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

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

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Año: 2023

0022-5142

ackground: Chia oil represents the vegetable source with the highest content of omega-3 fatty acids. However, theincorporation of polyunsaturated fatty acids into food is limited due to their susceptibility toward oxidation. This investi-gation aimed to study the microencapsulation of chia oil (CO), using gallic acid (GA) crosslinked-soy protein isolate (SPI) asa 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% (wetbasis); 0.17 and 59.76–71.65%, respectively. Rancimat tests showed that with higher GA content, the induction periodincreased up to 27.9 h. The storage test demonstrated that the microencapsulated oil with crosslinked wall material has lowervalues of hydroperoxides and higher induction times concerning the non-crosslinked oil. Finally, the fatty acid profile at thisstorage time indicated that microcapsules with GA did not have significant changes.In