Chia (Salvia hispanica L.) seeds contain antioxidants with great benefits for health and are widely used in the food industry. Antioxidants can be degraded by environmental factors, decreasing their biological activity. Their encapsulation in chitosan (CH) particles represents an alternative to protect them and increases their application. The encapsulation efficiency (%EE) of the antioxidants in the CH particles depends on the synthesis conditions. In this study, two methods for encapsulation of chia extract in chitosan particles were evaluated: method A, 0.05% CH in 1% acetic acid was mixed with 0.07% of tripolyphosphate (TPP) and method B, 0.3% CH in 2% acetic acid was mixed with 1% TPP. The results showed that the %EE decreased with the concentration of the extract, and the FTIR analysis suggested that the compounds of the extract were adsorbed on the surface of the particles. Dynamic light scattering and zeta potential analysis showed that the particles of method A are unstable and with a tendency to agglomerate, and the particles of method B are stable. The highest %EE was obtained with 0.2 mg·mL⁻¹ (method A) and 1.0 mg·mL⁻¹ (method B) of the extract. The higher loading capacity (%LC) (16–72%) was exhibited by the particles of method A. The best particle yield (62–69%) was observed for method B. The particles with the extract adsorbed showed antioxidant activity (5–60%) at 25°C; however, in the particles with the extract encapsulated, the activity increased after subjecting to acidic conditions at 40°C due to the breakdown of the particles. The results obtained will allow choosing the appropriate conditions for the synthesis of chitosan particles loaded with chia extracts with specific characteristics (%EE, %LC, size, and type) according to their future applications. The particles could be used in food and pharmaceutical industries and even in edible films for food packaging.

中文翻译：

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载有从 Chia (Salvia hispanica L.) 种子中提取的抗氧化剂的壳聚糖颗粒的合成和表征

Chia（西班牙鼠尾草）L.) 种子含有对健康有益的抗氧化剂，被广泛用于食品工业。抗氧化剂可被环境因素降解，降低其生物活性。它们在壳聚糖 (CH) 颗粒中的封装代表了保护它们并增加其应用的替代方法。CH 颗粒中抗氧化剂的包封率 (%EE) 取决于合成条件。在本研究中，评估了两种将奇亚籽提取物封装在壳聚糖颗粒中的方法：方法 A，将 0.05% CH 溶于 1% 乙酸与 0.07% 三聚磷酸盐 (TPP) 和方法 B，将 0.3% CH 溶于 2% 乙酸与 1% TPP 混合。结果表明，%EE随着提取物浓度的增加而降低，FTIR 分析表明提取物的化合物吸附在颗粒表面。动态光散射和zeta电位分析表明，方法A的粒子不稳定且有团聚倾向，方法B的粒子稳定。0.2 mg·mL 时获得最高的 %EE^-1（方法A）和1.0 mg·mL ^-1（方法B）的提取物。方法 A 的颗粒表现出更高的负载能力 (%LC) (16–72%)。方法 B 的颗粒产量最高 (62–69%)。吸附提取物的颗粒显示抗氧化活性 (5 –60%) 在 25°C；然而，在封装了提取物的颗粒中，由于颗粒的分解，在 40°C 的酸性条件下活性增加。获得的结果将允许根据未来的应用选择合适的条件来合成装载具有特定特征（%EE、%LC、大小和类型）的奇异果提取物的壳聚糖颗粒。这些颗粒可用于食品和制药行业，甚至可用于食品包装的可食用薄膜。