دورية أكاديمية
Potential use of vegetable proteins to reduce Brazil nut oil oxidation in microparticle systems.
| العنوان: | Potential use of vegetable proteins to reduce Brazil nut oil oxidation in microparticle systems. |
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| المؤلفون: | Sousa de Oliveira T; Postgraduate Program in Pharmaceutical Sciences, Federal University of Amazonas - UFAM, Amazonas, Brazil. Electronic address: tamiresoliveira1412@gmail.com., Freitas-Silva O; EMBRAPA Food Agroindustry, Rio de Janeiro, Brazil., Mendonça Kluczkovski A; Postgraduate Program in Pharmaceutical Sciences, Federal University of Amazonas - UFAM, Amazonas, Brazil., Henrique Campelo P; Faculty of Agricultural Sciences, Federal University of Amazonas - UFAM, Amazonas, Brazil. |
| المصدر: | Food research international (Ottawa, Ont.) [Food Res Int] 2020 Nov; Vol. 137, pp. 109526. Date of Electronic Publication: 2020 Jul 22. |
| نوع المنشور: | Journal Article; Research Support, Non-U.S. Gov't |
| اللغة: | English |
| بيانات الدورية: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| مواضيع طبية MeSH: | Bertholletia*, Fatty Acids, Unsaturated ; Gum Arabic ; Oxidation-Reduction ; Plant Proteins, Dietary |
| مستخلص: | Brazil nut oil is mostly composed of unsaturated fatty acids, some of which are associated with decreased incidence of cardiovascular diseases. Vegetable proteins have been increasingly used as wall material for partial replacement of carbohydrates and whey proteins. In order to create an oil preservation method, Brazil nut oil was encapsulated with three different types of vegetable protein concentrates and gum arabic (GA): rice (RPC + GA); pea (PPC + GA); and soy (SPC + GA) .For this purpose, vegetable protein concentrates were characterized, and after the drying process the physicochemical characteristics of the microparticles were evaluated. The most stable emulsion, after seven days of evaluation, was composed of RPC + GA. RPC + GA. This treatment was also more stable based on the shelf life assessments. We concluded that RCP microparticles were the best option for encapsulating Brazil nut oil in comparison with the other particles evaluated. In addition, the product obtained is potentially capable of being included in various processed foods. (Copyright © 2020 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: (C 20:0) Arachidonic Acid - (5Z,8Z,11Z,14Z)-icosa-5,8,11,14-tetraenoic acid; Bertholletia excelsa; C 14:0 Myristic Acid - tetradecanoic acid; C 16:0 Palmitic Acid - hexadecanoic acid; C 16:1 Palmitoleic Acid - (Z)-hexadec-9-enoic acid; C 17:0 Margaric Acid - heptadecanoic acid; C 18:0 Stearic Acid - octadecanoic acid; C 18:1 (ϖ 9) – Oleic Acid - (Z)-octadec-9-enoic acid; C 18:2 (ϖ 6) Linoleic Acid - (9Z,12Z)-octadeca-9,12-dienoic acid; C 18:3 (ϖ 3) Linolenic Acid - (9Z,12Z,15Z)-octadeca-9,12,15-trienoic acid; Conservation; Freeze-drying encapsulation; Oxidative stability; Protein characterization; Unsaturated fatty acids |
| المشرفين على المادة: | 0 (Fatty Acids, Unsaturated) 0 (Plant Proteins, Dietary) 9000-01-5 (Gum Arabic) |
| تواريخ الأحداث: | Date Created: 20201125 Date Completed: 20210514 Latest Revision: 20210514 |
| رمز التحديث: | 20231215 |
| DOI: | 10.1016/j.foodres.2020.109526 |
| PMID: | 33233158 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2020.109526 |