Physical properties of Amazonian fats and oils and their blends.

Fats / chemistry Food Industry Hydrogenation Physical Phenomena Plant Oils / chemistry
Crystallization DSC Fat blends Melting Quality parameters Viscosity

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
25 Apr 2019
Historique:
received: 04 06 2018
revised: 08 10 2018
accepted: 02 11 2018
entrez: 26 12 2018
pubmed: 26 12 2018
medline: 5 2 2019
Statut: ppublish

Résumé

Considering their diversity, this work evaluated physical properties of Amazonian fats/oils (murumuru, tucuma kernel, bacuri, pracaxi, patawa, and Brazil nut). Solid fat content (SFC) curves and crystallization/melting profiles were determined. We also explored the possibilities of combining these lipids into blends to improve their nutritional and technological aspects. Patawa, pracaxi, and Brazil nut oils presented high levels of mono- and polyunsaturated fatty acids, displaying low atherogenicity and thrombogenicity indexes (0.10 and 0.18; 0.23 and 0.70; 0.20 and 0.42), respectively. The SFC curves showed that murumuru fat could be used as a cocoa butter replacer, whereas bacuri fat was found to be a promising alternative to hydrogenated oils in shortenings and spreads formulations. The blends expanded fats' melting ranges and enriched their fatty acid compositions from a nutritional standpoint. This work shows that these fats, oils and their blends may be suitable for developing new products in the food industry.

Identifiants

DOI: 10.1016/j.foodchem.2018.11.016 PMID: 30583364
pubmed: 30583364
pii: S0308-8146(18)31949-6
doi: 10.1016/j.foodchem.2018.11.016
pii:
doi:

Substances chimiques

Fats 0
Plant Oils 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

208-215

Informations de copyright

Copyright © 2018 Elsevier Ltd. All rights reserved.

Auteurs

Ericsem Pereira (E)

Laboratory of Extraction, Applied Thermodynamics and Equilibrium - EXTRAE, School of Food Engineering, University of Campinas, 80 Monteriro Lobato Street, 13083-062 Campinas, Brazil.

Marcela Cravo Ferreira (MC)

Laboratory of Extraction, Applied Thermodynamics and Equilibrium - EXTRAE, School of Food Engineering, University of Campinas, 80 Monteriro Lobato Street, 13083-062 Campinas, Brazil.

Klicia Araújo Sampaio (KA)

Laboratory of Extraction, Applied Thermodynamics and Equilibrium - EXTRAE, School of Food Engineering, University of Campinas, 80 Monteriro Lobato Street, 13083-062 Campinas, Brazil. Electronic address: klicias@unicamp.br.

Renato Grimaldi (R)

Fats and Oils Laboratory, School of Food Engineering, University of Campinas, 957-1017 Bertrand Russel Street, 13083-861 Campinas, Brazil. Electronic address: grimaldi@fea.unicamp.br.

Antonio José de Almeida Meirelles (AJA)

Laboratory of Extraction, Applied Thermodynamics and Equilibrium - EXTRAE, School of Food Engineering, University of Campinas, 80 Monteriro Lobato Street, 13083-062 Campinas, Brazil. Electronic address: tomze@unicamp.br.

Guilherme José Maximo (GJ)

Laboratory of Extraction, Applied Thermodynamics and Equilibrium - EXTRAE, School of Food Engineering, University of Campinas, 80 Monteriro Lobato Street, 13083-062 Campinas, Brazil. Electronic address: maximo@unicamp.br.

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Classifications MeSH

questionsmedicales.fr › Lipides › Matières grasses › Physical properties of Amazonian fats and oils...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Physical properties of Amazonian fats and oils...
questionsmedicales.fr › Métabolisme › Hydrogénation › Physical properties of Amazonian fats and oils...
questionsmedicales.fr › Phénomènes physiques › Physical properties of Amazonian fats and oils...
questionsmedicales.fr › Mélanges complexes › Produits biologiques › Préparations à base de plantes › Huiles végétales › Physical properties of Amazonian fats and oils...