Canola meal phenolic compounds electrosprayed into capsules to increase the oxidative stability of canola oil

Abstract

Abstract Nano-encapsulation is a developing area of study across several fields, including the food, pharmaceutical, and cosmetic sectors. In this study, nanocapsules containing polyphenols were made from canola meal by electrospraying, and it was determined how the capsules' walls affected their shape, encapsulation efficiency, ζ-potential, and particle size. Furthermore, the impact of nanocapsules on canola oil was examined using the TBA index, oxidative stability, and iodine value. Our findings demonstrated that spherical nanoparticles were produced using electrospraying, and that the amount of wall materials used to create them had an impact on their size. Maltodextrin/β-cyclodextrin at a ratio of 1:1 resulted in the smallest capsule sizes, with an encapsulation efficiency of 68% and an 80% release over 40 days at ambient temperature. The ζ-potential of each particle was negative. With a PDI of 0.074–0.650 and a mean size of 232.3–659.8 nm, the population of electrosprayed nanoparticles was found to be heterogeneous. By increasing nanocapsules of polyphenols to the canola oil, the oil stability and oil quality were increased. Our results showed that 800 ppm of polyphenols can improve the oil stability similarly to TBHQ, and therefore it is possible to use canola meal polyphenols as natural antioxidants in the oil industry. Graphical Abstract

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