Effect of the use of ethanol and chia mucilage on the obtainment and techno-functional properties of chia oil nanoemulsions

Chia oil contains a high content of linoleic and linolenic acid, which are essential for human metabolism. Chia nanoemulsion is a technique that can aid in preserving the components of this oil. This study aimed to develop and characterize chia oil nanoemulsions using chia mucilage as wall material. The nanoemulsions were developed varying the use of ethanol to check for any influence in the stability and the content of chia oil (0.043, 0.100, and 0.233 ml) and chia mucilage (0.125, 0.250, and 0.375 g) through high-speed stirrer. The smallest particle size, polydispersity index, zeta potential suitable, high encapsulation efficiency, and stability of agitation were the parameters for choosing treatments with (T4E) and without (T4) ethanol with 0.375 g of chia mucilage and 0.233 ml of chia oil. The chosen nanoemulsions were characterized, being verified that the encapsulation was efficient. Also, during the stability evaluation, it was seen that the T4 presented smaller particle size and lower polydispersity index. The rheological parameters indicated that all nanoemulsions presented shear-thinning and semi-liquid viscoelastic behaviors. The nanoemulsions produced can be used in foods, because they facilitate the incorporation and preservation of the chia oil in food formulations and making them more nutritious. Novelty impact statement The development of chia oil nanoemulsion was performed using different concentrations of chia mucilage as an encapsulating material and varying the use of ethanol as an aid to the formation of drops. Physicochemical, morphological, stability, and technological characteristics were evaluated. Chia oil nanoemulsions with the addition or not of ethanol can be applied to food preserving chia oil from oxidation, in addition to facilitating the incorporation of oil into the food.

Automated summary

This study successfully developed chia oil nanoemulsions using chia mucilage as wall material, with the chosen treatments showing optimal parameters for encapsulation efficiency and stability. The nanoemulsions demonstrated efficient encapsulation and stability, making them suitable for use in food formulations to enhance nutritional value.