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

Julio, Luciana M., Copado, Claudia N., Diehl, Bernd W.K., Ixtaina, Vanesa Y., Tomás, Mabel C.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 581-590
Helianthus annuus, antioxidants, chitosan, droplets, emulsions, food industry, foods, lipid peroxidation, maltodextrins, oils, omega-3 fatty acids, oxidation, oxidative stability, particle size distribution, peroxide value, phosphatidylcholines, polyunsaturated fatty acids, storage time, viscosity, zeta potential
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.