Spray‐Drying, Oil Blending, and the Addition of Antioxidants Enhance the Storage Stability at Room Temperature of Omega‐3‐Rich Microcapsules Based on Chia Oil

BORDÓN, MARÍA GABRIELA; BODOIRA, ROMINA MARIANA; GONZÁLEZ, AGUSTÍN; PILONI, ROXANA; RIBOTTA, PABLO DANIEL; MARTÍNEZ, MARCELA LILIAN

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

WILEY-V C H VERLAG GMBH

Año: 2022 vol. 124

1438-7697

hia oil (CO) has gained popularity given its α-linolenic acid content (around 60%). Nonetheless, the susceptibility of polyunsaturated fatty acids toward oxidation represents a challenge for incorporating CO in different products, which justifies the need for exploring stabilization methods. To the best of the authors´ knowledge, no reports about powders based on chia oil blends are published. Therefore, the objective of this research is to evaluate the stability at room temperature of microencapsulated CO blends [with virgin sesame (VSO) and wheat germ (WGO) oils] and microencapsulated CO with the addition of tert-butylhydroquinone (TBHQ). Spray-drying yielded powders with a better encapsulation efficiency, flowability, and stability, compared with freeze-drying. After a storage test performed during 3 months, the highest hydroperoxide content (>100 meq.O2 kg−1 oil) is observed for the microencapsulated CO/WGO 80/20 blend, despite its α and β-tocopherol contents and its antioxidant activity (>90% inhibition of DPPH radical). Notwithstanding, bulk and microencapsulated CO-TBHQ, CO/VSO 80/20, and 20/80 showed hydroperoxide contents