Percorrer por autor "Fuchs, Renata Hernandez Barros"
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- Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oilsPublication . Rojas, Valquíria Maeda; Marconi, Luís Felipe da Costa Baptista; Guimarães, Inácio Andruski; Leimann, Fernanda Vitória; Tanamati, Ailey Aparecida Coelho; Gozzo, Ângela Maria; Fuchs, Renata Hernandez Barros; Barreiro, M.F.; Barros, Lillian; Ferreira, Isabel C.F.R.; Tanamati, Ailey Aparecida Coelho; Gonçalves, Odinei HessThere 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.
- How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten-free chocolate cakes?Publication . Nespeca, Lucas de Souza; Paulino, Hellen Fernanda da Silva; Silva, Tamires Barlati Vieira; Bona, Evandro; Leimann, Fernanda Vitória; Marques, Leila Larisa Medeiros; Cardoso, Flávia Aparecida Reitz; Droval, Adriana Aparecida; Fuchs, Renata Hernandez BarrosGluten-free bakery products usually use rice flour as substitute for wheat flour. This paper aims to evaluate whether and how the substitution of rice flour for sorghum and teff flour changes the overall acceptance, texture and sensory profile of gluten-free chocolate cakes. An experimental design composed of three factors (rice, sorghum and teff flours) was developed, and formulations were analysed by acceptance test and fibre content. Four formulations were submitted to sensory descriptive analysis. The formulations did not show significant differences in the overall acceptance although the sensory profile has changed. The texture was affected by the type of flour, being the optimised formulation the softer among the samples. From these data, it can be concluded that it is possible to replace rice flour with sorghum and teff flour in chocolate cake formulations, since the change in the sensory profile did not affect the acceptance of the products.
- Optimization of pinhão extract encapsulation by solid dispersion and application to cookies as a bioactive ingredientePublication . Oliveira, Anielle; Moreira, Thaysa Fernandes Moya; Pepinelli, Ana Luísa; Costa, Luis Gustavo Médice Arabel; Silva, Tamires Barlati Vieira; Coqueiro, Aline; Fuchs, Renata Hernandez Barros; Dias, Maria Inês; Ferreira, Isabel C.F.R.; Barros, Lillian; Gonçalves, Odinei Hess; Bracht, Lívia; Leimann, Fernanda VitóriaPinhão residues have a wide range of bioactive compounds and encapsulation can be one of the alternatives to increase their bioavailability. Thus, this work aimed to apply pinhão extract, pure and encapsulated by solid dispersion, in the formulation of cookies as a bioactive ingredient. For that, pinhão extract was encapsulated in different biopolymers (sodium caseinate, gelatin, and gum arabic) and with different shear mechanisms (sonication, Ultra-Turrax, and magnetic stirring). The best encapsulation procedure has been defined by a chemometric analysis (hierarchical cluster analysis), considering thermal properties (DSC) of particles and ( +)-catechin encapsulation efficiency (HPLC). The optimized conditions were gelatin as encapsulation agent and Ultra-Turrax as shear mechanism (70.1 ± 2.8 °C maximum endothermic peak temperature and 96.0 ± 2.3% ( +)-catechin encapsulation efficiency). The phenolic profile of the encapsulated extract showed the presence of ( +)-catechin (0.31 ± 0.01 (mg/gparticle), protocatechuic acid (0.29 ± 0.00 mg/gparticle), and ( −)-epicatechin (0.11 ± 0.00 mg/ gparticle). Both the pure and encapsulated extracts were incorporated into the cookie formulation, which was characterized in terms of centesimal composition, color parameters, texture, and sensory aspects. It was found that cookies with the pure and the encapsulated extract showed significant differences concerning the centesimal composition, products added with pinhão extract and encapsulated extract presented higher values when compared to the control, probably influenced by the mineral content of the pinhão. In addition, higher hardness values were detected for cookies formulated with the encapsulated extract, which possibly negatively affected the consumer’s sensory perception.
- Whey protein supplement as a source of microencapsulated PUFA-rich vegetable oilsPublication . Rojas, Valquíria Maeda; 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 Aparecida Coelho; Gonçalves, Odinei HessWhey 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.