6. Study of the preparation process and wall components variation in chia (Salvia hispanica L.) oil microencapsulation.

A. GONZÁLEZ; MARCELA MARTINEZ; ALEJANDRO PAREDES; ALBERTO E. LEÓN; PABLO RIBOTTA

POWDER TECHNOLOGY

ELSEVIER SCIENCE SA

Lugar: Amsterdam; Año: 2016 vol. 301 p. 868 - 868

0032-5910

study of the microencapsulation process of omega-3 rich oil extracted from chia (Salvia hispanica L.) seeds wascarried out,which included a comparative analysis of the microcapsules obtained by the spray- and freeze-dryingmethods using isolated soy proteins and maltodextrin aswall materials at different proportions. Color characterizationof the obtained powders was performed and revealed a darker and yellower appearance of the freezedriedsamples compared with the spray-dried ones. Moisture contentwas measured for each sample and all presentedvalues around 3.5%. The SEMmicrographs revealed that spray-dried microcapsules can occur individuallyor may form clusters or aggregates, with the particles exhibiting a size range varying from 4 to 10 μm. Encapsulationefficiency was measured,with no significant differences found between drying methods or on varying theproportion of wall components (all samples presented values of approximately 60%). The oxidative stability ofmicroencapsulate