Abstract

Encapsulation of poly unsaturated fatty acid (PUFA) is known to be an alternative to increase its stability during processing and storage. Chia (Salvia hispanica L.) oil has raised interest as a reliable source of both omega-3 and omega-6 but its encapsulation must be better evaluated. In this work, chia oil was extracted and encapsulated in stearic acid microparticles by the hot homogenization technique. UV-Vis spectroscopy coupled with Multivariate Curve Resolution with Alternating Least-Squares methodology demonstrated that no oil degradation or tocopherol loss was expected to occur during the encapsulation procedure. After lyophilization, the fat acids profile of the oil loaded microparticles was determined by gas chromatography and compared to that of the in natura oil. Both omega-3 and omega-6 were effectively encapsulated keeping the same omega-3:omega-6 ratio presented in the in natura oil.

Highlights

  • The choice of consuming functional foods has directed the market to offer of products containing omega-3, antioxidants and other components with high nutritional value

  • Fatty acids quantification was performed by CG using methyl tricosanoate (23:0) as internal standard according to Hartman and Lago methodology (Hartman and Lago 1973; Milinsk et al 2008)

  • These results strongly indicate that on appreciable thermal degradation of the chia oil is expected to takes place during its microencapsulation and that the proposed procedure can be safely used to encapsulate chia oil without losing its nutritional properties

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Summary

INTRODUCTION

The choice of consuming functional foods has directed the market to offer of products containing omega-3, antioxidants and other components with high nutritional value. Chia oil have high nutritional value since most of its constituents are triglycerides with PUFA acids presented in larger proportions and omega-3 content are between 60 and 68% (Capitani et al 2012). Polyunsaturated fatty acids are susceptible to oxidation (Ixtaina et al 2011), which can lead to the reduction of nutritional value and sensory quality. Lipid hot homogenization has been used to encapsulate PUFAs due to the high compatibility between them and the encapsulating solid matrix. The objective of this work was to encapsulate chia oil in lipid microparticles and investigate the thermal stability of chia oil in the temperature used for its encapsulation. Concentration of its main fatty acids (omega-3 and omega-6) inside the particles was determined in order to verify if both are encapsulated in the same proportions on solid matrix

Materials
Chia oil extraction and quantification of degradation products by MCR-ALS
Microparticles production and characterization
Quantification of degradation
Chia Oil Encapsulation
Microparticles Characterization
CONCLUSIONS
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