Nanoencapsulation of chia seed oil with chia mucilage (Salvia hispanica L.) as wall material: Characterization and stability evaluation

Campo, Camila de; Santos, Priscilla Pereira dos; Costa, Tânia Maria Haas; Paese, Karina; Guterres, Sílvia Stanisçuaski; Rios, Alessandro de Oliveira; Flôres, Simone Hickmann

doi:10.1016/j.foodchem.2017.04.153

Cited by 106 publications

(79 citation statements)

References 40 publications

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“…The physicochemical characteristics of PXG and chitosan (Ch) are shown in Table . The fiber content of PXG is similar to that reported by Campo et al . with 74.04 ± 0.13% of total dietary fiber.…”

Section: Resultssupporting

confidence: 88%

Hydrogel wound dressings based on chitosan and xyloglucan: Development and characterization

Martínez-Ibarra

Sánchez‐Machado

López‐Cervantes

et al. 2018

J of Applied Polymer Sci

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Xyloglucan is a polysaccharide isolated from chia seed gum (Salvia hispanica L.) and can act as a soluble fiber. In this investigation, several porous hydrogels were prepared from mixtures of chitosan and xyloglucan. To characterize these biomaterials, their mechanical, hydrophilic, structural, and morphological properties were measured, as well as their biodegradability and antimicrobial activity. The pore sizes of the porous hydrogels were 32.8-101.6 μm, and their water retention capacity is proportional to the added amount of xyloglucan. Dynamic degradation of the porous hydrogels with lysozymes showed progressive weight loss during the 14 days of testing. The mechanical properties improved slightly after the addition of xyloglucan. All of these results indicate that the incorporation of vegetable-derived polymers such as xyloglucan improves the properties of chitosan without affecting its antimicrobial capacity. Thus, biomaterials based on chitosan and xyloglucan are a promising option for the design of hydrogel wound dressings for medical applications.

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Section: Resultssupporting

confidence: 88%

Hydrogel wound dressings based on chitosan and xyloglucan: Development and characterization

Martínez-Ibarra

Sánchez‐Machado

López‐Cervantes

et al. 2018

J of Applied Polymer Sci

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“…No differences were found between the fatty acid profile of the oils extracted from HOCS and LOCS by both extraction methods. Chia seed oil was nanoencapsulated, utilizing chia seed mucilage as wall material [50]. The aim of the study was to evaluate if mucilage can be used for wall material, to characterize the chia seed oil nanoparticles, and determine its stability.…”

Section: Extraction Methodsmentioning

confidence: 99%

Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application

et al. 2019

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Chia (Salvia hispanica L.) is a small seed that comes from an annual herbaceous plant, Salvia hispanica L. In recent years, usage of Chia seeds has tremendously grown due to their high nutritional and medicinal values. Chia was cultivated by Mesopotamian cultures, but then disappeared for centuries until the middle of the 20th century, when it was rediscovered. Chia seeds contain healthy ω-3 fatty acids, polyunsaturated fatty acids, dietary fiber, proteins, vitamins, and some minerals. Besides this, the seeds are an excellent source of polyphenols and antioxidants, such as caffeic acid, rosmarinic acid, myricetin, quercetin, and others. Today, chia has been analyzed in different areas of research. Researches around the world have been investigating the benefits of chia seeds in the medicinal, pharmaceutical, and food industry. Chia oil is today one of the most valuable oils on the market. Different extraction methods have been used to produce the oil. In the present study, an extensive overview of the chemical composition, nutritional properties, and antioxidant and antimicrobial activities, along with extraction methods used to produce chia oil, will be discussed.

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“…It may also protect lipids from atmospheric exposure, protecting them from oxidation and degradation and avoiding the formation of undesirable flavors and odors. In the case of mayonnaise, encapsulation could be a feasible way to prevent oil oxidation (Campo et al, 2017;Raudsepp, Brüggemann, Lenferink, Otto, & Andersen, 2014).…”

Section: Introductionmentioning

confidence: 99%

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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Nanoencapsulation of chia seed oil with chia mucilage (Salvia hispanica L.) as wall material: Characterization and stability evaluation

Cited by 106 publications

References 40 publications

Hydrogel wound dressings based on chitosan and xyloglucan: Development and characterization

Hydrogel wound dressings based on chitosan and xyloglucan: Development and characterization

Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application

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

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