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<p>Hemp seed oil (HSO) contains a high concentration of polyunsaturated fatty acids especially essential fatty acids, phytosterols, vitamin E, and cannabinoids. These compounds are highly susceptible to oxidation. Therefore, microencapsulation of HSO was carried to enhance oxidative stability and protect its valuable compounds from degradation. Green banana is one of the suitable solutions to traditional wall materials, and is a rich source of dietary fiber, minerals, and vitamins. Interestingly, this superfood is nutrient-dense, and one of the few foods with high levels of resistant starch, which acts as a prebiotic and promotes gastrointestinal health. This study focused on exploring the use of green banana powder for the freeze-drying microencapsulation of hemp seed oil (HSO). Green banana powder was chosen as a wall material due to its high resistant starch type 2 contents and sustainable functional properties. The green banana powder as a wall material was compared to the traditional excipient maltodextrin. Results showed that the encapsulation efficiency of maltodextrin (85.66%) was better than that of green banana powder (74.33%). However, the greater oxidative stability was observed in a green banana powder encapsulated oil due to the higher antioxidant capacity of green banana powder. The particle size of maltodextrin-based encapsulated oil (1.82&#xa0;μm) was smaller than that of green banana powder (2.27&#xa0;μm). The zeta potential value of oil encapsulated by green banana powder (− 35.65 mV) was more negative than maltodextrin (− 20.60 mV) due to the presence of resistant starch. Morphological analysis of maltodextrin-based encapsulated oil showed a smooth surface, and slightly agglomerated or spherical shapes were found in the maltodextrin-based sample. However, the plate-like morphology was seen in the green banana-based encapsulated oil, suggesting that the material might have grown in certain directions, possibly due to a layered structure or anisotropic bonding. In XRD analysis, green banana encapsulated oil displayed a crystalline structure, while an amorphous structure was observed in the maltodextrin-encapsulated oil, which is required for the efficient delivery of food and drugs.</p>

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Microencapsulation of hemp seed oil using green banana powder and maltodextrin as wall materials: impact on oxidative stability and morphological characteristics

  • 期刊论文

  • 发表日期：

    2026年7月31日

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  • Hina Rasheed,
  • Allah Rakha,
  • Rana Muhammad Aadil,
  • Bilal Aslam

摘要

Hemp seed oil (HSO) contains a high concentration of polyunsaturated fatty acids especially essential fatty acids, phytosterols, vitamin E, and cannabinoids. These compounds are highly susceptible to oxidation. Therefore, microencapsulation of HSO was carried to enhance oxidative stability and protect its valuable compounds from degradation. Green banana is one of the suitable solutions to traditional wall materials, and is a rich source of dietary fiber, minerals, and vitamins. Interestingly, this superfood is nutrient-dense, and one of the few foods with high levels of resistant starch, which acts as a prebiotic and promotes gastrointestinal health. This study focused on exploring the use of green banana powder for the freeze-drying microencapsulation of hemp seed oil (HSO). Green banana powder was chosen as a wall material due to its high resistant starch type 2 contents and sustainable functional properties. The green banana powder as a wall material was compared to the traditional excipient maltodextrin. Results showed that the encapsulation efficiency of maltodextrin (85.66%) was better than that of green banana powder (74.33%). However, the greater oxidative stability was observed in a green banana powder encapsulated oil due to the higher antioxidant capacity of green banana powder. The particle size of maltodextrin-based encapsulated oil (1.82 μm) was smaller than that of green banana powder (2.27 μm). The zeta potential value of oil encapsulated by green banana powder (− 35.65 mV) was more negative than maltodextrin (− 20.60 mV) due to the presence of resistant starch. Morphological analysis of maltodextrin-based encapsulated oil showed a smooth surface, and slightly agglomerated or spherical shapes were found in the maltodextrin-based sample. However, the plate-like morphology was seen in the green banana-based encapsulated oil, suggesting that the material might have grown in certain directions, possibly due to a layered structure or anisotropic bonding. In XRD analysis, green banana encapsulated oil displayed a crystalline structure, while an amorphous structure was observed in the maltodextrin-encapsulated oil, which is required for the efficient delivery of food and drugs.