scholarly journals Chia seed oil-candelilla wax oleogels structural features and viscoelasticity are enhanced by annealing

LWT ◽  
2022 ◽  
Vol 153 ◽  
pp. 112433
Author(s):  
D. Trujillo-Ramírez ◽  
I. Reyes ◽  
C. Lobato-Calleros ◽  
E.J. Vernon-Carter ◽  
J. Alvarez-Ramirez
Keyword(s):  
Seed Oil ◽  
Structural Features ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Candelilla Wax

scholarly journals Dual Plasticizer/Thermal Stabilizer Effect of Epoxidized Chia Seed Oil (Salvia hispanica L.) to Improve Ductility and Thermal Properties of Poly(Lactic Acid)

Polymers ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1283
Author(s):  
Ivan Dominguez-Candela ◽  
Jose Miguel Ferri ◽  
Salvador Cayetano Cardona ◽  
Jaime Lora ◽  
Vicent Fombuena
Keyword(s):  
Lactic Acid ◽  
Seed Oil ◽  
Chemical Interaction ◽  
Thermal Stabilization ◽  
Thermal Characterization ◽  
Future Application ◽  
Poly Lactic Acid ◽  
Chia Seed ◽  
Packaging Industry ◽  
Chia Seed Oil

The use of a new bio-based plasticizer derived from epoxidized chia seed oil (ECO) was applied in a poly(lactic acid) (PLA) matrix. ECO was used due to its high epoxy content (6.7%), which led to an improved chemical interaction with PLA. Melt extrusion was used to plasticize PLA with different ECO content in the 0–10 wt.% range. Mechanical, morphological, and thermal characterization was carried out to evaluate the effect of ECO percentage. Besides, disintegration and migration tests were studied to assess the future application in packaging industry. Ductile properties improve by 700% in elongation at break with 10 wt.% ECO content. Field emission scanning electron microscopy (FESEM) showed a phase separation with ECO content equal or higher than 7.5 wt.%. Thermal stabilization was improved 14 °C as ECO content increased. All plasticized PLA was disintegrated under composting conditions, not observing a delay up to 5 wt.% ECO. Migration tests pointed out a very low migration, less than 0.11 wt.%, which is to interest to the packaging industry.

Investigation of oil distribution in spray-dried chia seed oil microcapsules using synchrotron-FTIR microspectroscopy

2019 ◽  
Vol 275 ◽  
pp. 457-466 ◽  
Author(s):  
Yakindra Prasad Timilsena ◽  
Jitraporn Vongsvivut ◽  
Mark J. Tobin ◽  
Raju Adhikari ◽  
Colin Barrow ◽  
...  
Keyword(s):  
Seed Oil ◽  
Ftir Microspectroscopy ◽  
Oil Distribution ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Spray Dried

scholarly journals No Positive Influence of Ingesting Chia Seed Oil on Human Running Performance

Nutrients ◽  
2015 ◽  
Vol 7 (5) ◽  
pp. 3666-3676 ◽  
Author(s):  
David Nieman ◽  
Nicholas Gillitt ◽  
Mary Meaney ◽  
Dustin Dew
Keyword(s):  
Seed Oil ◽  
Positive Influence ◽  
Running Performance ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Human Running

Author response for "Study of the incorporation of native and microencapsulated chia seed oil on pasta properties"

2020 ◽  
Author(s):  
Agustín González ◽  
María Gabriela Bordón ◽  
Mariela C. Bustos ◽  
Karina L. Córdova Salazar ◽  
Pablo D. Ribotta ◽  
...  
Keyword(s):  
Seed Oil ◽  
Author Response ◽  
Chia Seed ◽  
Chia Seed Oil

scholarly journals Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 22
Author(s):  
María Gabriela Bordón ◽  
Gabriela Noel Barrera ◽  
Maria C. Penci ◽  
Andrea Bori ◽  
Victoria Caballero ◽  
...  
Keyword(s):  
Soy Protein ◽  
Seed Oil ◽  
Soy Protein Isolate ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Drying Methods ◽  
Protein Concentrate ◽  
Chia Seed ◽  
Chia Seed Oil

Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as well as of the coacervation phenomena in a ternary wall material blend—whey protein concentrate/soy protein isolate/gum arabic (WPC/SPI/GA)—on the physico–chemical properties of microencapsulated CSO. Differential scanning calorimetry studies indicated that the onset, peak, and end set temperatures for denaturation events shifted from 72.59, 77.96, and 78.02 to 81.34, 86.01, and 92.58 °C, respectively, in the ternary blend after coacervation. Oxidative stability indexes (OSI) of powders were significantly higher (p < 0.05) for both drying methods after inducing coacervation—from 6.45 to 12.04 h (freeze-drying) and 12.05 to 15.31 h (spray drying)—which was possibly due to the shifted denaturation temperatures after biopolymer interaction. It can be concluded that the ternary WPC/SPI/GA blend constitutes an adequate matrix to encapsulate CSO.

Design of microparticles of chia seed oil by using the electrostatic layer-by-layer deposition technique

2019 ◽  
Vol 345 ◽  
pp. 750-757 ◽  
Author(s):  
Luciana M. Julio ◽  
Claudia N. Copado ◽  
Rosana Crespo ◽  
Bernd W.K. Diehl ◽  
Vanesa Y. Ixtaina ◽  
...  
Keyword(s):  
Seed Oil ◽  
Layer By Layer ◽  
Deposition Technique ◽  
Layer Deposition ◽  
Chia Seed ◽  
Chia Seed Oil

scholarly journals Chia seed oil as an additive to yogurt

2019 ◽  
Vol 70 (2) ◽  
pp. 302 ◽  
Author(s):  
D. Derewiaka ◽  
N. Stepnowska ◽  
J. Bryś ◽  
M. Ziarno ◽  
M. Ciecierska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dominant Species ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Fermented Milk ◽  
Milk Products ◽  
Chia Seed ◽  
Fat Fraction ◽  
Chia Seed Oil ◽  
Fermented Milk Products

The aim of this study was to evaluate the effect of a 2% chia seed oil addition to natural yogurt on its quality and to determine whether chia seed oil can be used as an additive in fermented milk products. The dominant species of microorganisms found in yogurt was Lb. delbruecki subsp. bulgaricus. The number in natural yogurt varied from 6.2 to 6.3·106 CFU·g-1 and in enriched yogurt between 6.1 and 6.3·106 CFU·g-1. Chia seed oil contained 4.5 g of sterol per 100 g of oil. The addition of 2% chia seed oil to natural yogurt resulted in a high content of phytosterol in yogurt. Natural yogurt contained 1.2 g of cholesterol in 100 g of the fat fraction of yogurt. Enriched yogurt contained 2 g of phytosterols. The addition of 2% chia seed oil to natural yogurt resulted in higher amounts of unsaturated fatty acids, especially linoleic and α-linolenic acid.

Sign in / Sign up

Export Citation Format

Share Document