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Peer-reviewedCC BYFood Chemistry: X

Tea seed oil encapsulated in β-cyclodextrin and whey protein isolate by emulsification/spray drying: Preparation, characterization and stability analysis of microcapsules

  • Li Wang1
  • Beibei Zhao2
  • Bingqian Liu3
  • Ting Liu1
  • Hua Li1
  • Jun Xi1
  • Jiayou Teng4
  • Yanli Wang4
4 affiliations
  1. 1College of Food Science and Engineering, Henan University of Technology, China
  2. 2College of Food Science and Engineering, Henan University of Technology, China; Corresponding author at: Henan University of Technology, Lianhua Road, Zhengzhou 450001, China.
  3. 3School of International Education, Henan University of Technology, China
  4. 4Baixiang Foods Co., Ltd., Zhengzhou, China
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Abstract

Tea seed oil (TSO) is prone to oxidation. TSO microcapsules were prepared using β-cyclodextrin (β-CD) alone or β-CD combined with whey protein isolate (WPI) via emulsification and spray drying. β-CD alone resulted in low encapsulation efficiency (36.33%) and high surface oil content (18.61%). The composite wall materials significantly improved performance, with the optimal β-CD/WPI mass ratio of 1:3 achieving 89.44% encapsulation efficiency and only 3.8% surface oil. Structural characterization confirmed hydrogen bonding between β-CD and WPI, forming a dense amorphous interfacial film. The composite microcapsules exhibited strong gastric resistance and sustained intestinal release. They also showed excellent oxidative stability, with a core retention of 74.51% after 20 days of accelerated storage and an estimated shelf-life of 192 days at 20 °C. The β-CD/WPI (1:3) composite is a promising delivery system for unsaturated oils.

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Cite

BibTeXRIS
BibTeX
@article{wang2026seed,
  title = {{Tea seed oil encapsulated in β-cyclodextrin and whey protein isolate by emulsification/spray drying: Preparation, characterization and stability analysis of microcapsules}},
  author = {Li Wang and Beibei Zhao and Bingqian Liu and Ting Liu and Hua Li and Jun Xi and Jiayou Teng and Yanli Wang},
  journal = {Food Chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104681},
  url = {https://doi.org/10.1016/j.fochx.2026.104681},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Tea seed oil encapsulated in β-cyclodextrin and whey protein isolate by emulsification/spray drying: Preparation, characterization and stability analysis of microcapsules
AU  - Li Wang
AU  - Beibei Zhao
AU  - Bingqian Liu
AU  - Ting Liu
AU  - Hua Li
AU  - Jun Xi
AU  - Jiayou Teng
AU  - Yanli Wang
PY  - 2026
DA  - 2026/10/31
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104681
UR  - https://doi.org/10.1016/j.fochx.2026.104681
AB  - Tea seed oil (TSO) is prone to oxidation. TSO microcapsules were prepared using β-cyclodextrin (β-CD) alone or β-CD combined with whey protein isolate (WPI) via emulsification and spray drying. β-CD alone resulted in low encapsulation efficiency (36.33%) and high surface oil content (18.61%). The composite wall materials significantly improved performance, with the optimal β-CD/WPI mass ratio of 1:3 achieving 89.44% encapsulation efficiency and only 3.8% surface oil. Structural characterization confirmed hydrogen bonding between β-CD and WPI, forming a dense amorphous interfacial film. The composite microcapsules exhibited strong gastric resistance and sustained intestinal release. They also showed excellent oxidative stability, with a core retention of 74.51% after 20 days of accelerated storage and an estimated shelf-life of 192 days at 20 °C. The β-CD/WPI (1:3) composite is a promising delivery system for unsaturated oils.
SN  - 2590-1575
ER  -