Design of microparticles of chia seed oil by using the electrostatic layer-by-layer deposition technique

dc.creatorJulio, Luciana Magdalena
dc.creatorCopado, Claudia Noelia
dc.creatorCrespo, Rosana
dc.creatorDiehl, Bernd W. K.
dc.creatorIxtaina, Vanesa Yanet
dc.creatorTomás, Mabel Cristina
dc.date.accessioned2020-12-17T13:53:03Z
dc.date.accessioned2022-10-15T07:39:00Z
dc.date.available2020-12-17T13:53:03Z
dc.date.available2022-10-15T07:39:00Z
dc.date.created2020-12-17T13:53:03Z
dc.date.issued2019-03
dc.identifierJulio, Luciana Magdalena; Copado, Claudia Noelia; Crespo, Rosana; Diehl, Bernd W. K.; Ixtaina, Vanesa Yanet; et al.; Design of microparticles of chia seed oil by using the electrostatic layer-by-layer deposition technique; Elsevier Science SA; Powder Technology; 345; 3-2019; 750-757
dc.identifier0032-5910
dc.identifierhttp://hdl.handle.net/11336/120732
dc.identifier1873-328X
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4361359
dc.description.abstractThis study deals with the physicochemical characterization of powdered chia oil microparticles produced from mono and bi-layered emulsions using modified sunflower lecithins (Deoiled (DL); Phosphatidylcholine-enriched fraction (PC)), chitosan, and maltodextrin as wall materials. The powders were stored (20 ± 2 °C, RH 33%, 120d) and characterized by their moisture content, aw, ω-3 content (1H NMR), microencapsulation efficiency of oil (%ME) and ω-3 PUFAs (%MEω-3), microstructure, dispersibility, color, and oxidative stability (Rancimat induction time (ti); Peroxide value (PV)). The %ME were > 84% and %MEω-3 > 89% in all cases, recording systems with DL higher values than those with PC. The bi-layered systems presented higher ti, lower PV and higher %remaining ω-3 than the monolayer ones and the bulk oil. Bi-layered microparticles with modified sunflower lecithins were efficient to protect chia oil against oxidative deterioration, being suitable delivery systems of ω-3 fatty acids from this oil for functional food development.
dc.languageeng
dc.publisherElsevier Science SA
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.powtec.2019.01.047
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0032591019300610
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectBI-LAYERED MICROPARTICLES
dc.subjectCHIA SEED OIL
dc.subjectLAYER-BY-LAYER DEPOSITION
dc.subjectMODIFIED SUNFLOWER LECITHINS
dc.subjectPHYSICOCHEMICAL STABILITY
dc.subjectΩ-3 FATTY ACIDS
dc.titleDesign of microparticles of chia seed oil by using the electrostatic layer-by-layer deposition technique
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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