Design of microparticles of chia seed oil by using the electrostatic layer-by-layer deposition technique

LUCIANA M. JULIO ; CLAUDIA N. COPADO; ROSANA CRESPO; BERND W.K. DIEHL ; VANESA Y. IXTAINA ; MABEL C. TOMÁS

POWDER TECHNOLOGY

ELSEVIER SCIENCE SA

Lugar: Amsterdam; Año: 2019 vol. 345 p. 750 - 757

0032-5910

This study deals with the physicochemical characterization of powdered chia oil microparticles produced frommono and bi-layered emulsions using modified sunflower lecithins (Deoiled (DL); Phosphatidylcholineenriched fraction (PC)), chitosan, and maltodextrin as wall materials. The powders were stored (20 ± 2 °C, RH33%, 120d) and characterized by their moisture content, aw, ω-3 content (1H NMR), microencapsulation efficiency of oil (%ME) and ω-3 PUFAs (%MEω-3), microstructure, dispersibility, color, and oxidative stability(Rancimat induction time (ti); Peroxide value (PV)). The %ME were N 84% and %MEω-3 N 89% in all cases, recording systems with DL higher values than those with PC. The bi-layered systems presented higher ti, lower PV andhigher %remaining ω-3 than the monolayer ones and the bulk oil. Bi-layered microparticles with modified sunflower lecithins were efficient to protect chia oil against oxidative deterioration, being suitable delivery systemsof ω-3 fatty acids from this oil for functional food development.