Ice cream as a vehicle for incorporating health-promoting ingredients: conceptualizationand overview of quality and storage stability aspects

Ice cream is a product with peculiar textural and organoleptic features and is highly appreciated by a very broad spectrum of consumers. Ice cream’s structure and colloidal design, together with its low-temperature storage, renders it a very promising carrier for the stabilization and in vivo delivery of bioactive compounds and beneficial microorganisms. To date, many applications related to the design and development of functional ice cream have been documented, including products containing probiotics, prebiotics, synbiotics, dietary fibers, natural antioxidants such as polyphenols, essential and polyunsaturated fatty acids, and low glycemic index blends and blends fortified with mineral or trace elements. In this review, promising strategies for the incorporation of innovative functional additives to ice cream through the use of techniques such as microencapsulation, anoemulsions, and oleogels are discussed, and current insights into the implications of matrix, processing, and digestion on bioactive compounds in frozen dairy desserts are comprehensively reviewed, thereby providing a holistic overview of the current and emerging trends in this functional food sector

Development of organogels for application in cold processed emulsions for cosmetic products

Orientador: Daniel Barrera ArellanoTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: Os organogéis consistem de uma mistura de um agente estruturante, usualmente utilizado em baixas concentrações, e uma grande concentração de líquido orgânico. Apesar da alta concentração de líquido, os organogéis possuem características e propriedades reológicas de um semi-sólido. Recentemente estudos vem mostrando a capacidade deste sistema em auxiliar na formação e estabilização de sistemas mais complexos como bigéis, emulgéis e espumas oleogéis. O presente trabalho estudou a utilização da técnica de gelificação de óleo na formação e estabilização de emulsões utilizando um processo a frio para aplicação em bases cosméticas. Pela capacidade de gelificar e estruturar a fase oleosa, este estudo se baseou na hipótese de utilizar uma dupla imobilização de fase oleosa e aquosa para gerar emulsões mais estáveis. Organogéis foram formulados a partir da combinação de agentes estruturantes: cera de candelilla, uma mistura de álcool cetílico e estearílico, monoglicerídios e álcool cetoestearílico etoxilado 20mol de óxido de etileno em concentrações que variaram de 0,5 a 1%; com as fases orgânicas: óleo de girassol alto oleico, triglicerídeos de cadeia media (C8-10), alquil benzoato (C12-15), óleo mineral (USP 85) e oleina de palma. Primeiramente os organogéis foram caracterizados com relação a sua capacidade estruturante, suas propriedades reológicas e sua microestrutura para a compreensão do processo de cristalização dos estruturantes quando na presença de diferentes fases oleosas. Posteriormente estes organogéis foram utilizados na preparação de emulsões contendo diferentes concentrações de organogéis e a presença de polímero vegetais e sintéticos para a formação de hidrogéis por um processo a frio. Para isso, organogéis foram dispersos em água na presença ou não de polímeros sob agitação mecânica e em temperatura ambiente. As diferentes emulsões foram caracterizadas quanto a sua estabilidade, viscosidade, pH, propriedades reológicas, tamanho de partícula e microestrutura o que possibilitou a compreensão do sistema formado e a forma de estabilidade conferida. A associação de hidrogéis e organogéis levaram a formação de diferentes tipos de emulsões (A/O e O/A) e diferentes formas de estabilização foram observadas. Organogéis contendo cera de candelilla e óleo de girassol alto oleico apresentaram boa capacidade de formação e estabilização de emulgéis do tipo A/O onde apenas fase oleosa externa se apresentava gelificada. A mistura de álcool cetílico e estearílico, apesar da baixa eficiência de estruturação, quando dispersos em água mostraram alta capacidade de formação e estabilização de emulsões do tipo O/A. Além disso, na presença de alguns estruturantes específicos como álcool cetoestearílico etoxiladao 20mol OE, mistura de álcool cetílico e estearílico e monoglicerídios, foi observado a estabilização de emulsões por "Pickering", caracterizado pelo depósito de partículas cristalinas na interface óleo/água. Tal forma de estabilização se mostrou fundamental na alta estabilidade observada em alguns sistemas além da eficiente distribuição de partículas. O estudo permitiu elucidar a ampla utilização da técnica para a obtenção de sistemas mais complexosAbstract: Organogels are a mixture of a structuring agent, usually used in low concentrations, and a high concentration of organic liquid. Despite the high liquid concentration, the organogels have characteristics and rheological properties of a semi-solid system. Recently, studies have shown the capacity of this system to assist in the formation and stabilization of more complex systems such as bigels, emulgels and oleogel foams. The present work proposes the use of this technique to gelify the oil, in the formation and stabilization of emulsions using a cold process for application in cosmetic bases. Considering the ability to gel and structure the oil phase, this study was based on the hypothesis of using a double aqueous and oily phase immobilization to generate more stable emulsions. Organogels were formulated from the combination of structuring agents: candelilla wax, a mixture of cetyl and stearyl alcohol, monoglycerides and ethoxylated cetyl alcohol 20 mol of ethylene oxide at concentrations ranging from 0.5 to 1%; with the organic phases: high oleic sunflower oil, medium chain triglycerides (C8-C10), alkyl benzoate (C12-15), mineral oil (USP 85) and palm olein. First, the organogels were characterized in relation to their structural capacity, their rheological properties and their microstructure for better understand the crystallization process of the structurants when in the presence of different oil phases. Subsequently these organogels were used in the preparation of emulsions containing different concentrations of organogels and the presence of vegetable and synthetic polymer for the formation of hydrogels, by a cold process. For this, organogels were dispersed in water in the presence or absence of polymers under mechanical agitation and at room temperature. The different emulsions were characterized in terms of their stability, viscosity, pH, rheological properties, particle size and microstructure, which allowed the understanding of the formed system and the form of stability conferred. The association of hydrogels and organogels led to the formation of different types of emulsions (W/O and O/W) and different forms of stabilization were observed. Organogels containing candelilla wax and high oleic sunflower oil showed good capacity for the formation and stabilization of W/O type of emulsion where only the external oil phase was gelled. The cetyl and stearyl alcohol mixture, despite the low structuring efficiency, when dispersed in water showed high capacity of formation and stabilization of O/W type of emulsions. In addition, in the presence of some specific structurants such as cetearyl alcohol athoxylated 20 mol EO, mixture of cetearyl alcohol and monoglycerides, Pickering stabilization of the emulsions was observed, characterized by deposition of crystalline particles at the oil/water interface. This form of stabilization proved to be fundamental in the high stability observed in some systems besides the efficient distribution of particles. The study allowed elucidating the wide use of the technique to obtain more complex emulsionsDoutoradoTecnologia de AlimentosDoutora em Tecnologia de Alimentos2012/51339-5; 2014/50989-1FAPES

Processo De Clarificação De Cera De Cana-de-açúcar

PROCESSO DE CLARIFICAÇÃO DE CERA DE CANA-DE-AÇÚCAR. Apresenta um novo processo de clarificação de ceras de cana-de-açúcar bruta, refinadas e/ou purificadas e/ou suas frações através de uma rota de fabricação com excelente custo/benefício ao fabricante: o processo de clarificação de cera de cana-de-açúcar, objeto da presente patente de Privilégio de Invenção, utiliza peróxido de hidrogênio como agente clarificante: a grande vantagem decorrente da utilização do processo ora tratado diz respeito ao fato de que a cera final obtida possui uma coloração compatível com as ceras naturais hoje conhecidas tais como cera de abelha, cera de carnaúba, e congêneres.BRPI0702141 (A)C11B11/00BR2007PI02141C11B11/0

Effect of long frozen storage on the formation of triglyceride alteration compounds of pan-fried functional restructured beef steaks

The influences of pan-frying in extra virgin olive oil (EVO) and frozen storage of functional restructured beef steaks on the contents of polar material (PM) and thermal oxidation compound of the fat extracted from them were determined. Two types of functional restructured meats: 20% walnut-added (W, 13% fat) and low fat (L, 2% fat) were studied in comparison to conventional medium fat (M, 13% fat) restructured beef steaks. Differences in the PM or the thermal oxidation and hydrolytic compounds were mainly due to meat formulation with fried L samples showing the highest PM and polymer concentrations and fried W steaks the lowest. After one year of frozen storage the PM content increased in all samples but markedly in L and W steaks. Polymers decreased in L and increased in W and M steaks. Thermal oxidation compounds increased in W and M steaks while hydrolysis increased markedly in L samples. Long-term storage of all fried steaks is not recommended, whether functional of not since lipid degradation occurs. Although these alterations after one year-frozen storage are still far from their discarding limit, the consumption of just cooked functional steaks is highly recommended. © 2008 Elsevier Ltd. All rights reserved.Peer Reviewe

Edible applications of shellac oleogels: spreads, chocolate paste and cakes

We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured w/o emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation. Water-in-oil emulsions with up to 60 wt% water were prepared without the need for an emulsifier by simply using shellac oleogels as the continuous oil phase. The water droplets in these emulsions (size < 40 μm) were stabilized via interfacial and bulk crystallization of shellac. Chocolate paste prepared by complete replacement of an oil-binder and a partial replacement of palm oil ([similar]27%) with a shellac oleogel, showed no sign of ‘oiling-out’ when stored at elevated temperature (30 °C) for several weeks. Further, cakes prepared using oleogel-based w/o emulsions (20 wt% water) as a shortening alternative showed comparable functionalities (texture and sensory attributes) to the standard cake

Carob Fruit Polyphenols Reduce Tocopherol Loss, Triacylglycerol Polymerization and Oxidation in Heated Sunflower Oil

Heated oils may contain potentially toxic altered compounds. A denatured carob fiber, very rich in non-extractable tannins (Exxenterol®), exhibits antioxidant activities in in vitro experiments. The present study was designed to evaluate in sunflower oil (SO) heated to frying temperature, the protective effect on oil thermal oxidation and polymerization of adding 10 mg Exxenterol/kg oil (SO-10) and 50 mg Exxenterol/kg oil (SO-50). After 2, 8 and 16 h at 180 °C, SO displayed a relevant increase in triacylglycerol-derived polar material (PM) and polymer contents and a decrease in α-tocopherol concentrations. Thermal oxidation changes were significantly checked in SO-50 throughout the 16-h heating, while SO-10 only displayed protection from thermal oxidation during the first 2 h of heating. Oil frying-life was doubled because formation of PM and polymers was inhibited by more than 50%. Results clearly show that this non-extractable tannin-rich fiber can be successfully employed as an additive to significantly prolong sunflower oil frying-life, and thus decrease the potential toxicity of the heated oil.The authors acknowledge the Banco de Santander (Brasil) for the fellowship awarded to Daniele Zulim Botega. Financial support for this investigation was provided by the Spanish Ministerio de Educación y Ciencia Project AGL-2008-04892-C03-02, CSIC-EDOCUSA project, and Consolider-Ingenio 2010, reference CSD2007-00016.Peer reviewe