Physical properties of Amazonian fats and oils and their blends

Autor(es)

Pereira, Ericsem ^[1] ; Ferreira, Marcela Cravo ^[1] ; Sampaio, Klicia Araujo ^[1] ; Grimaldi, Renato ^[2] ; de Almeida Meirelles, Antonio Jose ^[1] ; Maximo, Guilherme Jose ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Sch Food Engn, Lab Extract Appl Thermodynam & Equilibrium EXTRAE, 80 Monteriro Lobato St, BR-13083062 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Sch Food Engn, Fats & Oils Lab, 957-1017 Bertrand Russel St, BR-13083861 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 278, p. 208-215, APR 25 2019.
• Citações Web of Science: 6

Resumo

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. (AU)

• Processo FAPESP: 17/16979-7 - Desenvolvimento de Metodologias Preditivas para o Cálculo de Propriedades Físicas, de Equilíbrio e Simulação do Comportamento Fluidodinâmico de Óleos e Gorduras durante o Processo Digestivo
• Beneficiário: Ericsem Pereira
• Linha de fomento: Bolsas no Brasil - Doutorado
• Processo FAPESP: 16/08566-1 - Termodinâmica do equilíbrio de fases para o melhoramento das propriedades físicas de bioprodutos alimentícios e sua predição em processos industriais e digestivos
• Beneficiário: Guilherme José Maximo
• Linha de fomento: Auxílio à Pesquisa - Regular