Abstract: Chia seed oil microcapsules were prepared in order to improve the stability of Chia seed oil. Chia seed oil microcapsules were prepared by freeze-drying, and the process optimization was carried out with the embedding rate as an evaluation index. The microcapsules were characterized by laser particle size analyzer, scanning electron microscope, infrared spectrometer and differential scanning calorimeter (DSC). The results showed that the optimal preparation process of microcapsules was: wall material ratio 1.1∶1, the concentration of solid content 31.32%, mass ration of the wall to core 2.34∶1, the encapsulation rate of microcapsules was 90.65%. The obtained microcapsule product contains characteristic peaks of the core material and the wall material, indicating that the embedded structure of the Chia seed oil microcapsules is formed. The appearance of Chia seed oil microcapsules is irregular in geometry, compact in structure, uniform in size and smooth in surface. At the same time, it has the characteristics of small viscosity, good fluidity and good stability, which can meet the general food processing conditions. Oil microcapsules provide a reference for the application in the food industry.
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