Improvement of the Oxidative Stability of Spray‐Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs)

2019 ◽  
Vol 121 (7) ◽  
pp. 1800516
Author(s):  
Claudia N. Copado ◽  
Bernd W. K. Diehl ◽  
Vanesa Y. Ixtaina ◽  
Mabel C. Tomás
Keyword(s):  
Oxidative Stability ◽  
Maillard Reaction ◽  
Seed Oil ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Spray Dried

scholarly journals Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios

LWT ◽  
2017 ◽  
Vol 86 ◽  
pp. 408-417 ◽  
Author(s):  
Claudia N. Copado ◽  
Bernd W.K. Diehl ◽  
Vanesa Y. Ixtaina ◽  
Mabel C. Tomás
Keyword(s):  
Maillard Reaction ◽  
Seed Oil ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Chia Seed ◽  
Chia Seed Oil

scholarly journals Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying

LWT ◽  
2021 ◽  
Vol 143 ◽  
pp. 111091 ◽  
Author(s):  
Marija Perusko ◽  
Sami Ghnimi ◽  
Ana Simovic ◽  
Nikola Stevanovic ◽  
Mirjana Radomirovic ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Camel Milk ◽  
Inlet Temperature ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Spray Dried

Influence of Intermediate Maillard Reaction Products with Enediol Structure on the Oxidative Stability of Beverages

2013 ◽  
Vol 71 (3) ◽  
pp. 114-123 ◽  
Author(s):  
Thomas Kunz ◽  
Arno Strähmel ◽  
Natalia Cortés ◽  
Lothar W. Kroh ◽  
Frank-Jürgen Methner
Keyword(s):  
Oxidative Stability ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products

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

Chia Seed Oil: Cold Pressing Extraction, Oxidative Stability, Vehiculization and Its Application in Food

2021 ◽  
Author(s):  
Marcela Lilian Martinez ◽  
Augustin Gonzalez ◽  
Maria Gabriela Bordon ◽  
María Cecilia Penci ◽  
Romina Mariana Bodoira ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Seed Oil ◽  
Cold Pressing ◽  
Chia Seed ◽  
Chia Seed Oil

scholarly journals Effect of extraction solvents on the oxidative stability of chia seed (Salvia hispanica L.) oil stored at different storage temperatures

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2103-2113
Author(s):  
I. Ishak ◽  
M.A. Ghani ◽  
N.N.S. Nasri
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Seed Oil ◽  
Control Sample ◽  
Seed Oils ◽  
Scavenging Activity ◽  
Chia Seed ◽  
Extraction Solvents ◽  
Chia Seed Oil ◽  
Storage Temperatures

This study consists of two parts. The first part is to identify the fatty acid composition of chia seed oils obtained by Soxhlet method using acetone and hexane as extraction solvents with different extraction times including acetone 4 hrs (A4), acetone 8 hrs (A8) and hexane 8 hrs (H8) as a control. Next, the oxidative stability and antioxidant activity of chia seed oils stored at different temperatures (25°C and 40°C) for 18 days were evaluated. From the study, chia seed oil (A8) had the highest content of α-linolenic acid (67.79%) with significant difference (p < 0.05) followed by other oil samples that were extracted using acetone and hexane for 4 hrs (67.54%) and 8 hrs (66.38%), respectively. The oxidative stability of chia seed oil was determined by peroxide value, p-anisidine value and TOTOX value. The results revealed that chia seed oils stored at room temperature (25°C) had higher oxidative stability compared to oil samples stored at 40°C. Elevated temperature strongly affected lipid oxidation. The control sample had higher oxidative stability than acetone-extracted chia seed oils. Meanwhile, antioxidant activity using DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity test was also carried out. Antioxidant activity of chia seed oil extracted by acetone had higher radical scavenging activity inhibition (p < 0.05) than the control sample at both temperatures (25°C and 40° C).The results confirmed that chia seed oil obtained by acetone had higher polyunsaturated fatty acids and lower oxidative stability than hexane. In conclusion, chia seed oil extracted by hexane showed better oxidative stability at different storage temperatures.

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