CONICET | Buscador de Institutos y Recursos Humanos

Chia seedis source of linolenic and linoleic fatty acids, 54 67 % and 12 21 %,respectively. A diet rich in polyunsaturated fatty acids decreases the risk ofmany chronic non-communicable diseases.The incorporation of omega-3-rich oilsto other vegetable oils and processed foods seems to be an efficient way toincrease its consumption, however, when these are exposed to enviromental andprocess conditions, oxidation reactions occur. Many extraction techniques havebeen employed to remove chia oil preserving its oxidative stability. The 82.2 %of the available oil was recovered by screw pressing showing very low values infree fatty acid and hydroperoxides. Several strategies as the addition ofantioxidants, oil blending and microencapsulation procedures were studied inorder to enhance lipids stability. Blending chia with otheroils represents a way to produce new distinctive oil products. In ourexperience, blends with sesame oils were the most stable mixture due to asynergistic effect between total tocopherols and lignans present in the oil. Finally,the microencapsulation of chia oil generates a dual benefit because it not onlyprovides a protective effect of the active compounds but also produces a changein the physics state from liquid oil to a flowing powder. Given that the importance of the consumption ofbakery and pasta products, the incorporation of microencapsulated chia oil inthese food groups were investigated. Our studies demonstrated that theinclusion of microencapsulated chia oil does not modify the technologicalquality and cooking parameters of bread and durum wheat dry pasta. In addition,microencapsulation exerts a protective effect on the oil against the oxidation leadingto a safer product. After these studies we could affirm that chia oil blendingand microencapsulation allow the development of omega-3 enriched systems, new oilsand food products such as bread and dry pasta, respectively.

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