Fruit juice fortification with omega-3 by adding chia and linseed oil microcapsules

Le résumé fourni par la source

This work aimed to add chia and linseed oils in microencapsulated and free forms (nonmicroecapsulated) as sources of omega 3 fatty acids in fruit juice and to analyze their physical-chemical, microbiological and sensory acceptance. The lipid profiles of the chia and linseed oils showed high levels of polyunsaturated fatty acids (63.61 % for linseed and 81.26 for chia), especially alpha-linolenic omega-3. The morphology of the microcapsules showed a spherical structure with dispersed oil droplets, and the encapsulation efficiency was 64.20 % for linseed oil and 69.82 % for chia oil. The soluble solids content did not change with the addition of microcapsules or oils. On the other hand, pH and acidity showed changes with the addition of these components. The juice samples containing microcapsules of chia oil exhibited greater sensory acceptance than formulations containing free oil, suggesting the beneficial effect of microencapsulation in protecting and masking the taste of oils. Thus, with this work it was possible to add microcapsules of oils rich in omega 3 polyunsaturated fatty acids to beverages to increase the nutritional value of the final product, which has good sensory acceptance.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.