Characterization of Three-Layer Microcapsules of Chia Seed Oil Obtained for Electrostatic Deposition Technology

Oils with high omega-3 fatty acids are known for their multiple health benefits. For this reason, new strategies have been developed to protect these fatty acids from lipid oxidation to incorporate them into foods. Microencapsulation is an attractive alternative for protecting and incorporating chia oil in food matrices. A three-layer microencapsulation process was performed using a layer-by-layer technique with the addition of sunflower lecithin, chitosan, and chia mucilage by spray-drying. The microcapsules obtained were studied and stored in darkness at a controlled temperature and relative humidity for 90 days. The ζ-potential evidenced the electrostatic deposition of the layers in powders through the change of the values in the electric charge. Microcapsules showed a high microencapsulation efficiency and low moisture content and water activity levels. Microencapsulated chia oil presented low oxidation values (<10 meq hydroperoxides/kg oil) and high omega-3 fatty acid content after storage. These results suggest that the three-layer microcapsules studied are suitable to provide high stability against the oxidative deterioration of functional lipid components in chia oil and constitute a promising application in the food industry.