Characterization and stability of solid lipid nanoparticles produced from different fully hydrogenated oils

The use of lipids from conventional oils and fats to produce solid lipid nanoparticles (SLN) attracting interest from the food industry, since due their varying compositions directly affects crystallization behavior, stability, and particle sizes (PS) of SLN. Thus, this study aimed evaluate the potential of fully hydrogenated oils (hardfats) with different hydrocarbon chain lengths to produce SLN using different emulsifiers. For that, fully hydrogenated palm kern (FHPkO), palm (FHPO), soybean (FHSO), microalgae (FHMO) and crambe (FHCO) oils were used. Span 60 (S60), soybean lecithin (SL), and whey protein isolate (WPI) were used as emulsifiers. The physicochemical characteristics and crystallization properties of SLN were evaluated during 60 days. Results indicates that the crystallization properties were more influenced by the hardfat used. SLN formulated with FHPkO was more unstable than the others, and hardfats FHPO, FHSO, FHMO, and FHCO exhibited the appropriate characteristics for use to produce SLN. Concerning emulsifiers, S60- based SLN showed high instability, despite the hardfat used. SL-based and WPI-based SLN formulations, showed a great stability, with crystallinity properties suitable for food incorporation.FAPESP -Fundação de Amparo à Pesquisa do Estado de São Paulo(16/11261-8)info:eu-repo/semantics/publishedVersio

Buriti Oil Emulsions as Affected by Soy Protein Isolate/High-Methoxyl Pectin Ratio, Oil Content and Homogenization Pressure

Pozadina istraživanja. Tehnologija emulgiranja prikladna je za inkapsulaciju, zaštitu i oslobađanje hidrofobnih biološki aktivnih tvari koje se koriste u prehrambenoj industriji, no emulzije nisu termodinamički stabilne. Dobri su rezultati postignuti s emulzijama stabiliziranim pomoću kompleksa proteina i polisaharida homogeniziranih pod visokim pritiskom. Poboljšana je stabilnost emulzija ulja u vodi rezultat elektrostatičkih kompleksa nastalih između proteina i polisaharida pri pH-vrijednostima nižim od izoelektrične točke proteina što adsorbiraju na granici faza ulje/voda. Osim toga, polisaharidi povećavaju viskozitet kontinuirane faze i time pridonose stabilnosti emulzije. Svrha je ovoga rada bila ispitati proizvodnju emulzija buriti ulja bogatog karotenoidima koristeći izolat sojinog proteina i pektin s velikim udjelom metoksila kao stabilizatore. Eksperimentalni pristup. Primjenom centralno složenog rotacijskog dizajna procijenili smo utjecaj sastava ulja, omjera izolata sojinog proteina i pektina s velikim udjelom metoksila te pritiska homogenizacije na stabilnost, veličinu kapljica, električnu vodljivost, električni naboj, mikrostrukturu i reološka svojstva emulzija. Rezultati i zaključci. Optimalna je emulzija dobivena primjenom 28 % buriti ulja, 55 % izolata sojinog proteina i pritiska homogenizacije od 380·105 Pa. Imala je manju prosječnu veličinu kapljica, nižu električnu vodljivost i veći modul negativnog naboja od ostalih emulzija, te je zadržala stabilnost tijekom najmanje sedam dana. Mehanički su spektri pokazali da je pri oscilirajućem smičnom opterećenju emulzija imala svojstva viskoelastičnog gela, a pri stabilnom je smičnom opterećenju pokazala osobine smičnog naprezanja. Novina i znanstveni doprinos. Optimirane emulzije buriti ulja stabilizirane pomoću izolata proteina soje i pektina s velikim udjelom metoksila mogu poslužiti kao zamjena za masti i pritom smanjiti energetsku vrijednost i povećati udjel karotenoida u prehrambenim proizvodima, poput mljekarskih i pekarskih proizvoda, sladoleda, umaka za salate i biljnog vrhnja.Research background. Emulsion technology is a suitable way of encapsulating, protecting and releasing hydrophobic bioactive compounds for application in food industries, but they are thermodynamically unstable systems. Good results have been achieved for emulsions stabilized by protein-polysaccharide complexes subjected to high-pressure homogenization. Improved stabilization of oil-in-water emulsions results from electrostatic complexes formed between proteins and polysaccharides at pH lower than the protein isoelectric point, which adsorb at the oil-water interface. In addition, polysaccharides contribute to emulsion stability by increasing viscosity of the continuous phase. The aim of this work is to investigate the production of carotenoid-rich buriti oil emulsions using soy protein isolate and high-methoxyl pectin as stabilizers. Experimental approach. Using a rotatable central composite experimental design, we assessed the effects of oil content, soy protein isolate/high-methoxyl pectin ratio and homogenization pressure on the stability, droplet size, electrical conductivity, electrical charge, microstructure and rheological behaviour of the emulsions. Results and conclusions. An optimized emulsion was produced with 28 % buriti oil, 55 % soy protein isolate, and homogenization pressure of 380·105 Pa. This emulsion was stable for at least seven days, presenting reduced average droplet size, low electrical conductivity and high modulus of negative charges. The mechanical spectra showed that the emulsion behaved as a viscoelastic gel under oscillatory, non-destructive shearing, whereas shearthinning behaviour took place under steady shear conditions. Novelty and scientific contribution. The optimized buriti oil emulsions stabilized by soy protein isolate and high-methoxyl pectin could be suitable for fat substitution, energy reduction and carotenoid enrichment in food products, such as dairy and bakery products, ice cream, salad sauces and vegetable-based cream

Conventional and Unconventional Crystallization Mechanisms

Understanding the crystallization behavior of fats and oils is essential to ensure certain desirable characteristics in a given industrial application. In recent years, some advances in the structuring of lipid phases have enabled a direct influence on the food properties. The structuring mechanisms of lipid bases can be classified as either conventional or unconventional. Conventional crystallization mechanisms consist of nucleation, growth, and maturation of the crystals, thus resulting in a crystalline lattice. Co-crystallization or seeding agents and emerging technologies such as ultrasound can be used to aid in crystallization and improve the physical properties of fats and oils. Unconventional mechanisms bring organogel technology as a trend, which consists in the use of self-assembly agents to entrap the liquid oil, resulting in a structured gel network. In this chapter, the formation process of crystalline networks and gel networks will be presented in stages, highlighting the main differences related to the mechanisms of formation and stabilization of both types of networks

Effect Of Baru (dipteryx Alata Vog.) Addition On The Composition And Nutritional Quality Of Cookies

The use of the defatted baru almond (Dipteryx alata Vog.) prevents the production of waste residues after extraction of its oil (partially defatted baru flour), representing a process of interest from an environmental point of view. The aim of this study was to prepare oat cookies with functional properties, replacing 100% soy oil for baru oil and 30% wheat flour for partially defatted baru flour (baru cookie). Baru cookies presented a higher moisture (7.80%), probably due to the high content of dietary fiber (3.78%), resulting in a lower calorie content (457.46 kcal.100 g–1), compared to traditional oat cookies. Changing the formulation resulted in the enrichment of a number of microelements, including phosphorus (~ 197.90 mg.100 g–1) and iron (~ 21.56 mg.100 g–1). Baru oil increased the concentration of unsaturated fatty acids (~ 76.11%), consisting of approximately 50.37% monounsaturated (MUFA), and 25.74% polyunsaturated fatty acids (PUFA). The total phenolic compound content was approximately doubled in the baru cookie. As such, the baru cookie presents an interesting composition from a nutritional point of view, having a high protein and dietary fiber content, in addition to presenting substantial concentrations of iron and oleic acid, and may be used as part of a healthy diet.37

Sucrose behenate as a crystallization enhancer for soft fats

AbstractThe addition of sucrose behenate for the modification of the physical properties of soft fats, such as soybean oil-based interesterified fat, refined palm oil, and palm mid fraction was studied. The addition of sucrose behenate was verified to affect the crystalline network of fats, changing the hardness and solids profile. The isothermal crystallization behaviors of the fat blends with 1% sucrose behenate were analyzed at 20 and 25°C. Temperature had a greater effect on the speed of crystallization (k) than the presence of the emulsifier. Sucrose behenate did, however, influence the crystallization mechanism, with changes observed in the Avrami exponent (n). These changes were also observed in the microstructure of the fats. Changes in the polymorphic behavior were observed with the addition of sucrose behenate, such as a possible delay in the α→β transition for interesterified fat, and the initial formation of the β polymorph in palm oil

La adición de un concentrado de proteínas de altramuz andino (Lupinus mutabilis) mejora el valor nutritivo y la actividad antioxidante del yogur

Introducción: Las semillas de altramuces andinos son fuentes poco explotadas de nutrientes y compuestos bioactivos. Materiales y Métodos: Las semillas de altramuz se desamargaron para eliminar alcaloides tóxicos, se desgrasaron parcialmente con etanol al 70%, se secaron a 60 ° C y se molieron. La harina desgrasada se suspendió en agua ajustada a pH 7 con NaOH 1 N y el extracto de proteína se filtró y se secó por pulverización. Se obtuvieron yogures enriquecidos con la adición de concentrado de proteína de altramuz al 0,5, 1 y 1,5%. Se determinó la composición química y de ácidos grasos, el contenido de polifenoles y flavonoides, así como la actividad antioxidante. Se evaluó la calidad microbiana y las propiedades fisicoquímicas (valores de pH, contenido de ácido láctico y porcentaje de sinéresis) en yogures durante 28 días de almacenamiento. Resultados: El concentrado de altramuz andino presentó altos contenidos de proteínas y carbohidratos (69% y 20%), ácidos grasos insaturados (77%) principalmente ácidos oleico, linoleico y α-linolénico, así como bajos índices aterogénicos y trombogénicos (0,07 y 0,44). La adición de concentrado de proteína de altramuz al 1,5% en los yogures aumentó el contenido de proteína. Los yogures enriquecidos mostraron mayor contenido de ácidos grasos insaturados, polifenoles totales y flavonoides, así como índices aterogénicos y trombogénicos más bajos en comparación con el control. El concentrado de altramuz aumentó la actividad captadora de radicales ABTS, el poder reductor férrico y la actividad antioxidante total en yogures. Los yogures enriquecidos y control mostraron recuentos de bacterias de ácido láctico similares. Los recuentos de coliformes totales y termotolerantes se mantuvieron por debajo de tres NMP/mL, levaduras y mohos por debajo de 10 UFC/mL. Los valores de pH en los productos enriquecidos fueron mayores en los días 1 y 7 de almacenamiento (4,82 y 4,95) en comparación con la muestra control (4,72 y 4,85). El contenido de ácido láctico aumentó en todas las formulaciones al día 21. Los yogures enriquecidos mostraron menor sinéresis que el control. Conclusiones: Los yogures enriquecidos con concentrado de proteína de altramuz podrían representar alternativas nutritivas y funcionales para prevenir enfermedades crónicas al consumirse en una dieta saludable.Introduction: Andean lupin seeds are under-exploited sources of nutrients and bioactive compounds. Materials and methods: Seeds were debittered to remove toxic alkaloids, partially defatted with 70% ethanol, dried at 60°C and milled. The defatted flour was suspended in water adjusted at pH 7 with IN NaOH. The protein extract was filtered and spray-dried. Enriched yoghurts were obtained with the addition of lupin protein concentrate at 0.5,1 and 1.5%. The chemical and fatty acid composition, the contents of polyphenols and flavonoids as well as the antioxidant activity were determined. The microbial quality and physicochemical properties (pH values, lactic acid content and percentage of syneresis) were evaluated in yoghurts during 28 days of storage. Results: Andean lupin concentrate showed high protein and carbohydrate contents (69% and 20%), unsaturated fatty acids (77%) mainly oleic, linoleic and a-linolenic acids as well as low atherogenic and thrombogenic indexes (0.07 and 0.44). The addition of the lupin protein concentrate at 1.5% into yoghurts increased the protein content. Enriched yoghurts showed higher unsaturated fatty acids, total polyphenol and flavonoid contents as well as lower atherogenic and thrombogenic indexes compared to the control. The lupin protein concentrate increased the ABTS radical scavenging activity, the ferric reducing power and the total antioxidant activity in yoghurts. Enriched and control yoghurts showed similar lactic acid bacterial counts. The counts for total and thermotolerant coliforms were under three MPN/mL and yeast and molds under 10 CFU/ mL. The pH values in enriched products were higher at days 1 and 7 of storage (A.82 and 4.95) compared to the control sample (4.72 and 4.85). The lactic acid content increased in all formulations at day 21. Enriched yoghurts showed lower syneresis than the control. Conclusions: Yoghurts enriched with lupin protein concentrate could represent nutritive and functional alternatives to prevent chronic diseases when consuming in a healthy diet.Fil: Curti, Carolina Antonela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: De Carvalho Fino, Luciana. Universidade Estadual de Campinas; BrasilFil: Olivares la Madrid, Ana Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Badan Ribeiro, Ana Paula. Universidade Estadual de Campinas; BrasilFil: da Cunha, Diogo Thimoteo. Universidade Estadual de Campinas; BrasilFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Costa Antunes, Adriane Elisabete. Universidade Estadual de Campinas; BrasilFil: Ramón, Adriana Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentin

Evaluation of Nanostructured Lipid Carriers Produced with Interesterified Buriti Oil

Pozadina istraživanja. Ulje buritija, izolirano iz pulpe amazonskog ploda, bogato je mikroelementima s antioksidativnim svojstvima i velikom biološkom vrijednošću. Nekoliko dostupnih istraživanja pokazuju da bi ovo ulje moglo imati široki spektar primjene, međutim nijedno istraživanje nije se dosad bavilo poboljšanjem njegovih značajki za komercijalnu primjenu. Enzimska interesterifikacija je jedna od dostupnih metoda za poboljšanje svojstava ulja i masti, a rezultati naših nedavnih ispitivanja pokazuju da lipaza specifično djeluje na ulje buritija, pri čemu nastaju strukturirani lipidi bogati oleinskom kiselinom, a istodobno se očuva većina spojeva prisutnih u manjim količinama u ulju. U ovom smo radu, tragajući za dodatnim načinima proširenja primjene sirovog ulja buritija, proučavali ponašanje strukturiranog ulja u nanostrukturiranim lipidnim nosačima. Eksperimentalni pristup. Nanostrukturirani lipidni nosači proizvedeni su iz interesterificiranog ulja buritija, a njhova stabilnost, veličina kapljica, električni naboj, mikrostruktura, polimorfizam i antioksidativno djelovanje procijenjeni su pomoću metoda ORAC (engl. oxygen radical absorbance capacity) i FRAP (engl. ferric reducing antioxidant power). Rezultati i zaključci. Rezultati pokazuju da je interesterifikacijom nastalo više nezasićenih triacilglicerola, a nanostrukturirani lipidni nosači pripremljeni s interesterificiranim uljem buritija imali su manje kapljice od onih dobivenih iz sirovog ulja buritija. Čestice su ostale stabilne tijekom skladištenja, a nanostrukturirani lipidni nosači pokazali su složeni polimorfizam uz prisutnost triju kristalnih oblika. ORAC vrijednost bila je približno 23 % veća u nanolipidnim nosačima sa strukturiranim lipidima nego u nanolipidnim nosačima sa sirovim uljem buritija, a FRAP vrijednost bila je 16 % veća, što potvrđuje utjecaj interesterifikacije na antioksidacijsku aktivnost nanonosača. Može se zaključiti da su nanostrukturirani lipidni nosači pripremljeni s interesterificiranim uljem buritija imali male kapljice, veliku stabilnost i antioksidativni kapacitet, te da se mogu koristiti u prehrambenim proizvodima i biološkim pripravcima. Novina i znanstveni doprinos. Ovo istraživanje pokazuje da je interesterifikacija pozitivno utjecala na fizikalno-kemijska svojstva nanostrukturiranih lipidnih čestica, a nastalo ulje bilo je bogato oleinskom kiselinom, imalo veliku stabilnost i izražen antioksidativni kapacitet. Stoga je zaključeno da postoji interes za daljnju primjenu tih nanočestica kao učinkovitog sustava nosača.Research background. Extracted from the pulp of an Amazonian fruit, buriti oil is rich in micronutrients with antioxidant properties and high biological value. The few studies available indicate that this oil could be used in a wide range of applications; however, there are no studies that work on the improvement of the characteristics of this oil for commercial application. The enzymatic interesterification is one of the tools available to improve the properties of oils and fats and our recent studies have demonstrated that the lipase could specifically act on buriti oil to produce structured lipids rich in oleic acid, while preserving most of the minor compounds present in this oil. Still looking for ways to expand the applicability of this raw oil, in this work, we are interested in studying the behaviour of this structured oil in nanostructured lipid carriers (NLCs). Experimental approach. The NLCs were produced with interesterified buriti oil and the stability, droplet size, electrical charge, microstructure, polymorphism and antioxidant activity of the samples were evaluated by oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) methods. Results and conclusions. The results showed that the interesterification formed more unsaturated triacylglycerols (TAGs), and NLCs prepared with interesterified buriti oil had smaller droplets than NLCs with crude buriti oil. Particles remained stable throughout the storage period and NLCs exhibited complex polymorphism with the presence of three crystalline forms. The ORAC value was approx. 23 % higher in nanolipid carries with structured lipids than in the nanolipid carriers with crude buriti oil, and the FRAP value 16 % higher, demonstrating the influence of interesterification on the antioxidant activity of nanocarriers. Thus, NLCs prepared with interesterified buriti oil had small droplets, high stability and antioxidant capacity, and have a potential for nutritional and biological applications. Novelty and scientific contribution. This research showed that interesterification positively influenced the physicochemical properties of NLCs, producing the oil rich in oleic acid, high stability and antioxidant capacity. Therefore, it may be interesting to use these nanocarriers to obtain efficient carrier systems for future applications

Optimization of the production conditions of ethyl esteres from fish oil with high content of in omega-3 long chain fatty acids

The production of ethyl esters by alcoholysis is an alternative for splitting triacylglycerols due to the possibility of using low temperatures, which results in oxidative protection of the polyunsaturated fatty acids. Ethyl esters produced under mild conditions of temperature could be used as substrate for obtaining structured lipids. The reaction parameters of production of ethyl esters from fish oil with high content of omega-3 fatty acids by alcoholysis were optimized using response surface methodology. An experimental design (2³) (with levels +1 and -1, six axial points with levels -alpha and +alpha and three central points) was applied. The variables investigated were concentration of catalyst, amount of ethyl alcohol and temperature. Ethyl ester conversion was monitored by high performance size exclusion chromatography (HPSEC) and the best result obtained was 95% conversion rate. The optimal conditions were 40 °C, 1% of NaOH and 36% of ethanol.956959Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP