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Nanoencapsulation of chia seed oil with chia mucilage (Salvia hispanica L.) as wall material: Characterization and stability evaluation

de Campo, Camila, dos Santos, Priscilla Pereira, Costa, Tania Maria Haas, Paese, Karina, Guterres, Silvia Stanisçuaski, Rios, Alessandro de Oliveira, Flôres, Simone Hickmann
Food chemistry 2017 v.234 pp. 1-9
Fourier transform infrared spectroscopy, Salvia hispanica, encapsulation, nanocapsules, nanoparticles, oxidation, oxidative stability, pH, particle size, polymers, seed oils, temperature, thermal properties, transmission electron microscopy, viscosity, zeta potential
In this study, chia seed oil was nanoencapsulated utilizing chia seed mucilage (CSM) as wall material. The viscosity, encapsulation efficiency, loading capacity, transmission electron microscopy, FT-IR spectroscopy and thermal properties of chia seed oil nanoparticles (CSO-NP) were performed after preparation. Particle size, zeta potential, span value, and pH of CSO-NP and oxidation stability of nanoencapsulated and unencapsulated oil were evaluated during 28days of storage at accelerated conditions (40°C). The CSO-NP showed spherical shape, an average size of 205±4.24nm and zeta potential of −11.58±1.87mV. The encapsulation efficiency (82.8%), loading capacity (35.38%) and FT-IR spectroscopy demonstrated the interaction between oil and mucilage. Furthermore, CSO-NP were thermally stable at temperatures up 300°C and nanoencapsulated oil showed higher stability against oxidation than unencapsulated oil. The results suggest that chia seed mucilage represents a promising alternative to substitute synthetic polymers in nanoencapsulation.