Fabrication and characterization of gum arabic‐ and maltodextrin‐based microcapsules containing polyunsaturated oils

Abstract BACKGROUND Polyunsaturated oils have various health‐promoting effects, however, they are highly prone to oxidation. Encapsulation using biopolymers is one of the most effective strategies to enhance oil stability. This research examined the potential of gum arabic and maltodextrin for microencapsulation of omega‐3 rich oils, aiming to enhance encapsulation efficiency and stability of encapsulated oil. RESULTS We encapsulated fish and flaxseed oils by emulsification‐spray drying. Spray‐dried microcapsules were prepared by oil‐in‐water emulsions consisting of 10 wt% oil and 30 wt% biopolymer (gum arabic, maltodextrin, or their mixture). Results showed that both microcapsules were spherical in shape with surface shrinkage, and exhibited amorphous structures. Gum arabic‐based microcapsules had higher encapsulation efficiency as well as better storage stability for both types of oil. Flaxseed oil microcapsules generally had higher oxidative stability regardless of the type of wall material. CONCLUSIONS Through a comprehensive characterization of the physical and chemical properties of the emulsions and resulting microcapsules, we proved gum arabic to be a more effective wall material for polyunsaturated oil microencapsulation, especially flaxseed oil. This study provides a promising approach to stabilize oils which are susceptible to deterioration, and facilitates their wider uses as food and nutraceutical products. © 2021 Society of Chemical Industry.