Resumo

GOITIA FUNES, María Belén  e  AMURRIO DERPIC, David. Microencapsulation of Chia oil. RevActaNova. [online]. 2016, vol.7, n.3, pp.289-302. ISSN 1683-0789.

Chia oil was microencapsulated with gelatin and with alginate applying extrusion and emulsión techniques. Encapsulation efficiencies ranged between good (62.12%) and excellent (99.55%). The microcapsules were characterized according to size (400-1,800 μm), composition (37-64% oil), and liberation conditions (similar to the stomach, similar to the small intestine). We found that the alginate based microcapsules released their oil under conditions similar to the stomach following power law kinetics: f=k.tⁿ, whereas the gelatin based microcapsules released their content under conditions similar to the small intestine following sigmoidal kinetics: df/dt=k₁f(k₂-f).

Palavras-chave : Chia oil; omega unsaturated fatty acids; microencapsulation.

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