info:eu-repo/semantics/article
Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil
Fecha
2019-08Registro en:
Copado, Claudia Noelia; Diehl, Bernd W. K.; Ixtaina, Vanesa Yanet; Tomás, Mabel Cristina; Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil; American Oil Chemists' Society; Inform; 30; 7; 8-2019; 14-17
1528-9303
CONICET Digital
CONICET
Autor
Copado, Claudia Noelia
Diehl, Bernd W. K.
Ixtaina, Vanesa Yanet
Tomás, Mabel Cristina
Resumen
The oil obtained from the seeds of chia (Salvia hispanica L.) is a valuable plant source of omega-3 polyunsaturated fatty acids (PUFA). Chia oil’s high PUFA content makes it an interesting source for enriching foods with these essential fatty acids, but the oil’s high PUFA content also makes it susceptible to oxidation. Consequently, one of the most relevant challenges is to protect the oil from oxidative deterioration.