Abstract
ABSTRACT Encapsulation of poly-unsaturated fatty acid (PUFA)is an alternative to increase its stability during processing and storage. Chia (Salvia hispanica L.) oil is a reliable source of both omega-3 and omega-6 and its encapsulation must be better evaluated as an effort to increase the number of foodstuffs containing PUFAs to consumers. 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 occurred during heating. After lyophilization, the fatty acids profile of the oil-loaded microparticles was determined by gas chromatography and compared to 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. Calorimetric analysis confirmed that encapsulation improved the thermal stability of the chia oil.
Highlights
The increasing demand for functional foods has directed the market towards offering omega3-enriched foodstuff
In the first set of experiments, approximately 5 mg of samples were placed on open aluminum lids and heated from 0°C to 440°C at 20°C/min under air atmosphere (100 mL/min) in order to investigate if encapsulation influenced the thermal stability of the chia oil
Chia oil was extracted by using the Bligh-Dyer method to minimize oil degradation during extraction
Summary
The increasing demand for functional foods has directed the market towards offering omega3-enriched foodstuff. It is a modern lifestyle challenge to meet the required amount of polyunsaturated fatty acids (PUFAs) in order to minimize the risk of chronic disease (Garg et al, 2006). Chia (Salvia hispanica L.) oil have high nutritional value since most of its constituents are triglycerides with PUFA acids present in larger proportions and omega-3 content between 60 and 68% (Capitani et al, 2012). Fish oil is a less expensive source of omega-3, its use in food formulations has been questioned due to unpleasant sensory properties even after encapsulation (Martínez et al, 2012; Muchow et al, 2009; Rodea-González et al, 2012).
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