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Author: search.filters.author.Nogueira, AntonioSubject: search.filters.subject.CHIA

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    Influencia del proceso de microencapsulación en los ácidos grasos del aceite de Salvia hispánica
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06) López, Orestes Darío; Vicente, Rosana; Rodríguez, Eduardo Antonio; González, Víctor Luis; Nogueira, Antonio; González, María Lidia
    In recent years, chia (Salvia hispanica L.) has gained great interest due to their high content of alpha-linolenic fatty acid commonly known as omega 3 present in the oil, which has been identified and referenced in various scientific publications. This fatty acid and other unsaturated present in the chia oil, are easily oxidized, that is why it is necessary to provide protection that is possible to achieve with microencapsulation by spray drying. In this paper a study of chia oil microencapsulation was conducted and its fatty acid content was determined before and after the microencapsulation process, showing that the fatty acids were not affected during the process and that effectiveness was achieved in the protection of the oil in the microcapsules obtained.