Co-encapsulation of vegetable oils with phenolic antioxidants and evaluation of their oxidative stability under long-term storage conditions

The aim of this study is to evaluate the feasibility edible oils co-encapsulation with antioxidants in a natural protein matrix obtained using spray-drying method, and demonstrate long-term stability microparticles. Sunflower flaxseed were encapsulated pea isolate (PP) hydrophilic antioxidant, propyl gallate (PG), lipophilic α-tocopherol (α-T). Samples oil corresponding unencapsulated then stored at 25 °C for up 10 months (300 days) monitor oxidative stability. results demonstrated that microencapsulation, addition antioxidants, as well nature all affected oils. PG made it possible increase during total storage period, whereas α-T had pro-oxidant effect induced decrease resistivity oxidation. positive was more pronounced short times (t < 100 days). Flaxseed oil, which sensitive oxidation, showed slower oxidation kinetic after encapsulation compared sunflower oil. proposed method may be an efficient approach enhancing functional food powders. • Two co-encapsulated Protection degree higher Addition allowed storage. accelerated Long term (until 300 enhanced.