Loading…

Effects on bread and oil quality after functionalization with microencapsulated chia oil

BACKGROUND Omega‐3 and omega‐6 fatty acids‐rich oils suffer oxidation reactions that alter their chemical and organoleptic quality. Microencapsulation can be a powerful tool for protection against ambient conditions. In the present study, the addition of microencapsulated chia oil as an ingredient i...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2018-10, Vol.98 (13), p.4903-4910
Main Authors: González, Agustín, Martínez, Marcela L, León, Alberto E, Ribotta, Pablo D
Format: Article
Language:English
Subjects:
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:BACKGROUND Omega‐3 and omega‐6 fatty acids‐rich oils suffer oxidation reactions that alter their chemical and organoleptic quality. Microencapsulation can be a powerful tool for protection against ambient conditions. In the present study, the addition of microencapsulated chia oil as an ingredient in bread preparations and its effect on the technological and chemical quality of breads was investigated. RESULTS Microencapsulation of chia oil was carried out by freeze‐drying with soy proteins as wall material and oil release was determined under in vitro gastric and intestinal conditions. Encapsulated oil‐containing bread showed no differences in specific volume, average cell area, firmness and chewiness with respect to control bread. Unencapsulated oil‐containing bread showed a marked increase in hydroperoxide values respect to control, whereas encapsulated oil‐containing bread values were not affected by baking and bread storage. The fatty acid profiles showed a decrease of 13% and 16%, respectively, in α‐linolenic acid in the encapsulated and unencapsulated oils with respect to bulk chia oil. Sensory analysis showed no significant differences between bread samples. CONCLUSION The addition of encapsulated chia oil did not alter the technological quality of breads and prevented the formation of hydroperoxide radicals. A ration of encapsulated oil‐containing bread contributes 60% of the recommended dietary intake of omega‐3 fatty acids. © 2018 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.9022