Oxidative Stability of Microencapsulated Kenaf Seed Oil Using Co‐extrusion Technology

This study investigates the effect of microencapsulation (via co‐extrusion technology using high methoxyl pectin‐enhanced alginate as a shell formulation) on the storage stability and antioxidant properties of kenaf seed oil. Microencapsulated kenaf seed oil (MKSO) and unencapsulated oil were stored at 25 °C for 28 days and at 65 °C for 24 days. The oils were then subjected to stability and quality evaluation based on peroxide, p‐anisidine, and total oxidation values, conjugated diene and triene levels, thiobarbituric acid reactive substances, free fatty acids, total phenolic content, and the radical scavenging activity assays of 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid). The results showed that there was a significant increase (p < 0.05) in oxidation and a significant decrease (p < 0.05) of antioxidant activity in the unencapsulated oil while oxidation changes generally occurred more slowly in MKSO. It was demonstrated that the current microencapsulation method is a feasible approach to enhance oxidative stability of kenaf seed oil.