Abstract
Chia seed oil represents an important vegetal source of ω-3 polyunsaturated fatty acids (PUFAs) being very susceptible to lipid oxidation. Emulsion-based delivery systems could constitute a tool for its protection and incorporation into foods. In this study chia bilayer O/W emulsions were obtained by layer-by-layer deposition technique (LBL). It consisted of the electrostatic deposition of positively charged chitosan on negatively charged oil droplets being stabilized with modified sunflower lecithins. The effect of pH of emulsions was also evaluated. The particle size distribution, mean diameters, ζ-potential and viscosity of emulsions were determined. The chitosan addition had a strong influence (p‰¤0.001) on the rheological properties increasing the viscosity and changing the flow behavior of emulsions. The global and oxidative stability of emulsions were evaluated during refrigerated storage. The bilayer emulsions showed better physical stability and lower peroxide values (p‰¤0.05) than the monolayer ones and bulk chia oil, and with no significant (p >0.05) changes in their ω-3 PUFAs content during the storage. Bilayer emulsions with modified sunflower lecithins proved to be protective systems against lipid oxidation, constituting a viable option for the delivery of chia ω-3PUFAs with potential application in the food industry
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