Application of chia (Salvia hispanica L.) and sunflower (Helianthus annuus L.) by-products in functional O/W emulsions

GUIOTTO, E. N.; JULIO LUCIANA; COPADO CLAUDIA; IXTAINA VANESA; CAPITANI MARIANELA; NOLASCO SUSANA M; TOMÁS MABEL

Cancún

Congreso; 17th AOCS Latin American Congress and Exhibition on Fats, Oils and Lipids; 2017

Sección Latinoamericana AOCS

There is a high trend for development edible delivery systems to enrich, protect and release bioactive compounds within foods. In this sense, conventional and bilayer O/W emulsions with chia seed oil (high omega-3 content) and modified sunflower lecithin (phosphatidylcholine enriched, PC and deoiled, DL) were evaluated by ζ-potential, rheological properties, backscattering profiles, particle size distribution (PSD) and mean diameter (D[3,2]) as a function of storage time (4±0.5°C). Conventional O/W emulsions (Φ=0.10) with 1% PC or DL, with or without chia mucilage (0.75%wt/wt) were prepared using Ultraturrax+high-intensity ultrasound homogenizer. Initially, emulsions without mucilage had Newtonian behavior and monomodal PSD. The FPC recorded smaller D[3,2] (0.34µm) and higher stability than DL (0.84µm) systems. The addition of chia mucilage led to pseudoplastic behavior, increased the viscosity and improved the stability of the emulsions due to the reduction of droplets mobility. On the other hand, bilayer O/W emulsions (Φ=0.05) with 1% PC and DL would be another interesting option to deliver functional sunflower and chia by-products. Mono (PC) and bilayer (PCF+chitosan 0.2%wt/wt) O/W emulsions were obtained by homogenizing 600bar, pH3. The inversion charge from -36 to +54mV was observed with the addition of chitosan. The PSD was monomodal for bilayer systems whereas the monolayer presented a very little shoulder. D[3,2] was found between 0.24-0.33µm. Some signs of creaming after two weeks were noticeable for monolayer emulsions, while bi-layer were stable during the storage period. These data suggest that chia and sunflower by-products would constitute a good alternative for the development of functional O/W emulsion.