In vitro release behaviour of spray dried flaxseed oil Microcapsules for application in food system

In recent era, demand for plant-based polyunsaturated fatty acids (PUFAs) has increased rapidly due to changing lifestyle and dietary requirements. Flaxseed oil with the highest level of PUFAs, is more likely to be oxidized if handled or stored inappropriately. Presently, encapsulation of oils by various encapsulation techniques has gaining popularity as a promising way of preservation. With the intent current research was planned to encapsulate FSO using spray drying method. Flaxseed meal was subjected to gum extraction using ultrasound technique. Two different sets of emulsion samples were prepared i.e.; flaxseed oil (FSO)/regular dried polysaccharide gum (RDPSG) (for model 1 capsule) and flaxseed oil (FSO)/freeze dried polysaccharide gum (FDPSG) (for model 2 capsule). The resultant spray dried flaxseed oil (SDFSO) samples obtained from both models were subjected to physical characterization including moisture content, water activity and encapsulation efficiency. Both model typesof microcapsules exhibited good encapsulation efficiency as 90.45±2.67 and 92.62±4.28% for FSO/RDPSG and FSO/FDPSG, accordingly. The effect of the wall material on digestibility of SDFSO microcapsules was also investigated using simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) models. The values observed for oil release in SGF were significantly higher in both models of SDFSO preparation when incubation was accompanied by heating. Similarly, A higher oil release percentage was found for FSO/FDPSG preparation as 65±3.95 with heating for 360 min followed by 45±3.42% without heating accordingly when observed under sequential (SGF+SIF) conditions. Flaxseed gums-based wall material was effective in carrying and delivering the flaxseed oil through gastrointestinal tract (GIT).