Chia Seed Oil Bi-layer emulsions with modified sunflower lecithin

S. M. NOLASCO; L. M. JULIO ; V. Y. IXTAINA; C. N. COPADO; M.C. TOMAS

Orlando

Congreso; 2017 AOCS Annual Meeting and Industry Showcases; 2017

AOCS

There is a high trend for development edible delivery systems to enrich, protect and release bioactive lipids within foods. Also,modified sunflower lecithin presents good O/W emulsifying properties which are obtained by fractionation process. Multilayer O/W emulsions with sunflower phosphatidylcholine-enriched fraction (PCF) and chia oil (high omega-3 content) would be an interesting option. Mono (PCF) and bilayer chia O/W emulsions (PCF+chitosan-Ch) were prepared homogenizing 5%wt chia oil with 95% wt aqueous solution (600bar, pH3) and stored ~1 month at 4.0±0.5°C. Emulsions were evaluated by confocal microscopy, ζ-potential, apparent viscosity, the evolution of backscattering profiles, particle size distribution, mean diameter (D[3,2]) and peroxide value (PV). The inversion charge from -36 to +54mV was observed with the addition of chitosan. The particle size distribution was monomodal for the two-layer whereas the mono-layer emulsions presented a very little shoulder.D[3,2] was 0.24µm and 0.33µm for mono and bi-layer emulsions, respectively. Some signs of creaming after 2 weeks of storage were noticeable for mono-layer emulsions, while bi-layer emulsions were physically stable during this period.Regarding lipid oxidation, PCF+Ch systems were more stable than those with PCF alone. These data suggest that bilayer (PCF-Ch) O/W emulsion constituting a good alternative to protect and deliver chia oil into functional foods.