Whey protein supplement as a source of microencapsulated PUFA-rich vegetable oils

• Autor(a) principal: Rojas, Valquíria Maeda
• Data de Publicação: 2018
• Outros Autores: Inácio, Alexandre Guimarães, Fernandes, Isabel P., Leimann, Fernanda Vitória, Gozzo, Ângela Maria, Fuchs, Renata Hernandez Barros, Barreiro, M.F., Barros, Lillian, Ferreira, Isabel C.F.R., Tanamati, Ailey A., Gonçalves, Odinei Hess
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/23378
• topic: Coffea arabica; Encapsulation; Juglans regia; Polyunsaturated fatty acids; Vegetable oil; Whey protein supplement

Whey protein supplements (WPS) intake has been increasing worldwide as they are mainly used to improve overall athletic performance. Adding other bioactives such as polyunsaturated fatty acids (PUFA) may be an alternative to help fulfill nutritional needs. Microencapsulation is able to protect PUFA-rich oils from oxidation, but important aspects of particle production and their influence on food properties must be evaluated. This study aimed to develop WPS with microencapsulated green coffee and walnut oils using stearic acid as a wall material. Oxidative stability (differential scanning calorimetry) of the oils increased (from 82 ± 4 to 110 ± 10 kJ mol−1 for green coffee oil and from 90 ± 5 to 149 ± 1 kJ mol−1 for walnut oil) after encapsulation and WPS rheological properties were not affected by the microcapsules (p 0.05). Sensory analysis of the supplement containing microencapsulated green coffee oil showed a lower sensory preference than the blank sample, but no difference was found with the blank sample in the case of walnut oil (p 0.05). The encapsulation strategy used to produce an enriched WPS was efficient in protecting the oils from oxidative degradation.