Development of microencapsulated ingredient based on omega 7 (palmitoléico-16: 1n-7 fatty acid) using the spray chilling technique and application in chocolate with high cocoa content

• Grant number: 19/09375-3
• Support Opportunities: Scholarships in Brazil - Master
• Start date: June 01, 2019
• End date: October 31, 2021
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Valdecir Luccas
• Grantee: Vanessa Sangali Machado de Almeida
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Associated research grant: 17/50349-0 - Plan of institutional development in research of the Institute of Food Technology - ITAL (PDIp), AP.PDIP

Abstract

Diabetes Mellitus (DM) is considered one of the greatest public health challenges of the 21st century. Brazil is among the 10 countries with the highest incidence of the disease, which can cause serious complications, among them stroke, heart attack, renal failure, loss of vision and nerve damage, as well as lower limb amputation. the patient to death. Scientists around the world have been researching sources of ingredients that may contribute to the decrease of DM and assist in the health of the population. Palmitolytic acid (C16: 1n7), also known as omega 7, is a lipid hormone that helps maintain metabolic and inflammatory processes in various organs and human tissues, and can prevent the development of diseases such as Type II DM, in addition to atherosclerosis and obesity. One of the main sources of omega 7 is the oil extracted from macadamia nut, a tree originally cultivated in Brazil in 1932 in Limeira, São Paulo, and now spread throughout the country, especially in the state of São Paulo, the largest national producer, with approximately 2 thousand hectares planted. The project aims to develop an ingredient based on omega-7 (palmitoleic acid - 16: 1n-7), extracted from macadamia nut, using the spray chilling technique. The ingredient will be applied in chocolate with high cocoa content, in the regular and dietetic versions. With the results obtained, it is expected to offer new possibilities of consumption of healthier foods to the population, combining the beneficial properties of the phenolic compounds present in the cocoa with the possible action of omega 7 in the control of DM. (AU)