Encapsulation of chia seed oil with curcumin and investigation of release behaivour & antioxidant properties of microcapsules during in vitro digestion studies
Digestion behaivour and in vitro antioxidant capacity of chia seed oil was studied.
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Oil was encapsulated in maltodextrin and gum Arabic by freeze-drying method.
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Most of oil was released in intestinal stage due to the wall material composition.
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Curcumin addition increased total phenolic content of oil microcapsules.
Abstract
In this study, it was aimed to investigate the effects of both using curcumin and microencapsulation method on in vitro release behaivour of chia seed oil and its antioxidant potential during simulated gastrointestinal (GI) tract. Maltodextrin (MD) and gum Arabic (GA) was used as wall materials for freeze dried capsules. Sample 6, having 1:3 MD to GA ratio, 1:5 chia seed oil to wall material ratio and 40% total dry matter content, was found to have the optimum results in terms of emulsion stability (CI% = 0), zeta potential (−32.2 ± 0.8 mV) and size distribution (600 ± 8 nm). Moreover, release profiles of encapsulated chia seed oil samples were evaluated to determine if curcumin addition has any significant effect. The results revealed that curcumin addition decreased the release of chia seed oil from 44.6% to 37.2%. On contrary, it increased total phenolic content of in fraction of intestine to 22 mg gallic acid equivalents (GAE)/L.
