Agustín González1,2, Marcela L Martínez3,4, Alberto E León5,6, Pablo D Ribotta5,7. 1. Universidad Nacional de Córdoba (UNC), Facultad de Ciencias Químicas, Laboratorio de Materiales Poliméricos (LaMaP), Córdoba, Argentina. 2. CONICET-UNC. Instituto de Investigaciones y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA), CONICET, Córdoba, Argentina. 3. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Ciencia y Tecnología de los Alimentos-Córdoba (ICTA), Córdoba, Argentina. 4. CONICET-UNC. Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina. 5. CONICET-UNC. Instituto de Ciencia y Tecnología de Alimentos, Córdoba, Argentina. 6. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias, Córdoba, Argentina. 7. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales, Córdoba, Argentina.
Abstract
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.
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 chiaoil as an ingredient in bread preparations and its effect on the technological and chemical quality of breads was investigated. RESULTS: Microencapsulation of chiaoil 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 chiaoil. Sensory analysis showed no significant differences between bread samples. CONCLUSION: The addition of encapsulated chiaoil 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.