Microencapsulation of camellia seed oil by spray drying with pea protein and maltodextrin

The purpose of this study was to extend the shelf life and enhance the oxidative stability of camellia seed oil through microencapsulation. To 2achieve this, we chose pea peptide (PP) and maltodextrin (MD) as the wall materials for microencapsulation and successfully transformed camellia oil into powdered oil using the spray drying method. The preparation conditions were optimized using a univariate method. The preparation conditions were optimized using a univariate method. The best encapsulation effect was achieved when the wall ratio (PP: MD) was 1:1, the wall-to-core ratio was 1.5:1, and the spray drying temperature was 180 degrees C. The results showed that the embedding rate of camellia seed oil microcapsule (CSOM) could reach 79.69 %, with a particle size below 600 nm. Additionally, the characterization results indicated that the microcapsule products were spherical, with most particles having a smooth surface and no ruptures. CSO was effectively encapsulated within the microcapsules. Furthermore, the oxidative stability of CSOM was superior to that of CSO, and the shelf lives of CSO and CSOM were 35 days and 64 days, respectively. These results demonstrate that microencapsulation technology can effectively extend the shelf life of CSO.