Effect of ligand concentration and ultrasonic treatment on inclusion complexes of high amylose corn starch with chia seed oil fatty acids

An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method

“…The presence of these typical bands in the IC spectra confirms the effective retention of chia fatty acids by both complexes [5], which could be present both in the internal cavity of the amylose helix and/or physically trapped in the interstitial spaces of adjacent helices [6]. Although the hydrolyzed chia oil used as a ligand had a high percentage of polyunsaturated fatty acids (PUFAs) [3], the characteristic band at 3010 cm −1 originating from the =C-H vibration of the cis double bonds was not observed in the spectra of the ICs (Figure 1). This may be due to the retention of unsaturated fatty acids into the starch structure, which may shield their IR absorption [7].…”

“…The hydrolysate obtained was separated by acidification with HCl 2N to pH < 2 and centrifugation (4000× g, 20 min). The non-crystallized inclusion complexes formed with a 10% and 20% w/w hydrolysate/starch (H/S) ratio (NC10 and NC20) were obtained according to the alkaline methodology previously described [3], but without heating the complexes at 90 • C. Additionally, for the oxidative stability test, inclusion complexes crystallized for 2 h at 90 • C with 10% and 20% w/w H/S (C10 and C20) were also formed, according to a previous protocol [3]. The ICs were freeze-dried, ground with a mortar, and sieved.…”

“…SEM images revealed that they are formed by solid particles of variable sizes (<500 µm). Although the hydrolyzed chia oil used as a ligand had a high percentage of polyunsaturated fatty acids (PUFAs) [3], the characteristic band at 3010 cm −1 originating from the =C-H vibration of the cis double bonds was not observed in the spectra of the ICs (Figure 1). This may be due to the retention of unsaturated fatty acids into the starch structure, which may shield their IR absorption [7].…”

“…In previous work, it was shown that chia oil fatty acids successfully formed inclusion complexes under different times and temperatures of crystallization [2]. Later research demonstrated that the accelerated oxidative stability of these crystallized structures depended on the initial ligand concentration [3], but information about their protective capacity under real storage conditions is still lacking. However, the evaluation of this parameter requires long periods of analysis.…”

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

“…An oil that stands out for its higher quantity and quality of unsaturated fatty acids than other plant sources is chia seed oil [ 8 ]. Chia ( Figure 1 ) is a seed that has been consumed for thousands of years.…”