Chia Oil Microencapsulation by Spray Drying Using Modified Soy Protein as Wall Material

PAOLA A GIMENEZ; ANTONELA BERGESSE; NAHUEL CAMACHO; PABLO D. RIBOTTA; MARCELA L. MARTÍNEZ; AGUSTÍN GONZÁLEZ

BIOLOG AND LIFE SCIECE FORUM

MDPI

Año: 2022 vol. 17 p. 1 - 1

2673-9976

hia seed is the richest vegetable source of polyunsaturated fatty acids. A diet rich in thesefatty acids decreases the risk of many chronic non-communicable diseases. The incorporation ofomega-3-rich oils in processed foods seems to be an efficient way to increase its consumption; however,when these are exposed to processing conditions, oxidation reactions occur. Microencapsulationtechnology is an alternative method to enhance lipid stability. The use of vegetable proteins as wallmaterials is being widely developed. The objective of the present work was to study the effect ofthe microencapsulation using chemically modified soy protein as wall material on chia oil oxidativestability. The crosslinking effect on soy protein with different concentrations of gallic and tannic acids was evaluated. Chia oil was incorporated into the dispersions using a high-speed homogenizer andthe emulsions were dried by Spray-Drying. The microcapsule moisture content and water activitywere around 2.96–5.86