Development and evaluation of microencapsulated peony seed oil prepared by spray drying: Oxidative stability and its release behavior during in-vitro digestion

In the present study, peony seed oil was encapsulated using a combination of whey protein isolate, corn syrup and soy lecithin (0.75%) as wall materials by spray drying. This formulation exhibited highest encapsulation efficiency and oxidative stability and least loss of bioactive compounds. The microstructure showed the peony seed oil microcapsules formed a complete core-shell structure with smooth surface and no apparent cracks or fissures. In-vitro digestion behavior showed more than 80% of the encapsulated oil was released from microcapsules after simulated gastrointestinal digestion.