Encapsulation of Vegetable Oils for Enhancing Oxidative Stability of PUFA

Author: S.S. Bhuva and N.K. Dhamsaniya

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Abstract

Vegetable oils are rich in essential fatty acids such as, mono-unsaturated and poly-unsaturated fatty acids which encourage the preservation of the quality. Poly-unsaturated fatty acids (PUFAs) have exceptional benefits in development and growth, brain functioning and disease control in humans. The reactions like oxidation, isomerization and polymerization change fatty acids profile, which further contribute to degradation in quality of vegetable oils and development of off-flavour in food products. Encapsulation of vegetable oils provides oxidative stability by preventing direct contact of oxygen, light, radicals and heat to the oil. It offers functional barrier to oxidation and masking of unfavorable flavors. Several techniques like, spray-drying, freeze drying, microwave drying, coacervation, particles from gas saturated solution (PGSS) and other improved and innovative techniques have been successfully applied to encapsulate vegetable oils. The process parameters with its effect on efficiency has been reviewed for different techniques. Further, the application of encapsulated vegetable oils in various food products has been explored. From the review, the encapsulation stabilize the vegetable oils from the auto-oxidation. Improvement in peroxide value was observed during storage of encapsulated vegetable oils. Dairy and bakery products were successfully enriched with PUFAs by incorporating vegetable oil encapsulates. The pilot scale production and in-depth study of the feasibility of encapsulating vegetable oils is required.

Keywords

Encapsulation, Oil powders, Oxidative stability, PUFA, Vegetable oils

Conclusion

Higher demand of vegetable oils as a source of PUFA was observed due to their health benefits and higher number of vegan and vegetarian diet. The susceptibility of PUFA rich vegetable oils to oxidative degradation has questioned the technologists for its preservation through encapsulation. The liquid form of oil can successfully be entrapped into a gel or powder matrix in various ways such as spray drying, freeze drying, microwave drying, coacervation, PGSS process and other innovative and novel techniques. Selection of wall materials which are majorly combination of polysaccharides and proteins is prominent step in the encapsulation process. Encapsulation of the PUFA rich vegetable oils would be a promising approach to increase the oxidative stability for their processing and storage. Further, the composition of fatty acids has not been affected significantly by encapsulation. The encapsulated oil particles have a wide applications especially in food industries like, dairy, bakery and meat where the replacement of fat or enrichment of beneficial fatty acids are the major concern. Encapsulates were acceptable by consumers for flavour and taste attributes on incorporation in food products. The vegetable oil encapsulates are biodegradable, pollution free, environment friendly and favor controlled release.

References

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How to cite this article

S.S. Bhuva and N.K. Dhamsaniya (2023). Encapsulation of Vegetable Oils for Enhancing Oxidative Stability of PUFA. Biological Forum – An International Journal, 15(2): 271-284.