Encapsulation efficiency and fatty acid analysis of chia seed oil microencapsulated by freeze-drying using combinations of wall material

Anand, V and Ksh, Vikono and Kar, Abhijith and Varghese, Eldho and Vasudev, Sujata and Kaur, Charanjith (2024) Encapsulation efficiency and fatty acid analysis of chia seed oil microencapsulated by freeze-drying using combinations of wall material. Food Chemistry, 430. pp. 1-9. ISSN 1873-7072

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Abstract

Chia seed oil (CSO) was encapsulated using whey protein concentrate (WPC) and modified tapioca starch (MTS) through freeze-drying. A central composite design was used to evaluate the effect of independent variables (MTS:WPC ratio, homogenization pressure, and oil content). Encapsulation efficiency (EE) and α-linolenic acid content (ALA) were evaluated for all runs. The results showed that higher MTS ratios led to maximum ALA retention, while higher WPC ratios led to maximum EE. The optimized conditions resulted in high EE (97 %), ALA content (59.54 %), and a Ω-3:Ω-6 ratio (3.34). The fatty acid composition, oxidative and thermal stability showed that the MTS:WPC ratio of 25:75 was the best combination for encapsulating CSO. The encapsulated CSO with a balanced Ω-3:Ω-6 ratio can be used as a functional ingredient in foods for health benefits.

Item Type:	Article
Uncontrolled Keywords:	Modified tapioca starch; Whey protein concentrate; Microcapsule; Oxidative stability; α- linolenic acid; TGA
Subjects:	Biochemistry
Divisions:	CMFRI-Kochi > Marine Capture > Fishery Resources Assessment, Economics and Extension Division Subject Area > CMFRI > CMFRI-Kochi > Marine Capture > Fishery Resources Assessment, Economics and Extension Division CMFRI-Kochi > Marine Capture > Fishery Resources Assessment, Economics and Extension Division Subject Area > CMFRI-Kochi > Marine Capture > Fishery Resources Assessment, Economics and Extension Division
Depositing User:	Arun Surendran
Date Deposited:	01 Aug 2023 06:19
Last Modified:	01 Aug 2023 06:19
URI:	http://eprints.cmfri.org.in/id/eprint/17298

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