Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil

COPADO CLAUDIA; DIEHL BERND; IXTAINA VANESA; TOMÁS MABEL

Inform Magazine

AOCS Press

Año: 2019 vol. 30 p. 14 - 17

1528-9303

Previous studies have shown that chia seed oil presents a very high content of omega-3 fatty acids (60%), which makes it very interesting to improve human health The high susceptibility of chia oil to the lipid oxidation process constitutes a challenge to include this oil as an ingredient in different foods. Delivery of omega-3 PUFA in the form of microcapsules produced by spray drying with Maillard Reaction Products, generated in certain conditions of heat treatment (T-time) of sodium caseinate lactose mixture, improves the oxidative stability of the chia seed oil.