Table 3.

Encapsulation efficiency, oxidation, and oil release from hempseed oil microcapsules encapsulated with combination of proteins with maltodextrin.

Origin of Protein	Initial Oil Content (%)	Encapsulation Efficiency (%)	PV (meq/kg Oil)	TBA (mg MDA/kg Oil)	Release of Oil (k)
Hemp	10	48.13 ± 0.902 b	2.94 ± 0.012 b	0.82 ± 0.011 b	6.63 ± 0.12 b
	20	37.12 ± 0.311 a	4.37 ± 0.016 b	0.98 ± 0.017 c	7.04 ± 0.04 c
Rice	10	79.37 ± 1.113 d	2.89 ± 0.021 a	0.97 ± 0.011 c	7.41 ± 0.19 c
	20	61.91 ± 2.311 c	4.56 ± 0.018 c	1.23 ± 0.019 d	9.28 ± 0.13 e
Pea	10	70.71 ± 2.324 d	2.76 ± 0.011 a	0.71 ± 0.008 a	3.32 ± 0.09 a
	20	62.43 ± 0.612 c	4.65 ± 0.019 c	0.88 ± 0.014 b	7.99 ± 0.11 d

^a–d—different letters mean significant differences between the samples within the column (p ≤ 0.05).