Oxidative stability of spray-dried microencapsulated chia seed oil with the addition of antioxidants

ELIZABETH HOFFMANN; MABEL C TOMAS; IXTAINA, VANESA Y

St. Louis

Congreso; 2019 AOCS Annual Meeting & Expo; 2019

AOCS

Chia oil has a high content of PUFAs, giving it nutritionally beneficial qualities, although determining its high susceptibility to oxidative deterioration. The microencapsulation and the addition of natural antioxidants are alternatives to protect this oil during its processing and storage. The objective of this work was to study the physicochemical characteristics and the oxidative stability of chia seed oil microencapsulated with different antioxidants (oil-soluble rosemary extract Guardian TM 08, rosemary and chamomile extract blend Guardian Chelox L, and ascorbyl palmitate) by spray-drying using sodium caseinate and lactose as wall material. The microencapsulation efficiency was >98% in all cases. At t = 0, the microencapsulated chia oil presented a ti = 12.7h, being approximately seven times greater than that of the oil without microencapsulation. The addition of the different antioxidants increased the ti of the microencapsulated chia oil. However, regarding the PV evolution, only the addition of ascorbyl palmitate achieved maintaining the PV under the limit established as acceptable for this type of oil after 100 d of storage at 25°C, darkness, HR 33%. Thus, microencapsulation of chia oil with ascorbyl palmitate addition could protect this oil against lipid oxidation during the processing and storage.