Influence of storage temperature and natural antioxidants addition on chia oil nutraceutical blends shelf life
María Laura Spotti,
Carolina Anabella Acosta,
Carlos Roberto Carrara
et al.
Abstract:This study focuses on the influence of storage temperature and addition of commercial natural antioxidant‐rich sources on the shelf life of chia oil (CO) nutraceutical blends. CO is a valuable product for consumers due to its high ω‐3 content, but its susceptibility to oxidation comprises challenges for its shelf life and quality. Thereby, different chia oil‐antioxidant blends were prepared and stored at 4°C and 25°C to evaluate alternative shelf‐life conditions. Commercial antioxidant‐rich sources containing … Show more
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