Mixtures of Modified Starch and Rice and Pea Protein Concentrate as Wall Material in the Microencapsulation of Flaxseed Oil

Flaxseed oil is rich in polyunsaturated fatty acids, and its incorporation into food formulations limited due to hydrophobic nature susceptibility oxidation. The aim of this work was analyze the effect wall material mixtures (modified starch Capsul® rice pea protein concentrate) on efficiency flaxseed encapsulation by freeze-drying, physical characterization, determining oxidative stability. For preparation powders, four emulsions with an oil–wall ratio 1:3 were produced characterized. mass between proteins fixed at 50–50%. protein-Capsul® varied 0–100%, 10–90%, 20–80%, 30–70%. Based creaming index results, all showed good stability after 24 h analysis. powders low moisture content (<3.23%), bulk density (<0.2659 kg/kg), packed (<0.4389 kg/kg). Encapsulation decreased increasing content, ranging from 93.40% (protein-Capsul® 0–100%) 18.26% 30–70%). However, best results (smaller increases peroxide values end experiments) obtained for containing highest levels vegetable 20–80% 30–70%, respectively).