Abstract
AbstractChia oil has a high content of α‐linolenic acid that is susceptible to oxidation and can hamper its application in thermally processed food. A complex coacervation was tested as an alternative to minimize the impact of processing on chia oil quality. These particles were also produced on an industrial scale and had no chemical or enzymatic cross‐linking. Instead, gradual ethanol baths were used for matrix solidification. The particles produced with gelatin and gum Arabic (4%wt. of polymers) had 84.66% of encapsulation efficiency, with an average size of 27.9 μm, and they resisted the oven drying process, fully recovering their original shape after the rehydration process. These particles were added to chocolate milk, which was submitted to an ultra‐high‐temperature treatment. Morphological analysis revealed the presence of whole particles in the milk after the heat treatment, indicating that these microparticles can withstand high temperatures and pressure. Monitoring the oxidative process in free chia oil and encapsulated chia oil samples showed that these particles were effective in protecting against lipid oxidation of the oil.Practical ApplicationsChia oil is a rich plant‐derivated source of omega‐3. As a sensitive component, it must be protected from being incorporated into food products. Many studies in the literature purpose encapsulation as a tool to overcome the sensitivity of such compounds, but there is no investigation of the resistance of the particle when submitted to industrial processing such as heat treatment. Here, chia oil was successfully encapsulated by complex coacervation on the biggest scale than normally is done, and the resistance of such particles in chocolate milk was proved after an industrial heat process (ultra‐high‐temperature treatment). This paper may give support to researchers or industry experts for product development.
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