Effect of polarity of natural antioxidants on the oxidative stability of linseed oil microencapsulated by spray drying

• Grant number: 25/06181-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2025
• Status: Discontinued
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Louise Emy Kurozawa
• Grantee: Marina Turatto Amin
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 24/08097-8 - Strategies to improve barrier properties of spray dried particles, AP.R
• Associated scholarship(s): 25/25268-3 - Assessing the Impact of Antioxidant Polarity on Microencapsulated Flaxseed Oil Using NMR-Based Oxidative Stability Analysis, BE.EP.IC

Abstract

Flaxseed oil is an important source of polyunsaturated fatty acids, especially alpha-linolenic acid, and can provide several nutraceutical benefits. However, due to this composition, this oil is highly susceptible to oxidation, which can deteriorate its flavor, odor and nutritional value, in addition to forming toxic compounds. Microencapsulation and the use of antioxidants are the most widely used alternatives for stabilizing oils rich in polyunsaturated fatty acids, and the combination of both optimizes food formulation. However, the efficiency of the antioxidants' action is linked to their polarity, which can influence the location of these compounds within the microparticles obtained by microencapsulation of the oil. In addition, the growing consumer demand for more natural products, without the inclusion of artificial ingredients, has generated changes in the food industry. Thus, this work aims to study the role of natural antioxidants of different polarities in the oxidation of microencapsulated flaxseed oil by spray drying. For this purpose, antioxidant compounds with different polarities will be used: tocopherols (hydrophobic), ferulic acid (amphiphilic) and gallic acid (hydrophilic). These compounds will be added to emulsions of flaxseed oil emulsified with whey protein isolate, in amounts adjusted to present equivalent antioxidant capacities. The particles will be characterized physicochemically and regarding oxidative stability, evaluating primary compounds (conjugated dienes) and secondary oxidation compounds (thiobarbituric acid reactive substances - TBARS).