Chemometry as applied to the production of omega-3 microcapsules by complex coacervation with soy protein isolate and gum Arabic

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The objective of this work was to evaluate the influence of varying the concentrations of the wall materials (soy protein isolate/gum Arabic, SPI:GA), the ratio of the wall material to the core material and the concentration of the reticulating agent (TG) in the production of omega-3 ethyl ester microcapsules by complex coacervation, using a central compound rotational design (CCRD) and analyzing the results by response surface methodology (RSM). The only dependent variable capable of obtaining a mathematical model was encapsulation process yield, which has a maximum peak at C5 (2.6:1.0 wall:core and 1.8:1.0 SPI:GA). The trials C12 (1.5:1.0 SPI:GA; 1.0:1.0 wall:core; 6.0 UA of TG/g) and C14 (1.5:1.0 SPI:GA; 2.0:1.0 wall:core; 10.0 UA of TG/g) would have to add 0.40 g or 0.45 g of microcapsules to 100 g or 100 mL portions of foods for them to be considered as having functional properties, respectively. (c) 2013 Elsevier Ltd. All rights reserved.531218224Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Omega-3 enriched foods are considered functional foods, however they may present undesirable sensory characteristics due to oxidation. The objective of this study was to evaluate the influence of the addition of 0.00-5.00 g/100 g microencapsulated omega-3 fatty acids (MO) and of 0.000-0.100 g/100 g rosemary extract (RE) on the technological and sensory quality of white pan bread, following a 2(2) central composite rotational design (CCRD). The responses evaluated were the specific volume, texture, moisture and color, and the scores obtained in the sensory acceptance test for appearance, aroma, flavor, texture and overall acceptance, and purchase intention. Increasing MO concentration reduced specific volume and lightness and increased firmness and color saturation. Increasing RE concentration presented only a small effect on the reduction of lightness. In the sensory acceptance test, all samples presented acceptable scores (>5). (C) 2011 Elsevier Ltd. All rights reserved.451103109Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Bakery and the Fats and Oils Laboratory of the Department of Food Technology of the Faculty of Food Engineering, UNICAMPConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Evaluation of the fatty matter contained in microcapsules obtained by double emulsification and subsequent enzymatic gelation method

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The objective of this study was to evaluate encapsulated fatty matter using double emulsification and subsequent enzymatic gelation method using soy protein isolate cross-linked by transglutaminase. For this purpose, six extractions methods (acids, alkaline and enzymatic methods) were used. The extraction methods showed differences, total or partial extraction being observed when using the acid method, alkaline enzymatic method and the acid method with direct determination of the fatty acid composition. The presence of triglycerides and ethyl ester was investigated in the microcapsules by easy ambient sonic-spray ionization mass spectrometry (EASI-MS), high performance size exclusion chromatography (HPSEC) and the fatty acid composition as determined by gas chromatography (GC). The microcapsules were shown to contain 1.07 g omega-3 fatty acids /100 g microcapsules. (C) 2013 Elsevier Ltd. All rights reserved.541432438Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Physico-chemical, morphological, and pasting properties of Pine nut (Araucaria angustifolia) starch oxidized with different levels of sodium hypochlorite

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The objective of this work was to study the effect of process temperature and active chlorine concentration on the main properties of Pine nut starch (PN). Samples of PN were oxidized with sodium hypochlorite at concentrations varying from 0.5 to 4.0 g active chlorine/100 g starch, at temperatures varying from 20 to 45 degrees C according to a central composite rotational design, analyzing the results using response surface methodology. The concentration of active chlorine had an effect on the WSI, the quantity of carboxyl and carbonyl groups, the AM content and the percentage of light transmittance (650 nm) of the PN. The effect of temperature was observed on the water solubility index, the quantity of carbonyl groups and the percentage of light transmittance (650 nm) of the PN. Oxidation was more intense in the starch treated with 3.5% active chlorine.634198208Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Characterization of Crude Watermelon Seed Oil by Two Different Extractions Methods

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The aim of this paper was to study the physical-chemical composition of the watermelon seed oil extracted by a mechanical process using an expeller and by a chemical process using hexane as the solvent. The watermelon seed oil had a high concentration of unsaturated fatty acids. The two primary sterols were stigmasterol and beta-sitosterol, which corresponded to approximately 47 and 30% of the total phytosterols. The oil had a low tocopherol content (65.19 mg/kg for S and 73.19 mg/kg for E). Comparing the two extraction methods, extraction by expeller produced an oil of superior quality with respect to oxidative stability, carotenoids and Lovibond color. No significant differences were found between the two extraction methods with respect to the minor components of the oil considered as functional, such as phytosterols.881117091714Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq