[Case Study] How to slow the oxidation process of flaxseed oil to increase stability and preserve alpha-linolenic acid (Omega 3) activity
The problem:
AICA, a contract manufacturing company specialized in the production of dietary supplements, has always stood out for its development of innovative and high-performance nutraceutical solutions. To meet market demands, they decide to focus on a vitamin supplement containing plant-based omega-3s. The formulators' studies lead to the inclusion of flaxseed oil in this new supplement, known for its high content of Alpha-Linolenic Acid (ALA). This polyunsaturated fatty acid is recognized for being an excellent aid for cardiovascular health and brain function.
However, a problem arises in processing this ingredient: flaxseed oil is highly sensitive to oxidation due to the high concentration of polyunsaturated fatty acids that tend to degrade quickly. This results in a poor taste of the product and a loss of most essential nutrients, leading to a reduction in the organoleptic, functional quality, and shelf-life of the dietary supplement.
Attempts to solve the problem:
To address the issue, AICA’s research and development team first considers storing the oil in dark containers. This system protects the product from light, but it is not effective against oxidation damage caused by oxygenation during production, packaging, and storage.
The addition of natural antioxidants, particularly vitamin E, is then evaluated to slow the oxidation process. While slight improvements are observed, the protection is insufficient, and the results do not meet AICA’s high-quality standards.
The winning solution: MICROENCAPSULATION of flaxseed oil
After considering other options, AICA works to solve the problem at its source by protecting the ingredient before processing begins. In the course of their research, they come across IPS, a company specializing in microencapsulation by coacervation of nutraceutical ingredients, which proposes the FLOWACTIVES® technology – enabling the production of food-grade drymicrocapsules with a high active ingredient content that is easy to handle.
Microencapsulation is a process that protects infinitesimal parts of oil or other materials inside an ultra-thin membrane, forming spheres that typically rangefrom 100 to 600 microns. The protective membrane completely isolates the oil from the surrounding environment, significantly slowing down the oxidation process and extending its stability, freshness, and health benefits of the active compounds within.
The microencapsulated flaxseed oil from IPS allows AICA to use an ingredient that retains all its initial organoleptic characteristics, remaining stable and highly flowable. Production steps are also more efficient, as the dry and flowable form of FLOWACTIVES® microcapsules enables more precise, cleaner, and more controllable dosing, with a reduction in waste during production.
AICA also finds that the effectiveness of the supplement has improved, as the microcapsules containing flaxseed oil allow for a targeted release of the active ingredient – specifically alpha-linolenic acid – gradually and evenly distributing it throughout the gastrointestinal tract, thus enhancing absorption and overall effectiveness. [1]
Conclusions
The introduction of microencapsulated flaxseed oil represented a turning point for AICA. The company found in FLOWACTIVES® microcapsules an effective solution to:
- protect flaxseed oil from oxidation
- ensure greater stability, extending shelf life
- reduce wasteduring production
- increase production efficiency
- achieve more precisely repeatable dosing
- maximize the benefits of omega-3s in the new supplement form
[1] Intestinal passage of microencapsulatedfishoil in rats following oral administration Mary Ann Augustin,*ab Glen Patten,ac Anthony De Luca,dMahindaAbeywardena,ac Trevor Lockett,ae Richard Headf and LuzSanguansriab