There is an increasing demand for healthier foodstuff containing specific compounds such as Polyunsaturated Fatty Acids (PUFAs). In the case of PUFAs, protection against oxidative degradation is challengeable and microencapsulation emerges as an alternative. Mayonnaises containing microencapsulated oils could be a source of PUFAs. The objective was to formulate mayonnaises containing microencapsulated chia seeds oil, pumpkin seeds oil or baru oil. Micrometric particles with high encapsulation efficiency were produced and thermal analyses indicated an increased thermal stability of all oils after encapsulation. Rheology studies highlighted an increase in the mayonnaise viscosity when microparticles containing chia and pumpkin seeds oil were added. Mechanical texture was not affected by the presence of microparticles in the mayonnaise in all formulations tested. Nevertheless, samples containing microcapsules up to 5%wt were not distinguished from the base-mayonnaise in the sensorial test. Overall, enriched mayonnaises were successfully produced and encapsulation was efficient in protecting oils from oxidation.

No abstract

Whey protein supplements (WPS) intake has been increasing worldwide as they are mainly used to improve overall athletic performance. Adding other bioactives such as polyunsaturated fatty acids (PUFA) may be an alternative to help fulfill nutritional needs. Microencapsulation is able to protect PUFA-rich oils from oxidation, but important aspects of particle production and their influence on food properties must be evaluated. This study aimed to develop WPS with microencapsulated green coffee and walnut oils using stearic acid as a wall material. Oxidative stability (differential scanning calorimetry) of the oils increased (from 82 � 4 to 110 � 10 kJ mol À 1 for green coffee oil and from 90 � 5 to 149 � 1 kJ mol À 1 for walnut oil) after encapsulation and WPS rheological properties were not affected by the microcapsules (p < 0.05). Sensory analysis of the supplement containing microencapsulated green coffee oil showed a lower sensory preference than the blank sample, but no difference was found with the blank sample in the case of walnut oil (p < 0.05). The encapsulation strategy used to produce an enriched WPS was efficient in protecting the oils from oxidative degradation.

A carne suína representa aproximadamente 40% do total de carne consumida pelo homem, colocando-a como principal fonte de proteína animal na dieta da população. As questões relacionadas ao meio ambiente, como o aproveitamento dos resíduos industriais, consolidam-se como uma preocupação crescente, sendo a recuperação de subprodutos de abatedouros uma opção importante, além de economicamente rentável, contribuindo para diminuir os impactos no meio ambiente. Em busca de alternativas viáveis para aproveitar os subprodutos de origem animal, tem-se a produção de hidrolisados proteicos, extração de colágeno e gelatina. A gelatina é uma proteína derivada da hidrólise parcial do colágeno animal, contido em ossos e peles, principalmente de suínos e bovinos. Neste estudo foram testados quatro métodos para extração de gelatina a partir do pé e couro provenientes de suínos, sendo dois deles selecionados para as caracterizações de umidade, proteínas, lipídeos, rendimento, força do gel, pH e viscosidade. As gelatinas obtidas apresentaram baixo teor de umidade e lipídeos, estando em conformidade com a legislação. As análises reológicas demonstraram que todas as gelatinas, tanto as extraídas do couro quanto as do pé, possuem comportamento pseudoplástico. Em relação ao teor proteico, estas apresentaram teores de 81 a 99% e Bloom de médio a alto (187 a 289 g). Pode-se concluir que a gelatina extraída do couro obteve maiores teores proteicos e Bloom mais elevado, tanto em comparação com a gelatina obtida do pé suíno como as comparadas com a literatura, obtidas a partir de outras matérias primas animais, mostrandose um ótimo meio de aproveitamento deste resíduo.