Potential of carbohydrate blends to maintain the technological properties of encapsulated avocado oil

Abstract Avocado oil, renowned for its substantial levels of unsaturated fats and bioactive constituents, is highly susceptible to oxidative degradation. This study aimed to microencapsulate avocado oil utilizing various wall materials. Powdered avocado oil was generated via spray drying, employing solely Arabic gum (GA) and its amalgamation with inulin (IN) at distinct ratios (1:1 and 3:1). Emulsions and resultant particles were subjected to comprehensive characterization. Increasing IN proportions led to a decline in emulsion viscosity. Remarkably, the presence of IN at a 3:1 ratio yielded superior encapsulation efficiency, reaching 67 %. Microencapsulated oil exhibited heightened oxidative stability compared to its free counterpart. Across an 8-week period at temperatures of 40 or 60 °C, the peroxide index of encapsulated oil remained relatively unaltered. Overall, particles produced with GA partially substituted by IN (3:1) displayed intriguing properties and held promise for applications in the food industry.