Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices

BORDÓN, MARÍA GABRIELA; BORI, ANDREA; MARTÍNEZ, MARCELA LILIAN; PENCI, MARIA C.; RIBOTTA, PABLO; PENCI, MARIA C.; RIBOTTA, PABLO; BARRERA, GABRIELA NOEL; CABALLERO, VICTORIA; BARRERA, GABRIELA NOEL; CABALLERO, VICTORIA; BORDÓN, MARÍA GABRIELA; BORI, ANDREA; MARTÍNEZ, MARCELA LILIAN

Proceedings

The 2nd International Conference of Ia ValSe-Food Network

Lugar: Lisboa; Año: 2020 vol. 53

Microencapsulation by different drying methods protects chia seed oil (CSO) againstoxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of thiswork was to analyze the influence of freeze or spray drying, as well as of the coacervationphenomena in a ternary wall material blend?whey protein concentrate/soy protein isolate/gumarabic (WPC/SPI/GA)?on the physico?chemical properties of microencapsulated CSO. Differentialscanning calorimetry studies indicated that the onset, peak, and end set temperatures fordenaturation events shifted from 72.59, 77.96, and 78.02 to 81.34, 86.01, and 92.58 °C, respectively,in the ternary blend after coacervation. Oxidative stability indexes (OSI) of powders weresignificantly higher (p < 0.05) for both drying methods after inducing coacervation?from 6.45 to12.04 h (freeze-drying) and 12.05 to 15.31 h (spray drying)?which was possibly due to the shifteddenaturation temperatures after biopolymer interaction. It can be concluded that the ternaryWPC/SPI/GA blend constitutes an adequate matrix to encapsulate CSO.