Investigating the effect of wall material and pressure homogenisation on encapsulation parameters and thermal stability in chia seed oil microcapsules.

ABSTRACT

AIM: To evaluate the effect of different wall material (WM) matrices followed by homogenisation to encapsulate chia seed oil (CSO) using freeze drying technology. METHODS: CSO was encapsulated using three ratios (100/0, 50/50, and 100/0) of two WM matrices MTS/WPC (modified tapioca starch-whey protein concentrate) and MD/WPC (maltodextrin-whey protein concentrate). The evaluation included encapsulation efficiency (EE), oxidative stability, and α-linolenic acid (ALA) retention. Homogenised microcapsules (-H) were then assessed for storage and thermal stability, along with cumulative oil release. RESULTS: The MD-WPC-H 50/50 microcapsules had superior EE (97.32%), higher ALA retention (60.2%), storage stability (up to 30 days), higher thermal stability (up to 700 °C), and desirable oil release in simulated condition. CONCLUSION: Selecting suitable WM and homogenisation is key for improving EE, storage, thermal stability, and targeted release. The CSO microcapsule can serve as a functional ingredient to improve the quality of diverse food products.