Chia Oil Microencapsulation by Spray Drying Using Modified Soy Protein as Wall Material

Gimenez, Paola Alejandra; Bergesse, Antonella Estefanía; Camacho, Nahuel Matías; Ribotta, Pablo Daniel; Martínez, Marcela Lilian; González, Agustín

doi:10.3390/blsf2022017010

Cited by 1 publication

(2 citation statements)

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“…In fact, it has the highest proportion of ω−3 PUFAs (61%-70%) among all known vegetable sources. [2][3][4] Several studies have demonstrated the health benefits of consuming ω−3 PUFAs on prevention/treatment of obesity, metabolic syndrome, and cardiovascular diseases features, such as inflammation, dislipemia, and insulin resistance. [5] Nevertheless, one disadvantage of consuming ω−3 enriched oils is their poor oxidative stability.…”

Section: Introductionmentioning

confidence: 99%

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Influence of storage temperature and natural antioxidants addition on chia oil nutraceutical blends shelf life

Spotti,

Acosta,

Carrara

et al. 2024

Euro J Lipid Sci & Tech

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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 astaxanthin (ASX), β‐carotene (BC) and vitamin E (VE) were added either alone or combined to CO. To monitor blends oxidative stability during storage, primary and secondary oxidation compounds were assessed weekly using peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) as indicators. Results showed that storage temperature played a significant role on oxidative stability of CO. When stored under refrigeration at 4°C, the oil exhibited low and stable oxidation indicators over time, regardless of the antioxidants used. However, at room temperature (25°C), the use of antioxidants and some particular combinations of them became crucial to prevent oil oxidative deterioration. Nutraceutical blends of CO/BC and CO/ASX were the best options to preserve CO from oxidation after 8 weeks storage at room temperature (PV < 2 meq O2/kg oil).Practical Applications: This work provides evidence on enhancing oxidative stability of chia oil through addition of natural antioxidants and proper storage. We focused primarily on designing blends from edible ingredients that are currently available in the market, with the aim of ensuring easy accessibility and affordability. Our findings offer valuable insights for the development of chia oil and antioxidant‐enriched blends, that could potentially serve as nutraceuticals or pharmacy‐compounded supplements to manage specific chronic inflammatory diseases. Our study highlights the importance of considering storage temperature and antioxidant selection to enhance shelf life and quality. These results have significant implications for the food industry, nutrition, and health, by providing valuable information for the creation of healthier and more sustainable food products. Furthermore, this work underscores the need for companies and retailers handling and storing vegetable oils with high omega‐3 content to adopt improved storage practices to ensure the quality and longevity of their products.

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Section: Introductionmentioning

confidence: 99%

“…In fact, it has the highest proportion of ω−3 PUFAs (61%–70%) among all known vegetable sources. [ 2–4 ]…”

Section: Introductionmentioning

confidence: 99%

Influence of storage temperature and natural antioxidants addition on chia oil nutraceutical blends shelf life

Spotti,

Acosta,

Carrara

et al. 2024

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

Chia Oil Microencapsulation by Spray Drying Using Modified Soy Protein as Wall Material

Abstract: This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).

Cited by 1 publication

References 10 publications

Influence of storage temperature and natural antioxidants addition on chia oil nutraceutical blends shelf life

Influence of storage temperature and natural antioxidants addition on chia oil nutraceutical blends shelf life

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