Assessing the Impact of Antioxidant Polarity on Microencapsulated Flaxseed Oil Using NMR-Based Oxidative Stability Analysis

• Grant number: 25/25268-3
• Support Opportunities: Scholarships abroad - Research Internship - Scientific Initiation
• Start date: March 01, 2026
• End date: May 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Louise Emy Kurozawa
• Grantee: Marina Turatto Amin
• Supervisor: Marie Hennebelle
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Institution abroad: Wageningen University & Research,
• Associated to the scholarship: 25/06181-4 - Effect of polarity of natural antioxidants on the oxidative stability of linseed oil microencapsulated by spray drying, BP.IC

Abstract

Flaxseed oil is a rich source of alpha-linolenic acid, offering several nutraceutical benefits, but its high polyunsaturated fatty acid content makes it extremely prone to oxidation. To address this instability, microencapsulation and the use of antioxidants are effective strategies, especially when combined. Antioxidant efficiency, however, depends on its polarity, which determines its distribution within spray-dried microparticles. Considering the growing consumer demand for natural and additive-free products, this study investigates the effect of natural antioxidants with different polarities on the oxidative stability of microencapsulated flaxseed oil. Three antioxidants will be tested: tocopherols (hydrophobic), ferulic acid (amphiphilic), and gallic acid (hydrophilic). They will be incorporated into flaxseed oil emulsions stabilized with whey protein isolate and then spray-dried. The resulting powders will be evaluated under accelerated oxidation conditions (45 °C, 60 days) using ¹H NMR spectroscopy to monitor the formation of oxidation products such as hydroperoxides, aldehydes, and epoxides. The collaboration with Wageningen University will be essential for this goal, as the institution offers advanced expertise and infrastructure for nuclear magnetic resonance (¹H NMR) spectroscopy applied to complex lipid systems. The internship will not only enable the acquisition of high-resolution molecular data but also promote the student's technical and scientific development through direct interaction with a leading research group in food lipid characterization. This international experience will thus strengthen both the quality of the ongoing research and the student academic formation in the field of food science and technology.