Study on preparation and properties of Camellia oleifera seed oil microcapsules by complex coacervation and spray drying

The Camellia oleifera seed oil is popular among consumers for its high nutritional value, but the instability of lipid oxidation limits its wide application in practical situations. In this study, we used whey protein and three wall materials to make microcapsules by composite co-composition and spray-drying. The results showed that the best embedded method was the combination of whey protein and chitosan. The preparation process of the combination with whey protein and chitosan was selected as follows: wall material concentration 2.50%:1%, wall material ratio 3:1, pH 3.8, core-wall ratio 1:1, the selected homogenization time 3 min, and the efficiency 81.37 & PLUSMN; 0.29%. The results showed that the main volatile components in the microcapsules of Camellia oleifera seed oil were aldehydes, and the relative content of nonanal was 31.65%. The Fourier transform infrared results showed that this carrier of Camellia oleifera seed oil without changing its properties, and the thermogravimetric results showed that the microcapsules had better thermal stability. Moreover, the in vitro digestion results showed that the microcapsules could delay the digestion of Camellia oleifera oil in gastric juice. The camellia seed oil microcapsules in this study provide a new application for Camellia oleifera seed oil in many fields.

Automated summary

This study used whey protein and three wall materials to prepare microcapsules and solve the problem of lipid oxidation instability. The combination of whey protein and chitosan was found to be the best embedding method. The microcapsules showed good thermal stability and could delay the digestion of Camellia oleifera oil in gastric juice, providing a new application for Camellia oleifera seed oil in various fields.