Effect of drying method and wall material composition on the characteristics of camellia seed oil microcapsule powder

Abstract Camellia seed oil (CSO) is one of the richest sources of oleic acid (75–80%) and it is considered to provide beneficial health effects to humans. However, its susceptibility to oxidative degradation prevents its widespread use in the food industry. This study was aimed to improve the stability of camellia seed oil by microencapsulation. CSO was microencapsulated using whey protein concentrate (WPC) and maltodextrin (MD) or starch sodium octenylsuccinate (SSOS) as wall materials. The produced oil‐in‐water emulsion was subsequently dehydrated to produce microcapsule powder using spray and freeze drying techniques, respectively. Various characteristics of oil‐in‐water emulsion and final microcapsule powder including particle size distribution, encapsulation efficiency, morphology, rheological properties of reconstituted emulsions, in vitro digestion behavior and oxidative stability were determined to investigate the effect of wall material composition and drying method on these microcapsule powder characteristics. The spray‐dried powder had significantly higher bulk density and smoother surface compared to freeze‐dried powder while the freeze‐dried CSO microcapsule powder with WPC/SSOS as wall material had the highest encapsulation efficiency and the lowest surface oil. The subsequent in vitro digestion test suggested the microencapsulated CSO could be successfully controlled‐released in the simulated gastric (10.28–13.03%) and the subsequent intestinal fluid (72.89–89.61%). Oxidative stability of camellia seed oil was significantly improved by microencapsulation. The freeze dried CSO microcapsule powder in WPC/SSOS wall material exhibited highest encapsulation efficiency (95.17%) and best oxidative stability (peroxide value and p ‐anisidine values of 3.57 meq/kg oil and 3.01, respectively, during the 45 days storage at 25°C.