Study of the incorporation of native and microencapsulated chia seed oil on pasta properties

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 omega-3 rich pasta.

Automated summary

This study investigated the impact of encapsulated chia seed oil on the cooking quality of dry pasta, revealing no significant changes in cooking parameters but significant differences in uncooked pasta texture and water interaction variables. The incorporation of microencapsulated oil proved to prevent oxidative deterioration and enhance oil protection during pasta preparation, storage, and cooking procedures, resulting in a safer product. Additionally, storage under modified atmosphere conditions further enhanced the protective effect of the microcapsules, making microencapsulation an effective technology for preserving oil quality in omega-3 rich pasta.