Development and characterization of spray-dried chia oil microcapsules using by-products from chia as wall material

Us-Medina, Ulil; Julio, Luciana M.; Campos, Maira Rubí Segura; Ixtaina, Vanesa Yanet; Tomás, Mabel Cristina

doi:10.1016/j.powtec.2018.04.060

Cited by 46 publications

(43 citation statements)

References 41 publications

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“…The moisture content (MC) of the powders presented values of 0.02–3.00% (d.b.) which were similar to those reported by Ixtaina et al and Us‐Medina et al and within the range recommended for food powders (3–4% d.b.) .…”

Section: Resultssupporting

confidence: 92%

“…All the treatments showed a high efficiency (≈99%) with no significant influence ( p > 0.05) of the studied factors or the interaction between them (Tables and ). These ME values were higher than those reported by Us‐Medina et al who investigated the microencapsulation of chia oil with its by‐products. The high ME found in all treatments may be related to the characteristics of the parent emulsions previously commented in Section 3.2.…”

Section: Resultscontrasting

confidence: 72%

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Improvement of the Oxidative Stability of Spray‐Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs)

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Diehl²,

Ixtaina

et al. 2019

Euro J Lipid Sci & Tech

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The present work deals with the study of the physicochemical properties of microencapsulated chia seed oil by spray‐dried method, with different oil content, using Maillard reaction products (MRPs) generated from different heat treatments (0, 60, or 100°C, 30 min) of sodium caseinate‐lactose mixture as wall material. With an absorbance at 465 nm, the color and FTIR parameters are used to follow the Maillard reaction extent. The DPPH assay is applied to analyze the antioxidant activity. The microcapsules present low moisture contents (0.02–3.00% d.b.) and water activity (0.243–0.470), and high values of microencapsulation efficiency (≈99%). The color parameters of the powders show that the microcapsules present a light color with a slight tendency toward yellow. The micrographs of powders show individual spherical microcapsules with smooth surfaces in general. The powders present a high dispersibility. The lipid oxidation analyses show that the microencapsulation process is able to protect chia oil against lipid oxidation in all treatments, with the microcapsules with the highest heat treatment being the most effective in this sense. This fact is related to the highest content of the MRPs, which further protect microencapsulated chia oil. Practical Applications: This research provides information about an alternative treatment to microencapsulate chia oil, which is very rich in omega‐3 fatty acids, to deliver these compounds for food applications. These treatments allow microencapsulating of chia seed oil with high microencapsulation efficiency and good oxidative stability to apply them in the production of omega‐3 fortified foods. The results are significant both for the scientific community and the food industry. The relevance of this study is the application of MRPs to confer spray‐dried microencapsulated chia seed oil higher protection against lipid oxidation. Besides, the obtained results contribute to the development of novel functional products for the food industry and also to satisfy a market with tendencies toward healthy eating. Microencapsulation process as protection system of chia oil against lipid oxidation are studied.

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Section: Resultssupporting

confidence: 92%

Section: Resultscontrasting

confidence: 72%

Improvement of the Oxidative Stability of Spray‐Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs)

Copado

Diehl²,

Ixtaina

et al. 2019

Euro J Lipid Sci & Tech

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“…Its traditional areas of cultivation are from North Central Mexico into Guatemala [1]. In recent years, chia seeds gained popularity due to their exceptional nutritional composition as consumer food choices are increasingly focused on the positive effects that diet and nutrition can have on overall health [1][2][3]. In addition to the health aspect and trends, consumers increasingly value local and regional food products and buy them in high proportions [4].…”

Section: Introductionmentioning

confidence: 99%

Impact of Row Spacing, Sowing Density and Nitrogen Fertilization on Yield and Quality Traits of chia (Salvia Hispanica L.) Cultivated in southwestern Germany

et al. 2019

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To obtain high chia seed yields and seed qualities, a suitable crop management system needs to be developed for the given growing conditions in southwestern Germany. Field experiments were conducted at the experimental station Ihinger Hof in two consecutive years (2016, 2017). The study aimed to evaluate yield and quality traits of chia depending on different (i) row spacing (35, 50 and 75 cm), (ii) sowing densities (1, 1.5 and 2 kg ha−1) and, (iii) N-fertilization rates (0, 20 and 40 kg N ha−1). It consisted of three independent, completely randomized field experiments with three replications. Results showed that chia seed yields ranged from 618.39 to 1171.33 kg ha−1 and that a thousand seed mass of 1.14 to 1.24 g could be obtained. Crude protein-, crude oil- and mucilage contents varied from 18.11–23.91%, 32.16–33.78% and 10.00–13.74%, respectively. Results indicated that the year of cultivation and the accompanied environmental conditions, like precipitation or temperature, influenced the determined traits more than the applied agronomic practices. As average seed yields exceeded those obtained in the countries of origin (Mexico, Guatemala) while having comparable quality characteristics, chia holds great potential as an alternative crop for farmers in southwestern Germany.

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“…Different studies have shown high microencapsulation efficiency using these wall materials to encapsulate chia seed oil. In this sense, the mixture of a relatively low‐cost carbohydrate such as lactose and sodium caseinate would be a cost‐effective, functional, fat encapsulating alternative …”

Section: Introductionmentioning

confidence: 99%

“…In this sense, the mixture of a relatively low-cost carbohydrate such as lactose and sodium caseinate would be a cost-effective, functional, fat encapsulating alternative. 2,10,11 Another alternative to protect chia oil against oxidative deterioration is the use of antioxidants. 12 They are an extensive group of chemical compounds, synthetic or from natural sources, which can inhibit or retard oxidation processes.…”

Section: Introductionmentioning

confidence: 99%

Effect of natural antioxidants on the physicochemical properties and stability of freeze‐dried microencapsulated chia seed oil

et al. 2018

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Development and characterization of spray-dried chia oil microcapsules using by-products from chia as wall material

Cited by 46 publications

References 41 publications

Improvement of the Oxidative Stability of Spray‐Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs)

Improvement of the Oxidative Stability of Spray‐Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs)

Impact of Row Spacing, Sowing Density and Nitrogen Fertilization on Yield and Quality Traits of chia (Salvia Hispanica L.) Cultivated in southwestern Germany

Effect of natural antioxidants on the physicochemical properties and stability of freeze‐dried microencapsulated chia seed oil

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