Microencapsulation of camellia seed oil by spray drying with pea protein and maltodextrin

• DOI: 10.1016/j.lwt.2024.116348
• Publication Date: 2024-06-21T06:28:06Z
• Authors: Yuxi Hu; Jia Tu; Changzhu Li; Jie Peng; Zhihong Xiao; Li Wen; Yunzhu Chen; Shuting Xie; Sisi Liu; Jingjing Xiao
• Keywords: Maltodextrin; Camellia

The purpose of this study was to extend the shelf life and enhance oxidative stability camellia seed oil through microencapsulation. To 2achieve this, we chose pea peptide (PP) maltodextrin (MD) as wall materials for microencapsulation successfully transformed into powdered using spray drying method. preparation conditions were optimized a univariate best encapsulation effect achieved when ratio (PP: MD) 1:1, wall-to-core 1.5:1, temperature 180°C. results showed that embedding rate microcapsule (CSOM) could reach 79.69 %, with particle size below 600nm. Additionally, characterization indicated products spherical, most particles having smooth surface no ruptures. CSO effectively encapsulated within microcapsules. Furthermore, CSOM superior CSO, lives 35 days 64 days, respectively. These demonstrate technology can CSO.