Processed cheese with inulin and microencapsulated chia oil (Salvia hispanica)

Cardoso, Luana Garbin; Bordignon, Ivan José; Silva, Raíssa Vieira da; Mossmann, Juliane; Reinehr, Christian Oliveira; Brião, Vandré Barbosa; Colla, Luciane Maria

doi:10.1016/j.fbio.2020.100731

Cited by 17 publications

(10 citation statements)

References 48 publications

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“…To improve sensory attributes, some researchers utilized multiple fat replacers, such as microencapsulated chia oil and inulin, for producing processed cheese (Cardoso et al, 2020). The results showed that the resultant cheese had 36% reduced fat, compared to the control cheese, and microencapsulation had better sensorial characteristics, compared to the formulation without encapsulation and the control (Cardoso et al, 2020). Other dietary fibers, such as fructans and glucomannan, were also used in the formulation of low-fat dairy products.…”

Section: Carbohydrates As a Fat Replacermentioning

confidence: 99%

Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

Chailangka

Leksawasdi

Ruksiriwanich

et al. 2023

Qual. Assur. Saf. Crops Foods

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Dairy products play a crucial role in ensuring healthy lives and promoting the well-being of people. However, they normally contain high levels of saturated fat and cholesterol which are related to the risk of noncommunicable diseases and other health issues. Our review focuses on the effectiveness of added natural ingredients and probi-otics in dairy products for replacing or lowering cholesterol and saturated fat. This narrative review was concep-tualized to describe: (i) natural ingredients for cholesterol and saturated fat substitution, and (ii) probiotics for lowering both cholesterol and saturated fat. Promising techniques for cholesterol and saturated fat replacement by healthy plant oils, carbohydrate, and protein co-products and their effect on product qualities are discussed. In addition, various probiotics inoculated in dairy products exhibiting effect on saturated fat and cholesterol are also addressed.

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Section: Carbohydrates As a Fat Replacermentioning

confidence: 99%

Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

Chailangka

Leksawasdi

Ruksiriwanich

et al. 2023

Qual. Assur. Saf. Crops Foods

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“…Microencapsulated CSO and inulin incorporated into processed cheese with Grana Padano and Mozzarella cheese shavings showed 36% fat reduction depicting that the use of such CSO‐based products provided products with abridged fat content and great acceptability (Cardoso et al., 2020). The effects of using curcumin with CSO have been studied in great detail.…”

Section: Cso In Food and Nonfood Industriesmentioning

confidence: 99%

Repurposing chia seed oil: A versatile novel functional food

Tak

Kaur

Kumar³

et al. 2022

Journal of Food Science

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Chia seed oil (CSO) has been recently gaining tremendous interest as a functional food. The oil is rich in with polyunsaturated fatty acids (PUFAs), especially, alpha linolenic acid (ALA), linoleic acid (LA), tocopherols, phenolic acids, vitamins, and antioxidants. Extracting CSO through green technologies has been highly efficient, cost-effective, and sustainable, which has also shown to improve its nutritional potential and proved to be eco-friendly than any other traditional or conventional processes. Due to the presence of valuable bioactive metabolites, CSO is proving to be a revolutionary source for food, baking, dairy, pharmaceutical, livestock feed, and cosmetic industries. CSO has been reported to possess antidiabetic, anticancer, anti-inflammatory, antiobesity, antioxidant, antihyperlipidemic, insect-repellent, and skin-healing properties. However, studies on toxicological safety and commercial potency of CSO are limited and therefore the need of the hour is to focus on large-scale molecular mechanistic and clinical studies, which may throw light on the possible translational opportunities of CSO to be utilized to its complete potential. In this review, we have deliberated on the untapped therapeutical possibilities and novel findings about this functional food, its biochemical composition, extraction methods, nutritional profiling, oil stability, and nutraceutical and pharmaceutical applications for its health benefits and ability to counter various diseases.

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“…Outras utilidades estão sendo estudadas para aplicações em lácteos como a nanoemulsão de gordura em queijo cheddar (Sharma Khanal et al, 2019), queijo pasteurizado com aplicação de Óleo de chia (Salvia hispanica) (Cardoso et al, 2020), leite pasteurizado com aplicação do óleo de canela (Cinnamomum sp) (Bashiri et al, 2020).…”

Section: Açãounclassified

Aplicação da nanotecnologia na engenharia de alimentos: uma revisão

Junges

Denti

Bernardi

et al. 2022

RSD

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A nanotecnologia pode ser definida como uma expressão genérica de um complexo de tecnologias, técnicas e processos voltados ao desenvolvimento de novos materiais em escala nanométrica e podendo ser aplicada em diferentes setores industriais, inclusive no alimentício. Tendo em vista o aumento do consumo de produtos biodegradáveis e aspectos ambientais do mesmo, diversas tecnologias vêm sendo empregadas na indústria alimentícia, buscando evitar a produção exagerada de resíduos e o desperdício, otimizando a cadeia produtiva em diferentes pontos onde possa reduzir o custo de fabricação, aumentar a vida de prateleira ou adicionar algum ingrediente funcional. Este estudo apresenta uma revisão de uma série de aplicações da nanotecnologia na produção de alimentos, em especial nos produtos cárneos, lácteos, doces, frutas e vegetais, embalagens e nanosensores.

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Processed cheese with inulin and microencapsulated chia oil (Salvia hispanica)

Cited by 17 publications

References 48 publications

Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

Repurposing chia seed oil: A versatile novel functional food

Aplicação da nanotecnologia na engenharia de alimentos: uma revisão

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