Milk fat crystal network as a strategy for delivering vegetable oils high in omega-9,-6, and-3 fatty acids

Autor: Viriato, Rodolfo Lázaro Soares, 1992, Queirós, Mayara de Souza, 1992, Silva, Mayanny Gomes da, 1992, Cardoso, Lisandro Pavie, 1950, Ribeiro, Ana Paula Badan, 1979, Gigante, Mirna Lúcia, 1961
Přispěvatelé: UNIVERSIDADE ESTADUAL DE CAMPINAS
Rok vydání: 2020
Předmět:
Zdroj: Repositório da Produção Científica e Intelectual da Unicamp
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Repositório Institucional da Unicamp
Popis: As an alternative to the strategies currently used to deliver unsaturated fatty acids, especially, the essentials omega-6 and 3- fatty acids, the aim of this work was to investigate the effect of the incorporation of 25 e 50% (w/w) of olive, corn and linseed oil into the crystal structure of anhydrous milk fat (AMF). Fatty acid composition, atherogenicity (AI), and thrombogenicity (TI) index, crystallization kinetics, polymorphism by Rietveld method (RM), microstructure, thermal behavior, solid fat content, and lipid compatibility was evaluated. The addition of vegetable oils reduced the saturated fatty acids, and the AI and TI indices of AMF, and increased the concentration of unsaturated, specifically omega-6 and -3 fatty acids. Although vegetable oils caused changes in nucleation and crystallization kinetics, the spherulitic and crystalline morphology and the beta' polymorphism of AMF were maintained. The study demonstrated the possibility of using the crystal structure of AMF as a vehicle for unsaturated fatty acids in food formulations, as an alternative to nutritional supplementation. In addition, studies on the use of RM in blends made with AMF and vegetable oil have not been found in literature, thus demonstrating the relevance of the present study COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ Fechado
Databáze: OpenAIRE
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