Effect of natural antioxidants on the physicochemical properties and stability of freeze-dried microencapsulated chia seed oil.

Background: Chia oil possesses a very high content of polyunsaturated fatty acids, mainly α-linolenic acid. This characteristic makes this oil possess beneficial properties to health but gives it a high susceptibility to the oxidation process. Microencapsulation and the addition of natural antioxidants are alternatives to protect chia oil against oxidative deterioration.