Chia Seed Oil as a Source of Omega-3 To Fortify an Instant Soup Using Amylose Inclusion Complexes: Study of In Vitro Digestibility.

Chia (Salvia hispanica L.) seed oil, the richest vegetable source of α-linolenic acid (omega-3), faces challenges in food applications due to its hydrophobicity and susceptibility to oxidation. Encapsulation technologies are therefore required to deliver this bioactive compound, with amylose inclusion complexes emerging as promising systems. This study investigated the potential of amylose inclusion complexes as delivery systems for α-linolenic acid from chia seed oil in a real food matrix. These complexes were incorporated into an instant soup, and their in vitro digestibility was assessed using the INFOGEST 2.0 protocol. Gas chromatography analysis confirmed a significant increase in the omega-3 content of soups through the addition of inclusion complexes, and this bioactive compound showed high stability during the soup preparation. After in vitro digestion, approximately 20% of α-linolenic acid was released from the complexes, which was not significantly influenced by the soup matrix. Monitoring of maltose released during starch degradation indicated that the complexes remained stable under gastric conditions, achieving selective degradation in the intestinal phase. These findings highlight amylose complexes as promising carriers for protecting and delivering omega-3 from chia oil in instant soups, contributing to the development of functional foods and the valorization of the chia crop.