Investigating the effects of maltodextrin, gum arabic, and whey protein concentrate on the microencapsulation efficiency and oxidation stability of hemp seed oil.

Freeze‐drying led to the microencapsulation optimization of hemp seed oil (HSO) rich in polyunsaturated fatty acids (PUFAs). Maltodextrin, gum arabic, and whey protein concentrate were used as wall materials and independent variables. The dependent variables were determined by encapsulation efficiency (EE%) and peroxide value (PV, meq peroxide/kg oil). Based on the results of response surface methodology (RSM), the microencapsulated powder with 20% maltodextrin, 13.42% gum arabic, and 0% whey protein concentrate were found as the optimum points based on the highest EE (99.31%) and the lowest PV (0.03 meq peroxide/kg oil). According to oxidative stability, during 20 days, PV of free HSO reached 2.41 meq O2/kg oil, while the highest PV of optimum microcapsule was 1.15 meq O2/kg oil. Differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) diagrams demonstrated that the HSO was physically entrapped, no new chemical bonds were formed, and dented porous particles were observed via scanning electron microscopy (SEM). Novelty impact statement: The necessity of edible oils rich in PUFAs has increased due to cardiovascular diseases. Especially oils with an appropriate ratio of omega‐6 to omega‐3 (3:1) have shown clinical impacts. However, such oils are prone to oxidation due to having various unsaturated bonds in their fatty acids. Hemp seed oil is one of the richest PUFA sources (about 75%), and its daily usage has been shown to ensure human health. To have more chemical stable oils, microencapsulation has been attended to high prosperity in the protection of such oils. In this regard, freeze‐drying has shown preservation effects on the encapsulation of sensitive bioactive components such as HSO. [ABSTRACT FROM AUTHOR]