JULIO Luciana Magdalena
congresos y reuniones científicas
Stability of Chia oil-in-water emulsions
JULIO, LUCIANA M.; IXTAINA, VANESA Y.; WAGNER, JORGE R.; NOLASCO, SUSANA M.; TOMÁS, MABEL C.
Congreso; 104th AOCS Annual Meeting & Expo. AOCS; 2013
The chia oil contains a high amount of ω-3 fatty acids, especially α-linolenic (~60%). Because this type of fatty acids plays an important role in the prevention of several diseases, the development of functional emulsions with chia oil is very interesting. Chia O/W emulsions varying in sodium caseinate (NaCas) (2-10% wt/wt) and homogenization pressure (400-600 bar) were stored at 20±2°C and investigated in terms of physical and oxidative stability. Physical stability was evaluated through the evolution of backscattering (BS) profiles, particle size distribution, and mean diameters (D[4,3], D[3,2]), while the oxidative stability by the peroxide value (PV). Emulsions formulated at 400 bar with 2 and 5 wt% NaCas destabilized mainly by creaming, whereas the emulsion with 10 wt% NaCas remained stable. The homogenization pressure influenced the physical stability in different way according to NaCas concentration. At 2 wt% NaCas, emulsion obtained at 600 bar was more stable than those at 400 and 500 bar; however, at 10% NaCas it had little influence on the physical stability during the time studied. Regarding oxidative stability, the different systems recorded an increase of PV from 50 days, with the highest values corresponding to 10% NaCas emulsions after 65 days of storage (PV~200 mM).