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Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils

2019Journal article Open access
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dc.contributor.authorRojas, Valquíria Maeda
dc.contributor.authorMarconi, Luís Felipe da Costa Baptista
dc.contributor.authorGuimarães, Inácio Andruski
dc.contributor.authorLeimann, Fernanda Vitória
dc.contributor.authorTanamati, Ailey Aparecida Coelho
dc.contributor.authorGozzo, Ângela Maria
dc.contributor.authorFuchs, Renata Hernandez Barros
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorTanamati, Ailey Aparecida Coelho
dc.contributor.authorGonçalves, Odinei Hess
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2019-01-28T11:47:30Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2019-01-28T11:47:30Z
dc.date.issued2019
dc.description.abstractThere 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.
dc.description.sponsorshipAuthors 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.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationRojas, 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. 220-227en_EN
dc.identifier.doi10.1016/j.foodchem.2018.09.015en_EN
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/15338
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectMayonnaiseen_EN
dc.subjectMechanical textureen_EN
dc.subjectMicroencapsulationen_EN
dc.subjectPUFAsen_EN
dc.subjectRheologyen_EN
dc.titleFormulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oilsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.fundingStream5876
person.familyNameLeimann
person.familyNameBarreiro
person.familyNameBarros
person.familyNameFerreira
person.familyNameGonçalves
person.givenNameFernanda Vitória
person.givenNameFilomena
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.givenNameOdinei Hess
person.identifier469085
person.identifier144781
person.identifier.ciencia-id8F10-A04D-FC0D
person.identifier.ciencia-id3418-47D5-5746
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-6230-9597
person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9528-8187
person.identifier.ridL-9802-2014
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id57188719717
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id9335958400
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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