Microencapsulation using a novel wall material prepared via Maillard reaction-derived mung bean protein-peach gum conjugates to enhance stability and functionality of chia seed oil.

This study investigated the potential of Maillard reaction products (MRPs) derived from mung bean protein isolate (MBPI) and peach gum (PG) conjugates as wall materials for microencapsulating chia seed oil (CSO). Four formulations (MMRP) were prepared using spray-drying and compared to a commercial sample (CMMRP). The MMRP formulation exhibited the highest encapsulation yield (91 %) and encapsulation efficiency (96 %), along with favorable physical properties, including a spherical shape and smooth surface.