Effect of Maillard reaction conditions on the physicochemical properties of spray dried chia oil microencapsulated with sodium caseinate and lactose

CLAUDIA COPADO; DIEHL BERND; IXTAINA VANESA Y; MABEL TOMÁS

St. Louis

Congreso; 2019 Annual Meeting; 2019

AOCS

Chia oil presents a very high content of PUFAs, which are very susceptible to lipid oxidation. Some techniques, such as microencapsulation, have been developed to protect this type of oils. Many studies showed that Maillard reaction products (MRPs) have anti-oxidative properties and can be used as wall material for microencapsulation. The objective of this study was to characterize the physicochemical properties of microencapsulated chia seed oil MRPs, as wall material, obtained by different heat treatments. Chia O/W emulsions were composed by NaCas, lactose, and chia oil (10, 15 % wt/wt). The aqueous phase was heated at different temperatures (60 and 100°C) for 30 min to promote the MRPs formation. Then, the microcapsules were obtained by spray-drying the emulsions. All the systems showed high microencapsulation efficiency ( ̴99%). The moisture content and water activity (aw25ºC) of microcapsules ranged between 0.020-2.998 % (d.b.) and 0.243-0.470, respectively. In terms of oxidative stability, the accelerated oxidative test (Rancimat) and the peroxide values (PV) revealed a very significant influence of the heat treatment, with the highest induction time (ti) and the lowest PV for microcapsules obtained from emulsions with 15% content oil and aqueous phase submitted to heath treatment of 100°C, 30 min.