OXIDATIVE STABILITY AND OMEGA-3 CONTENT IN MICROENCAPSULATED CHIA OIL-ENRICHED CUPCAKES

Vol.2, 2025 - 334517
Poster
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Abstract

OXIDATIVE STABILITY AND OMEGA-3 CONTENT IN MICROENCAPSULATED CHIA OIL-ENRICHED CUPCAKES

1HEEMANN,K.D.; 2SANDONÁ, F.C. ; 3MÜCKE, N.; 4TORQUATO, A.S.; 5SILVA-BUZANELLO, R.A.

 

1 Universidade Tecnológica Federal do Paraná – Paraná, [email protected]

2 Universidade Tecnológica Federal do Paraná – Paraná, [email protected]

3 Universidade Tecnológica Federal do Paraná – Paraná, [email protected]

4 Universidade Tecnológica Federal do Paraná – Paraná, [email protected]

4 Universidade Tecnológica Federal do Paraná – Paraná, [email protected]

Keywords: Polyunsaturated fatty acids; Functional foods; Lipid stability

Abstract: Chia oil (Salvia hispanica L.) is one of the main plant sources of α-linolenic acid (omega-3), however, its high unsaturation makes it susceptible to oxidation. Microencapsulation emerges as a strategy to protect these compounds and allow their application in food products. This study aimed to evaluate the influence of the addition of free and microencapsulated chia oil on lipid oxidation and omega-3 content of cupcakes during storage

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Programme
16:10 to 17:10 on 11/18/2025
Salão Real
Institutions
  • 1 Programa de Pós-Graduação Multicampi em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná
  • 2 Universidade Tecnológica Federal do Paraná
Track
  • Food Science and Nutrition (CN)
Keywords
Polyunsaturated fatty acids
Functional foods
Lipid stability