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.
Enzymatically crossliked gelatin hydrogel was submitted to two different drying methods: air drying and freeze drying. The resulting polymeric tridimensional arrangement (compact or porous, respectively) led to different thermal and swelling properties. Significant differences (p < 0.05) on thermal and mechanical characteristics as well as swelling in non-enzymatic gastric and intestinal simulated fluids (37 ºC) were detected. Water absorption data in such media was modelled according to Higuchi, Korsmeyer-Peppas, and Peppas-Sahlin equations. Freeze dried hydrogel showed Fickian diffusion behavior while air dried hydrogels presented poor adjustment to Higuchi model suggesting the importance of the relaxation mechanism at the beginning of swelling process. It was possible to conclude that the same gelatin hydrogel may be suitable to different applications depending on the drying process used.
Estudou-se o comportamento reológico de extratos elaborados com grãos, farinha integral e isolado protéico de soja. Extratos com 3% de proteína foram obtidos de grãos de soja (em equipamento conhecido como vaca mecânica), de farinha integral e de isolado protéico (por dissolução em água) e pasteurizados a 74±2°C por 15 seg. Os parâmetros reológicos estudados foram o coeficiente de consistência, o índice de comportamento do fluxo e a viscosidade aparente. Foram determinados, também, sólidos totais, proteínas, lipídios, cinzas, fibra bruta, carboidratos e índice de sedimentação (AOAC, 1995). Verificou-se que a viscosidade aparente, a 4 e 25°C, do extrato obtido de grãos de soja (fluido nãonewtoniano com comportamento pseudoplástico) foi maior que a do extrato da farinha (fluido não-newtoniano com comportamento pseudoplástico a 4°C e dilatante a 25°C) e do isolado (fluido newtoniano). O maior índice de sedimentação constatado no extrato de farinha integral e o baixo teor de sólidos solúveis no isolado protéico foram determinantes, entre outros fatores, no comportamento reológico verificado. AbstractRHEOLOGICAL BEHAVIOR OF SOYMILK, WHOLE SOY FLOUR AND SOY ISOLATED PROTEIN The rheological properties of extracts elaborated with soybeans, whole soy flour and isolated protein were studied. Extracts with 3% of protein were obtained from soybeans (in a equipment called mechanic cow), whole soy flour and isolated soy protein (by dissolution in water) and pasteurized at 74±2°C for 15 seg. The rheological parameters studied were the flow behavior index, consistency coefficient and apparent viscosity. Total solid, proteins, lipids, ashes, brute fiber, carbohydrates and sedimentation index (AOAC, 1995) was also determined. The apparent viscosity, at 4 and 25°C, of the extract obtained from soybeans (non-newtonian fluid with pseudoplastic behavior), was greater than the one of whole soy flour extract (nonnewtonian fluid with pseudoplastic behavior at 4°C and dilatant at 25°C) and of the isolated soy protein extract (Newtonian fluid). The highest sedimentation index verified in the whole soy flour extract and the low content of soluble solids in the extract of isolated soy protein defined, among others factors, the rheological behavior verified.
As there is a great scarcity of studies on the importance of good compounding practices in the preparation of cosmetics, this study aimed to evaluate the quality control of cosmetics with active ingredient caffeine for the treatment of cellulite prepared by magistrals pharmacies. Microbiological analyzes, pH determination, color measurement, quantification of the percentage of the active ingredient caffeine and viscosity in creams and gels with 5% of the active ingredient caffeine were performed. In the microbiological analysis, the presence of molds and yeasts was verified above the permitted level according to the Brazilian pharmacopoeia. The pH decreased over time, contributing to the formulations becoming more acidic. In the color parameters, it was found that pharmacy F4 showed a brownish color, both for the gel and for the cream. The percentage of caffeine was within specifications in all formulations and the viscosity remained unchanged during the shelf life of the samples. It is important that the compounding pharmacies demand more effectively the commitment of the team, as well as the analysis of the raw material according to the microbiological control regulations to translate into the quality of the products prepared by the pharmacies and favor the consumer in the effective objective that the product you want to achieve.
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.
RESUMO -Dentre as diversas aplicações industriais do amido, têm-se a formação de hidrogéis, produtos de alto impacto que podem ser empregados de diversas formas em indústrias alimentícias, de cosméticos, fármacos e petroquímica. Este estudo avaliou, através do planejamento experimental 2-simplex-lattice, sistemas contendo amido de milho reticulado com 0,75% de glutaraldeído, variando a concentração (0 a 30%) dos plastificantes sorbitol e glicerol. A influência da aplicação e da concentração dos aditivos sobre as propriedades do hidrogel foi caracterizada por meio da análise de cinética de gelificação, calorimetria diferencial de varredura, curvas de escoamento e de textura. Os resultados obtidos mostram que o produto final apresentou características pseudoplásticas e tixotrópicas, grande rigidez e opacidade. O aumento na concentração de sorbitol promoveu acréscimo na tensão de ruptura do hidrogel, formando um gel mais forte e resistente. Já a alta concentração de glicerol elevou a elongação, com uma estrutura mais flexivel. A análise térmica comprovou que o acréscimo de aditivos retardou a gelificação, sendo o resultado mais proeminente nos sistemas contendo alta concentração de sorbitol.
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