Microencapsulation of Chia Oil Using Whey Protein and Gum Arabic for Oxidation Prevention: A Comparative Study of Spray-Drying and Freeze-Drying Methods

Encapsulation is one of the most widely utilized strategies for preventing oil oxidation. Chia oil is a source of oils that are high in omega-3s and was used as a core material in this study. Whey protein and gum arabic were used as wall materials, and the whey protein:gum arabic ratios were 1:0, 1:1, 1:2, 2:1, 1:3 and 3:1. Preparation of chia oil microcapsules was conducted by spray-drying or freeze-drying methods. All microcapsules were stored in an opaque and airtight laminate pouch for 3 and 6 months to determine the effect of time on the fatty acid composition, encapsulation efficiency and chemical properties. Encapsulation had a positive protective effect on oil quality. The two drying methods resulted in different powder characteristics: spray drying resulted in a spherical shape, whilst freeze drying led to flakes and a porous surface. Spray drying microcapsules resulted in greater encapsulation efficiency than freeze drying microcapsules. In addition, encapsulated powders stored for 6 months showed both acid and peroxide values below the Codex limit. These results indicate a possible encapsulation process to protect chia oil from oxidation.

Automated summary

Encapsulation using whey protein and gum arabic as wall materials was used to protect chia oil from oxidation. The spray-drying and freeze-drying methods produced microcapsules with different powder characteristics. Microcapsules produced by spray drying had higher encapsulation efficiency compared to freeze drying. After 6 months of storage, the encapsulated powders had low acid and peroxide values, suggesting a successful encapsulation process to protect chia oil from oxidation.