This study deals with the physicochemical characterization of powdered chia oil microparticles produced from mono and bi-layered emulsions using modified sunflower lecithins (Deoiled (DL); Phosphatidylcholine-enriched fraction (PC)), chitosan, and maltodextrin as wall materials. The powders were stored (20 +/- 2 degrees C, RH 33%, 120d) and characterized by their moisture content, a(w), omega-3 content (H-1 NMR), microencapsulation efficiency of oil (%ME) and omega-3 PUFAs (%ME omega-3), microstructure, dispersibility, color, and oxidative stability (Rancimat induction time (t(i)); Peroxide value (PV)). The %ME were > 84% and %ME omega-3 > 89% in all cases, recording systems with DL higher values than those with PC. The bi-layered systems presented higher t(i,) lower PV and higher %remaining omega-3 than the monolayer ones and the bulk oil. Bi-layered microparticles with modified sunflower lecithins were efficient to protect chia oil against oxidative deterioration, being suitable delivery systems of omega-3 fatty acids from this oil for functional food development. (C) 2019 Published by Elsevier B.V.