Development of functional bread with flaxseed oil and garlic oil hybrid microcapsules

Abstract Bread fortified with functional ingredients is garnering high consumer demand due to their health benefits. Therefore, bread was fortified with encapsulated flaxseed (FL) oil, garlic oil (GO), and FL + GO hybrid microcapsules (MCs) and examined their impacts on oxidative stability and quality characteristics (color, texture, and sensory). GO hybrid MCs showed a lower TBA value compared to FL oil and FL + GO fortified bread samples. FL oil hybrid MCs reported a higher color change (ΔE: 12.04) value than the functional bread fortified with FL + GO (3.19) and GO hybrid MCs (2.63). Sensory evaluation documented a hedonic score > 6 throughout the storage period with good acceptability. The findings reported that the functional bread fortified with microencapsulated FL, GO, and FL + GO had beneficial health effects in the consumer market to enhance the human health performance and prevention from life-threatening diseases.