Entrapment of Flaxseed Oil Within Gelatin‐Gum Arabic Capsules

Abstract

The aim of this study was to optimize the encapsulation of flaxseed oil within a gelatin-gum Arabic (GA) matrix via complex coacervation. The effect of homogenization rates (3,000-15,000 rpm) and total biopolymer concentrations (1-2% w/v) on emulsion efficiency was studied in order to optimize the wall matrix. The physicochemical properties of the dried powder, and the capsule's ability to inhibit oxidation during storage were assessed. As homogenization rates increased from 3,000 to 9,000 rpm, the structure of the capsule transitioned from a spherical mononuclear-type to irregular-shaped multinuclear capsules. The size of the capsules and amount of non-encapsulated oil was found to increase as the total biopolymer concentration was raised from 1 to 2% (w/v). Subsequently, gelatin-GA capsules were produced with a 1:1 core-to-wall ratio at a total biopolymer concentration of 2% (w/v) and at a homogenization rate of 9,000 rpm. Formed capsules had an encapsulation efficiency of 84% and showed a protective effect against the production of primary and secondary oxidative products versus nonencapsulated oil during 25 days of room temperature storage.

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

“…The content of surface oil (content of non-encapsulated oil in pumpkin seed oil powder) was determined by the washing method described by Liu et al (2010) with modification. Hexane (50 mL) was added to 5 g of powder in a 250-mL flask, and the sample was shaken for 5 min.…”

“…Multinuclear capsules are generally considered as having better controlled release properties than mononuclear ones. The first type of capsules are capable of releasing their contents slowly over time upon complete or partial degradation of the matrix, whereas the second type release their contests instantly (Liu et al 2010). Table 3 presents results of fatty acid composition determination.…”

“…This method can minimize product damage likely to occur as a consequence of high drying temperature used in spray-drying. Freeze-drying was used for the encapsulation of cardamom oil (Najafi et al 2011), flaxseed oil (Liu et al 2010;Karaca et al 2013), walnut oil (Calvo et al 2011), and fish oil (Anwar and Kunz 2011) and of functional ingredients like β-carotene (Spada et al 2012).…”

Effect of coated and uncoated ground flaxseed addition on rheological, physical and sensory properties of Taftoon bread

“…Peroxides can degrade further into secondary oxidative products such as aldehydes and ketones to give additional loss to product sensory quality (Liu et al 2010). Reaction between aldehydes and thiobarbituric acid is the base of measuring TBA value (Pokorny and Dieffenbacher 1989).…”

“…These results can be due to the role of coating material since Arabic gum and hydrogenated fat can form a film around ground flaxseed and keep it safe from oxygen attack. Liu et al (2010) reported that encapsulation of flaxseed oil with gelatin-Arabic gum matrix decrease oxidation in flaxseed oil.…”