Inclusion complexes of high amylose corn starch with essential fatty acids from chia seed oil as potential delivery systems in food

Marco, Andrea E. Di; Ixtaina, Vanesa Yanet; Tomás, Mabel Cristina

doi:10.1016/j.foodhyd.2020.106030

Cited by 64 publications

(22 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, fewer occurrences of these diseases are related with customary consumption of diets containing high amount of omega‐3 PUFAs. Chia seed is known as powerhouse of omega fatty acids, as it contains 64–65% omega‐3 fatty acids, while omega‐6 fatty acids accounts for 19% of the total fatty acid contents (Di Marco et al., 2020; Petropoulos et al., 2020). PUFAs present in the seeds are potent lipid antioxidants (Ayerza & Coates, 2011; da Silva Marineli et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

Difference in the nutritional, in vitro, and functional characteristics of protein and fat isolates of two Indian chia (Salvia hispanica L) seed genotypes with variation in seed coat color

Malik

Riar

2022

Journal of Food Science

View full text Add to dashboard Cite

This study aimed to determine the association between the seed coat color of two chia seed genotypes for their composition, protein content, amino acid, and fatty acid profiles. The optimal pH for protein isolation for both genotypes (BCPI and WCPI) was 10, based on protein purity and solubility. Fatty acid profiling indicated, overall, 18 different fatty acids higher in BCPI10 with linolenic acid domination (∼66%) followed by linoleic acid (∼19%) and oleic acid (∼6%), contributing PUFAs (∼86%). Optimized protein isolates, black (BCPI10) and white (WCPI10) chia, had shown purity, L*-value, solubility, and yields of 90.65%, 75.86%, 77.75%, 11.30%, and 90.00%, 77.83%, 76.07%, 10.69%, respectively. BCPI10 depicted higher EAA (33.19 g/100 g N) and EEA indices (57.676%) compared to WCPI10 (32.14 g/100 g N) and 56.360%, respectively. Amino acid profiling indicated higher, PER, TAA, TEAA, TNEAA, TAAA, TBA, acidic AA values for BCPI10, and higher leucine/isoleucine ratio for WCPI10 having leucine and sulfur amino acids as limiting amino acids. BCPI10 had higher sulfur-containing amino acid contents, as the main contributor to the albumin a water-soluble fraction, leading to its higher in vitro digestibility (71.97%) than WCPI10 (67.70%). Both isolates exhibited good WHC and OHC of 3.18, 2.39 and 3.00, 2.20, respectively. Both protein isolates had similar ∆Td ( • C) values with some variation in FTIR spectrum from 1000 cm -1 to 1651 cm -1 having more peak intensity for BCPI10. SDS-PAGE indicated bands at 150 kDa, representing globulin and mild bands at 25-33 kDa for glutelin and albumin. A significant (p < 0.05) variation reported in this study for protein and lipid profiles of both genotype attributes to genetic differences between the seeds.

show abstract

Section: Introductionmentioning

confidence: 99%

Difference in the nutritional, in vitro, and functional characteristics of protein and fat isolates of two Indian chia (Salvia hispanica L) seed genotypes with variation in seed coat color

Malik

Riar

2022

Journal of Food Science

View full text Add to dashboard Cite

show abstract

Section: Resultsmentioning

confidence: 99%

“…Other researchers reported that the thermal stability of poly unsaturated fatty acids was increased after incorporation into the amylose and the inclusion complex of amylose-fatty acid was well protected against oxidation and thermal degradation. [37,38] www.advancedsciencenews.com www.starch-journal.com Figure 6. X-ray diffraction patterns of HACS, REO, and REO-loaded HACS nanoparticles.…”

Section: Tga Resultsmentioning

confidence: 99%

Characterization and Antibacterial Activity of Encapsulated Rosemary Essential Oil within Amylose Nanostructures as a Natural Antimicrobial in Food Applications

2021

View full text Add to dashboard Cite

Rosemary essential oil (REO) is a natural phenolic compound with high antimicrobial activity. However, its application is limited due to the poor solubility in water, instability, and high volatility. In this study, REO is incorporated into the high amylose corn starch (HACS) nanostructures by inclusion complexation. The characterization of the obtained nanostructures is done by SEM, TGA, FTIR, and XRD. Encapsulation efficiency, loading capacity, stability, release, and antibacterial activity of encapsulated REO are analyzed. The nanostructures show spherical nanoparticles with an average size lower than 200 nm. The results of XRD and FTIR confirm the incorporation of REO into the amylose nanostructures. Thermogravimetric analysis indicates that the inclusion complex of REO and HACS increases the thermal stability of REO significantly. The solubility and antibacterial activity of REO are enhanced after complexation with amylose nanostructures. Minimum inhibitory concentration (MIC) of free REO is 3.52 mg mL−1 or 0.39% v/v and for encapsulated REO is decreased to 2.5 mg mL−1. The results suggest that HACS can be used as a potential carrier for sensitive and hydrophobic compounds to enhance their application in the pharmaceutical and food industries.

show abstract

“…There are different classifications of fats and oils, depending on the structure of the seeds. Chia seeds oil Orsavova et al (2015); Marcinek and Krejpcio (2017) has been reported to contain an excessive amount of fatty acids, especially polyunsaturated fatty acids (PUFA), which consist of more than 60% αlinoleic acid and more than 20% linoleic acid (Di Marco et al, 2020;Segura-Campos et al, 2014). Increasing environmental concerns on water sources in terms of pollutants, overfishing, and the use of un-approved fishing gear have prompted the use of plant origin sources, which give polyunsaturated-fatty-acids (PUFAs).…”

Section: Fat Composition Of Chia Seedsmentioning

confidence: 99%

Nutritional, health benefits and usage of chia seeds (Salvia hispanica): A review

Katunzi-Kilewela¹,

Kaale²,

Kibazohi³

et al. 2021

Afr. J. Food Sci.

View full text Add to dashboard Cite

As we enter the 3rd millennium, with improved life expectancy, and high media coverage of health care issues, people are becoming more aware of and interested in the potential benefits of nutritional support for disease control or prevention. The review aimed to gather published information regarding nutrition and health benefits associated with the use of chia seeds for human health. Researchers have reported chia seeds to have high nutritional content in the form of protein (15-25%), dietary fibre (18-35%), fat (15-35%) and ash content (4-6%). Apart from their rich nutritional content, chia seeds can improve the nutritional content of various food products when they are blended or mixed. This article reviews the nutritional content, bioactive compounds, and nutraceutical functionality of chia seeds and their use in the development of functional foods. Also highlights functional properties of chia seeds, usage in the food industry and fortification of food with chia seeds. The results showed the potential use of chia seeds with blending with other food to produce more nutrient dense food products that can be regarded as a functional food.

show abstract

Inclusion complexes of high amylose corn starch with essential fatty acids from chia seed oil as potential delivery systems in food

Cited by 64 publications

References 25 publications

Difference in the nutritional, in vitro, and functional characteristics of protein and fat isolates of two Indian chia (Salvia hispanica L) seed genotypes with variation in seed coat color

Difference in the nutritional, in vitro, and functional characteristics of protein and fat isolates of two Indian chia (Salvia hispanica L) seed genotypes with variation in seed coat color

Characterization and Antibacterial Activity of Encapsulated Rosemary Essential Oil within Amylose Nanostructures as a Natural Antimicrobial in Food Applications

Nutritional, health benefits and usage of chia seeds (Salvia hispanica): A review

Contact Info

Product

Resources

About