Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Rojas VM,Marconi LFDCB,Guimarães-Inácio A,Leimann FV,Tanamati A,Gozzo ÂM,Fuchs RHB,Barreiro MF,Barros L,Ferreira ICFR,Tanamati AAC,Gonçalves OHdoi
10.1016/j.foodchem.2018.09.015subject
Has Abstractpub_date
2019-02-15 00:00:00pages
220-227eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31580-2journal_volume
274pub_type
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