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The results obtained show a fast exudation of chia mucilage when nutlets are in contact with water. The freeze-dried crude mucilage hydrates easily in water, even at low temperatures. Chia nutlets have mucilaginous substances, with interesting functional properties from a technological and physiological point of view.

The oxidative stability of chia oil was evaluated by measuring the effectiveness of the addition of rosemary (ROS) and green tea (GT) extracts, tocopherols (TOC), ascorbyl palmitate (AP) and their blends, and studying the influence of storage conditions. The addition of antioxidants increased induction time, depending on their type and concentration. Considering antioxidants individually, AP at 5,000 ppm was the most effective, whereas ROS ? GT at 2,500 and 5,000 ppm provided the best protection among the antioxidant blends. Chia oil peroxide values of 10 mequiv/kg was observed for oils stored at 4°C while values greater than 10 mequiv/kg were observed between 60 and 120 days when stored at 20°C. Only AP 2,500 ppm protected oil did not reach 10 mequiv/kg during 225 days at 4 and 20°C. Similar trends were observed with p-anisidine and Totox values. Differential scanning calorimetry further supported the presence of primary and secondary oxidation. Activation energy of chia oil thermoxidation was 71.9 kJ/mol increasing up to 87.5 kJ/mol when AP was added.

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This research studies the physical properties of microcapsules formulated with different concentrations of chia oil, using Maillard Reaction Products (MRPs) with different protein:carbohydrate ratio as encapsulants. Microcapsules were obtained from freeze-drying of O/W emulsions composed by nonheated/heated aqueous phases containing NaCas (10%wt) and lactose (10 or 20% wt/wt) blends. Chia oil (10, 15 or 20%wt/wt) constituted the oil phases. The moisture content of microcapsules was 0.31 e2.23% d.b., while the water activity was~0.500. The dispersibility and color were also studied. The microencapsulation efficiency varied between 41.43 and 83.95%. The bulk density was 323e551 kg/m 3 and 244e301 kg/m 3 for tapped and aerated density, respectively. All microcapsules exhibited an outer topography characterized by flakes and agglomerates without cracks or dents. The particle size distribution and D[3,2] of reconstituted emulsions were analyzed. The heat treatment improved the protection of chia oil against lipid oxidation in most samples, partially due to the antioxidant properties of the MRPs. Also, the oil content and the protein:carbohydrate ratio affected de oxidative stability. Thus, MRPs produced by heat treatment of NaCas-lactose mixture with different protein:carbohydrate ratios were effective for conferring microencapsulated chia oil additional oxidative stability.