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

MARÍA GABRIELA BORDÓN; ANDREA BORI; MARCELA LILIAN MARTÍNEZ; GABRIELA NOEL BARRERA; VICTORIA CABALLERO; MARÍA CECILIA PENCI; PABLO DANIEL RIBOTTA

Lisboa

Conferencia; II International Conference of la ValSe-Food Network Development of Food Ingredients from Iberoamerican Ancestral Crops INSA; 2019

Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo (CYTED)

Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as well as of the coacervation phenomena in a ternary wall material blend (Whey protein concentrate/Soy protein isolate/Gum arabic, WPC/SPI/GA), on the physico-chemical properties of microencapsulated CSO. Differential scanning calorimetry studies indicated that the onset, peak, and endset temperatures for denaturation 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 were significantly higher (p