Spray‐drying, oil blending and the addition of antioxidants enhance the storage stability at room temperature of omega‐3‐rich microcapsules based on chia oil

BORDÓN, MARÍA GABRIELA; BODOIRA, ROMINA MARIANA; GONZÁLEZ, AGUSTÍN; PILONI, ROXANA; RIBOTTA, PABLO DANIEL; MARTÍNEZ, MARCELA LILIAN

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

WILEY-V C H VERLAG GMBH

Año: 2021

1438-7697

Chia oil (CO) has gained popularity given its α-linolenic acid content (around 60%). Nonetheless, the susceptibility of polyunsaturated fatty acids towards oxidation represents a challenge for incorporating CO in different products, which justifies the need for exploring stabilization methods. To the best of the authors´ knowledge, no reports about powders based on chia oil blends were published. Therefore, the objective of this research was to evaluate the stability at room temperature of microencapsulated CO blends [with virgin sesame (VSO) and wheat germ (WGO) oils] and microencapsulated CO with the addition of TBHQ. Spray-drying yielded powders with a better encapsulation efficiency, flowability and stability, compared with freeze-drying. After a storage test performed during three months, the highest hydroperoxide content (>100 meq.O2/kg oil) was observed for the microencapsulated CO/WGO 80/20 blend, despite its α and β-tocopherol contents and its antioxidant activity (>90% inhibition of DPPH radical). Notwithstanding, bulk and microencapsulated CO-TBHQ, CO/VSO 80/20 and 20/80 showed hydroperoxide contents <8 meq.O2/kg oil. By the end of the test, the highest induction period was observed for the microencapsulated CO/VSO 20/80 blend (19.85±0.18 h). Finally, the drying method and the core formulation greatly affected the stability of microcapsules.