Encapsulation of sea buckthorn kernel oil in modified starches

Encapsulation of CO2-extracted sea buckthorn kernel oil and the stability of the products were investigated. Maltodextrin and an emulsifying starch derivative were used for encapsulation by spray drying. Both shell materials significantly increased the storage stability of sea buckthorn kernel oil, even though in maltodextrin capsules 10% of the total oil was extractable from the surface of the capsule. The cornstarch sodium octenyl succinate derivative capsules contained essentially no surface oil. After 9 wk storage at controlled conditions (20degreesC, RH 50%), PV of the unencapsulated oil was above 90 meq/kg, whereas in the encapsulated oils, the PV was still around 20 meq/kg. The PV of the encapsulated oil was dependent on the storage conditions. A small increase in temperature (from 20 to 25-30degreesC) and a significant increase in humidity (from RH 50 to RH 50-70%) decreased the stability of capsules. This was associated with the physical state of the microcapsule matrix and may be linked with glass transition of the wall polymers.