Chia oil (CO) has gained popularity given its 𝜶-linolenic acid content (around 60%). Nonetheless, the susceptibility of polyunsaturated fatty acids toward oxidation represents a challenge for incorporating CO in different products, which justifies the need for exploring stabilization methods. To the best of the authors' knowledge, no reports about powders based on chia oil blends are published. Therefore, the objective of this research is to evaluate the stability at room temperature of microencapsulated CO blends [with virgin sesame (VSO) and wheat germ (WGO) oils] and microencapsulated CO with the addition of tert-butylhydroquinone (TBHQ). Spray-drying yielded powders with a better encapsulation efficiency, flowability, and stability, compared with freeze-drying. After a storage test performed during 3 months, the highest hydroperoxide content (>100 meq.O 2 kg −1 oil) is observed for the microencapsulated CO/WGO 80/20 blend, despite its 𝜶 and 𝜷-tocopherol contents and its antioxidant activity (>90% inhibition of DPPH radical). Notwithstanding, bulk and microencapsulated CO-TBHQ, CO/VSO 80/20, and 20/80 showed hydroperoxide contents <8 meq.O 2 kg −1 oil. By the end of the test, the highest induction period is observed for the microencapsulated CO/VSO 20/80 blend (19.85 ± 0.18 h). Finally, the drying method and the core formulation greatly affect the stability of microcapsules. Practical Applications: Addition of antioxidants, oil blending and microencapsulation are technological solutions for the preservation of omega-3-rich oils, which are popular among healthy food consumers. This research studies and compares the microencapsulation processes by spray or freeze-drying in order to preserve chia oil blends (with virgin sesame and wheat germ oils) and chia oil with the addition of antioxidants, thereby taking the advantages of the three technological solutions mentioned above. Stable omega-3-rich powders, with a higher oxidative stability than pure chia oil, can be obtained as ingredients for the food industry. This ultimately allows the incorporation of the oil into different food products developed to satisfy specific market tendencies.
Several studies have shown that pyrolysis conditions and feedstocks are the key factors influencing biochar chemical and physical properties. The information on the nature of biochar is quite important, especially when this carbonaceous material is intended to be used as a potential soil amendment. In this study, we investigated the formation and characterisation of biochars produced from vacuum pyrolysis of sunflower seed shells (SSS), peanut shells (PS) and Spirulina algae (Sp) at 280 °C (for SSS, PS and Sp) and 350 °C (for PS). As a proxy to test the potential of each biochar as soil amendment, we assessed the germination and growth effects of the biochar water-extractable substances (BWES) at different concentrations (10; 7.5; 5; and 2.5% w/v) on Lactuca sativa. Results showed that the biochar from pyrolysis of PS at 280 °C would be the most suitable soil amendment, since its BWES did not affect germination and exhibited a remarkable growth-promoting effect (50-100%) on roots and stems of L. sativa. In contrast, BWES from SSS, Sp and certain concentrations of PS produced at 350 °C inhibited growth of Lactuca sativa, and particularly BWES of Spirulina dramatically reduced germination, posing a risk for direct application as soil amendment. The presence of carbonyl derivatives in the BWES from PS may be linked to the stimulatory effects of this extract. Aromatics could be responsible for the germination and growth inhibition in the BWES of SSS, while nitrogen organic compounds would enhance the inhibitory effect in BWES from Sp.
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