Evaluation of the oxidative stability of chia oil-loaded microparticles by thermal, spectroscopic and chemometric methods

被引：28

作者：

Guimardes-Inacio, Alexandre ^{[1
]}

Lopes Francisco, Cristhian Rafael ^{[2
]}

Rojas, Valquiria Maeda ^{[1
]}

Leone, Roberta de Souza ^{[2
]}

Valderrama, Patricia ^{[1
]}

Bona, Evandro ^{[1
]}

Leimann, Fernanda Vitoria ^{[1
]}

Coelho Tanamati, Ailey Aparecia ^{[2
]}

Goncalves, Odinei Hess ^{[1
]}

机构：

[1] Univ Tecnol Fed Parana, Postgrad Program Food Technol, Via Rosalina Maria dos Santos 1233,POB 271, BR-87301899 Campo Mourao, PR, Brazil

[2] Univ Tecnol Fed Parana, Food Dept, Via Rosalina Maria dos Santos 1233,POB 271, BR-87301899 Campo Mourao, PR, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2018年 / 87卷

关键词：

DSC; Kinetic parameters; OFW methodology; MCR-ALS; Chemometry; DIFFERENTIAL SCANNING CALORIMETRY; SALVIA-HISPANICA L; EDIBLE OILS; VEGETABLE-OILS; ACID; KINETICS; DSC; OMEGA-3-FATTY-ACIDS; MICROENCAPSULATION; EMULSIONS;

D O I：

10.1016/j.lwt.2017.09.031

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Chia oil has been widely studied due to its benefits to human health, being source of important omega-3 and omega-6. Encapsulation has been studied in order to protect the oil from thermal degradation. In this work, oil from chia seeds was microencapsulated in carnauba wax and thermal stability was evaluated not only by thermal methods but also Spectroscopy and chemometric based analyses. High encapsulation efficiency of both omega-3 and-6 (up to 97%) was verified. Particles presented micrometric sizes, spherical shape and no fissures. Differential Scanning Calorimetry was applied in isothermal and non-isothermal modes and kinetic parameters were determined using the Ozawa-Flynn-Wall (OFW) method. An effective protection of the chia oil was verified by an increase in the oxidative stability in both isothermal (activation energy increased from 73.5 +/- 1.5 to 91.8 +/- 1.6 kJ mol(-1)) and non-isothermal (from 87.4 +/- 2.1 to 97.3 +/- 2.9 kJ mol(-1)) tests. Increase in the onset oxidation temperature and in the oxidation induction time were also detected. Chia oil and oil-loaded microparticles were subjected to accelerated stability test. Degradation was evaluated by the UV-Vis spectroscopy coupled to chemometry and also by the extinction coefficients, corroborating the increase in the oxidative stability. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：498 / 506

页数：9

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