Microencapsulation of mixture of chia seed oil (CSO) and vitamin D3 (VD3) were studied
using the conjugates of soy protein isolate (SPI), maltodextrin (MD), and inulin as
wall material by the spray drying method. Using the response surface method, optimized
wall material combination was obtained at 5:5:2 for SPI/MD/inulin ratio based
on maximum encapsulation efficiency (EE) in a constant ratio 1:10 of core /wall of
microcapsules. Different core/wall ratios (1:10, 1:8, and 1:5) were prepared using the
optimum wall combination. Physicochemical properties of the prepared microcapsules
such as EE, peroxide value, and targeted delivery were determined. The results
showed that encapsulation of CSO with SPI/MD/inulin was resulted cover about 88%,
encapsulate and entrap the core oil (VD3 and CSO) and protect the oil from oxidation.
Also, the microcapsules showed 71%–77%
delivery of the core to gastrointestinal
tract. |