CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Effect of Different Formulations and Heat Treatment on the Physicochemical Properties of Freeze-Dried Microencapsulated Chia Oil
Autor/es:
C.N. COPADO ; M.C. TOMAS; V.Y. IXTAINA
Lugar:
Orlando
Reunión:
Congreso; 2017 AOCS Annual Meeting and Industry Showcases; 2017
Institución organizadora:
AOCS
Resumen:
The objective of this work was to investigate the influence of the oil concentration, the protein/carbohydrate ratio in the wall and the effect of the heat treatment on the physicochemical properties of chia oil microencapsulated with sodium caseinate and lactose by freeze-drying. Chia O/W emulsions were composed by NaCas (10% wt), lactose (10 and 20% wt/wt), and chia oil (10, 15 and 20% wt/wt). These emulsions were microencapsulated by freeze-drying in laboratory scale equipment for 48 h. The encapsulation efficiency ranged from 41.43 to 83.96%, being microcapsules with the lowest total solids percentage (10% oil and 10% wt/wt lactose) the best condition for the highest efficiency. The moisture content of microcapsules ranged between 0.31-2.23% d.b., while water activity (aw 25ºC) was ~0.500. The dispersibility of microcapsules was assessed following the change in droplet obscuration and mean diameter as a function of time, recording that powders dissolve in water at 25°C with agitation in ~1 min.The accelerated oxidative test (Rancimat) revealed the highest induction time value for microcapsules formulated with 10% oil+20%lactose with heat treatment (52h). Results showed that a higher oil concentration presented a lower induction time and that higher lactose concentration and the heat treatment offers protection against oxidation.