ICYTAC   23898
INSTITUTO DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
CHIA (Salvia hispanica L.) OIL MICROENCAPSULATION. STUDY OF THE PREPARATION PROCESS AND WALL COMPONENTS VARIATION
Autor/es:
AGUSTÍN GONZÁLEZ; MARCELA MARTINEZ; ALEJANDRO PAREDES; ALBERTO E. LEÓN; PABLO RIBOTTA
Lugar:
Córdoba
Reunión:
Jornada; I Jornadas del Instituto de Ciencia y Tecnología de los Alimentos (ICTA-CONICET-UNC), Vincular para Crecer; 2015
Institución organizadora:
ICTA-UNC
Resumen:
Foods rich in unsaturated omega-3 and omega-6 fatty acids provide many health benefits. A diet rich in these compounds decreases the risk of many diseases, especially cardiovascular diseases, cancer and metabolic syndrome. However, incorporation of omega-3 fatty acids into foods is restricted by their oxidative instability and the formation of oxidized products. This behavior causes the reduction in the shelf life of food. In this sense, the microencapsulation of omega-3 and omega-6 rich-oils is currently presented as an interesting protective alternative from a scientific-technological view. A study of the microencapsulation process of omega-3 rich oil extracted from chia (Salvia hispanica L.) seeds was developed in this research work. A comparative analysis of the microcapsules obtained by spray and freeze-drying methods using isolated soy proteins and maltodextrin in different proportions as wall materials was performed. Morphological properties were determined finding a spherical and flakes aspect for spray and freeze-dried microcapsules, respectively. In addition, color differences were also determined. The retention and encapsulation efficiency were measured and no significant differences were found with the variation of the drying method or wall components proportion. The oxidative stability of microencapsulated oils under accelerated oxidative conditions presented protection factors greater than 2-folds for all samples. Finally, the oxidative stability during the storage of bulk and encapsulated chia oil for 90 days demonstrated that microencapsulated oil presented a protective effect generated from the wall matrix. These results are reflected in an increase of the shelf life of the microencapsulated chia oil since the microencapsulated oil stored under 25 ºC showed lower hydroperoxide values than un-encapsulated oil throughout the whole storage test. The microcapsules obtained by freeze-drying presented the highest oxidative stability. This development provides important advantages in order to evaluate the possibility of incorporating this oil into processed foods, particularly in baked products