School of Chemistry and Food, Federal University of Rio Grande, Av Italy km 8, Carreiros 96203-900, Brazil.
Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Sul Goiana, Km 01, Rio Verde 75901-970, Brazil.
Int J Mol Sci. 2023 Apr 17;24(8):7384. doi: 10.3390/ijms24087384.
Nanoencapsulation can increase the stability of bioactive compounds, ensuring protection against physical, chemical, or biological degradations, and allows to control of the release of these biocompounds. Chia oil is rich in polyunsaturated fatty acids-8% corresponds to omega 3 and 19% to omega 6-resulting in high susceptibility to oxidation. Encapsulation techniques allow the addition of chia oil to food to maintain its functionality. In this sense, one strategy is to use the nanoemulsion technique to protect chia oil from degradation. Therefore, this review aims to present the state-of-the-art use of nanoemulsion as a new encapsulation approach to chia oil. Furthermore, the chia mucilage-another chia seed product-is an excellent material for encapsulation due to its good emulsification properties (capacity and stability), solubility, and water and oil retention capacities. Currently, most studies of chia oil focus on microencapsulation, with few studies involving nanoencapsulation. Chia oil nanoemulsion using chia mucilage presents itself as a strategy for adding chia oil to foods, guaranteeing the functionality and oxidative stability of this oil.
纳米胶囊化可以提高生物活性化合物的稳定性，确保其免受物理、化学或生物降解的影响，并可以控制这些生物化合物的释放。奇亚籽油富含多不饱和脂肪酸——8%对应于欧米伽 3，19%对应于欧米伽 6——因此极易氧化。封装技术可以将奇亚籽油添加到食品中，以保持其功能。在这方面，一种策略是使用纳米乳液技术来保护奇亚籽油免受降解。因此，本综述旨在介绍纳米乳液作为一种新的奇亚油封装方法的最新应用。此外，奇亚胶——奇亚籽的另一种产品——是一种极好的封装材料，因为它具有良好的乳化性能（能力和稳定性）、溶解性以及水和油保持能力。目前，大多数关于奇亚籽油的研究都集中在微胶囊化上，很少有研究涉及纳米胶囊化。使用奇亚胶的奇亚籽油纳米乳液本身就是向食品中添加奇亚籽油的一种策略，可以保证这种油的功能和氧化稳定性。
