Encapsulation of echium oil by electrospraying and mono- or coaxial spray-drying using plant protein hydrolysates as emulsifiers Sisconeto Bisinotto, Mariana Alves Castro, Inar Guadix Escobar, Emilia María García Moreno, Pedro Jesús Omega-3 Fatty Acids Nano-microencapsulation lipid oxidation The development of echium oil-loaded nano-microcapsules by electrospraying, mono- and coaxial spray-drying was investigated. Brewers' spent grains (BT) or defatted grape seed flour (GT) hydrolysates were used as plant-based emulsifiers. The oxidative stability of the capsules was assessed by Electron Spin Resonance (ESR). Electrosprayed particles had narrow size distribution, mostly <1.5 μm, increased specific surface area and low encapsulation efficiency (EE =61%). On the contrary, capsules produced with mono- and coaxial spray-drying mostly ranged from 2 to 10 μm and had higher EE (>80%), showing higher oxidative stability. BT, exhibiting higher emulsifying capacity and leading to more viscoelastic interfacial films than GT, led to microcapsules with higher oxidative stability with no difference between mono- and coaxial processes. In contrast, coaxial spray-drying, resulting in capsules with core-shell structure, reduced oil leakage when using the less powerful emulsifier GT, enhancing oxidative stability when compared to the monoaxial process. 2026-04-07T08:48:20Z 2026-04-07T08:48:20Z 2026-05-30 journal article Bisinotto, M. S., Castro, I. A., Guadix, E. M., & García-Moreno, P. J. (2026). Encapsulation of echium oil by electrospraying and mono- or coaxial spray-drying using plant protein hydrolysates as emulsifiers. Food Chemistry, 512(148893), 148893. https://doi.org/10.1016/j.foodchem.2026.148893 https://hdl.handle.net/10481/112643 10.1016/j.foodchem.2026.148893 eng http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 Internacional Elsevier