Partial Substitution of Margarine by Microencapsulated Chia Seeds Oil in the Formulation of Cookies

Venturini, Larissa Hernandes; Moreira, Thaysa Fernandes Moya; Silva, Tamires Barlati Vieira da; Almeida, Melina Maynara Carvalho de; Francisco, Cristhian Rafael Lopes; Oliveira, Anielle de; Campos, Sabrina Silva de; Bilck, Ana Paula; Leone, Roberta de Souza; Tanamati, Ailey Aparecida Coelho; Gonçalves, Odinei Hess; Leimann, Fernanda Vitória

doi:10.1007/s11947-018-2188-0

Cited by 20 publications

(16 citation statements)

References 39 publications

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“…The chia oil (control) and chia oil in different packaging had similar behaviors over time, considering the two PCs. Taking into account that heating is a form to start the oxidation process (de Almeida et al 2018b;Venturini et al 2018), it can be observed that chia oil (control) with PC1 scores on the negative side (Fig. 5b) presented an increase in the oxidation products over time.…”

Section: Oxidative Stability Of Packaged Chia Oilmentioning

confidence: 99%

Use of Water-Soluble Curcumin in TPS/PBAT Packaging Material: Interference on Reactive Extrusion and Oxidative Stability of Chia Oil

Mücke

Silva

Oliveira

et al. 2021

Food Bioprocess Technol

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The reactive extrusion technique is efficient in the incorporation of bioactive compounds for active packaging development. The application of curcumin, a strong antioxidant in its pure, isolated form to obtain active packaging has already been investigated; however, the use of water-soluble curcumin (WSC) in thermoplastic starch/poly(butylene adipate-co-terephthalate) (TPS/PBAT) films has not yet been investigated. It is important to determine how WSC would affect starch esterification reaction during reactive extrusion (REx). The use of WSC at 0.5%wt led to an increase in tensile strength, elongation at break, and Young's modulus. A reduction in starch esterification was observed; however, an improvement in TPS/PBAT compatibility was detected by infrared spectroscopy, X-ray diffraction, and scanning electron microscopy images. It is worth noting that WSC addition resulted in an increase in the film's solubility and water vapor permeability, due to the hydrophilic character of the WSC. The films were used to package chia oil, and the oxidative stability data were evaluated by UV-Vis spectroscopy coupled with principal component analysis. The addition of WSC (0.5%wt) in the films led to the improvement of the oil oxidative stability, suggesting that using water-soluble curcumin may be a promising alternative to active packaging in the case of reactive extruded films.

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Section: Oxidative Stability Of Packaged Chia Oilmentioning

confidence: 99%

Use of Water-Soluble Curcumin in TPS/PBAT Packaging Material: Interference on Reactive Extrusion and Oxidative Stability of Chia Oil

Mücke

Silva

Oliveira

et al. 2021

Food Bioprocess Technol

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“…The silhouette index (S) defines the grouping quality based on the proximity between objects in a certain group and these objects proximity to the nearest group. The closer it is to 1, the better the grouping was performed (Davies and Bouldin 1979;Moreira et al 2019;Pearce et al 1977). Based on these assumptions, the network chosen was a 6 × 2 hexagon, which had the DB index equal to 0.467 and the Silhouette index equal to 0.792.…”

Section: Clustering By Kohonen's Self-organizing Mapsmentioning

confidence: 99%

“…Among the types of ANNs is the Kohonen's self-organizing maps (KSOMs), a tool developed by Teuvo Kohonen in 1982, currently considered an essential tool in multivariate statistics, being the algorithm capable of organizing dimensionally complex data into groups according to their similarities (Kohonen 1982;Moreira et al 2019;E. dos S. Silva et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Nutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods

Barros

Natarelli

Tavares

et al. 2020

Food Bioprocess Technol

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The aim of this presented study was to develop and cluster cookies made with cocoa shell, a by-product of the chocolate industry, and nutritionally rich raw materials, soy and green banana flours, according to their nutritional characteristics and to evaluate them sensorially, through exploratory methods. The results of proximate composition, phenolic compounds, antioxidant activity, hardness and color were submitted to Kohonen's self-organizing maps (KSOMs) and the samples trend to form three groups. All treatments showed functional properties due to their high protein content, dietary fiber, phenolic compounds, and antioxidants. All formulations had good sensory acceptance (grades between 6.71 and 7.11) and the simplex-centroid design used to optimize the acceptance was effective. The Check-All-That-Apply (CATA) analysis indicated sensory differences between the treatments. It is concluded that the KSOMs is effective to nutritionally describe and classify samples and cocoa shell, soy, and green banana flours provided nutritional and sensory characteristics acceptable to consumers, making them viable for inclusion in human nutrition.

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“…Additionally, encapsulation also protects highly unsaturated oil (chia oil) against oxidative deterioration [226]. Finally, encapsulated chia oil was also proposed as a partial (15% and 30%) margarine replacer during cookies manufacture [225]. In this case, the replacement produced a nutritional improvement in the cookies (high α-Linolenic acid concentrations), which reduced both atherogenicity and thrombogenicity indices.…”

Section: Microencapsulated Bioactive Compounds: Application In Food Systemsmentioning

confidence: 99%

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

et al. 2022

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The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.

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Partial Substitution of Margarine by Microencapsulated Chia Seeds Oil in the Formulation of Cookies

Cited by 20 publications

References 39 publications

Use of Water-Soluble Curcumin in TPS/PBAT Packaging Material: Interference on Reactive Extrusion and Oxidative Stability of Chia Oil

Use of Water-Soluble Curcumin in TPS/PBAT Packaging Material: Interference on Reactive Extrusion and Oxidative Stability of Chia Oil

Nutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

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