Effect of cryoprotectant, transglutaminase enzyme and homogenizer rate on microencapsulation flaxseed oil by complex coaservation

Epidemiological investigations show that long chain (LC) ω3PUFAs have beneficial effects on health and prevention and therapy of many diseases, especially cardiovascular types. Due to high oxidization susceptibility and undesirable aroma of these fatty acids, enrichment of foods with those sources, has an unfavorable effect on sensory properties. It has been shown that microencapsulation, protects these components from oxidation. In this study, that contain flaxseed oil contained 57% LC ω3PUFAs was microencapsulated using complex coaservation technique. A RSM design based on three factors ( homogenizer rate, lactose presentages) in present and absent of transglutaminase was used to determine optimum condition to achieve maximum value of microencapsulation efficiency (ME).optimum condition regarding maximum Me was homogenizer rate 10000, 2% lactose and present transglutaminase. Formed Microcapsules had an encapsulation efficiency of 95% and showed a protective effect against the production primary and final oxidative products compared to nonencapsulated oil during 21 days of at room temperature storage.