Evaluation of the oxidative stability of chia oil-loaded microparticles by thermal, spectroscopic and chemometric methods

Guimarães-Inácio, Alexandre; Francisco, Cristhian Rafael Lopes; Rojas, Valquíria Maeda; Leone, Roberta de Souza; Valderrama, Patrícia; Bona, Evandro; Leimann, Fernanda Vitória; Tanamati, Ailey Aparecia Coelho; Gonçalves, Odinei Hess

doi:10.1016/j.lwt.2017.09.031

Cited by 29 publications

(23 citation statements)

References 43 publications

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“…Carbonyl absorption is attributed to ester groups present in triacylglycerols. Characteristic bands of oils were attenuated in the microparticles sample suggesting that oils are located inside the particles, thus indicating their efficient encapsulation (Freiberger et al, 2015;Guimarães-Inácio et al, 2018). X-ray diffractograms showed an intense peak at 21.5°and a less intense one at 24°characteristic of stearic acid, indicating the crystalline nature of this compound (Wong, Heng, & Chan, 2015).…”

Section: Microparticles Characterizationmentioning

confidence: 96%

“…Microparticles were obtained using the procedure described by Guimarães-Inácio et al (2018). Briefly, the aqueous phase was prepared dissolving sodium caseinate (0.275 g) in distilled water (250.0 g) that was thereafter heated up to 75°C under gentle stirring (0.10 dispersed to continuous phase ratio, 10% solids content and 33%wt oil in the lipid phase).…”

Section: Microparticles Productionmentioning

confidence: 99%

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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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Section: Microparticles Characterizationmentioning

confidence: 96%

Section: Microparticles Productionmentioning

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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“…The correct use of the OFW method in DSC studies is based on the comparison of systems at the same degree of conversion ( α ) described as α = Δ H τ /Δ H total , where Δ H τ is the heat evolved at a specific time τ and Δ H total is the heat evolved during the process. It may be assumed that the degree of conversion at the beginning of the oxidation process is low but constant (Guimarães-Inácio et al 2018 ). The approach proposed by Ozawa, Flynn, and Wall is often used during the evaluation of the stability of edible oils and researchers agree that the determination of a single activation energy at the start of the oil degradation is sufficient to compare different samples that were subjected to the same experimental conditions (same heating rates, oxidizing atmosphere) (Thurgood et al 2007 ; Guimarães-Inácio et al 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts

Kozłowska

Gruczyńska

2018

Chem. Pap.

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The present study was conducted to determine and compare the oxidative stability of soybean and sunflower oils using differential scanning calorimetry (DSC). These edible oils were enriched with marjoram (Origanum majorana L.), thyme (Thymus vulgaris L.), and oregano (Origanum vulgare L.) extracts at three different concentrations and synthetic antioxidant (BHA). The fatty acid composition of studied oils was determined by gas chromatography mass spectrometry to evaluate the content of unsaturated fatty acids that are sensitive to oxidation process. Oil samples were heated in the DSC at different heating rates (4.0, 7.5, 10.0, 12.5, and 15.0 °C min−1) and oxidation kinetic parameters (activation energy, pre-exponential factor, and oxidation rate constant) were calculated. The results showed that the oxidative stability of sunflower oil samples enriched with oregano extracts and soybean oil supplemented with thyme extracts was improved compared to samples without the addition of herbal plant extracts and the synthetic antioxidant.

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“…The presence or inclusion of omega-3 in food systems can be considered a challenge for the food industry, due to its polyunsaturated structure highly prone to oxidation, which can cause undesirable flavors and odors in the products. The challenge is then to protect omega-3 beneficial properties by using natural ingredients in the formulations [13].…”

Section: Introductionmentioning

confidence: 99%

The benefits of omega-3 fatty acid nanocapsulation for the enrichment of food products: a review

et al. 2020

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Polyunsaturated fatty acids oxidize easily due to their chemical structure, causing a reduction of their nutritional properties. Nanostructured systems may be an alternative to protect fatty acids against oxidation, improving solubility and stability. Consequently, nutritional value of food is maintained as well as the sensory characteristics (color, flavor, texture, and aroma) when fatty acids are added to food products. The present study is a narrative review to introduce the potential benefits of omega-3 unsaturated fatty acids nanoparticles incorporated in food products. The literature review includes publications in English and Portuguese issued between March 1985 and March 2019, in PubMed, ScienceDirect and Web of Science databases. Manual searches were conducted in the articles references lists of the articles included to identify other relevant studies. There were studies that evaluated the stability of fatty acids in food products such as bread, fruit juice, milk, yogurt, and meat. In this study, the most used nanostructured systems for the incorporation of fatty acids were the nanocapsules and the nanoliposomes. Currently, the nanostructured system demonstrates a potential to improve protection of polyunsaturated fatty acids against oxidization and thermal degradation. In this way, they maintain their functional properties and their bioavailability increases and therapeutic efficacy and sensory properties are improved. There are several methodologies being tested, which makes it difficult to identify the most efficient formulation to protect fatty acids. Nanostructured systems seem to be the best alternative to protect polyunsatured fatty acids from oxidization. The encapsulation efficiency, particle’s size and type are relevant factors to be considered to evaluate oxidization. In conclusion, the review showed that currently it is impossible to determine the most efficient methodology. Besides, nanoformulations should follow international guidelines to present more standardized and therefore more efficient particles.

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Evaluation of the oxidative stability of chia oil-loaded microparticles by thermal, spectroscopic and chemometric methods

Cited by 29 publications

References 43 publications

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

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

Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts

The benefits of omega-3 fatty acid nanocapsulation for the enrichment of food products: a review

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