Smoothie enrichment with fatty acid omega-3 using bilayer microcapsules of chia oil

COPADO CLAUDIA; IXTAINA VANESA; TOMÁS MABEL

Valencia

Conferencia; V International Conference la ValSe-Food and VIII Symposium Chia-Link; 2023

CYTED

The growing interest in healthy food choices has fueled the development of functionalfoods. This study aimed to enrich a powdered beverage using chia oil bilayermicrocapsules. The microcapsules were prepared by spray-drying bi-layer emulsions-obtained by the layer-by-layer technique- containing chia oil, deoiled or hydrolyzedsunflower lecithins, chitosan, and maltodextrin. The base powdered smoothie consistedof an instant strawberry-flavored premix. The analysis of the enriched productsrevealed the following findings: the omega-3 content demonstrated successful productenrichment. The moisture content remained below 3% (d.b.), and microcapsulesaddition did not affect the water activity (0.36). Apparent density and compressibilitydecreased compared to the control smoothie. Particle size analysis indicated a broadparticle size distribution with a predominantly monomodal behavior. All productsexhibited solubility above 70%. The low peroxide values indicated efficient protectionof chia oil against oxidation by the microcapsules. Sensory analysis revealed thatconsumers detected slight to moderate differences in the aroma of the strawberryproduct enriched with microcapsules formulated with hydrolyzed lecithin comparedto the control. However, no differences were perceived between the smoothie withmicrocapsules containing deoiled lecithin and the control system. In conclusion, theseresults suggest that chia bilayer microcapsules can effectively enrich a beverage withomega-3.