Effect of Amylose-Chia Oil Fatty Acid Inclusion Complex Addition on the Physicochemical Properties of Instant Pumpkin Soup

Abstract

A diet with a balanced ω-6/ω-3 ratio (~1:1) has been associated with several health benefits, such as prevention of cardiovascular diseases, anti-inflammatory properties, and normal brain development. Chia (Salvia hispanica L.) seed oil is the richest vegetable source of α-linolenic acid (ω-3), although its application as a food ingredient is restricted by its high susceptibility to oxidation. Amylose inclusion complexes have emerged as potential delivery systems of sensitive hydrophobic compounds. In this study, amylose-chia oil fatty acid inclusion complexes were incorporated into a commercial instant soup (15 and 30% w/w) and the physicochemical properties of both powdered and reconstituted products were investigated. Gas-chromatography analysis revealed the effective fortification of commercial soup with ω-3 and ω-6 fatty acids and a reduced ω-6/ω-3 ratio after the addition of inclusion complexes. The fortified soup powders showed adequate moisture and water activity levels and lower interparticle cohesiveness, resulting in an improved flowability. Furthermore, the inclusion complex addition did not modify the soup behavior during reconstitution. Rheological characterization of reconstituted soups showed shear-thinning behavior and a progressive decrease in apparent viscosity as the inclusion complex concentration increased from 0 to 30%, leading to greater fluidity. Sensory analysis revealed that the appearance, aroma, and consistency of the fortified soups were perceived as slightly to moderately different from the commercial one. The findings of this study contributes to the development of functional foods using inclusion complexes as carriers of chia oil essential fatty acids and expands the potential application of chia oil as a food ingredient.