Application of Modified Sunflower Lecithin in the Development of Delivery Systems of Chia Seed Oil 

JULIO, LUCIANA M.; COPADO, CLAUDIA; DIEHL, BERND W.K.; IXTAINA, VANESA Y.; TOMÁS, MABEL C.

Congreso; 2021 Annual Meeting & Expo; 2021

The development of delivery systems like emulsions is one of the strategies for preserving and enriching food matrices with functional lipids. Chia seed oil is the vegetable source with the highest level of a-linolenic acid (~ 65%) and important level of PUFAs (~80%) being very susceptible to lipid oxidation. Modified sunflower lecithins have good O/W emulsifying properties. Conventional or multilayer O/W emulsions with deoiled (DL) or hydrolyzed sunflower lecithin (HL) and chia seed oil could be considered for that purpose. Multilayer emulsions (5% chia oil) with DL or HL at pH 5 (anionic character) were obtained by high pressure homogenization and characterized. The application of electrostatic deposition layer-by-layer technique with the addition of quitosan and chia mucilage allowed to obtain the bi and trilayer systems, respectively. The three-layer emulsions differed significantly from the other systems, recording the highest values of D3,2 and Span. Monolayer emulsions with HL presented larger sizes than emulsions with DL. Trilayer systems were more stable, due to the greater thickness of the interfacial membrane than the monolayer ones and the functional properties of chia mucilage (high level of water absorption and retention capacities). These results represent an interesting information and constitute a good alternative to protect and deliver chia seed oil into functional foods.