The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2022 |
| Outros Autores: | , |
| Tipo de documento: | Artigo |
| Título da fonte: | Repositório da Produção Científica e Intelectual da Unicamp |
| Texto Completo: | https://hdl.handle.net/20.500.12733/7706 |
Resumo: | Agradecimentos: This work was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001. The authors also thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico—Grant: 303429/2018-6; CNPq N° 09/2018 PQ. Level: 2, and Conselho Nacional de Desenvolvimento Científico e Tecnológico—Process: 423082/2018-3 |
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The impact of fatty acid profile on the physicochemical properties of commercial margarines in BrazilMargarinaÁcidos graxos saturadosÁcidos graxos transMargarineSaturated fatty acidsTrans fatty acidsArtigo originalAgradecimentos: This work was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001. The authors also thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico—Grant: 303429/2018-6; CNPq N° 09/2018 PQ. Level: 2, and Conselho Nacional de Desenvolvimento Científico e Tecnológico—Process: 423082/2018-3Abstract: This study aimed to evaluate how lipid profiles affect the physicochemical properties, fatty acid profiles, and nutritional qualities of Brazilian margarines. We analyzed the texture profiles of 13 margarine samples and characterized their fatty acid composition, solid fat content, crystallization kinetics by NMR and thermal behavior by differential scanning calorimetry. The samples had total fat content ranging from 20% to 82% and low trans fatty acid (TFA) levels, except for two samples (5–7% elaidic acid). The fatty acid compositions of all samples showed a predominance of linoleic (23%–46%), oleic (20%–46%), and palmitic acids (7%–14%), indicating that they were formulated with soybean and palm oils. Saturated fat content ranged from 23% to 31%. Compared to the other evaluated samples, those with higher content of lipid and saturated fatty acids (SFAs) exhibited increased hardness and stickiness but reduced spreadability and adhesiveness. The presence of TFAs resulted in increased plasticity of the samples. Reformulation resulted in products with greater SFA levels, which had a negative impact as it increased the atherogenic index (AI: 0.22–0.48). The HF55 sample contained canola oil-based fat and presented the best nutritional and physical properties. This study is the first to report a complete evaluation of representative margarines, with essential information in reformulating to achieve lower SFACOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQFechadoUNIVERSIDADE ESTADUAL DE CAMPINASSilva, Thaís Jordânia, 1992-Barrera Arellano, Daniel, 1953-Ribeiro, Ana Paula Badan, 1979-2022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.12733/7706SILVA, Thaís Jordânia; BARRERA ARELLANO, Daniel; RIBEIRO, Ana Paula Badan. The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil. Journal of the american oil chemists society. Chicago, IL: American Oil Chemists' Society, 2022. Vol., 99, n. 6 (June, 2022), p. 469-483. Disponível em: https://hdl.handle.net/20.500.12733/7706. Acesso em: 24 mai. 2023.Inglêshttps://repositorio.unicamp.br/acervo/detalhe/1260705reponame:Repositório da Produção Científica e Intelectual da Unicampinstname:Universidade Estadual de Campinas (UNICAMP)instacron:UNICAMPinfo:eu-repo/semantics/openAccess2023-03-03T09:16:10Zoai:https://www.repositorio.unicamp.br/:1260705Repositório InstitucionalPUBhttp://repositorio.unicamp.br/oai/requestreposip@unicamp.bropendoar:2023-03-03T09:16:10Repositório da Produção Científica e Intelectual da Unicamp - Universidade Estadual de Campinas (UNICAMP)false |
| dc.title.none.fl_str_mv |
The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil |
| title |
The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil |
| spellingShingle |
The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil Silva, Thaís Jordânia, 1992- Margarina Ácidos graxos saturados Ácidos graxos trans Margarine Saturated fatty acids Trans fatty acids Artigo original |
| title_short |
The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil |
| title_full |
The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil |
| title_fullStr |
The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil |
| title_full_unstemmed |
The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil |
| title_sort |
The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil |
| author |
Silva, Thaís Jordânia, 1992- |
| author_facet |
Silva, Thaís Jordânia, 1992- Barrera Arellano, Daniel, 1953- Ribeiro, Ana Paula Badan, 1979- |
| author_role |
author |
| author2 |
Barrera Arellano, Daniel, 1953- Ribeiro, Ana Paula Badan, 1979- |
| author2_role |
author author |
| dc.contributor.none.fl_str_mv |
UNIVERSIDADE ESTADUAL DE CAMPINAS |
| dc.contributor.author.fl_str_mv |
Silva, Thaís Jordânia, 1992- Barrera Arellano, Daniel, 1953- Ribeiro, Ana Paula Badan, 1979- |
| dc.subject.por.fl_str_mv |
Margarina Ácidos graxos saturados Ácidos graxos trans Margarine Saturated fatty acids Trans fatty acids Artigo original |
| topic |
Margarina Ácidos graxos saturados Ácidos graxos trans Margarine Saturated fatty acids Trans fatty acids Artigo original |
| description |
Agradecimentos: This work was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001. The authors also thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico—Grant: 303429/2018-6; CNPq N° 09/2018 PQ. Level: 2, and Conselho Nacional de Desenvolvimento Científico e Tecnológico—Process: 423082/2018-3 |
| publishDate |
2022 |
| dc.date.none.fl_str_mv |
2022 |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
| format |
article |
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publishedVersion |
| dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/20.500.12733/7706 SILVA, Thaís Jordânia; BARRERA ARELLANO, Daniel; RIBEIRO, Ana Paula Badan. The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil. Journal of the american oil chemists society. Chicago, IL: American Oil Chemists' Society, 2022. Vol., 99, n. 6 (June, 2022), p. 469-483. Disponível em: https://hdl.handle.net/20.500.12733/7706. Acesso em: 24 mai. 2023. |
| url |
https://hdl.handle.net/20.500.12733/7706 |
| identifier_str_mv |
SILVA, Thaís Jordânia; BARRERA ARELLANO, Daniel; RIBEIRO, Ana Paula Badan. The impact of fatty acid profile on the physicochemical properties of commercial margarines in Brazil. Journal of the american oil chemists society. Chicago, IL: American Oil Chemists' Society, 2022. Vol., 99, n. 6 (June, 2022), p. 469-483. Disponível em: https://hdl.handle.net/20.500.12733/7706. Acesso em: 24 mai. 2023. |
| dc.language.iso.fl_str_mv |
Inglês |
| language_invalid_str_mv |
Inglês |
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https://repositorio.unicamp.br/acervo/detalhe/1260705 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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reponame:Repositório da Produção Científica e Intelectual da Unicamp instname:Universidade Estadual de Campinas (UNICAMP) instacron:UNICAMP |
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Universidade Estadual de Campinas (UNICAMP) |
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UNICAMP |
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UNICAMP |
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Repositório da Produção Científica e Intelectual da Unicamp |
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Repositório da Produção Científica e Intelectual da Unicamp |
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Repositório da Produção Científica e Intelectual da Unicamp - Universidade Estadual de Campinas (UNICAMP) |
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reposip@unicamp.br |
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