Formulation of a responsive in vitro digestion wall material, sensory and market analyses for chia seed oil capsules

• Published in: Journal of food engineering 2021-05, Vol.296, p.110460, Article 110460
• Main Authors: Amaya Cano, Juan Sebastián, Segura Pacheco, Santiago, Salcedo Galán, Felipe, Arenas Bustos, Isabella, Rincón Durán, Camila, Hernández Carrión, María
• Format: Article
• Language: English
• Subjects: Controlled release; Encapsulation; Functional food; Loading capacity; Spray drying
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2020.110460

Spray drying encapsulation of chia seed oil and its subsequent incorporation into powdered chocolate milk was carried out. It was sought to formulate a responsive wall material using three different formulations consisting of maltodextrin:sodium caseinate ratios of 100:0, 95:5 and 90:10. Zeta potential of the emulsion, capsule size, loading capacity, morphology, and oil release into in vitro digestive fluids were evaluated. The formulation which contained more sodium caseinate as wall material, demonstrated the highest oil release rates at simulated intestinal fluid, resistance to simulated salivary fluid, less capsules agglomeration and the highest loading capacity (41.8%). Consequently, product formulation was assured to be harmless, it was incorporated into chocolate milk powder. Product acceptance and consumer tendency was evaluated through a bilateral sensory and market analyses. 46% consumer positive response of this product was obtained, and cereal or vanilla drinks are proposed as future products to incorporate the capsules. •Chia oil was encapsulated using different maltodextrin and sodium caseinate ratios.•Using 10% of sodium caseinate as wall material resulted in highest loading capacity.•Sodium caseinate increased the oil released in the simulated small intestine fluid.•A functional food could be formulated with the incorporation of chia oil capsules.