Effect of Different Formulations and Heat Treatment on the Physicochemical Properties of Freeze-Dried Microencapsulated Chia Oil

NOLASCO SUSANA; COPADO CLAUDIA; TOMÁS MABEL; JULIO LUCIANA; IXTAINA VANESA

Mérida

Conferencia; I Foro en Salud Ciencia y Tecnología de Alimentos, IV Conferencia Internacional Chia-Link, I Conferencia Internacional La Valse-Food; 2018

UADY-CSIC- Chia Link

New trends for enriching, protecting and releasing bioactive lipids in foods involve the development of delivery systems. Modified sunflower lecithins, obtained by fractionation process, present good O/W emulsifying properties. 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 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 0.24 and 0.33µm for mono and bi-layer emulsions, respectively. Some signs of destabilization by creaming was detected after 2 weeks of storage for mono-layer emulsions, while the bi-layer emulsions were physically stable during this period. In terms of lipid oxidation, PCF+Ch systems were more stable than those with PCF alone. This information suggests that bilayer (PCF-Ch) O/W emulsion constitute a good alternative to protect and deliver chia oil into functional foods.