Storage stability of chia ( Salvia hispanica L.) oil incorporated with astaxanthin

Abstract

Ingest of astaxanthin and omega‐3 fatty acids is related to several health benefits. Chia oil is one of the principal sources of α‐linolenic acid (ALA) belonging to the omega‐3 fatty acids. This work evaluated the stability of blends of chia oil and astaxanthin (400 µg/g oil) during storage at 25, 45, and 65°C during 35, 16, and 4 days, respectively. The effect of α‐tocopherol addition (100 µg/g oil) was also evaluated. The highest antioxidant activity (2.29 ± 0.11 µmol Trolox/g oil) was observed in oil added with α‐tocopherol and astaxanthin. However, the lipid oxidation products of this oil increased approximately twofold compared to the oil added only with astaxanthin at 25°C and 35 days of storage. Blends of chia oil and astaxanthin stored at 25°C showed good stability; ALA content did not change significantly (p > .05) and approximately 74% of astaxanthin was preserved after 35 days of storage compared to the initial content. Practical applications Nowadays, consumers tend to choose natural products in search of foods with recognized health benefits. The results from this study showed that incorporating astaxanthin into chia oil is a promising strategy to increase the benefits of both compounds. Astaxanthin and chia oil blend can be used in the development of delivery systems for functional food applications.

The prooxidant effect of natural antioxidants combination when co‐encapsulated to chia oil‐based nutraceutical edible powders: More is not always better

“…Conversely, Espinaco et al. [ 13 ] found that the addition of ASX or VE to CO promoted higher PV than those observed for CO alone when storing at 25 and 45°C. In this case, they added antioxidants to CO at lower concentrations (400 ppm) than those used in our work (2000 ppm).…”

“…Espinaco et al. [ 13 ] studied the stability of unencapsulated CO with ASX alone (400 mg kg −1 oil), or ASX in combination with αT (400 + 100 mg kg −1 oil) during 35 days of storage at 25°C. They reported PV higher than 20 meq kg −1 oil for CO–ASX system and PV close to 70 meq kg −1 oil for CO–ASX + αT combination, which demonstrates a prooxidant effect for the mixture.…”

“…[ 12 ] This makes ASX an interesting bioactive compound to be co‐encapsulated with CO. Espinaco et al. [ 13 ] have evaluated the oxidative stability of blends of CO with ASX, and CO with αT during storage at different temperatures (25, 45, and 65°C). After 30 days of storage at 25°C, CO‐ASX blends exceeded PV recommended limits but they were lower than CO–αT.…”

Whey protein aggregates‐alginate composite gel for astaxanthin‐chia oil encapsulation

“…Astaxanthin content was determined using first‐order derivate spectrophotometry. [ 24 ] First, 0.15 mL of the oleoresin extract previously obtained was mixed with 0.15 mL of ethanol and 1.2 mL of ethyl acetate:ethanol (1:1). Samples were scanned at 400–700 nm and first‐order derivate spectrum was obtained.…”

“…This previous step is necessary to favor protein interaction with calcium. [19,20] Given that the mixture of astaxanthin and chia oil is a promising strategy to exert a synergistic benefit of both bioactive compounds, [21][22][23][24] and that WPA can provide complementary properties to alginate when using as wall material, [12,20] this encapsulation system should be investigated due to the scarce information available in the literature to the best of our knowledge. Therefore, this study aimed to encapsulate chia oil-astaxanthin blends using the cold ionic gelation method and to evaluate the effect of WPA on the storage stability of chia oil-astaxanthin blends encapsulated in alginate gel beads.…”