Authors: Umesh Chandra Lohani, Pallavi Keshri, Navin Chandra Shahi, Anil Kumar,
Identifier: CSBE23102
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Published in: CSBE-SCGAB Technical Conferences » AGM Lethbridge 2023

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Description: Technological advancement in encapsulating vegetable oil enriched with PUFA has become a new trend to improve stability, preservation, and food application. For microencapsulation of flaxseed oil, three independent parameters, i.e., maltodextrin (MD) (3.5, 4 and 4.5 g/g of whey protein concentrate (WPC)), oil (0.20, 0.2125, and 0.225 ml/g of wall material (WM)) and ultrasonication time (UT) (10, 12 and 15 min). Encapsulation efficiency (%) and dissolution time (min) increased with an increase in MD (g/g of WPC) and UT (min), while both decreased with an increase in oil (ml/g of WM). Similarly, the peroxide value and the color difference increased with an increase in oil (ml/g of WM) and a decrease in MD (g/g of WPC) and UT (min). Analysis of experimental data revealed the optimized condition of microencapsulated flaxseed oil powder at 4.5 g MD/g of WPC, 0.208 ml oil /g of WM and 14 min UT having 85.4% encapsulation efficiency, 1.98 meq/kg of oil peroxide value, 4.92 colour difference and 7.08 min dissolution time. Storage studies for 21 days revealed that microencapsulated flaxseed oil powder was found to be more stable as compared to fresh flaxseed oil.

Keywords: flaxseed oil, microencapsulation, ultrasonication, maltodextrin, whey protein concentrate, encapsulation efficiency, peroxide value
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Date: 2023-07-23
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Conference name: CSBE/SCGAB 2023 Annual Conference, Lethbridge, Alberta, 23-26 July 2023.
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Publication type: Text.Abstract
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Coverage: Asia
Language 1: en
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Rights: Canadian Society for Bioengineering
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