Abstract
Chia seed is the vegetable source with the highest α-linolenic acid content known, and also presents significant levels of other essential fatty acids, proteins, and dietary fiber with nutritional and health benefits. Since chia oil is rich in polyunsaturated fatty acids and thus, very susceptible to lipid oxidation, a wide range of delivery systems were studied to protect and incorporate these functional lipids into food matrices. Most of them involve emulsification or emulsification followed by drying of these sensitive compounds. In this chapter, emulsions containing functional ingredients (omega-3 fatty acids, proteins, soluble dietary fiber) from chia seeds are described and extensively characterized. In this regard, the influence of the aqueous phase composition (chia proteins, mucilage) on the global stability of different emulsions was investigated. In addition, the drying of emulsions and the application of chia by-products as wall materials to obtain powdered microencapsulated chia oils were studied. This information is valuable in designing appropriate delivery systems of bioactive chia compounds for possible application to the development of functional foods.
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