Nanocapsules Prepared by Nanoprecipitation Protects Chia Seed Oil (Salvia hispanica L.) against Thermal Degradation

Chia seed (Salvia hispanica L.) is a natural product with high nutritional and medicinal value due to its lipid composition, mainly polyunsaturated fatty acids, which are unstable in the presence of light and heat. Nanotechnology is a prominent field, as nanomaterials can protect substances from degradation. The present study utilized nanocapsules to protect chia seed oil through nanoprecipitation, followed by physicochemical characterization, thermal stability analysis, and in vitro cytotoxicity. The identification and quantification of components of the bulk and nanoencapsulated oil were performed by gas chromatography, and nuclear magnetic resonance proved oil encapsulation. Nanocapsules had a mean diameter of 246.23 ± 1.53 nm, a polydispersity index of 0.148 ± 0.08, and a zeta potential of −3.84 ± 0.05 mV. Nanocapsules were not cytotoxic to VERO cells after 48 hof incubation. In conclusion, nanoencapsulation protected chia seed oil against degradation, preserving its constituents to enhance biological efficiency for health purposes.