EMULSION PROCESS OPTIMIZATION OF CHIA OIL WITH CHEESE WHEY FOR ENCAPSULATION

EMULSION PROCESS OPTIMIZATION OF CHIA OIL WITH CHEESE WHEY FOR ENCAPSULATION

SANTOS, A. C. F. dos; PILETTI, T.; LEHN, D. N.

Artigo:

Chia seed is an excellent source of protein, rich in fatty acids and natural antioxidants. Its oil contains omega - 3 and 6, essential for the prevention of cardiovascular and inflammatory diseases. The aim of this study was to obtain a stable emulsion from chia oil and whey for use in microencapsulation techniques. A 2

Chia seed is an excellent source of protein, rich in fatty acids and natural antioxidants. Its oil contains omega - 3 and 6, essential for the prevention of cardiovascular and inflammatory diseases. The aim of this study was to obtain a stable emulsion from chia oil and whey for use in microencapsulation techniques. A 2

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DOI: 10.5151/chemeng-cobeq2014-1235-20336-153374

Referências bibliográficas

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• [4] AYERZA, R. Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina. Journal of the American Oil Chemists Society, v. 72, p. 1079–1081. 1995.
• [5] Área temática: Engenharia e Tecnologia de Alimentos 6CARNEIRO, H.C.F.; TONON, R.V.; GROSSO, C.R.F.; HUBINGER, M.D. Encapsulation Efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering. v. 115, p. 443-451, 2013.
• [6] FITZSIMONS, S. M.; MULVIHILL, D. M.; MORRIS, E. R. Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry. Food Hydrocolloids, Oxford, v. 11, p. 62-69, 2006.
• [7] FUCHS, M., TURCHIULI, C., BOIHIN, M., CULIVELIER, M.E., ORDONNAUD, C., PEYRAT-MAILLARD, M.N., DUMOULIN, E. Encapsulation of oil in powder using spray drying and fluidized bed agglomeration. Journal of Food Engineering, v.75, p. 27–35. 2006.

Como citar:

SANTOS, A. C. F. dos; PILETTI, T.; LEHN, D. N.; "EMULSION PROCESS OPTIMIZATION OF CHIA OIL WITH CHEESE WHEY FOR ENCAPSULATION", p-4474-4481. In: Anais do XX Congresso Brasileiro de Engenharia Química - COBEQ 2014 [= Blucher Chemical Engineering Proceedings, v.1, n.2]. São Paulo: Blucher, 2015.
ISSN 23591757, DOI 10.5151/chemeng-cobeq2014-1235-20336-153374