Process optimization for developing ultrasound assisted and microwave dried encapsulated flaxseed oil and its storability

Abstract

AbstractTechnological advancement in encapsulating vegetable oil enriched with PUFA has become a new trend to improve stability, preservation, and food application. For microencapsulation of flaxseed oil, spray and freeze drying have been extensively used; however, in this study, ultrasonication along with microwave drying had a significant impact on the encapsulation efficiency (%) and dissolution time (min) of the powder. Analysis of experimental data revealed the optimized condition of microencapsulated flaxseed oil powder at 4.5 g maltodextrin/g of whey protein concentrate, .208 mL oil/g of wall material, and 14 min ultrasonication time. In addition, 6 min of microwave drying at 60 W provided 85.4% encapsulation efficiency, 1.98 meq/kg of oil peroxide value, 4.92 color difference, and 7.08 min dissolution time for the encapsulated powder. Storage studies for 21 days revealed that the peroxide value of raw oil increased by 13 times, whereas microencapsulated powder had only a twofold increase which demonstrated its higher stability when compared with bulk flaxseed oil.Practical applicationsFlaxseed oil is rich in omega‐3 fatty acids, however has poor stability. Encapsulation of flaxseed oil will enhance stability, longer shelf life, and health benefits. Encapsulated oil can be used in dairy and bakery products to increase omega‐3 fatty acids intake and enhance the nutritional values of final products. The current work will recommend the food industries to prepare omega‐3 fatty acids‐rich foods by incorporating encapsulated flaxseed oil.