A ternary blending of soy protein isolate/maltodexterin/inulin for encapsulation bioactive oils: Optimization of wall material and release studies

Abstract

Microencapsulation of mixture of chia seed oil (CSO) and vitamin D3 (VD3) were studied using the conjugates of soy protein isolate (SPI), maltodextrin (MD), and inulin as wall material by the spray drying method. Using the response surface method, optimized wall material combination was obtained at 5:5:2 for SPI/MD/inulin ratio based on maximum encapsulation efficiency (EE) in a constant ratio 1:10 of core /wall of microcapsules. Different core/wall ratios (1:10, 1:8, and 1:5) were prepared using the optimum wall combination. Physicochemical properties of the prepared microcapsules such as EE, peroxide value, and targeted delivery were determined. The results showed that encapsulation of CSO with SPI/MD/inulin was resulted cover about 88%, encapsulate and entrap the core oil (VD3 and CSO) and protect the oil from oxidation. Also, the microcapsules showed 71%–77% delivery of the core to gastrointestinal tract. Novelty impact statement The optimum ternary blending of SPI: MD: inulin for encapsulating bioactive oils was obtained 5:5: 2 with an encapsulation efficiency of 88%. The characteristics of the microcapsules such as retention of core oil and cumulative digestion of core materials in the simulation gastrointestinal tract indicated an application potential of the microcapsules for fortification of food products.