Development of functional bread containing nanoencapsulated omega-3 fatty acids

Gökmen, Vural; Mogol, Burçe Ataç; Lumaga, Roberta Barone; Fogliano, Vincenzo; Kaplun, Zoya; Shimoni, Eyal

doi:10.1016/j.jfoodeng.2011.03.021

Cited by 146 publications

(61 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Borneo et al (2007) obtained cream-filled sandwich cookies containing encapsulated omega-3, demonstrating the possibility of producing shelf-stable foods with high levels of omega-3. Gökmen et al (2011) observed a reduction in the thermal oxidation of omega-3 from flaxseed oil after its encapsulation. Rodea-González et al (2012) produced microparticles containing chia oil by spray drying using whey protein concentrate-polysaccharide matrices.…”

Section: Introductionmentioning

confidence: 93%

“…Encapsulation techniques are a promising approach in order to protect substances from harm and to meet shelf-life requirements (Gökmen et al, 2011;Gouin, 2004). There are a number of encapsulation techniques to encapsulate liquid lipids (TAMJIDI et al, 2013a) such as spray drying (Carneiro et al, 2013;Jimenez et al, 2006;Rodea-González et al, 2012), cyclodextrin complexation2008).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Fatty acids profile of chia oil-loaded lipid microparticles

Souza

Francisco

Sánchez

et al. 2017

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

-Encapsulation of polyunsaturated fatty acid (PUFA)is an alternative to increase its stability during processing and storage. Chia (Salvia hispanica L.) oil is a reliable source of both omega-3 and omega-6 and its encapsulation must be better evaluated as an effort to increase the number of foodstuffs containing PUFAs to consumers. In this work chia oil was extracted and encapsulated in stearic acid microparticles by the hot homogenization technique. UV-Vis spectroscopy coupled with Multivariate Curve Resolution with Alternating Least-Squares methodology demonstrated that no oil degradation or tocopherol loss occurred during heating. After lyophilization, the fatty acids profile of the oil-loaded microparticles was determined by gas chromatography and compared to in natura oil. Both omega-3 and omega-6 were effectively encapsulated, keeping the same omega-3:omega-6 ratio presented in the in natura oil. Calorimetric analysis confirmed that encapsulation improved the thermal stability of the chia oil.

show abstract

Section: Introductionmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Fatty acids profile of chia oil-loaded lipid microparticles

Souza

Francisco

Sánchez

et al. 2017

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

show abstract

“…For example, Gokmen et 35 al. (146) recently showed a reduction of flax seed oil oxidation, as well as reduced acrylamide and hydroxymethyl furfural (HMF) levels during bread baking as a result of added V-amylose.…”

Section: Encapsulation Of Flavor and Bioactive Substancesmentioning

confidence: 99%

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

Wokadala¹,

Ray²,

Emmambux³

2012

Food Reviews International

245

117

View full text Add to dashboard Cite

show abstract

“…Due to the increasing demand for products with high nutritional value, the food industry seeks to develop foods fortified with vitamins, and functional foods (Gökmen et al, 2011). The latter are so named because they provide substances with defined physiological functions, providing health benefits.…”

Section: Introductionmentioning

confidence: 99%