Trends for preserving functional compounds of chia (Salvia hispanica L.) by delivery systems

IXTAINA VANESA; TOMÁS MABEL

La Plata-San Salvador de Jujuy

Conferencia; IV CONFERENCIA INTERNACIONAL DEL GRUPO IA VALSE FOOD CYTED Y VII SIMPOSIO CHIA LINK; 2022

CYTED-UNLP-UNJU

Chia seed represents the vegetable source with the highest α-linolenic acid (ALA) content and also contributes nutritional and health benefits to consumers through its essential fatty acids, proteins, and dietary fiber contents. Chia oil contains ∼ 65% ALA and an important level of PUFAs (~80%) being very susceptible to deterioration by lipid oxidation. In order to preserve these important compounds, a wide range of delivery systems were designed and investigated to protect and incorporate these functional lipids into food matrices. Some of them involve emulsification or emulsification followed by the application of a drying process of these sensitive compounds. Emulsions with functional ingredients (omega-3 fatty acids, proteins, soluble dietary fiber) from chia seeds are described and extensively characterized. In this regard, the influence of the type of emulsion and emulsifying agents, the aqueous phase composition (chia proteins, mucilage), pH, and refrigerated storage on the global physicochemical and oxidative stability of these systems were investigated. Besides, the drying of emulsions and the application of chia by-products as wall materials to obtain their respective powdered microencapsulated chia oils were studied in terms of their characteristics in microencapsulation efficiency, and dispersibility, microstructure, oxidative stability, among others. Therefore, this information is interesting and valuable to the design of the appropriate delivery system of bioactive chia compounds for potential application in the development of functional foods