Effect of Maillard reaction conditions on physicochemical properties and oxidative stability of microencapsulated chia oil

Autores
Ixtaina, Vanesa Yanet; Diehl. Bernd W. K.; Copado, Claudia Noelia; Tomás, Mabel Cristina
Año de publicación
2019
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Chia seed oil presents a very high content of polyunsaturated fatty acids (PUFAs 60% omega-3 alfa-linolenic acid 18:3, 20% linoleic acid 18:2) which are very appreciated in terms of health and nutrition aspects. Clinical studies have reported beneficial effects on cardiovascular disease, immune functions, neurology disorders and inflammation. However, the main deteriorative process related to chia oil is the occurrence of lipid oxidation. Some techniques, such as microencapsulation, have been developed to provide protection to this type of oils. Many studies have demonstrated that Maillard reaction products (MRPs) have anti-oxidative properties. For this reason, these compounds could be used as wall material for oil microencapsulation. The objective of this research work was to characterize the physicochemical properties of microencapsulated chia seed oil MRPs, as wall material, obtained by the application of different heat treatments on the aqueous phase. Chia O/W emulsions were composed by NaCas, lactose, and chia oil (10, 15 % wt/wt). The aqueous phase was heated at different temperatures (60 and 100°C) for 30 min to promote the MRPs formation. Then, the microcapsules were obtained by spray-drying of the emulsions at 170/90°C inlet/oulet temperatures, respectively. Microencapsulation efficiency, moisture content, water activity and parameters associated with the oxidative stability were determined. All the systems showed a high microencapsulation efficiency (> 99%). The moisture content and water activity (aw25°C) of microcapsules ranged between 0.020-2.998 % (d.b.) and 0.243-0.470, respectively. These levels are in accordance with those required to the addition in dried foods. Regarding the oxidative stability, the accelerated oxidative test (Rancimat) and the peroxide values (PV) revealed a very significant influence of the heat treatment, with the highest induction time (ti) and the lowest PV for microcapsules obtained from emulsions constituted by 15% content oil and an aqueous phase submitted to a heat treatment of 100°C, 30 min. This information is very interesting to be considered and applied for the development of functional foods enriched with these essential fatty acids.
Fil: Ixtaina, Vanesa Yanet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Diehl. Bernd W. K.. Spectral Service A. G.; Alemania
Fil: Copado, Claudia Noelia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
2019 Annual Meeting & Expo
St. Louis
Estados Unidos
American Oil Chemists' Society
Materia
Microencapsulated chia oil
Physicochemical properties
Oxidative stability
Maillard reaction products
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/129300
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/129300
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of Maillard reaction conditions on physicochemical properties and oxidative stability of microencapsulated chia oilIxtaina, Vanesa YanetDiehl. Bernd W. K.Copado, Claudia NoeliaTomás, Mabel CristinaMicroencapsulated chia oilPhysicochemical propertiesOxidative stabilityMaillard reaction productshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Chia seed oil presents a very high content of polyunsaturated fatty acids (PUFAs 60% omega-3 alfa-linolenic acid 18:3, 20% linoleic acid 18:2) which are very appreciated in terms of health and nutrition aspects. Clinical studies have reported beneficial effects on cardiovascular disease, immune functions, neurology disorders and inflammation. However, the main deteriorative process related to chia oil is the occurrence of lipid oxidation. Some techniques, such as microencapsulation, have been developed to provide protection to this type of oils. Many studies have demonstrated that Maillard reaction products (MRPs) have anti-oxidative properties. For this reason, these compounds could be used as wall material for oil microencapsulation. The objective of this research work was to characterize the physicochemical properties of microencapsulated chia seed oil MRPs, as wall material, obtained by the application of different heat treatments on the aqueous phase. Chia O/W emulsions were composed by NaCas, lactose, and chia oil (10, 15 % wt/wt). The aqueous phase was heated at different temperatures (60 and 100°C) for 30 min to promote the MRPs formation. Then, the microcapsules were obtained by spray-drying of the emulsions at 170/90°C inlet/oulet temperatures, respectively. Microencapsulation efficiency, moisture content, water activity and parameters associated with the oxidative stability were determined. All the systems showed a high microencapsulation efficiency (> 99%). The moisture content and water activity (aw25°C) of microcapsules ranged between 0.020-2.998 % (d.b.) and 0.243-0.470, respectively. These levels are in accordance with those required to the addition in dried foods. Regarding the oxidative stability, the accelerated oxidative test (Rancimat) and the peroxide values (PV) revealed a very significant influence of the heat treatment, with the highest induction time (ti) and the lowest PV for microcapsules obtained from emulsions constituted by 15% content oil and an aqueous phase submitted to a heat treatment of 100°C, 30 min. This information is very interesting to be considered and applied for the development of functional foods enriched with these essential fatty acids.Fil: Ixtaina, Vanesa Yanet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Diehl. Bernd W. K.. Spectral Service A. G.; AlemaniaFil: Copado, Claudia Noelia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina2019 Annual Meeting & ExpoSt. LouisEstados UnidosAmerican Oil Chemists' SocietyAmerican Oil Chemists' Society2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectReuniónJournalhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentapplication/pdfhttp://hdl.handle.net/11336/129300Effect of Maillard reaction conditions on physicochemical properties and oxidative stability of microencapsulated chia oil; 2019 Annual Meeting & Expo; St. Louis; Estados Unidos; 2019; 1-2CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.aocs.org/attend-meetings/archives/2019-aocs-annual-meeting-and-short-courses?SSO=TrueInternacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:20:21Zoai:ri.conicet.gov.ar:11336/129300instacron: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:34982025-10-15 14:20:21.389CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of Maillard reaction conditions on physicochemical properties and oxidative stability of microencapsulated chia oil
title Effect of Maillard reaction conditions on physicochemical properties and oxidative stability of microencapsulated chia oil
spellingShingle Effect of Maillard reaction conditions on physicochemical properties and oxidative stability of microencapsulated chia oil
Ixtaina, Vanesa Yanet
Microencapsulated chia oil
Physicochemical properties
Oxidative stability
Maillard reaction products
title_short Effect of Maillard reaction conditions on physicochemical properties and oxidative stability of microencapsulated chia oil
title_full Effect of Maillard reaction conditions on physicochemical properties and oxidative stability of microencapsulated chia oil
title_fullStr Effect of Maillard reaction conditions on physicochemical properties and oxidative stability of microencapsulated chia oil
title_full_unstemmed Effect of Maillard reaction conditions on physicochemical properties and oxidative stability of microencapsulated chia oil
title_sort Effect of Maillard reaction conditions on physicochemical properties and oxidative stability of microencapsulated chia oil
dc.creator.none.fl_str_mv Ixtaina, Vanesa Yanet
Diehl. Bernd W. K.
Copado, Claudia Noelia
Tomás, Mabel Cristina
author Ixtaina, Vanesa Yanet
author_facet Ixtaina, Vanesa Yanet
Diehl. Bernd W. K.
Copado, Claudia Noelia
Tomás, Mabel Cristina
author_role author
author2 Diehl. Bernd W. K.
Copado, Claudia Noelia
Tomás, Mabel Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv Microencapsulated chia oil
Physicochemical properties
Oxidative stability
Maillard reaction products
topic Microencapsulated chia oil
Physicochemical properties
Oxidative stability
Maillard reaction products
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Chia seed oil presents a very high content of polyunsaturated fatty acids (PUFAs 60% omega-3 alfa-linolenic acid 18:3, 20% linoleic acid 18:2) which are very appreciated in terms of health and nutrition aspects. Clinical studies have reported beneficial effects on cardiovascular disease, immune functions, neurology disorders and inflammation. However, the main deteriorative process related to chia oil is the occurrence of lipid oxidation. Some techniques, such as microencapsulation, have been developed to provide protection to this type of oils. Many studies have demonstrated that Maillard reaction products (MRPs) have anti-oxidative properties. For this reason, these compounds could be used as wall material for oil microencapsulation. The objective of this research work was to characterize the physicochemical properties of microencapsulated chia seed oil MRPs, as wall material, obtained by the application of different heat treatments on the aqueous phase. Chia O/W emulsions were composed by NaCas, lactose, and chia oil (10, 15 % wt/wt). The aqueous phase was heated at different temperatures (60 and 100°C) for 30 min to promote the MRPs formation. Then, the microcapsules were obtained by spray-drying of the emulsions at 170/90°C inlet/oulet temperatures, respectively. Microencapsulation efficiency, moisture content, water activity and parameters associated with the oxidative stability were determined. All the systems showed a high microencapsulation efficiency (> 99%). The moisture content and water activity (aw25°C) of microcapsules ranged between 0.020-2.998 % (d.b.) and 0.243-0.470, respectively. These levels are in accordance with those required to the addition in dried foods. Regarding the oxidative stability, the accelerated oxidative test (Rancimat) and the peroxide values (PV) revealed a very significant influence of the heat treatment, with the highest induction time (ti) and the lowest PV for microcapsules obtained from emulsions constituted by 15% content oil and an aqueous phase submitted to a heat treatment of 100°C, 30 min. This information is very interesting to be considered and applied for the development of functional foods enriched with these essential fatty acids.
Fil: Ixtaina, Vanesa Yanet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Diehl. Bernd W. K.. Spectral Service A. G.; Alemania
Fil: Copado, Claudia Noelia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
2019 Annual Meeting & Expo
St. Louis
Estados Unidos
American Oil Chemists' Society
description Chia seed oil presents a very high content of polyunsaturated fatty acids (PUFAs 60% omega-3 alfa-linolenic acid 18:3, 20% linoleic acid 18:2) which are very appreciated in terms of health and nutrition aspects. Clinical studies have reported beneficial effects on cardiovascular disease, immune functions, neurology disorders and inflammation. However, the main deteriorative process related to chia oil is the occurrence of lipid oxidation. Some techniques, such as microencapsulation, have been developed to provide protection to this type of oils. Many studies have demonstrated that Maillard reaction products (MRPs) have anti-oxidative properties. For this reason, these compounds could be used as wall material for oil microencapsulation. The objective of this research work was to characterize the physicochemical properties of microencapsulated chia seed oil MRPs, as wall material, obtained by the application of different heat treatments on the aqueous phase. Chia O/W emulsions were composed by NaCas, lactose, and chia oil (10, 15 % wt/wt). The aqueous phase was heated at different temperatures (60 and 100°C) for 30 min to promote the MRPs formation. Then, the microcapsules were obtained by spray-drying of the emulsions at 170/90°C inlet/oulet temperatures, respectively. Microencapsulation efficiency, moisture content, water activity and parameters associated with the oxidative stability were determined. All the systems showed a high microencapsulation efficiency (> 99%). The moisture content and water activity (aw25°C) of microcapsules ranged between 0.020-2.998 % (d.b.) and 0.243-0.470, respectively. These levels are in accordance with those required to the addition in dried foods. Regarding the oxidative stability, the accelerated oxidative test (Rancimat) and the peroxide values (PV) revealed a very significant influence of the heat treatment, with the highest induction time (ti) and the lowest PV for microcapsules obtained from emulsions constituted by 15% content oil and an aqueous phase submitted to a heat treatment of 100°C, 30 min. This information is very interesting to be considered and applied for the development of functional foods enriched with these essential fatty acids.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Reunión
Journal
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/129300
Effect of Maillard reaction conditions on physicochemical properties and oxidative stability of microencapsulated chia oil; 2019 Annual Meeting & Expo; St. Louis; Estados Unidos; 2019; 1-2
CONICET Digital
CONICET
url http://hdl.handle.net/11336/129300
identifier_str_mv Effect of Maillard reaction conditions on physicochemical properties and oxidative stability of microencapsulated chia oil; 2019 Annual Meeting & Expo; St. Louis; Estados Unidos; 2019; 1-2
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://www.aocs.org/attend-meetings/archives/2019-aocs-annual-meeting-and-short-courses?SSO=True
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/vnd.openxmlformats-officedocument.wordprocessingml.document
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv American Oil Chemists' Society
publisher.none.fl_str_mv American Oil Chemists' Society
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
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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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