Chia seed is an excellent source of protein, rich in fatty acids and natural antioxidants. Its oil contains omega -3 and 6, essential for the prevention of cardiovascular and inflammatory diseases. The aim of this study was to obtain a stable emulsion from chia oil and whey for use in microencapsulation techniques. A 2 3 experimental design was used for emulsions preparation. The independent variables were the stirring time and both whey and oil concentrations. The emulsions were stored at 4, 25 and 55° C to evaluate their stability. The emulsions stored at 4º C showed more stability.The emulsion with 25% w/w chia oil and 24% w/w whey was stable over 24 hours at 4 to 55° C. The results demonstrated that it is possible to emulsify the chia oil with cheese whey with a view to encapsulation.

Brazil nut is the cornerstone for sustainable economic exploitation of the Amazon region. Its nutritional importance relies specially on its lipid part, which represents around 70% of its nut, and it is constituted of mainly polyunsaturated fatty acids. Brazil nut oil is a rich source of the omega family, essential for the perfect functioning of the human body. Cheese whey is a valuable nutritive product with versatile functional properties. At the same time, cheese whey is one of the main sources of organic contamination in the dairy industry. The objective of this work was to optimize the emulsion process of Brazil nut oil and cheese whey for future encapsulation, in order to avoid degradation and maximize its use in the food industry. An experimental design formulation was applied to prepare emulsions containing Brazil nut oil, cheese whey, Arabic gum and lecithin where time of agitation, oil and whey concentrations were the independent variables. Emulsions were analyzed according to its stability under different storage conditions, microscopic structure and turbidity. Results indicate that emulsions stored at 4 °C showed the best stability indexes. Emulsion containing 17.5% w/w of oil and 30% w/w of cheese whey concentrations was the most stable. Results demonstrate that it is possible to emulsify Brazil nut oil with cheese whey in order to encapsulate.