Microencapsulation and characterization of pomegranate seed oil using gum Arabic and maltodextrin blends for functional food applications
Kutloano Mangope,
Tafadzwa Kaseke,
Olaniyi A. Fawole
Abstract:Pomegranate seed oil (PSO) is highly valued in the functional food industry due to its rich fatty acid content and associated health benefits. However, its high degree of unsaturation makes it susceptible to rapid degradation when exposed to oxygen and light. This study investigates the encapsulation of PSO at 15% w/w using different blends of gum Arabic (GA) and maltodextrin (MD) (1:0, 0:1, 1:1, 3:1, and 1:3) to determine optimal formulations for enhanced stability and functional quality. Characterization of … Show more
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