Proceeding Paper Chia Oil Microencapsulation by Spray Drying Using Modified Soy Protein as Wall Material

PAOLA A GIMENEZ; ANTONELA BERGESSE; CAMACHO, NAHUEL MATÍAS; PABLO D. RIBOTTA; MARCELA MARTINEZ; AGUSTÍN GONZÁLEZ

LA PLATA-JUJUY

Conferencia; IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link; 2022

Abstract: Chia seed is the richest vegetable source of polyunsaturated fatty acids. A diet rich in thesefatty acids decreases the risk of many chronic non-communicable diseases. The incorporation ofomega-3-rich oils in processed foods seems to be an efficient way to increase its consumption; however,when these are exposed to processing conditions, oxidation reactions occur. Microencapsulationtechnology is an alternative method to enhance lipid stability. The use of vegetable proteins as wallmaterials is being widely developed. The objective of the present work was to study the effect ofthe microencapsulation using chemically modified soy protein as wall material on chia oil oxidativestability. The crosslinking effect on soy protein with different concentrations of gallic and tannic acidswas evaluated. Chia oil was incorporated into the dispersions using a high-speed homogenizer andthe emulsions were dried by Spray-Drying. The microcapsule moisture content and water activitywere around 2.96–5.86% and 0.17, respectively. The encapsulation efficiency was among 54–78%.The oxidative stability determined by the Rancimat analysis showed a positive correlation betweenthe amount of cross-linking agent used and the induction time, reaching a maximum of 11.97 h. Ina storage test, the peroxide value was markedly lower for those crosslinked microcapsules respectto pure SPI wall material after 90 days. The results demonstrated that use of these polyphenolsas crosslinkers of the wall material exerts a positive effect in the protection of the chia oil derivedfrom obtaining an optimized wall material and from the intrinsic antioxidant properties of thesecrosslinkers.