Study of the incorporation of native and microencapsulated chia seed oil on pasta properties
Summary The present work studied the effect of the incorporation of encapsulated chia seed oil on the cooking quality of dry pasta. Pasta morphology and oil distribution in the samples were studied. No significant variations were determined in cooking parameters as optimal cooking time, cooking loss...
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| Veröffentlicht in: | International journal of food science & technology 2021-01, Vol.56 (1), p.233-241 |
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| creator | González, Agustín Bordón, María Gabriela Bustos, Mariela C. Córdova Salazar, Karina L. Ribotta, Pablo D. Martínez, Marcela L. |
| description | Summary
The present work studied the effect of the incorporation of encapsulated chia seed oil on the cooking quality of dry pasta. Pasta morphology and oil distribution in the samples were studied. No significant variations were determined in cooking parameters as optimal cooking time, cooking loss and texture of cooked pasta with the incorporation of the encapsulated oil, but significant differences were determined in uncooked pasta texture and variables that describe water interaction, such as water absorption and swelling index. In addition, the incorporation of microencapsulated oil avoided oxidative deterioration, showing a protective effect and preventing the formation of hydroperoxide radicals in pasta preparation, storage and cooking procedures (compared with free oil‐containing pasta), resulting in a safer product. Storage at modified atmosphere exerts an additional protective effect on oil, enhancing the effect of the microcapsules. Microencapsulation proved to be an effective technology that preserves oil quality in ω‐3 rich pasta.
The incorporation of microencapsulated chia seed oil did not modify pasta cooking quality and textural properties of cooked pasta. Microencapsulation technology preserves chia oil oxidative stability during pasta preparation, storage and cooking for consumptionThe incorporation of microencapsulated chia seed oil did not modify pasta cooking quality and textural properties of cooked pasta. Microencapsulation technology preserves chia oil oxidative stability during pasta preparation, storage and cooking for consumption. |
| doi_str_mv | 10.1111/ijfs.14623 |
| format | Article |
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The present work studied the effect of the incorporation of encapsulated chia seed oil on the cooking quality of dry pasta. Pasta morphology and oil distribution in the samples were studied. No significant variations were determined in cooking parameters as optimal cooking time, cooking loss and texture of cooked pasta with the incorporation of the encapsulated oil, but significant differences were determined in uncooked pasta texture and variables that describe water interaction, such as water absorption and swelling index. In addition, the incorporation of microencapsulated oil avoided oxidative deterioration, showing a protective effect and preventing the formation of hydroperoxide radicals in pasta preparation, storage and cooking procedures (compared with free oil‐containing pasta), resulting in a safer product. Storage at modified atmosphere exerts an additional protective effect on oil, enhancing the effect of the microcapsules. Microencapsulation proved to be an effective technology that preserves oil quality in ω‐3 rich pasta.
The incorporation of microencapsulated chia seed oil did not modify pasta cooking quality and textural properties of cooked pasta. Microencapsulation technology preserves chia oil oxidative stability during pasta preparation, storage and cooking for consumptionThe incorporation of microencapsulated chia seed oil did not modify pasta cooking quality and textural properties of cooked pasta. Microencapsulation technology preserves chia oil oxidative stability during pasta preparation, storage and cooking for consumption.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14623</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>chia oil ; Cooking ; cooking quality ; dry pasta ; Drying oils ; Encapsulation ; Microcapsules ; Microencapsulation ; Morphology ; oil stability ; Oils & fats ; Oilseeds ; Pasta ; Salvia columbariae ; Texture ; Water absorption ; ω‐3</subject><ispartof>International journal of food science & technology, 2021-01, Vol.56 (1), p.233-241</ispartof><rights>2020 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2020 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3383-59bd55a269b3c5dba70bfdb72a5edd3e47107cba85a5ea259b9f065d6cca5a2f3</citedby><cites>FETCH-LOGICAL-c3383-59bd55a269b3c5dba70bfdb72a5edd3e47107cba85a5ea259b9f065d6cca5a2f3</cites><orcidid>0000-0002-6236-7903 ; 0000-0002-5000-5577 ; 0000-0003-4444-065X ; 0000-0003-0249-7535 ; 0000-0001-7883-8856</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14623$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14623$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>González, Agustín</creatorcontrib><creatorcontrib>Bordón, María Gabriela</creatorcontrib><creatorcontrib>Bustos, Mariela C.</creatorcontrib><creatorcontrib>Córdova Salazar, Karina L.</creatorcontrib><creatorcontrib>Ribotta, Pablo D.</creatorcontrib><creatorcontrib>Martínez, Marcela L.</creatorcontrib><title>Study of the incorporation of native and microencapsulated chia seed oil on pasta properties</title><title>International journal of food science & technology</title><description>Summary
The present work studied the effect of the incorporation of encapsulated chia seed oil on the cooking quality of dry pasta. Pasta morphology and oil distribution in the samples were studied. No significant variations were determined in cooking parameters as optimal cooking time, cooking loss and texture of cooked pasta with the incorporation of the encapsulated oil, but significant differences were determined in uncooked pasta texture and variables that describe water interaction, such as water absorption and swelling index. In addition, the incorporation of microencapsulated oil avoided oxidative deterioration, showing a protective effect and preventing the formation of hydroperoxide radicals in pasta preparation, storage and cooking procedures (compared with free oil‐containing pasta), resulting in a safer product. Storage at modified atmosphere exerts an additional protective effect on oil, enhancing the effect of the microcapsules. Microencapsulation proved to be an effective technology that preserves oil quality in ω‐3 rich pasta.
The incorporation of microencapsulated chia seed oil did not modify pasta cooking quality and textural properties of cooked pasta. Microencapsulation technology preserves chia oil oxidative stability during pasta preparation, storage and cooking for consumptionThe incorporation of microencapsulated chia seed oil did not modify pasta cooking quality and textural properties of cooked pasta. Microencapsulation technology preserves chia oil oxidative stability during pasta preparation, storage and cooking for consumption.</description><subject>chia oil</subject><subject>Cooking</subject><subject>cooking quality</subject><subject>dry pasta</subject><subject>Drying oils</subject><subject>Encapsulation</subject><subject>Microcapsules</subject><subject>Microencapsulation</subject><subject>Morphology</subject><subject>oil stability</subject><subject>Oils & fats</subject><subject>Oilseeds</subject><subject>Pasta</subject><subject>Salvia columbariae</subject><subject>Texture</subject><subject>Water absorption</subject><subject>ω‐3</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kE9LAzEQxYMoWKsXP0HAm7A1fza73aMUWysFD9WbEGaTLE3ZbtYkq_Tbm7qencsMw-_NYx5Ct5TMaKoHu2_CjOYF42doQnkhMlYweo4mpBIkEznjl-gqhD0hhPEyn6CPbRz0EbsGx53BtlPO985DtK47Lbs0fRkMncYHq7wznYI-DC1Eo7HaWcDBpMnZFidBDyEC7r3rjY_WhGt00UAbzM1fn6L35dPb4jnbvK7Wi8dNpjif80xUtRYCWFHVXAldQ0nqRtclA2G05iYvKSlVDXORFsASXjWkELpQCpKs4VN0N95N1p-DCVHu3eC7ZClZXjJRzCmnibofqfRHCN40svf2AP4oKZGn9OQpPfmbXoLpCH_b1hz_IeX6ZbkdNT97x3PY</recordid><startdate>202101</startdate><enddate>202101</enddate><creator>González, Agustín</creator><creator>Bordón, María Gabriela</creator><creator>Bustos, Mariela C.</creator><creator>Córdova Salazar, Karina L.</creator><creator>Ribotta, Pablo D.</creator><creator>Martínez, Marcela L.</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-6236-7903</orcidid><orcidid>https://orcid.org/0000-0002-5000-5577</orcidid><orcidid>https://orcid.org/0000-0003-4444-065X</orcidid><orcidid>https://orcid.org/0000-0003-0249-7535</orcidid><orcidid>https://orcid.org/0000-0001-7883-8856</orcidid></search><sort><creationdate>202101</creationdate><title>Study of the incorporation of native and microencapsulated chia seed oil on pasta properties</title><author>González, Agustín ; Bordón, María Gabriela ; Bustos, Mariela C. ; Córdova Salazar, Karina L. ; Ribotta, Pablo D. ; Martínez, Marcela L.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3383-59bd55a269b3c5dba70bfdb72a5edd3e47107cba85a5ea259b9f065d6cca5a2f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>chia oil</topic><topic>Cooking</topic><topic>cooking quality</topic><topic>dry pasta</topic><topic>Drying oils</topic><topic>Encapsulation</topic><topic>Microcapsules</topic><topic>Microencapsulation</topic><topic>Morphology</topic><topic>oil stability</topic><topic>Oils & fats</topic><topic>Oilseeds</topic><topic>Pasta</topic><topic>Salvia columbariae</topic><topic>Texture</topic><topic>Water absorption</topic><topic>ω‐3</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>González, Agustín</creatorcontrib><creatorcontrib>Bordón, María Gabriela</creatorcontrib><creatorcontrib>Bustos, Mariela C.</creatorcontrib><creatorcontrib>Córdova Salazar, Karina L.</creatorcontrib><creatorcontrib>Ribotta, Pablo D.</creatorcontrib><creatorcontrib>Martínez, Marcela L.</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>González, Agustín</au><au>Bordón, María Gabriela</au><au>Bustos, Mariela C.</au><au>Córdova Salazar, Karina L.</au><au>Ribotta, Pablo D.</au><au>Martínez, Marcela L.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study of the incorporation of native and microencapsulated chia seed oil on pasta properties</atitle><jtitle>International journal of food science & technology</jtitle><date>2021-01</date><risdate>2021</risdate><volume>56</volume><issue>1</issue><spage>233</spage><epage>241</epage><pages>233-241</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
The present work studied the effect of the incorporation of encapsulated chia seed oil on the cooking quality of dry pasta. Pasta morphology and oil distribution in the samples were studied. No significant variations were determined in cooking parameters as optimal cooking time, cooking loss and texture of cooked pasta with the incorporation of the encapsulated oil, but significant differences were determined in uncooked pasta texture and variables that describe water interaction, such as water absorption and swelling index. In addition, the incorporation of microencapsulated oil avoided oxidative deterioration, showing a protective effect and preventing the formation of hydroperoxide radicals in pasta preparation, storage and cooking procedures (compared with free oil‐containing pasta), resulting in a safer product. Storage at modified atmosphere exerts an additional protective effect on oil, enhancing the effect of the microcapsules. Microencapsulation proved to be an effective technology that preserves oil quality in ω‐3 rich pasta.
The incorporation of microencapsulated chia seed oil did not modify pasta cooking quality and textural properties of cooked pasta. Microencapsulation technology preserves chia oil oxidative stability during pasta preparation, storage and cooking for consumptionThe incorporation of microencapsulated chia seed oil did not modify pasta cooking quality and textural properties of cooked pasta. Microencapsulation technology preserves chia oil oxidative stability during pasta preparation, storage and cooking for consumption.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14623</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-6236-7903</orcidid><orcidid>https://orcid.org/0000-0002-5000-5577</orcidid><orcidid>https://orcid.org/0000-0003-4444-065X</orcidid><orcidid>https://orcid.org/0000-0003-0249-7535</orcidid><orcidid>https://orcid.org/0000-0001-7883-8856</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | chia oil Cooking cooking quality dry pasta Drying oils Encapsulation Microcapsules Microencapsulation Morphology oil stability Oils & fats Oilseeds Pasta Salvia columbariae Texture Water absorption ω‐3 |
| title | Study of the incorporation of native and microencapsulated chia seed oil on pasta properties |
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