Effects of emulsification and microencapsulation on the oxidative stability of camelina and sunflower oils

Oil-in-water (O/W) emulsions were prepared using different concentrations of camelina or sunflower oil. Sodium caseinate was used as the emulsifier and dried glucose syrup as the wall material. Emulsions were subsequently spray dried to yield high-fat powders (71.7-85.0%). Emulsification and microencapsulation of bulk oils decreased their level of lipid oxidation (lipid hydroperoxide and p-Anisidine values, p-Avs). Sunflower oil, O/W emulsions and reconstituted powders generally had lower oxidation products than corresponding camelina oil-based products throughout storage at 15°C. p-Avs of bulk oils remained constant, whereas p-Avs of O/W emulsions and reconstituted powders decreased early in storage, and remained low thereafter. Microencapsulated omega (o)-3 rich powders were produced, easily reconstituted and showed no signs of deterioration throughout storage. These powders provided functional properties with potential for incorporation into various food systems as a source of beneficial o-3 fatty acids.