An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method

Chia oil is a source of α-linolenic (omega-3) fatty acid, which is known to promote human health but is highly prone to oxidation. Amylose (a polymer of α-1,4 D-glucose units) can molecularly encapsulate hydrophobic molecules, forming inclusion complexes that could potentially allow the incorporatio...

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Autores principales: Di Marco, Andrea Esther, Ixtaina, Vanesa Yanet, Tomás, Mabel Cristina
Formato: Articulo
Lenguaje:Inglés
Publicado: 2023
Materias:
Química
amylose inclusion complex
chia seed oil
omega-3
Rancimat
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/159911
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-159911
record_format dspace
spelling I19-R120-10915-1599112024-11-13T18:44:27Z http://sedici.unlp.edu.ar/handle/10915/159911 An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method Di Marco, Andrea Esther Ixtaina, Vanesa Yanet Tomás, Mabel Cristina 2023 2023-11-08T12:59:22Z en Química amylose inclusion complex chia seed oil omega-3 Rancimat Chia oil is a source of α-linolenic (omega-3) fatty acid, which is known to promote human health but is highly prone to oxidation. Amylose (a polymer of α-1,4 D-glucose units) can molecularly encapsulate hydrophobic molecules, forming inclusion complexes that could potentially allow the incorporation of sensitive bioactive substances into functional foods. The evaluation of their oxidative stability is relevant to understand their behavior as delivery systems, but monitoring this parameter under real storage conditions requires long periods. In the present work, the oxidative stability of amylose-hydrolyzed chia oil inclusion complexes at 25 °C was estimated from the extrapolation of the exponential dependence of the Rancimat induction times determined at different temperatures (70–98 °C). The complexes were formed with high amylose corn starch and enzymatically hydrolyzed chia oil (10% or 20% hydrolysate/starch), with and without crystallization, using the KOH/HCl method followed by freeze-drying. The spectra of attenuated total reflectance Fourier-transform infrared spectroscopy revealed typical bands that confirmed the effective retention of chia oil fatty acids by the starch structure. The scanning electron micrographs showed that these samples were formed by irregular and porous solid particles. The induction time at 25 °C of crystallized complexes decreased with an increasing hydrolysate content, while the opposite was observed in non-crystallized complexes, as those formed with 20% hydrolysate were the ones that showed the highest stability. Although these findings should be confirmed under real storage conditions, the Rancimat results could be considered as a preliminary quick prediction of the behavior of inclusion complexes as carriers of omega-3 fatty acids. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Articulo Articulo http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) application/pdf
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
amylose inclusion complex
chia seed oil
omega-3
Rancimat
spellingShingle Química
amylose inclusion complex
chia seed oil
omega-3
Rancimat
Di Marco, Andrea Esther
Ixtaina, Vanesa Yanet
Tomás, Mabel Cristina
An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method
topic_facet Química
amylose inclusion complex
chia seed oil
omega-3
Rancimat
description Chia oil is a source of α-linolenic (omega-3) fatty acid, which is known to promote human health but is highly prone to oxidation. Amylose (a polymer of α-1,4 D-glucose units) can molecularly encapsulate hydrophobic molecules, forming inclusion complexes that could potentially allow the incorporation of sensitive bioactive substances into functional foods. The evaluation of their oxidative stability is relevant to understand their behavior as delivery systems, but monitoring this parameter under real storage conditions requires long periods. In the present work, the oxidative stability of amylose-hydrolyzed chia oil inclusion complexes at 25 °C was estimated from the extrapolation of the exponential dependence of the Rancimat induction times determined at different temperatures (70–98 °C). The complexes were formed with high amylose corn starch and enzymatically hydrolyzed chia oil (10% or 20% hydrolysate/starch), with and without crystallization, using the KOH/HCl method followed by freeze-drying. The spectra of attenuated total reflectance Fourier-transform infrared spectroscopy revealed typical bands that confirmed the effective retention of chia oil fatty acids by the starch structure. The scanning electron micrographs showed that these samples were formed by irregular and porous solid particles. The induction time at 25 °C of crystallized complexes decreased with an increasing hydrolysate content, while the opposite was observed in non-crystallized complexes, as those formed with 20% hydrolysate were the ones that showed the highest stability. Although these findings should be confirmed under real storage conditions, the Rancimat results could be considered as a preliminary quick prediction of the behavior of inclusion complexes as carriers of omega-3 fatty acids.
format Articulo
Articulo
author Di Marco, Andrea Esther
Ixtaina, Vanesa Yanet
Tomás, Mabel Cristina
author_facet Di Marco, Andrea Esther
Ixtaina, Vanesa Yanet
Tomás, Mabel Cristina
author_sort Di Marco, Andrea Esther
title An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method
title_short An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method
title_full An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method
title_fullStr An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method
title_full_unstemmed An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method
title_sort oxidative stability study of amylose-hydrolyzed chia oil inclusion complexes using the rancimat method
publishDate 2023
url http://sedici.unlp.edu.ar/handle/10915/159911
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