Complex coacervation and freeze‐drying using whey protein concentrate, soy protein isolate and arabic gum to improve the oxidative stability of chia oil

BORDÓN, MARÍA GABRIELA; BARRERA, GABRIELA NOEL; GONZÁLEZ, AGUSTÍN; RIBOTTA, PABLO DANIEL; MARTÍNEZ, MARCELA LILIAN

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Año: 2023

0022-5142

The oxidative stability index (OSI) of CO (3.25±0.16 h) was significantly increased after microencapsulation (around 4 times higher). Besides the well-known matrix-forming ability of AG, WPC helped increase the OSI of microencapsulated oils. Meanwhile, SPI contributed to the increase of the encapsulation efficiency due to its high viscosity. Enhanced properties were observed with CC: encapsulation efficiency (up to 79.88%), OSIs (from 11.25 to 12.52 h) and thermal stability of microcapsules given by the denaturation peak temperatures of WPC (from 77.12 to 86.00 °C). No significant differences were observed in the fatty acid composition of bulk and microencapsulated oils. Microcapsules developed from complex coacervates based on the ternary blend represent promising omega-3-rich carriers for being incorporated into functional foods.