Chia seed is the richest vegetable source of polyunsaturated fatty acids. A diet rich in these fatty acids decreases the risk of many chronic non-communicable diseases. The incorporation of omega-3-rich oils in processed foods seems to be an efficient way to increase its consumption; however, when these are exposed to processing conditions, oxidation reactions occur. Microencapsulation technology is an alternative method to enhance lipid stability. The use of vegetable proteins as wall materials is being widely developed. The objective of the present work was to study the effect of the microencapsulation using chemically modified soy protein as wall material on chia oil oxidative stability. The crosslinking effect on soy protein with different concentrations of gallic and tannic acids was evaluated. Chia oil was incorporated into the dispersions using a high-speed homogenizer and the emulsions were dried by Spray-Drying. The microcapsule moisture content and water activity were around 2.96–5.86% and 0.17, respectively. The encapsulation efficiency was among 54–78%. The oxidative stability determined by the Rancimat analysis showed a positive correlation between the amount of cross-linking agent used and the induction time, reaching a maximum of 11.97 h. In a storage test, the peroxide value was markedly lower for those crosslinked microcapsules respect to pure SPI wall material after 90 days. The results demonstrated that use of these polyphenols as crosslinkers of the wall material exerts a positive effect in the protection of the chia oil derived from obtaining an optimized wall material and from the intrinsic antioxidant properties of these crosslinkers.

Purpose: The aim of this work was to evaluate the efficiency of subcritical conditions using different water–ethanol mixtures to recover antioxidant compounds from soybean seed coats (SSCs).Design/methodology/approach: SSCs were subjected to high temperature and pressure conditions, using ethanol–water mixtures as extractive solvent, to obtain phenolic and flavonoid compounds with antioxidant activity. A mathematical model, namely one-site desorption kinetic model, was used to describe the extraction kinetics.Findings: Temperature, solvent mass flow rate and solvent composition were studied, and the best extraction conditions were defined by a screening design. The maximum concentration of phenolics was obtained at 220 °C, 50% of ethanol and 2.5 g/min of solvent mass flow rate and a high antioxidant capacity toward different techniques was achieved. The one-site desorption kinetic model showed that before 30 min under optimal conditions, more than 90% of phenolics and flavonoids were recovered, a shorter extraction time than the commonly used at normal pressure and room temperature.Originality/value: The seed coat is a major by-product of soybean processing, and it only markets as a low value ruminant feed. To date, there are no reports on the extract phenolics from SSCs by means of this methodology. The extraction technique described in this study provides a potential alternative for extraction of bioactive compounds from SSCs. This study contributes to adding value to this industrial waste and, ultimately, to optimize the postharvest production chain of soybean grains.

This research aimed to evaluate the changes that occur in the composition of macronutrients and soluble compounds of quinoa grains at different germination times. The seeds were soaked in water, drained, and then germinated in monolayers inside closed containers for 12, 24, 48, and 72 h and the germination was stopped by drying. Proteins, amino acids, fatty acids and antioxidant activity in flours were measured. A gradual reduction of carbohydrates is verified during the germination time with a concomitant increase in protein and lipid contents, while total minerals did not show modifications. The concentration effect due to metabolized carbohydrates seems responsible for the 33% rise in protein content 72 h after sprouting, but it is not enough to explain the almost 100% lipid increase for the same period. In general, amino acids and unsaturated fatty acids increase during germination, constituting a good resource for food and food ingredients intended for the general public, celiac patients, children, athletes, and elderly people.

Introducción: la Araucaria araucana es un árbol originario de la Cordillera de los Andes, cuyo fruto es conocido como piñón. Dicha semilla presenta un alto valor energético y proporciona una gran cantidad de carbohidratos y fibra, lo que permite diversas formas de empleo en productos alimenticiosque aún no han sido exploradas; desaprovechando así su potencial gastronómico. Actualmente, la tendencia en investigación se inclina hacia la búsqueda de materias primas alternativas para la elaboración de nuevos productos con valor agregado.Objetivo: evaluar aspectos nutricionales y sensoriales de la harina de piñón, su capacidad antioxidante, aplicada en galletas de piñón libres de gluten.Materiales y métodos: se determinó la composición química de la harina de piñón, contenido de polifenoles totales y actividad antioxidante mediante DPPH•. Se elaboraron galletas libres de gluten, y se analizó la composición nutricional y aceptabilidad de atributos color, sabor, aroma, textura y apariencia a través de escala hedónica de 9 puntos en 157 jueces no entrenados previo consentimiento informado.Resultados: la harina de piñón presentó un contenido mayoritario de carbohidratos (75%), proteínas (6,5%) y grasas totales (5,7%). Se observó la presencia de capacidad de captación de radicales DPPH• (IC50 2342,72 μg/mL), probablemente asociado al contenido de fenoles totales encontrado (0,65 mg EAG/g harina deslipidizada). La textura fue el atributo mejor evaluado (7,01 puntos), seguido de color, sabor y apariencia, los cuales obtuvieron medias de puntaje similares entre sí. El aroma de las galletas recibió el puntaje medio más bajo (5,85 puntos). Las galletas evaluadas sensorialmente fueron aceptadas por más del 80% de los jueces.Conclusión: la harina de piñón es un alimento rico en carbohidratos, con moderado contenido de polifenoles y capacidad antioxidante, de buena aceptabilidad sensorial, cuyo consumo permitiría optimizar los recursos locales y potencialmente impulsar el mercado regional.