Effects on bread and oil quality after functionalization with microencapsulated chia oil

Autores
González, Agustín; Martinez, Marcela; Leon, Alberto Edel; Ribotta, Pablo Daniel
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: Omega-3 and omega-6 fatty acids-rich oils suffer oxidation reactions that alter their chemical and organoleptic quality. Microencapsulation can be a powerful tool for protection against ambient conditions. In the present study, the addition of microencapsulated chia oil as an ingredient in bread preparations and its effect on the technological and chemical quality of breads was investigated. RESULTS: Microencapsulation of chia oil was carried out by freeze-drying with soy proteins as wall material and oil release was determined under in vitro gastric and intestinal conditions. Encapsulated oil-containing bread showed no differences in specific volume, average cell area, firmness and chewiness with respect to control bread. Unencapsulated oil-containing bread showed a marked increase in hydroperoxide values respect to control, whereas encapsulated oil-containing bread values were not affected by baking and bread storage. The fatty acid profiles showed a decrease of 13% and 16%, respectively, in α-linolenic acid in the encapsulated and unencapsulated oils with respect to bulk chia oil. Sensory analysis showed no significant differences between bread samples. CONCLUSION: The addition of encapsulated chia oil did not alter the technological quality of breads and prevented the formation of hydroperoxide radicals. A ration of encapsulated oil-containing bread contributes 60% of the recommended dietary intake of omega-3 fatty acids.
Fil: González, Agustín. Universidad Nacional de Córdoba. Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; Argentina
Fil: Martinez, Marcela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto de Ciencias y Tecnología de los Alimentos; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Materia
CHIA OIL
ENRICHED BREAD
OIL QUALITY
OMEGA-3
TECHNOLOGICAL QUALITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/91214
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/91214
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects on bread and oil quality after functionalization with microencapsulated chia oilGonzález, AgustínMartinez, MarcelaLeon, Alberto EdelRibotta, Pablo DanielCHIA OILENRICHED BREADOIL QUALITYOMEGA-3TECHNOLOGICAL QUALITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2BACKGROUND: Omega-3 and omega-6 fatty acids-rich oils suffer oxidation reactions that alter their chemical and organoleptic quality. Microencapsulation can be a powerful tool for protection against ambient conditions. In the present study, the addition of microencapsulated chia oil as an ingredient in bread preparations and its effect on the technological and chemical quality of breads was investigated. RESULTS: Microencapsulation of chia oil was carried out by freeze-drying with soy proteins as wall material and oil release was determined under in vitro gastric and intestinal conditions. Encapsulated oil-containing bread showed no differences in specific volume, average cell area, firmness and chewiness with respect to control bread. Unencapsulated oil-containing bread showed a marked increase in hydroperoxide values respect to control, whereas encapsulated oil-containing bread values were not affected by baking and bread storage. The fatty acid profiles showed a decrease of 13% and 16%, respectively, in α-linolenic acid in the encapsulated and unencapsulated oils with respect to bulk chia oil. Sensory analysis showed no significant differences between bread samples. CONCLUSION: The addition of encapsulated chia oil did not alter the technological quality of breads and prevented the formation of hydroperoxide radicals. A ration of encapsulated oil-containing bread contributes 60% of the recommended dietary intake of omega-3 fatty acids.Fil: González, Agustín. Universidad Nacional de Córdoba. Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; ArgentinaFil: Martinez, Marcela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto de Ciencias y Tecnología de los Alimentos; ArgentinaFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; ArgentinaJohn Wiley & Sons Ltd2018-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/91214González, Agustín; Martinez, Marcela; Leon, Alberto Edel; Ribotta, Pablo Daniel; Effects on bread and oil quality after functionalization with microencapsulated chia oil; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 98; 13; 10-2018; 4903-49100022-5142CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.9022info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.9022info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:34Zoai:ri.conicet.gov.ar:11336/91214instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:36:34.441CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects on bread and oil quality after functionalization with microencapsulated chia oil
title Effects on bread and oil quality after functionalization with microencapsulated chia oil
spellingShingle Effects on bread and oil quality after functionalization with microencapsulated chia oil
González, Agustín
CHIA OIL
ENRICHED BREAD
OIL QUALITY
OMEGA-3
TECHNOLOGICAL QUALITY
title_short Effects on bread and oil quality after functionalization with microencapsulated chia oil
title_full Effects on bread and oil quality after functionalization with microencapsulated chia oil
title_fullStr Effects on bread and oil quality after functionalization with microencapsulated chia oil
title_full_unstemmed Effects on bread and oil quality after functionalization with microencapsulated chia oil
title_sort Effects on bread and oil quality after functionalization with microencapsulated chia oil
dc.creator.none.fl_str_mv González, Agustín
Martinez, Marcela
Leon, Alberto Edel
Ribotta, Pablo Daniel
author González, Agustín
author_facet González, Agustín
Martinez, Marcela
Leon, Alberto Edel
Ribotta, Pablo Daniel
author_role author
author2 Martinez, Marcela
Leon, Alberto Edel
Ribotta, Pablo Daniel
author2_role author
author
author
dc.subject.none.fl_str_mv CHIA OIL
ENRICHED BREAD
OIL QUALITY
OMEGA-3
TECHNOLOGICAL QUALITY
topic CHIA OIL
ENRICHED BREAD
OIL QUALITY
OMEGA-3
TECHNOLOGICAL QUALITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv BACKGROUND: Omega-3 and omega-6 fatty acids-rich oils suffer oxidation reactions that alter their chemical and organoleptic quality. Microencapsulation can be a powerful tool for protection against ambient conditions. In the present study, the addition of microencapsulated chia oil as an ingredient in bread preparations and its effect on the technological and chemical quality of breads was investigated. RESULTS: Microencapsulation of chia oil was carried out by freeze-drying with soy proteins as wall material and oil release was determined under in vitro gastric and intestinal conditions. Encapsulated oil-containing bread showed no differences in specific volume, average cell area, firmness and chewiness with respect to control bread. Unencapsulated oil-containing bread showed a marked increase in hydroperoxide values respect to control, whereas encapsulated oil-containing bread values were not affected by baking and bread storage. The fatty acid profiles showed a decrease of 13% and 16%, respectively, in α-linolenic acid in the encapsulated and unencapsulated oils with respect to bulk chia oil. Sensory analysis showed no significant differences between bread samples. CONCLUSION: The addition of encapsulated chia oil did not alter the technological quality of breads and prevented the formation of hydroperoxide radicals. A ration of encapsulated oil-containing bread contributes 60% of the recommended dietary intake of omega-3 fatty acids.
Fil: González, Agustín. Universidad Nacional de Córdoba. Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; Argentina
Fil: Martinez, Marcela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto de Ciencias y Tecnología de los Alimentos; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
description BACKGROUND: Omega-3 and omega-6 fatty acids-rich oils suffer oxidation reactions that alter their chemical and organoleptic quality. Microencapsulation can be a powerful tool for protection against ambient conditions. In the present study, the addition of microencapsulated chia oil as an ingredient in bread preparations and its effect on the technological and chemical quality of breads was investigated. RESULTS: Microencapsulation of chia oil was carried out by freeze-drying with soy proteins as wall material and oil release was determined under in vitro gastric and intestinal conditions. Encapsulated oil-containing bread showed no differences in specific volume, average cell area, firmness and chewiness with respect to control bread. Unencapsulated oil-containing bread showed a marked increase in hydroperoxide values respect to control, whereas encapsulated oil-containing bread values were not affected by baking and bread storage. The fatty acid profiles showed a decrease of 13% and 16%, respectively, in α-linolenic acid in the encapsulated and unencapsulated oils with respect to bulk chia oil. Sensory analysis showed no significant differences between bread samples. CONCLUSION: The addition of encapsulated chia oil did not alter the technological quality of breads and prevented the formation of hydroperoxide radicals. A ration of encapsulated oil-containing bread contributes 60% of the recommended dietary intake of omega-3 fatty acids.
publishDate 2018
dc.date.none.fl_str_mv 2018-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/91214
González, Agustín; Martinez, Marcela; Leon, Alberto Edel; Ribotta, Pablo Daniel; Effects on bread and oil quality after functionalization with microencapsulated chia oil; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 98; 13; 10-2018; 4903-4910
0022-5142
CONICET Digital
CONICET
url http://hdl.handle.net/11336/91214
identifier_str_mv González, Agustín; Martinez, Marcela; Leon, Alberto Edel; Ribotta, Pablo Daniel; Effects on bread and oil quality after functionalization with microencapsulated chia oil; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 98; 13; 10-2018; 4903-4910
0022-5142
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.9022
info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.9022
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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