Chia bilayer emulsions with modified sunflower lecithins and chitosan as delivery systems of omega-3 fatty acids

COPADO CLAUDIA; TOMÁS, MABEL; DIEHL BERND; DIEHL BERND; JULIO LUCIANA; IXTAINA VANESA; JULIO LUCIANA; IXTAINA VANESA; COPADO CLAUDIA; TOMÁS, MABEL

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2018 vol. 89 p. 581 - 590

0023-6438

Chia oil constitutes a vegetal source of ω-3 polyunsaturatedfatty acids (PUFAs) and natural antioxidants, although it is susceptibleto the oxidation process. Emulsion-based delivery systems could beadequate for its protection and incorporation into foods. In this studychia bilayer O/W emulsions were obtained applying layer-by-layerdeposition technique. It consisted of the electrostatic deposition ofpositively charged chitosan on negatively charged oil droplets. Thesewere stabilized using modified sunflower lecithins (deoiled orphosphatidylcholine-enriched) in presence or absence of maltodextrin. Theparticle size distribution, mean diameters, ζ-potential and viscosity ofemulsions were determined. The chitosan addition had a strong influence(p≤0.001) on the rheological properties increasing the viscosity andchanging the flow behavior of emulsions. The global and oxidativestability of emulsions were monitored during 50 days at 4°C. The bilayeremulsions showed better physical stability than the monolayer ones. Also,they recorded lower peroxide values (p≤0.05) than monolayer systems andbulk chia oil, with no significant (p>0.05) changes in their ω-3 PUFAscontent during the storage period. Bilayer emulsions with modifiedsunflower lecithins proved to be protective systems against lipidoxidation, constituting a viable option for the delivery of chia ω-3PUFAs with potential application in the food industry.