Influence of wall material combination on the lipid oxidation of the hazelnut oil microcapsules

Abstract

Hazelnut oil (HO) is important in terms of fatty acid composition and bioactive substances. Although there are a few studies on hazelnut oil encapsulation, there is limited research on the investigation of different wall material combinations for hazelnut oil microencapsulation and oxidative stability of the microcapsules. This study aimed to evaluate the effects of different wall material combinations (gum Arabic, sodium caseinate, whey protein, gelatine, modified starch “Em-Cap” and pea protein with maltodextrin at a ratio of 1:9,w/w, respectively) on the oxidation degree of hazelnut oil microcapsules produced by spray drying. The feed emulsions used for microcapsule production were analyzed for emulsion stability (ES) and particle droplet size. The encapsulation efficiency (EE), moisture content, bulk density, particle size and total yield of hazelnut oil microcapsules were analyzed. Peroxide and p-Anisidine values were investigated during 15 days of storage at 50 °C. While the highest encapsulation efficiency, emulsion and oxidative stability were obtained for modified starch/maltodextrin (Em-Cap/MD), the lowest yeild was obtained for gelatine/maltodextrin (GE/MD) with the highest oxidation rate. Among the six wall material combinations evaluated, the modified starch (Em-Cap) performed best, with the highest encapsulation efficiency and lowest lipid oxidation rate. The results showed that the oxidative stability of hazelnut oil microcapsules was enhanced by combining different wall materials to increase the shelf life, which is reflected at the level of the food industry.