Canola meal phenolic compounds electrosprayed into capsules to increase the oxidative stability of canola oil

Abstract Nano-encapsulation is a developing area of study across several fields, including the food, pharmaceutical, and cosmetic sectors. In this study, nanocapsules containing polyphenols were made from canola meal by electrospraying, it was determined how capsules' walls affected their shape, encapsulation efficiency, ζ-potential, particle size. Furthermore, impact on oil examined using TBA index, oxidative stability, iodine value. Our findings demonstrated that spherical nanoparticles produced amount wall materials used to create them had an Maltodextrin/β-cyclodextrin at ratio 1:1 resulted in smallest capsule sizes, with efficiency 68% 80% release over 40 days ambient temperature. The ζ-potential each negative. With PDI 0.074–0.650 mean size 232.3–659.8 nm, population electrosprayed found be heterogeneous. By increasing oil, stability quality increased. results showed 800 ppm can improve similarly TBHQ, therefore possible use as natural antioxidants industry. Graphical