Effect of nano-encapsulation of flaxseed oil on the stability, characterization and incorporation on the quality of eggless cake

Abstract

The objective of this study was to investigate baking stability of nano-encapsulated spray-dried flax seed oil. Gum Arabic (GA), soy-protein isolate (SPI), sodium caseinate and sodium alginate were wall materials (20%), soy-lecithin as emulsifier and 6% flax seed oil. Powders were characterized for morphology, density, encapsulation efficiency (EE) and peroxide value. Four powders tested were below 100 nm in size with stable zeta potential values. Wall material containing GA (4%) and SPI (16%) showed highest ω−3 fatty acids (30%), encapsulation efficiency (72%) with lowest moisture (4%) and peroxide value (1.1 meq/kg).

The optimized nano-particles were incorporated into eggless cake with chia (T2) to investigate their effects on physical, rheological, textural and nutritional quality and compared with control (C) made with eggs and eggless cake with chia and flax-seed powder (T1). There was no significant difference between batter of C and T2 cakes in physical and textural attributes. T2 showed higher and stable ω-3 fatty acids (25.4) after baking. ω-6 FA levels were reduced with increased antioxidant capacities in T2. Healthy ω-3 rich cake of acceptable quality characteristics meeting ω-3 requirements of vegetarians was developed using nano-encapsulated flax seed oil.