Utilization of gallic acid-crosslinked soy proteins as wall material for chia oil microencapsulation

GIMENEZ, PAOLA A.; BERGESSE, ANTONELA E.; MAS, AGUSTÍN LUCINI; MARTÍNEZ, MARCELA L.; GONZÁLEZ, AGUSTÍN

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Año: 2023 vol. 103 p. 7560 - 7560

0022-5142

ackground: Chia oil represents the vegetable source with the highest content of omega-3 fatty acids. However, the incorporation of polyunsaturated fatty acids into food is limited due to their susceptibility toward oxidation. This investigation aimed to study the microencapsulation of chia oil (CO), using gallic acid (GA) crosslinked-soy protein isolate (SPI) as a wall material and its effect on its oxidative stability. Results: Microcapsules presented a moisture content, water activity, and encapsulation efficiency of around 2.95–4.51% (wet basis); 0.17 and 59.76–71.65%, respectively. Rancimat tests showed that with higher GA content, the induction period increased up to 27.9 h. The storage test demonstrated that the microencapsulated oil with crosslinked wall material has lower values of hydroperoxides and higher induction times concerning the non-crosslinked oil. Finally, the fatty acid profile at this storage time indicated that microcapsules with GA did not have significant chang