Abstract: In order to explore the storage stability and sustained-release properties of chia seed oil microcapsules, this study used caseinate and D-lactose-hydrate to embed chia seed oil to form microcapsules. Oxidation kinetics and predicted product shelf life were explored by measuring the peroxide value of chia seed oil microcapsules during the storage period (65 days). It was found that under room temperature (25 ℃), the shelf life of chia seed oil microcapsules was 219 days, while the shelf life of chia seed oil was 105 days. By measuring the core material retention rate of microencapsulated products under different environmental conditions (temperature, humidity and pH), Avrami 's formula was used to fit and clarify the release types under different storage conditions. The results showed that high temperature and high humidity environment was not conducive to the retention of the core material, and the suitable conditions for the release of the core material were a strong acid or alkali environment. In vitro, simulated digestion experiments showed that chia seed oil microcapsules gradually increased the release rate of free fatty acids throughout the digestive process, and microcapsule release rate reached 81.73% at 270 min, which indicating that the microcapsule had sustained-release behavior in the simulated digestive tract. At the same time, the release rate of microcapsules in the intestinal fluid was higher resulting in most chia seed oil was released in the intestine, thus, could effectively improve the bioavailability of chia seed oil in the human body.
PARKER J, SCHELLENBERGER A N, ROE A L, et al. Therapeutic perspectives on chia seed and its oil: A review [J]. Planta Medica, 2018, 84(09/10): 606-612.
[2]
SILVA C, GARCIA V A S, ZANETTE C M. Chia (Salvia hispanica L.) oil extraction using different organic solvents: oil yield, fatty acids profile and technological analysis of defatted meal [J]. International Food Research Journal, 2016, 23(3): 998-1 004.
[3]
ULLAH R, NADEEM M, KHALIQUE A, et al. Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review [J]. Journal of Food Science & Technology, 2016, 53(4): 1 750-1 758.
[4]
CONNOR W E. Importance of n-3 fatty acids in health and disease [J]. The American Journal of Clinical Nutrition, 2000, 71(1 Suppl): 171S-175S.
[5]
SILVA B P D, ANUNCIA O P C, MATYELKA J C D S, et al. Chemical composition of Brazilian chia seeds grown in different places [J]. Food Chemistry, 2017, 221:1 709-1 716.
[6]
WANG Y, LIU W, CHEN X D, et al. Micro-encapsulation and stabilization of DHA containing fish oil in protein-based emulsion through mono-disperse droplet spray dryer [J]. Journal of Food Engineering, 2016, 175:74-84.
MUNOZ L A, COBOS A, DIAZ O, et al. Chia seed (Salvia hispanica): An ancient grain and a new functional food [J]. Food Reviews International, 2013, 29(4): 394-408.
[14]
XIAO Z, KANG Y, HOU W, et al. Microcapsules based on octenyl succinic anhydride (OSA)-modified starch and maltodextrins changing the composition and release property of rose essential oil [J]. International Journal of Biological Macromolecules, 2019, 137:132-138.
LI Z, DU X, CUI X, et al. Ultrasonic-assisted fabrication and release kinetics of two model redox-responsive magnetic microcapsules for hydrophobic drug delivery [J]. Ultrasonics Sonochemistry, 2019, 57:223-232.
[18]
WANG S, SHI Y, HAN L. Development and evaluation of microencapsulated peony seed oil prepared by spray drying: Oxidative stability and its release behavior during in-vitro digestion [J]. Journal of Food Engineering, 2018,231:1-9.
[19]
KARACA A C, NICKERSON M, LOW N H. Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil [J]. Food Chemistry, 2013,139(1-4): 448-457.
2020, Vol. 46 
