Encapsulation of Flax Seed Oil in Anhydrous Crystalline Maltose and Trehalose with Porous Structure

Abstract

Encapsulation of flax seed oil in crystalline maltose and trehalose with porous and non-porous structures was investigated to improve the stability of fatty acid during storage in the encapsulated oil. Anhydrous crystalline maltose and trehalose with fine porous structure were obtained by dehydration using ethanol. The oil powders encapsulated with anhydrous crystalline maltose and trehalose with porous structure had good fluidity. The stability of fatty acids in the encapsulated oil powders was investigated for storage at 40°C. By using crystalline trehalose to encapsulate the fatty acids, degradation was markedly inhibited, irrespective of structure porosity. Formation of volatile aldehydes in porous crystalline trehalose or maltose was reduced to about half the amount of that for the non-porous crystalline encapsulates. This indicates that volatile aldehyde was adsorbed into the fine pores.