Effect of natural antioxidants on the lipid oxidation of microencapsulated seed oil

Lipid oxidation was effectively prevented by natural antioxidants (NA) for surface free and encapsulated oils in microencapsulated seed oil (MESO) coated with dextrin and milk protein. Three kinds of NA were extracted from rosemary, broccoli sprout, and citrus, respectively. The antioxidant effect was significantly enhanced by the use of a mixture composed of 0.05% (w/w, oil based) rosemary, 1% broccoli sprout, and 1% citrus extract. The peroxide value (POV) of the total oil in the MESO was shown to lower to about 60 meq/kg even under the accelerated storage condition at 60 ± 1 °C for 30 days. The POV of total oil from MESO was 28.1 meq/kg in the presence of antioxidants, whereas the POV of the control sample without antioxidants reached 78.8 meq/kg. The present approach can find widespread use for preventing various microencapsulated seed oils from lipid oxidation.

► There were differences of lipid oxidation between free and encapsulated oil in a spray-dried microcapsule. ► Control of the lipid oxidation was performed by using rosemary, citrus and broccoli extract mixture. ► The study provides the importance of quality control for microencapsulated seed oil powder.