Encapsulation of chia seed oil with curcumin and investigation of release behaivour & antioxidant properties of microcapsules during digestion studies.

In this study, it was aimed to investigate the effects of both using curcumin and microencapsulation method on release behaivour of chia seed oil and its antioxidant potential during simulated gastrointestinal (GI) tract. Maltodextrin (MD) and gum Arabic (GA) was used as wall materials for freeze dried capsules. Sample 6, having 1:3 MD to GA ratio, 1:5 chia seed oil to wall material ratio and 40% total dry matter content, was found to have the optimum results in terms of emulsion stability (CI% = 0), zeta potential (-32.