Microencapsulation as an effective technology for the incorporation of chia oil in processed food

Abstract

At present, consumers´ behaviour has been directed to the purchase of a greater number and diversity of healthy food products. The increasing awareness regarding their consumption has driven the development of new products, through the use of bioactive ingredients. Vegetable oils rich in omega-3, 6 and 9 fatty acids are among the most popular ingredients incorporated into foods to improve their functional properties and nutritional quality. In fact, there has been a constant search for specialty oils and fats that, in addition to having specific physical properties, contain bioactive compounds that offer health benefits, improve the oxidative stability of food products, or show a clinically consistent fatty acid composition. Chia oil (Salvia hispanica L.) is the richest vegetable source of omega-3 fatty acids (60-69% corresponds to α-linolenic acid) known to date, and its popularity can be reflected in the increasing number of scientific publications that report significant health benefits related to the prevention of non-communicable diseases.Although its beneficial effects are well-known, chia oil is sensitive to oxidative stress and high temperatures. Therefore, different technological alternatives have been used to obtain adequate delivery systems that can overcome the limitations of the direct incorporation into processed foods. Among the available alternatives, microencapsulation has attracted widespread interest in the food industry. Thus, there is a growing number of food formulations developed with the microencapsulated oil: bread and dry pasta, meat products, cheeses, mayonnaises, chocolate, smoothies, among others. This chapter aims to provide an overview of the existing trends regarding chia oil microencapsulation for its application in processed food. Special focus is given to microencapsulation by spray drying technology and the latest developments in the incorporation of the microencapsulated oil into bread and dry pasta products.