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Nejatian M, Ghandehari Yazdi AP, Fattahi R, Saberian H, Bazsefidpar N, Assadpour E, Jafari SM. Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review. Int J Biol Macromol 2024; 260:129548. [PMID: 38246446 DOI: 10.1016/j.ijbiomac.2024.129548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 01/06/2024] [Accepted: 01/15/2024] [Indexed: 01/23/2024]
Abstract
Linoleic acid and α-linolenic acid are the only essential fatty acids (EFAs) known to the human body. Other fatty acids (FAs) of the omega-6 and omega-3 families originate from linoleic acid and α-linolenic acid, respectively, by the biological processes of elongation and desaturation. In diets with low fish consumption or vegetarianism, these FAs play an exclusive role in providing two crucial FAs for maintaining our body's vital functions; docosahexaenoic acid and arachidonic acid. However, these polyunsaturated FAs are inherently sensitive to oxidation, thereby adversely affecting the storage stability of oils containing them. In this study, we reviewed encapsulation as one of the promising solutions to increase the stability of EFAs. Accordingly, five main encapsulation techniques could be classified: (i) spray drying, (ii) freeze drying, (iii) emulsification, (iv) liposomal entrapment, and (v) other methods, including electrospinning/spraying, complex coacervation, etc. Among these, spray drying was the frequently applied technique for encapsulation of EFAs, followed by freeze dryers. In addition, maltodextrin and gum Arabic were the main wall materials in carriers. Paying attention to industrial scalability and lower cost of the encapsulation process by the other methods are the important aspects that should be given more attention in the future.
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Affiliation(s)
- Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Amir Pouya Ghandehari Yazdi
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran.
| | - Reza Fattahi
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran
| | - Hamed Saberian
- Technical Centre of Agriculture, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology, Isfahan, Iran
| | - Nooshin Bazsefidpar
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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Fernandes SS, Egea MB, Salas-Mellado MDLM, Segura-Campos MR. Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient. Int J Mol Sci 2023; 24:ijms24087384. [PMID: 37108546 PMCID: PMC10139160 DOI: 10.3390/ijms24087384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 03/29/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
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 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.
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Affiliation(s)
- Sibele Santos Fernandes
- School of Chemistry and Food, Federal University of Rio Grande, Av Italy km 8, Carreiros 96203-900, Brazil
| | - Mariana Buranelo Egea
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Sul Goiana, Km 01, Rio Verde 75901-970, Brazil
| | | | - Maira Rubi Segura-Campos
- Faculty of Chemical Engineering, Autonomous University of Yucatán, Periférico Norte km 33.5, Tablaje Catastral 13615, Mexico
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Oteri M, Bartolomeo G, Rigano F, Aspromonte J, Trovato E, Purcaro G, Dugo P, Mondello L, Beccaria M. Comprehensive Chemical Characterization of Chia ( Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components. Foods 2022; 12:foods12010023. [PMID: 36613240 PMCID: PMC9818636 DOI: 10.3390/foods12010023] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/13/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
A comprehensive chemical characterization of different lipid components, namely fatty acid composition after derivatization in fatty acid methyl esters (FAMEs), triacylglycerols (TAGs), phospholipids (PLs), free fatty acids (FFAs), sterols, carotenoids, tocopherols, and polyphenols in Chia seed oil, obtained by Soxhlet extraction, was reported. Reversed phase liquid chromatography (RP-LC) coupled to UV and mass spectrometry (MS) detectors was employed for carotenoids, polyphenols, and TAGs determination; normal phase-LC in combination with fluorescence detector (FLD) was used for tocopherols analysis; PL and FFA fractions were investigated after a rapid solid phase extraction followed by RP-LC-MS and NanoLC coupled to electron ionization (EI) MS, respectively. Furthermore, gas chromatography (GC)-flame ionization (FID) and MS detectors were used for FAMEs and sterols analysis. Results demonstrated a significant content of bioactive compounds, such as the antioxidant tocopherols (22.88 µg mL-1), and a very high content of essential fatty acids (81.39%), namely α-linolenic (62.16%) and linoleic (19.23%) acids. In addition, for the best of authors knowledge, FFA profile, as well as some carotenoid classes has been elucidated for the first time. The importance of free fatty acids in vegetable matrices is related to the fact that they can be readily involved in metabolic processes or biosynthetic pathways of the plant itself. For a fast and reliable determination of this chemical class, a very innovative and sensitive NanoLC-EI-MS analytical determination was applied.
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Affiliation(s)
- Marianna Oteri
- Department of Veterinary Sciences, Section of Animal Production, University of Messina, I-98168 Messina, Italy
| | - Giovanni Bartolomeo
- Science4Life S.r.l., an Academic Spin-Off of University of Messina, I-98168 Messina, Italy
| | - Francesca Rigano
- Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, I-98168 Messina, Italy
- Correspondence: ; Tel.: +39-090-676-5722
| | - Juan Aspromonte
- Laboratorio de Investigación y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CIC-PBA, CONICET, Calle 47 esq. 115, La Plata 1900, Argentina
| | - Emanuela Trovato
- Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, I-98168 Messina, Italy
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium
| | - Paola Dugo
- Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, I-98168 Messina, Italy
- Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, I-98168 Messina, Italy
| | - Luigi Mondello
- Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, I-98168 Messina, Italy
- Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, I-98168 Messina, Italy
- Unit of Food Science and Nutrition, Department of Medicine, University Campus Bio-Medico of Rome, I-00128 Rome, Italy
| | - Marco Beccaria
- Department of Chemical, Pharmaceutical, and Agricultural Sciences (DOCPAS), Via Luigi Borsari 46, University of Ferrara, 44121 Ferrara, Italy
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Quispe-Sanchez L, Mestanza M, Goñas M, Gill ERA, Oliva-Cruz M, Chavez SG. Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours. Front Nutr 2022; 9:990887. [PMID: 36204381 PMCID: PMC9531265 DOI: 10.3389/fnut.2022.990887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Accepted: 08/29/2022] [Indexed: 11/13/2022] Open
Abstract
Due to the growing demand for healthy food products, the industry is seeking to incorporate inputs with high nutritional potential to traditional products. The objective of this research was to evaluate the effect of incorporating Lepidium meyenii, Chenopodium pallidicaule, Amaranthus caudatus, Sesamum indicum and Salvia hispanica flours on the physical, chemical, rheological, textural and thermal characteristics, and the degree of sensory acceptance of dark chocolate bars (65% cocoa). To this end, chocolate bars were made with the incorporation of five flours in four doses (1, 2, 3 and 4%), obtaining 20 different formulations compared with a control treatment (without flour addition). It was found that as flour incorporation levels increased, viscosity, antioxidants and particle size of the chocolates increased, but hardness and pH decreased. The addition of the flours also affected the acceptability and microstructure of the chocolate bars. The incorporation of up to 4% of the flours studied improved the degree of acceptance of the chocolates. Consequently, the incorporation of grain flours with high nutritional value can enhance the characteristics of dark chocolates, becoming a technological alternative for the chocolate industry.
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Affiliation(s)
- Luz Quispe-Sanchez
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
- *Correspondence: Luz Quispe-Sanchez,
| | - Marilu Mestanza
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Malluri Goñas
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Elizabeth Renee Ambler Gill
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
- College of Life Sciences and Agriculture COLSA, University of New Hampshire, Durham, NC, United States
| | - Manuel Oliva-Cruz
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Segundo G. Chavez
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
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Copado CN, Julio LM, Diehl BW, Ixtaina VY, Tomás MC. Multilayer microencapsulation of chia seed oil by spray-drying using electrostatic deposition technology. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112206] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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6
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Bordón MG, Alasino NPX, Villanueva-Lazo Á, Carrera-Sánchez C, Pedroche-Jiménez J, Millán-Linares MDC, Ribotta PD, Martínez ML. Scale-up and optimization of the spray drying conditions for the development of functional microparticles based on chia oil. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.08.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Characterization of fortified compound milk chocolate with microcapsulated chia seed oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111993] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Fernandes SS, Bernardino JCC, Owen PQ, Prentice C, Salas‐Mellado MDLM, Segura‐Campos MR. Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15181] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sibele Santos Fernandes
- Laboratory of Food Technology, School of Chemistry and Food Federal University of Rio Grande Rio Grande Brazil
| | | | | | - Carlos Prentice
- Laboratory of Food Technology, School of Chemistry and Food Federal University of Rio Grande Rio Grande Brazil
| | | | - Maira Rubi Segura‐Campos
- Laboratory of Food Science, Faculty of Chemical Engineering Autonomous University of Yucatán Mérida Mexico
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Rodríguez G, Villanueva E, Cortez D, Sanchez E, Aguirre E, Hidalgo A. Oxidative Stability of Chia (
Salvia hispanica
L.) and Sesame (
Sesamum indicum
L.) Oil Blends. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12357] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Gilbert Rodríguez
- Departamento de Ingeniería Agroindustrial, Universidad Nacional del Santa Urb. Bellamar s/n, Chimbote 02711 Peru
| | - Eudes Villanueva
- Escuela de Post Grado, Especialidad Tecnología de Alimentos, Universidad Nacional Agraria La Molina Av. La Molina, Lima 15024 Peru
| | - Danco Cortez
- Departamento de Ingeniería Agroindustrial, Universidad Nacional del Santa Urb. Bellamar s/n, Chimbote 02711 Peru
| | - Esther Sanchez
- Departamento de Ingeniería Agroindustrial, Universidad Nacional del Santa Urb. Bellamar s/n, Chimbote 02711 Peru
| | - Elza Aguirre
- Departamento de Ingeniería Agroindustrial, Universidad Nacional del Santa Urb. Bellamar s/n, Chimbote 02711 Peru
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS)University of Milan Via Celoria 2, Milan 20133 Italy
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Başyiğit B, Sağlam H, Kandemir Ş, Karaaslan A, Karaaslan M. Microencapsulation of sour cherry oil by spray drying: Evaluation of physical morphology, thermal properties, storage stability, and antimicrobial activity. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.02.035] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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