Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

► Flaxseed oil was encapsulated using different wall material combinations. ► Emulsions were characterized for stability, viscosity and droplet size. ► Whey protein concentrate led to lower emulsion stability and encapsulation efficiency. ► Maltodextrin+modified starches resulted in the highest encapsulation efficiencies. ► Whey protein concentrate showed the best protection against lipid oxidation. This study aimed at evaluating the potential of maltodextrin combination with different wall materials in the microencapsulation of flaxseed oil by spray drying, in order to maximize encapsulation efficiency and minimize lipid oxidation. Maltodextrin (MD) was mixed with gum Arabic (GA), whey protein concentrate (WPC) or two types of modified starch (Hi-Cap 100TM and Capsul TA®) at a 25:75 ratio. The feed emulsions used for particle production were characterized for stability, viscosity and droplet size. The best encapsulation efficiency was obtained for MD:Hi-Cap followed by the MD:Capsul combination, while the lowest encapsulation efficiency was obtained for MD:WPC, which also showed poorer emulsion stability. Particles were hollow, with the active material embedded in the wall material matrix, and had no apparent cracks or fissures. During the oxidative stability study, MD:WPC combination was the wall material that best protected the active material against lipid oxidation.