CIDCA 05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil
Autor/es:
IXTAINA, VANESA; CLAUDIA N. COPADO; MABEL C TOMAS; BERND W. K. DIEHL
Revista:
Inform Magazine
Editorial:
AOCS Press
Referencias:
Año: 2019 vol. 30 p. 14 - 17
ISSN:
1528-9303
Resumen:
Previous studies have shown that chia seed oil presents a very high content of omega-3 fatty acids (60%), which makes it very interesting to improve human health The high susceptibility of chia oil to the lipid oxidation process constitutes a challenge to include this oil as an ingredient in different foods. Delivery of omega-3 PUFA in the form of microcapsules produced by spray drying with Maillard Reaction Products, generated in certain conditions of heat treatment (T-time) of sodium caseinate lactose mixture, improves the oxidative stability of the chia seed oil.
