CONICET | Buscador de Institutos y Recursos Humanos

Chia seed is source of linolenic and linoleic fatty acids, 54 ? 67 % and 12 ? 21 %, respectively. A diet rich in polyunsaturated fatty acids decreases the risk of many chronic non-communicable diseases.The incorporation of omega-3-rich oils to other vegetable oils and processed foods seems to be an efficient way to increase its consumption, however, when these are exposed to enviromental and process conditions, oxidation reactions occur. Many extraction techniques have been employed to remove chia oil preserving its oxidative stability. The 82.2 % of the available oil was recovered by screw pressing showing very low values in free fatty acid and hydroperoxides. Several strategies as the addition of antioxidants, oil blending and microencapsulation procedures were studied in order to enhance lipids stability. Blending chia with other oils represents a way to produce new distinctive oil products. In our experience, blends with sesame oils were the most stable mixture due to a synergistic effect between total tocopherols and lignans present in the oil. Finally, the microencapsulation of chia oil generates a dual benefit because it not only provides a protective effect of the active compounds but also produces a change in the physics state from liquid oil to a flowing powder. Given that the importance of the consumption of bakery and pasta products, the incorporation of microencapsulated chia oil in these food groups were investigated. Our studies demonstrated that the inclusion of microencapsulated chia oil does not modify the technological quality and cooking parameters of bread and durum wheat dry pasta. In addition, microencapsulation exerts a protective effect on the oil against the oxidation leading to a safer product. After these studies we could affirm that chia oil blending and microencapsulation allow the development of omega-3 enriched systems, new oils and food products such as bread and dry pasta, respectively.

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