Microencapsulation of chia seed oil using chia seed protein isolate‐chia seed gum complex coacervates

• Chia seed protein (CPI)-chia seed gum (CSG) complex coacervates were used to encapsulate chia seed oil.
• The complex coacervate shell provided very high oxidative stability to the chia seed oil.
• Use of complex coacervate as shell materials yielded higher encapsulation efficiency.
• Core-to-wall ratio of 1:2 yielded >92% encapsulation efficiency and >96% encapsulation yield.
• Spray-dried microcapsules showed higher oxidative stability than the freeze-dried ones.

Chia seed oil (CSO) microcapsules were produced by using chia seed protein isolate (CPI)-chia seed gum (CSG) complex coacervates aiming to enhance the oxidative stability of CSO. The effect of wall material composition, core-to-wall ratio and method of drying on the microencapsulation efficiency (MEE) and oxidative stability (OS) was studied The microcapsules produced using CPI-CSG complex coacervates as wall material had higher MEE at equivalent payload, lower surface oil and higher OS compared to the microcapsules produced by using CSG and CPI individually. CSO microcapsules produced by using CSG as wall material had lowest MEE (67.3%) and oxidative stability index (OSI = 6.6 h), whereas CPI-CSG complex coacervate microcapsules had the highest MEE (93.9%) and OSI (12.3 h). The MEE and OSI of microcapsules produced by using CPI as wall materials were in between those produced by using CSG and CPI-CSG complex coacervates as wall materials. The CSO microcapsules produced by using CPI-CSG complex coacervate as shell matrix at core-to-wall ratio of 1:2 had 6 times longer storage life compared to that of unencapsulated CSO. The peroxide value of CSO microcapsule produced using CPI-CSG complex coacervate as wall material was <10 meq O2/kg oil during 30 days of storage.

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