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Oxidative stability of food emulsions added of acerola (Malphiguia emarginata) fruits antioxidants

Grant number: 17/21271-3
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): December 01, 2017
Effective date (End): November 30, 2018
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Thais Maria Ferreira de Souza Vieira
Grantee:Bianca Ferraz Teixeira
Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil


Foods with a high lipid content, especially emulsions, are highly susceptible to oxidation and the effectiveness and mechanism of action of antioxidants are must be deeply studied to avoid rejection caused by oxidized products. Antioxidants are substances that can inhibit the oxidative process in food and to minimize its consequences. The search for viable alternatives for the substitution of synthetic antioxidants by natural ones has grown a lot in last years, since some studies have shown potentially harmful effects to consumers' health related to the use of synthetic antioxidants. In food emulsions, the main antioxidants currently employed are BHA, BHT, and TBHQ. Among the extracts with antioxidant action acerola fruit has shown an important activity and it is object of study by the group of Product Development and Processes in the Agri-food area. Despite its potential as an antioxidant, there is still a lack of studies that make feasible a technological application, considering the processes involved in obtaining new antioxidants. The objective of this project is to expand the knowledge about the antioxidant activity of a product based on acerola fruits for use in emulsions. Microparticles will be produced from acerola extract obtained under optimized conditions and its performance on the oxidative stability of emulsions will be evaluated. For this purpose, accelerated tests will be applied. In order to confirm the potential of application of the product in foods will be realized sensorial analysis, with the objective of identifying the acceptance of the new additive. (AU)

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