Study of chia oil microencapsulation in soy protein microparticles using supercritical Co2-assisted impregnation

GAÑAN, NICOLAS; BORDÓN, MARÍA GABRIELA; RIBOTTA, PABLO D.; GONZÁLEZ, AGUSTÍN

Journal of CO2 Utilization

Elsevier

Año: 2020 vol. 40

2212-9820

Microencapsulation of chia oil in soy protein microparticles was achieved using supercritical CO2-assisted impregnation, an alternative green technology. The effect of the process variables on retention and encapsulationefficiencies was studied. The characterization of the chia oil-loaded microparticles showed excellent encapsulation efficiency, a spherical shape with some depressions but without pores or fissures, sizes between 1and 10 μm and homogeneous oil distribution. The hydroperoxide values and fatty acid profile indicated that themicroencapsulation process did not affect the chemical quality of the oil. In addition, a study of the influence ofstorage time showed excellent oxidative stability for microencapsulated samples compared to free oils, with themicroparticles providing a remarkable protective effect that enhances the useful life of the product. It wasdetermined that 95.69 ± 4.28 % of the oil was released under gastro-intestinal conditions, mainly in the intestinal step, remaining available for absorption.