Oxidative stability of walnut (Juglans regia L.) and chia (Salvia hispanica L.) oils microencapsulated by spray drying

MARTINEZ MARCELA; CURTI MARÍA; ROCCIA PAOLA; LLABOT JUAN. M; PENCIA CECILIA; BODOIRA ROMINA; RIBOTTA PABLO

POWDER TECHNOLOGY

ELSEVIER SCIENCE SA

Lugar: Amsterdam; Año: 2014

0032-5910

his work was primarily aimed to evaluate the use of maltodextrin combined with hydroxypropyl methylcellulose as wall materials for microencapsulation of both walnut and chia oils by spray drying. In addition, the effect of rosemary extract on the oxidative stability of the microencapsulated oils was examined  under prolonged storage conditions. After 45 days of storage, the microencapsulated chia oil with rosemary  extract showed lower formation of primary oxidation compounds than the control without additive,  highlighting a protective effect of the antioxidant. Nevertheless, during the whole period of storage the  unencapsulated chia oil reported lower oxidative damage than their counterparts encapsulated, showing that  the spray drying process negatively affected its stability. Regarding of walnut oil, microencapsulation,  protected the oil from oxidation in comparison with their unencapsulated counterparts which was further  apparent from 30 days