Microencapsulation of chia oil in soy protein microparticles was achieved using supercritical CO₂-assisted impregnation, an alternative green technology. The effect of the process variables on retention and encapsulation efficiencies was studied. The characterization of the chia oil-loaded microparticles showed excellent encapsulation efficiency, a spherical shape with some depressions but without pores or fissures, sizes between 1 and 10 μm and homogeneous oil distribution. The hydroperoxide values and fatty acid profile indicated that the microencapsulation process did not affect the chemical quality of the oil. In addition, a study of the influence of storage time showed excellent oxidative stability for microencapsulated samples compared to free oils, with the microparticles providing a remarkable protective effect that enhances the useful life of the product. It was determined that 95.69 ± 4.28 % of the oil was released under gastro-intestinal conditions, mainly in the intestinal step, remaining available for absorption.

使用超临界CO _2将大豆精油微囊化在大豆蛋白微粒中辅助浸渍，一种替代性绿色技术。研究了工艺变量对保留和包封效率的影响。负载有奇亚油的微粒的表征显示出优异的包封效率，球形，带有一些凹陷，但没有孔或裂缝，尺寸在1至10μm之间，并且油分布均匀。氢过氧化物值和脂肪酸谱表明微囊化过程不影响油的化学质量。此外，对保存时间影响的研究表明，与游离油相比，微囊化样品的氧化稳定性极好，微粒具有显着的保护作用，可延长产品的使用寿命。确定为95.69±4。