Physico-chemical Properties of Flacourtia Jangomas Seed Oil Encapsulated with Pea Protein Isolate and Maltodextrin

This study evaluated the effects of maltodextrin with different dextrose equivalent (DE) and pea protein isolate (PPI) ratios in the wall material on the physicochemical characteristics and storage stability of freeze-dried Flacourtia jangomas seed oil (FJSO) powder. Among the formulations tested, the capsules prepared with maltodextrin DE5 and a PPI ratio of 50% exhibited the highest encapsulation yield and efficiency, at 91.86 ± 0.93% and 88.11 ± 0.99%, respectively. Physical properties of oil powders were not significantly affected by the DE of maltodextrin, while particle size decreased with increasing DE. The PPI ratio influenced powder flowability, which was greatest at intermediate PPI levels (33–50%). Compared with the unencapsulated oil, all microcapsule powders showed significantly improved oxidative stability under accelerated storage conditions, with maltodextrin DE5 and a PPI ratio of 50% samples exhibiting the highest stability. Overall, the suitable PPI-maltodextrin wall system showed potential for producing stable seed oil capsules with enhanced oxidative protection.