Division of Food Science & Post Harvest Technology, ICAR-IARI, New Delhi 110012, India.
ICAR - National Institute of Secondary Agriculture, Namkum, Ranchi 834010, India.
Food Chem. 2024 Jan 1;430:136960. doi: 10.1016/j.foodchem.2023.136960. Epub 2023 Jul 20.
Chia seed oil (CSO) was encapsulated using whey protein concentrate (WPC) and modified tapioca starch (MTS) through freeze-drying. A central composite design was used to evaluate the effect of independent variables (MTS:WPC ratio, homogenization pressure, and oil content). Encapsulation efficiency (EE) and α-linolenic acid content (ALA) were evaluated for all runs. The results showed that higher MTS ratios led to maximum ALA retention, while higher WPC ratios led to maximum EE. The optimized conditions resulted in high EE (97 %), ALA content (59.54 %), and a Ω-3:Ω-6 ratio (3.34). The fatty acid composition, oxidative and thermal stability showed that the MTS:WPC ratio of 25:75 was the best combination for encapsulating CSO. The encapsulated CSO with a balanced Ω-3:Ω-6 ratio can be used as a functional ingredient in foods for health benefits.
奇亚籽油（CSO）通过冷冻干燥法使用乳清蛋白浓缩物（WPC）和改性木薯淀粉（MTS）进行包埋。采用中心复合设计评估了独立变量（MTS：WPC 比例、均质压力和油含量）的影响。对所有运行均进行了包埋效率（EE）和α-亚麻酸含量（ALA）的评估。结果表明，较高的 MTS 比例导致 ALA 保留率最高，而较高的 WPC 比例导致 EE 最高。优化条件下，EE 为 97%，ALA 含量为 59.54%，ω-3:ω-6 比例为 3.34。脂肪酸组成、氧化和热稳定性表明，MTS：WPC 比例为 25:75 是包埋 CSO 的最佳组合。具有平衡的 ω-3:ω-6 比例的包埋 CSO 可作为具有健康益处的功能性食品成分使用。
