Improvement of the Oxidative Stability of Spray‐Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs)

Abstract

The present work deals with the study of the physicochemical properties of microencapsulated chia seed oil by spray-dried, with different oil content, using MRPs generated from different heat treatments (0, 60 or 100°C, 30min) of sodium caseinate-lactose mixture as wall material. The absorbance at 465 nm, the color and FTIR parameters were used to follow the Maillard Reaction extent. The DPPH assay was applied to analyze the antioxidant activity. The microcapsules presented low moisture contents (0.02-3.00% d.b.) and water activity (0.243-0.470), and high values of microencapsulation efficiency ( ̴99%). The color parameters of the powders showed that the microcapsules presented a light color with a slight tendency towards yellow. The micrographs of powders showed individual spherical microcapsules with smooth surface in general. The powders presented a high dispersibility. The lipid oxidation analyses showed that the microencapsulation process was able to protect chia oil against lipid oxidation in all treatments, being the microcapsules with the highest heat treatment the most effective in this sense. This fact is related to the highest content of the MRPs, which would further protect to microencapsulated chia oil.