Buscador de Personas - SIGEVA - Universidad Nacional de Córdoba

icroencapsulation of chia oil in soy protein microparticles was achieved using supercritical CO2-assisted impregnation, an alternative green technology. The effect of the process variables on retention and encapsulation efficiencies was studied. The characterization of the chia oil-loaded microparticles showed excellent encapsulation efficiency, a spherical shape with some depressions but without pores or fissures, sizes between 1 and 10 µm and homogeneous oil distribution. The hydroperoxide values and fatty acid profile indicated that the microencapsulation process did not affect the chemical quality of the oil. In addition, a study of the influence of storage time showed excellent oxidative stability for microencapsulated samples compared to free oils, with the microparticles providing a remarkable protective effect that enhances the useful life of the product. It was determined that 95.69 ± 4.28% of the oil was released under gastro-intestinal conditions, mainly in the intestinal s

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