Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/15338 |
Resumo: | There is an increasing demand for healthier foodstuff containing specific compounds such as Polyunsaturated Fatty Acids (PUFAs). In the case of PUFAs, protection against oxidative degradation is challengeable and microencapsulation emerges as an alternative. Mayonnaises containing microencapsulated oils could be a source of PUFAs. The objective was to formulate mayonnaises containing microencapsulated chia seeds oil, pumpkin seeds oil or baru oil. Micrometric particles with high encapsulation efficiency were produced and thermal analyses indicated an increased thermal stability of all oils after encapsulation. Rheology studies highlighted an increase in the mayonnaise viscosity when microparticles containing chia and pumpkin seeds oil were added. Mechanical texture was not affected by the presence of microparticles in the mayonnaise in all formulations tested. Nevertheless, samples containing microcapsules up to 5%wt were not distinguished from the base-mayonnaise in the sensorial test. Overall, enriched mayonnaises were successfully produced and encapsulation was efficient in protecting oils from oxidation. |
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Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oilsMayonnaiseMechanical textureMicroencapsulationPUFAsRheologyThere is an increasing demand for healthier foodstuff containing specific compounds such as Polyunsaturated Fatty Acids (PUFAs). In the case of PUFAs, protection against oxidative degradation is challengeable and microencapsulation emerges as an alternative. Mayonnaises containing microencapsulated oils could be a source of PUFAs. The objective was to formulate mayonnaises containing microencapsulated chia seeds oil, pumpkin seeds oil or baru oil. Micrometric particles with high encapsulation efficiency were produced and thermal analyses indicated an increased thermal stability of all oils after encapsulation. Rheology studies highlighted an increase in the mayonnaise viscosity when microparticles containing chia and pumpkin seeds oil were added. Mechanical texture was not affected by the presence of microparticles in the mayonnaise in all formulations tested. Nevertheless, samples containing microcapsules up to 5%wt were not distinguished from the base-mayonnaise in the sensorial test. Overall, enriched mayonnaises were successfully produced and encapsulation was efficient in protecting oils from oxidation.Authors thank CAPES , CNPq and Fundação Araucária for the support. The authors are grateful to the Foundation for Science and Technology ( FCT , Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013) and L. Barros contract.Biblioteca Digital do IPBRojas, Valquíria MaedaMarconi, Luís Felipe da Costa BaptistaGuimarães, Inácio AndruskiLeimann, Fernanda VitóriaTanamati, Augusto Aparecia CoelhoGozzo, Ângela MariaFuchs, Renata Hernandez BarrosBarreiro, M.F.Barros, LillianFerreira, Isabel C.F.R.Tanamati, Ailey A.Gonçalves, Odinei Hess2018-01-19T10:00:00Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/15338engRojas, Valquíria Maeda; Marconi, Luís Felipe da Costa Baptista; Guimarães-Inácio, Alexandre; Leimann, Fernanda Vitória; Tanamati, Augusto Aparecia Coelho; Gozzo, Ângela Maria; Fuchs, Renata Hernandez Barros; Barreiro, M.F.; Barros, Lillian; Ferreira, Isabel C.F.R.; Tanamati, Ailey Aparecida Coelho; Gonçalves, Odinei Hess (2019). Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils. Food Chemistry. ISSN 0308-8146. 274, p. 220-2270308-814610.1016/j.foodchem.2018.09.015info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:42:35Zoai:bibliotecadigital.ipb.pt:10198/15338Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:08:53.116578Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils |
title |
Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils |
spellingShingle |
Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils Rojas, Valquíria Maeda Mayonnaise Mechanical texture Microencapsulation PUFAs Rheology |
title_short |
Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils |
title_full |
Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils |
title_fullStr |
Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils |
title_full_unstemmed |
Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils |
title_sort |
Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils |
author |
Rojas, Valquíria Maeda |
author_facet |
Rojas, Valquíria Maeda Marconi, Luís Felipe da Costa Baptista Guimarães, Inácio Andruski Leimann, Fernanda Vitória Tanamati, Augusto Aparecia Coelho Gozzo, Ângela Maria Fuchs, Renata Hernandez Barros Barreiro, M.F. Barros, Lillian Ferreira, Isabel C.F.R. Tanamati, Ailey A. Gonçalves, Odinei Hess |
author_role |
author |
author2 |
Marconi, Luís Felipe da Costa Baptista Guimarães, Inácio Andruski Leimann, Fernanda Vitória Tanamati, Augusto Aparecia Coelho Gozzo, Ângela Maria Fuchs, Renata Hernandez Barros Barreiro, M.F. Barros, Lillian Ferreira, Isabel C.F.R. Tanamati, Ailey A. Gonçalves, Odinei Hess |
author2_role |
author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Rojas, Valquíria Maeda Marconi, Luís Felipe da Costa Baptista Guimarães, Inácio Andruski Leimann, Fernanda Vitória Tanamati, Augusto Aparecia Coelho Gozzo, Ângela Maria Fuchs, Renata Hernandez Barros Barreiro, M.F. Barros, Lillian Ferreira, Isabel C.F.R. Tanamati, Ailey A. Gonçalves, Odinei Hess |
dc.subject.por.fl_str_mv |
Mayonnaise Mechanical texture Microencapsulation PUFAs Rheology |
topic |
Mayonnaise Mechanical texture Microencapsulation PUFAs Rheology |
description |
There is an increasing demand for healthier foodstuff containing specific compounds such as Polyunsaturated Fatty Acids (PUFAs). In the case of PUFAs, protection against oxidative degradation is challengeable and microencapsulation emerges as an alternative. Mayonnaises containing microencapsulated oils could be a source of PUFAs. The objective was to formulate mayonnaises containing microencapsulated chia seeds oil, pumpkin seeds oil or baru oil. Micrometric particles with high encapsulation efficiency were produced and thermal analyses indicated an increased thermal stability of all oils after encapsulation. Rheology studies highlighted an increase in the mayonnaise viscosity when microparticles containing chia and pumpkin seeds oil were added. Mechanical texture was not affected by the presence of microparticles in the mayonnaise in all formulations tested. Nevertheless, samples containing microcapsules up to 5%wt were not distinguished from the base-mayonnaise in the sensorial test. Overall, enriched mayonnaises were successfully produced and encapsulation was efficient in protecting oils from oxidation. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2019 2019-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/15338 |
url |
http://hdl.handle.net/10198/15338 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Rojas, Valquíria Maeda; Marconi, Luís Felipe da Costa Baptista; Guimarães-Inácio, Alexandre; Leimann, Fernanda Vitória; Tanamati, Augusto Aparecia Coelho; Gozzo, Ângela Maria; Fuchs, Renata Hernandez Barros; Barreiro, M.F.; Barros, Lillian; Ferreira, Isabel C.F.R.; Tanamati, Ailey Aparecida Coelho; Gonçalves, Odinei Hess (2019). Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils. Food Chemistry. ISSN 0308-8146. 274, p. 220-227 0308-8146 10.1016/j.foodchem.2018.09.015 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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