Oxidative stability of spray-dried microencapsulated chia seed oil with the addition of antioxidants

ELIZABETH HOFFMAN; CLAUDIA COPADO; VANESA IXTAINA; MABEL TOMÁS

St. Louis

Congreso; 2019 Annual Meeting; 2019

AOCS

Chia seed oil has a high content of polyunsaturated fatty acids (PUFAs), giving it nutritionally beneficial qualities, although determining its high susceptibility to oxidative deterioration. The microencapsulation and the addition of natural antioxidants are alternatives to protect this oil during its processing and storage. The objective of this work was to study the physicochemical characteristics and the oxidative stability of chia seed oil microencapsulated with different antioxidants (rosemary extract, rosemary and chamomile extracts blend, ascorbyl palmitate) by spray-drying using inlet/outlet temperatures of 170/90°C, and sodium caseinate and lactose as wall material. The microencapsulation efficiency and the moisture content were >98% and