fatty acids (omega-6/omega-3). The encapsulation techniques were used to protect these balanced omega oils from oxidative deterioration and to enhance their bioaccessibility. The efficiency of whey protein concentrates incorporation with various wall materials in the microcapsules by spray or freeze-drying methods was evaluated in terms of stability of internally trapped oil against oxidative degradation. An ultrasonic or microfluidizer was used to prepare nanoemulsions, which were then dried by freeze drying or spray drying to produce microcapsule powder in order to minimize lipid oxidation Whey protein concentrate was combined with maltodextrin and Arabic gum at 8:2:1 ratio. Particle size, zeta potential, emulsion stability, and oxidative stability were evaluated in the feed emulsions used in particle manufacturing. In addition, the encapsulation efficiency and in-vitro digestion and morphology of encapsulated powder were assessed. The highest level of encapsulation efficiency was achieved using a microfluidizer and drying with a spray dryer, these powders also showed the highest emulsion and oxidative stability; microfluidized powders dried with a freeze drier had the lowest encapsulation effectiveness. Some health benefits (particularly for maintaining human health and preventing or reducing certain diseases) are expected to come from consuming fatty foods that contain balanced fatty acids as well as a certain ratio of omega-6 and omega-3 fatty acids.