Spray‐Drying, Oil Blending, and the Addition of Antioxidants Enhance the Storage Stability at Room Temperature of Omega‐3‐Rich Microcapsules Based on Chia Oil

BORDÓN, MARÍA GABRIELA; BODOIRA, ROMINA MARIANA; GONZÁLEZ, AGUSTÍN; PILONI, ROXANA; RIBOTTA, PABLO DANIEL; MARTÍNEZ, MARCELA LILIAN

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

WILEY-V C H VERLAG GMBH

Año: 2022 vol. 124 p. 2100181 - 2100181

1438-7697

hia oil (CO) has gained popularity given its 𝜶-linolenic acid content (around60%). Nonetheless, the susceptibility of polyunsaturated fatty acids towardoxidation represents a challenge for incorporating CO in different products,which justifies the need for exploring stabilization methods. To the best of theauthors? knowledge, no reports about powders based on chia oil blends arepublished. Therefore, the objective of this research is to evaluate the stabilityat room temperature of microencapsulated CO blends [with virgin sesame(VSO) and wheat germ (WGO) oils] and microencapsulated CO with theaddition of tert-butylhydroquinone (TBHQ). Spray-drying yielded powderswith a better encapsulation efficiency, flowability, and stability, compared withfreeze-drying. After a storage test performed during 3 months, the highesthydroperoxide content (>100 meq.O2 kg−1 oil) is observed for themicroencapsulated CO/WGO 80/20 blend, despite its 𝜶 and 𝜷-tocopherolcontents and