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: Di Marco, Andrea, Ixtaina, Vanesa Yanet, Tomás, Mabel Cristina
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:Argentina
Institución:Universidad Nacional de La Plata
Repositorio:SEDICI (UNLP)
Idioma:inglés
OAI Identifier:oai:sedici.unlp.edu.ar:10915/159911
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/159911
Access Level:acceso abierto
Palabra clave:Química
amylose inclusion complex
chia seed oil
omega-3
Rancimat
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spelling An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat MethodDi Marco, AndreaIxtaina, Vanesa YanetTomás, Mabel CristinaQuímicaamylose inclusion complexchia seed oilomega-3RancimatChia 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 Alimentos2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/159911enginfo:eu-repo/semantics/altIdentifier/issn/2673-9976info:eu-repo/semantics/altIdentifier/doi/10.3390/blsf2023025011info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2024-05-08T13:20:43Zoai:sedici.unlp.edu.ar:10915/159911Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292024-05-08 13:20:43.855SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method
title An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method
spellingShingle An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method
Di Marco, Andrea
Química
amylose inclusion complex
chia seed oil
omega-3
Rancimat
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 An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method
dc.creator.none.fl_str_mv Di Marco, Andrea
Ixtaina, Vanesa Yanet
Tomás, Mabel Cristina
author Di Marco, Andrea
author_facet Di Marco, Andrea
Ixtaina, Vanesa Yanet
Tomás, Mabel Cristina
author_role author
author2 Ixtaina, Vanesa Yanet
Tomás, Mabel Cristina
author2_role author
author
dc.subject.none.fl_str_mv Química
amylose inclusion complex
chia seed oil
omega-3
Rancimat
topic 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.
publishDate 2023
dc.date.none.fl_str_mv 2023
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dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2673-9976
info:eu-repo/semantics/altIdentifier/doi/10.3390/blsf2023025011
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
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repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
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