Preserving and delivery systems of bioactives and functional compounds of chia seed (Salvia hispanica L.)

JULIO LUCIANA; COPADO CLAUDIA; IXTAINA VANESA; TOMÁS MABEL

Santiago de Chile

Conferencia; III International Conference of la ValSe-Food Network and VI Symposium Chia-Link Valuable Ibero-American Seeds as the Future Food; 2021

Universidad Central de Chile- la ValSe Food-CYTED Group- Red Chia i-link

There is growing interest in the development of edible delivery systems to enrich, protect and release bioactive compounds within foods. Emulsion-based systems are a good strategy for this purpose. Considering that chia oil (high level of omega-3 fatty acids) is very susceptible to lipid oxidation, conventional and bilayer O/W emulsions were studied as a function of refrigerated storage. Monolayer emulsions were stabilized with deoiled sunflower lecithin while, in the case of bilayer ones, chitosan was also added by applying the electrostatic deposition technique. Bilayer emulsions presented a monomodal droplet size distribution while a shoulder towards larger particle sizes appeared for the conventional systems. Some signs of destabilization by the creaming process were recorded for monolayer emulsions, instead of the high stability associated with the other ones. The presence of chitosan significantly affected the rheological characteristics of emulsions by increasing their viscosity and modifying their flow behavior. In terms of oxidative stability, bilayer emulsions recorded the lowest PV values during the refrigerated storage and represent a higher contribution as a protective system than other ones included the bulk oil. Thus, bilayer emulsions constitute a suitable option for the delivery of chia omega-3 and other PUFAs with potential application in the food industry.