a b s t r a c tOmega-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 0.00e5.00 g/100 g microencapsulated omega-3 fatty acids (MO) and of 0.000e0.100 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).

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 b-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.

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Microencapsulation is a group of technologies aiming to produce small particles called microcapsules that can be released at a specific speed under certain conditions. Microencapsulation technology is used in the pharmaceutical, agrochemical, and food industries; however, microcapsule production is most challenging for applications in the food industry owing to the high costs of the technique, which may make the final product too expensive. Common methods for microencapsulation include spray-drying and coacervation, and different wall materials and filling materials can be used for both techniques. In this review, we summarize current methodologies used for microencapsulation, with a focus on applications in the food industry.

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°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.