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Artículo

Chia bilayer emulsions with modified sunflower lecithins and chitosan as delivery systems of omega-3 fatty acids

Julio, Luciana MagdalenaIcon ; Copado, Claudia NoeliaIcon ; Diehl, Bernd W. K.; Ixtaina, Vanesa YanetIcon ; Tomás, Mabel CristinaIcon
Fecha de publicación: 03/2018
Editorial: Elsevier Science
Revista: LWT - Food Science and Technology
ISSN: 0023-6438
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

Chia oil constitutes a vegetal source of ω-3 polyunsaturated fatty acids (PUFAs) and natural antioxidants, although it is susceptible to the oxidation process. Emulsion-based delivery systems could be adequate for its protection and incorporation into foods. In this study chia bilayer O/W emulsions were obtained applying layer-by-layer deposition technique. It consisted of the electrostatic deposition of positively charged chitosan on negatively charged oil droplets. These were stabilized using modified sunflower lecithins (deoiled or phosphatidylcholine-enriched) in presence or absence of maltodextrin. The particle size distribution, mean diameters, ζ-potential and viscosity of emulsions were determined. The chitosan addition had a strong influence (p ≤ 0.001) on the rheological properties increasing the viscosity and changing the flow behavior of emulsions. The global and oxidative stability of emulsions were monitored during 50 days at 4 °C. The bilayer emulsions showed better physical stability than the monolayer ones. Also, they recorded lower peroxide values (p ≤ 0.05) than monolayer systems and bulk chia oil, with no significant (p > 0.05) changes in their ω-3 PUFAs content during the storage period. Bilayer emulsions with modified sunflower lecithins proved to be protective systems against lipid oxidation, constituting a viable option for the delivery of chia ω-3 PUFAs with potential application in the food industry.
Palabras clave: Chia Seed Oil , Chitosan , Electrostatic Layer-By-Layer Deposition , Modified Sunflower Lecithin , O/W Emulsions , Ω-3 Fatty Acids Pufas
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Atribución-NoComercial-SinDerivadas 2.5 Argentina (CC BY-NC-ND 2.5 AR)
Identificadores
URI: http://hdl.handle.net/11336/57202
URL: https://www.sciencedirect.com/science/article/pii/S0023643817308630
DOI: http://dx.doi.org/10.1016/j.lwt.2017.11.044
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Julio, Luciana Magdalena; Copado, Claudia Noelia; Diehl, Bernd W. K.; Ixtaina, Vanesa Yanet; Tomás, Mabel Cristina; Chia bilayer emulsions with modified sunflower lecithins and chitosan as delivery systems of omega-3 fatty acids; Elsevier Science; LWT - Food Science and Technology; 89; 3-2018; 581-590
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