title: Oxidative stability and sensory evaluation of microencapsulated flaxseed oil.
abstract: Cold pressed flaxseed oil was microencapsulated by spray drying using an emulsion containing modified starch. The fatty acid composition, moisture, water activity, wettability, water holding capacity, water solubility, crystallinity, and particle size distribution of the microcapsules were determined. The stability of the microcapsules and the crude oil were assessed. An acceptance test was used for the sensory evaluation of a powdered supplement containing the microcapsules. The fatty acid composition was not significantly affected by the microencapsulation. The moisture, water activity, wettability, water solubility and crystallinity were appropriate for dry powders. The microcapsules had no cracks and showed better oxidative stability compared with the crude oil. Storage under vacuum prevented oxidation of the microcapsules. In sensory evaluation, all quality scores of the supplement containing microcapsules were mid-range or higher. The microencapsulation improved the oxidative stability of the oil and this procedure was satisfactorily applied in powdered food.
authors: Instituto de Química (IQ), Universidade Federal do Rio de Janeiro (UFRJ) , Rio de Janeiro , Brazil .
authors: Ana Karina Mauro
authors: AK
authors: Barroso
authors: Anna Paola Trindade Rocha
authors: AP
authors: Pierucci
authors: Suely Pereira
authors: SP
authors: Freitas
authors: Alexandre Guedes
authors: AG
authors: Torres
authors: Maria Helena Miguez da
authors: MH
authors: Rocha-Leão
mesh_terms: D002214:Capsules; D003890:Desiccation; D004355:Drug Stability; D008043:Linseed Oil / Q000737:chemistry*; D010084:Oxidation-Reduction
chemical_list: D002214:Capsules; D008043:Linseed Oil