The prooxidant effect of natural antioxidants combination when co-encapsulated to chia oil-based nutraceutical edible powders: More is not always better

ACOSTA, CAROLINA A.; SPOTTI, MARÍA LAURA; VASSALLO, MASSIMILIANO; SPOTTI, MARÍA JULIA; CARRARA, CARLOS R.; FIORAMONTI, SILVANA A.

European Journal of Lipid Science and Technology

John Wiley and Sons Inc

Año: 2023 vol. 126

Chia oil (CO) is the vegetable source with the highest ω−3 polyunsaturated fatty acids(PUFAs) proportion known to date (61%–70%). Although this is favorable from a nutritionalpoint of view, higher contents of ω − 3 PUFAs result in shorter shelf life andpoorer oxidative stability. The objective of this work was to design edible oil powders ofCOco-encapsulatedwith commercial antioxidant-rich sources—containing β-carotene(BC), astaxanthin (ASX), and vitamin E (VE), either alone or combined (BC–VEandASX–VE)—to prolong its oxidative stability. To carry out this, spray-dried microcapsuleswere produced through oil-in-water double-layered emulsions using whey proteinsand pectin. Spray-dried capsules were stored at 4 and 30◦C, and weekly determinationsof primary and secondary oxidation compounds were carried out, by measuringperoxide value (PV) and thiobarbituric reactive substances.COmicrocapsules with justone commercial antioxidant-rich source played a key role to keep oxidative indicatorsbelow recommended limits (PV