Microencapsulation of Chia Seed Oil by Spray‐Drying: Influence of the Antioxidant Addition

IXTAINA, VANESA Y.; HOFFMAN, ELIZABETH; COPADO, CLAUDIA N.; DIEHL, BERND W. K.; TOMÁS, MABEL C.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

WILEY-V C H VERLAG GMBH

Año: 2023 vol. 125 p. 1 - 9

1438-7697

Chia seed oil has a high content of polyunsaturated fatty acids, giving it nutritionally beneficial qualities, although determining its high susceptibility to oxidative deterioration. Microencapsulation and natural antioxidants are alternatives to protect this oil during its processing and storage. This work aims to study the physicochemical characteristics and the oxidative stability of chia seed oil microencapsulated with different antioxidants (rosemary extract, blend of rosemary and chamomile extracts, ascorbyl palmitate) by spray-drying using sodium caseinate and lactose as wall material. The microencapsulation efficiency and the moisture content are >97% and