Fatty acids profile of chia oil-loaded lipid microparticles

Souza, Mateus Ferreira de; Francisco, Cristhian Rafael Lopes; Sánchez, Jorge; Guimarães-Inácio, Alexandre; Valderrama, Patrícia; Bona, Evandro; Tanamati, Ailey Aparecida Coelho; Leimann, Fernanda Vitória

doi:10.1590/0104-6632.20170343s20150669

Cited by 15 publications

(15 citation statements)

References 32 publications

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“…This is supported by the fact that the decrease in enthalpy values was not linear with the decrease in stearic acid concentration in the particles. Enthalpy decrease is also associated with a disorder crystalline structure caused by the presence of the oil (Souza et al, 2015). Similar behavior was also verified by Guimarães-Inácio et al (2018) with carnauba wax microparticles containing chia oil.…”

Section: Microparticles Characterizationsupporting

confidence: 82%

Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils

et al. 2019

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There is an increasing demand for healthier foodstuff containing specific compounds such as Polyunsaturated Fatty Acids (PUFAs). In the case of PUFAs, protection against oxidative degradation is challengeable and microencapsulation emerges as an alternative. Mayonnaises containing microencapsulated oils could be a source of PUFAs. The objective was to formulate mayonnaises containing microencapsulated chia seeds oil, pumpkin seeds oil or baru oil. Micrometric particles with high encapsulation efficiency were produced and thermal analyses indicated an increased thermal stability of all oils after encapsulation. Rheology studies highlighted an increase in the mayonnaise viscosity when microparticles containing chia and pumpkin seeds oil were added. Mechanical texture was not affected by the presence of microparticles in the mayonnaise in all formulations tested. Nevertheless, samples containing microcapsules up to 5%wt were not distinguished from the base-mayonnaise in the sensorial test. Overall, enriched mayonnaises were successfully produced and encapsulation was efficient in protecting oils from oxidation.

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Section: Microparticles Characterizationsupporting

confidence: 82%

Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils

et al. 2019

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“…The UV-vis spectra showed the presence of tocopherol (Ixtaina et al, 2011;Souza et al, 2017), of which concentration was lower in chia oil without film protection after one day of the accelerated oxidative stability test. For all cases, tocopherol concentration decreased while the concentration of oxidation products increased within days.…”

Section: Oxidative Stability Of Packaged Chia Oilmentioning

confidence: 98%

TPCS/PBAT blown extruded films added with curcumin as a technological approach for active packaging materials

Campos

Oliveira

Moreira

et al. 2019

Food Packaging and Shelf Life

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The development of active packaging is a relevant topic demanding the development of films with diverse properties to preserve specific foodstuff. The objective of this work was to obtain extruded TPCS/PBAT films containing curcumin and evaluate it as an active antimicrobial and antioxidant packaging to protect chia oil from oxidative degradation. Morphology, thermal, mechanical, antimicrobial, and antioxidant evaluation of the films were conducted to determine whether the presence of curcumin affected the film's properties. Infrared Spectroscopy indicated that curcumin addition affected the crosslinking reaction between citric acid and starch, which explains the changes in hydrophilicity and mechanical strength of the films. The incorporation of curcumin conferred antimicrobial activity against Gram-positive (Staphylococcus aureus) and Gram-negative (Pseudomonas aeruginosa and Escherichia coli) bacteria, as well as antioxidant activity. Films were tested as chia oil packaging, being verified that they successfully prevented oil degradation under accelerated stability test (60°C for 7 days), demonstrating the feasibility of using TPCS/PBAT biodegradable films containing curcumin to obtain active packaging materials.

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“…Hot homogenization was a suitable technique in view of the natural similarity and compatibility between polyunsaturated fatty acids (PUFA) and the solid lipid carrier. Chia oil-loaded solid lipid microparticles were obtained by hot homogenization, using stearic acid as a lipid carrier and Tween 80 as a surfactant at 75 °C [ 51 ]. Production of Curcumin-loaded solid lipid microparticles was achieved by hot homogenization, as well, using a mixture of tristearin and babacu oil as a lipid carrier and Span 80 as surfactant [ 47 ].…”

Section: Methods For the Solid Lipid Microparticles Preparationmentioning

confidence: 99%

“…Soy lecithin has been incorporated into the SLM containing vitamin B12 (Cyanocobalamin) [ 50 ] and vitamin D3 [ 37 ]. Tween 80 and Span 60 were used as surfactants for the encapsulation of curcumin [ 47 ] as well as for the formation of Chia oil-loaded microparticles [ 51 ].…”

Section: Ingredients Used For the Preparation Of Slmmentioning

confidence: 99%

Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery

Nahum

Domb

2021

Foods

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Health food has become a prominent force in the market place, influencing many food industries to focus on numerous bioactive compounds to reap benefits from its properties. Use of these compounds in food matrices has several limitations. Most of the food bio-additives are sensitive compounds that may quickly decompose in both food and within the gastrointestinal tract. Since most of these bioactives are highly or partially lipophilic molecules, they possess very low water solubility and insufficient dispersibility, leading to poor bioavailability. Thus, various methods of microencapsulation of large number of food bioactives have been studied. For encapsulation of hydrophobic compounds several lipid carriers and lipid platforms have been studied, including emulsions, microemulsions, micelles, liposomes, and lipid nano- and microparticles. Solid lipid particles (SLP) are a promising delivery system, can both deliver bioactive compounds, reduce their degradation, and permit slow and sustained release. Solid lipid particles have important advantages compared to other polymer carriers in light of their simple production technology, including scale up ability, higher loading capacity, extremely high biocompatibility, and usually low cost. This delivery system provides improved stability, solubility in various matrixes, bioavailability, and targeting properties. This article reviews recent studies on microencapsulation of selected bioactive food ingredients in solid lipid-based carriers from a point of view of production methods, characteristics of obtained particles, loading capability, stability, and release profile.

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Fatty acids profile of chia oil-loaded lipid microparticles

Cited by 15 publications

References 32 publications

Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils

Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils

TPCS/PBAT blown extruded films added with curcumin as a technological approach for active packaging materials

Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery

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