Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils

•Mayonnaises containing oil-loaded microparticles were produced.•Addition of microparticles to mayonnaises had little impact on texture and rheology.•Mayonnaises containing PUFAs were obtained with no impact on sensory perception.•Encapsulated oils (chia, pumpkin seeds and baru) presented improved s...

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Bibliographic Details
Published in:Food chemistry 2019-02, Vol.274, p.220-227
Main Authors: Rojas, Valquíria Maeda, Marconi, Luis Felipe da Costa Baptista, Guimarães-Inácio, Alexandre, Leimann, Fernanda Vitória, Tanamati, Augusto, Gozzo, Ângela Maria, Fuchs, Renata Hernandez Barros, Barreiro, Maria Filomena, Barros, Lillian, Ferreira, Isabel C.F.R., Tanamati, Ailey Aparecida Coelho, Gonçalves, Odinei Hess
Format: Article
Language:English
Subjects:
Capsules
Cucurbita - chemistry
Drug Compounding
Fatty Acids, Unsaturated - chemistry
Food
Food-Processing Industry - methods
Mayonnaise
Mechanical texture
Microencapsulation
Oxidation-Reduction
Plant Oils - chemistry
Prunus - chemistry
PUFAs
Rheology
Salvia - chemistry
Seeds - chemistry
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Summary:•Mayonnaises containing oil-loaded microparticles were produced.•Addition of microparticles to mayonnaises had little impact on texture and rheology.•Mayonnaises containing PUFAs were obtained with no impact on sensory perception.•Encapsulated oils (chia, pumpkin seeds and baru) presented improved stability. There is an increasing demand for healthier foodstuff containing specific compounds such as Polyunsaturated Fatty Acids (PUFAs). In the case of PUFAs, protection against oxidative degradation is challengeable and microencapsulation emerges as an alternative. Mayonnaises containing microencapsulated oils could be a source of PUFAs. The objective was to formulate mayonnaises containing microencapsulated chia seeds oil, pumpkin seeds oil or baru oil. Micrometric particles with high encapsulation efficiency were produced and thermal analyses indicated an increased thermal stability of all oils after encapsulation. Rheology studies highlighted an increase in the mayonnaise viscosity when microparticles containing chia and pumpkin seeds oil were added. Mechanical texture was not affected by the presence of microparticles in the mayonnaise in all formulations tested. Nevertheless, samples containing microcapsules up to 5%wt were not distinguished from the base-mayonnaise in the sensorial test. Overall, enriched mayonnaises were successfully produced and encapsulation was efficient in protecting oils from oxidation.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.09.015