Universidad Nacional de Córdoba (UNC), Facultad de Ciencias Químicas, Laboratorio de Materiales Poliméricos (LaMaP), Córdoba, Argentina.
CONICET-UNC. Instituto de Investigaciones y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA), CONICET, Córdoba, Argentina.
J Sci Food Agric. 2018 Oct;98(13):4903-4910. doi: 10.1002/jsfa.9022. Epub 2018 May 22.
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.
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.
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.
富含欧米伽-3 和欧米伽-6 脂肪酸的油会发生氧化反应，从而改变其化学和感官质量。微胶囊化可以成为保护它们免受环境条件影响的有效工具。在本研究中，研究了将微胶囊化的奇亚籽油作为面包制备的成分添加，并研究其对面包的工艺和化学质量的影响。
通过用大豆蛋白作为壁材料进行冷冻干燥对奇亚籽油进行微胶囊化，并在体外胃和肠条件下测定油的释放情况。与对照面包相比，含有微胶囊化油的面包在比容、平均细胞面积、硬度和咀嚼性方面没有差异。未包埋含油面包的过氧化物值与对照相比明显增加，而包埋含油面包的过氧化物值不受烘焙和面包储存的影响。脂肪酸图谱显示，与散装奇亚籽油相比，微胶囊化和未微胶囊化油中亚麻酸分别下降了 13%和 16%。感官分析表明，面包样品之间没有显著差异。
添加微胶囊化奇亚籽油不会改变面包的工艺质量，并防止过氧化物自由基的形成。一份含微胶囊化油的面包可提供推荐膳食摄入量 60%的欧米伽-3 脂肪酸。© 2018 英国化学学会。
