Composição de ácidos graxos de margarinas à base de gordura hidrogenada ou interesterificada

Cavendish, Thaís A.; Lemos, Paula B.; Yokota, Renata Tiene de Carvalho; Vasconcelos, Tatiana F. de; Coêlho, Priscila Fernandes; Buzzi, Marcelo; Ito, Marina

doi:10.1590/s0101-20612010005000018

Cited by 6 publications

(3 citation statements)

References 12 publications

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“…However, it is possible to observe an increase in the percentage of lipids with the increase in the percentage of biosurfactant in cupcakes due to the lipid nature of glycolipids. It is important to note that about 75% of the fatty acids of C. bombicola glycolipid are unsaturated (C18:1, C18:2 and C18:3), while the other 25% are saturated fatty acids (mainly C16:0), unlike vegetable fat, which may contain trans fatty acids, which increase cholesterol levels and cause cardiovascular disease (Cavendish et al, 2010). Thus, it can be suggested that the replacement of vegetable fat by biosurfactant allows an improvement in the quality of the formulated dessert.…”

Section: Characterization Of Cupcakesmentioning

confidence: 99%

Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier

Silva

Veras

Ribeiro

et al. 2020

PeerJ

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This work describes the application of the biosurfactant from Candida bombicola URM 3718 as a meal additive like cupcake. The biosurfactant was produced in a culture medium containing 5% sugar cane molasses, 5% residual soybean oil and 3% corn steep liquor. The surface and interfacial tension of the biosurfactant were 30.790 ± 0.04 mN/m and 0.730 ± 0.05 mN/m, respectively. The yield in isolated biosurfactant was 25 ± 1.02 g/L and the CMC was 0.5 g/L. The emulsions of the isolated biosurfactant with vegetable oils showed satisfactory results. The microphotographs of the emulsions showed that increasing the concentration of biosurfactant decreased the oil droplets, increasing the stability of the emulsions. The biosurfactant was incorporated into the cupcake dessert formulation, replacing 50%, 75% and 100% of the vegetable fat in the standard formulation. Thermal analysis showed that the biosurfactant is stable for cooking cupcakes (180 °C). The biosurfactant proved to be promising for application in foods low in antioxidants and did not show cytotoxic potential in the tested cell lines. Cupcakes with biosurfactant incorporated in their dough did not show significant differences in physical and physical–chemical properties after baking when compared to the standard formulation. In this way, the biosurfactant has potential for application in the food industry as an emulsifier for flour dessert.

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Section: Characterization Of Cupcakesmentioning

confidence: 99%

Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier

Silva

Veras

Ribeiro

et al. 2020

PeerJ

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“…Seguindo uma tendência mundial de reduzir nos alimentos o teor de ácidos graxos trans, os quais são substâncias prejudiciais à saúde 16,17 , observou-se que 20,6% dos produtos eram hidrogenados e 79,4% interesterificados. Verificou-se que, no rótulo de uma margarina interesterificada, foram declarados os valores de 1,3 g de trans/10 g e, antagonicamente, 0% deste item na tampa da embalagem.…”

Section: Margarinas E Cremes Vegetaisunclassified

Análise crítica da rotulagem e medidas caseiras de margarinas, cremes vegetais, manteigas, requeijões e azeites de dendê

Souza¹,

Almeida²,

Barros³

et al. 2014

Nutrire

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The aim of this study was to determine whether nutrition labeling of foods containing lipid is consistent with the Brazilian Legislation, as well as whether the portions described on the label match the volumetric capacity of tablespoons. We analyzed the labels of 23 packages of margarine, 11 packages of vegetable cream, 45 packages of butter, 41 jars of cream cheese, and 12 bottles of palm oil, identified through online search and/or commercially available. A sample of each food group was weighed in 30 different types of level tablespoons. We verified that 20.6; 79.4 and 17.4% of the margarine and vegetables cream analyzed were designated as "hydrogenated", "interesterified", and "trans-fat", respectively; 11.8% were designated as "butter + margarine", which is not in accordance with the legislation. There was heterogeneity in the levels of sodium declared, with mean values ranging from 50.0-94.2 mg/10 g for margarine and vegetable cream, 1.0-115.0 mg/10 g for butter, and 106.3-174.3 mg/30 g for cream cheese. The average cholesterol content declared in butter ranged from 35.0 to 196.0 mg/10g. The labeling of palm oil showed no list of ingredients in 50% of the products assessed and incorrect statement of saturated fat content was present in 41.6% of the samples. The difference between the tablespoons ranged from 232.0 to 255.0%. It is worth noting that only 6.7; 6.7; 5.0 and 4.4 % presented the volumetric capacity of the tablespoons for margarine and vegetable cream, butter, cream cheese, and palm oil, respectively, in accordance with the legislation. The results demonstrate the need for standardization of tablespoons, updating, overt and efficient monitoring regarding the labeling of lipid foods in Brazil.

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“…Estudos recentes indicam que os ácidos graxos trans (AGT) dietéticos têm efeitos adversos à saúde, aumentando o risco de desenvolvimento de doenças cardiovasculares (DCV), tais como a elevação da lipoproteína de baixa densidade (LDL) e a diminuição da lipoproteína de alta densidade (HDL), resultando em significativo aumento na relação da LDL-c/HDL-c. A Organização Mundial de Saúde (OMS) preconiza que a ingestão diária de AGT seja inferior a 1% do consumo energético total diário. No Brasil, a Agência Nacional de Vigilância Sanitária (ANVISA) tornou obrigatória, em dezembro de 2003, a rotulagem nutricional com declaração do conteúdo de AGT (CAVENDISH et al, 2010).…”

Section: Introductionunclassified

Associação Do Consumo De Gorduras Trans E Doenças Cardiovasculares: Uma Questão De Saúde Pública

et al. 2013

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As doenças cardiovasculares são responsáveis por mais de 1/3 das mortes no Brasil. Dentre os fatores de risco para tal patologia estão obesidade, sedentarismo, hipertensão arterial e tabagismo. O objetivo do trabalho foi discutir a associação do consumo de gorduras trans com as doenças cardiovasculares, tornando-se um fator determinante para o desenvolvimento de políticas públicas no nosso país. A metodologia empregada foi o estudo exploratório-descritivo qualitativo através de pesquisa bibliográfica e da utilização de dados secundários oriundos de publicações e resultados de pesquisas específicas sobre o assunto. Foram utilizadas diversas fontes como artigos científicos de 2001 a 2011. Conclui-se que associação dos ácidos graxos e suas implicações nutricionais visto em estudos científicos sugerem à importância da educação nutricional e prioriza a população a leitura de rótulos alimentares na escolhas de alimentos com teores reduzidos de gorduras trans. Sendo que o incentivo à prática de atividade física e um melhor controle de fatores de risco, contribuem como uma medida preventiva contra doenças cardiovasculares.

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Composição de ácidos graxos de margarinas à base de gordura hidrogenada ou interesterificada

Cited by 6 publications

References 12 publications

Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier

Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier

Análise crítica da rotulagem e medidas caseiras de margarinas, cremes vegetais, manteigas, requeijões e azeites de dendê

Associação Do Consumo De Gorduras Trans E Doenças Cardiovasculares: Uma Questão De Saúde Pública

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