Effects on bread and oil quality after functionalization with microencapsulated chia oil.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9022
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… read more here.
Keywords: oil containing; quality; microencapsulated chia; chia oil ... See more keywords
Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.09.036
Abstract: Abstract Emulsion gels (EGs) offer interesting possibilities for structuring edible oils and obtaining ingredients with solid-like mechanical characteristics and depending on the ingredients used with healthier properties. In that context, the aim of this study… read more here.
Keywords: emulsion gels; chia oil; technological properties; spectroscopy ... See more keywords
Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation
Sign Up to like & getrecommendations! Published in 2022 at "Food Technology and Biotechnology"
DOI: 10.17113/ftb.60.04.22.7451
Abstract: SUMMARY Research background Cheese whey and whey permeate are dairy industry by-products usually sent to effluent treatment or incorrectly disposed in the environment, generating costs for the production of dairy products and environmental problems due… read more here.
Keywords: oil; cheese whey; whey whey; whey permeate ... See more keywords
Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient
Sign Up to like & getrecommendations! Published in 2023 at "International Journal of Molecular Sciences"
DOI: 10.3390/ijms24087384
Abstract: 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… read more here.
Keywords: oil; strategy; nanoemulsion; mucilage ... See more keywords