Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils

• Published in: Food chemistry 2019-02, Vol.274, p.220-227
• Main Authors: Rojas, Valquíria Maeda, Marconi, Luis Felipe da Costa Baptista, Guimarães-Inácio, Alexandre, Leimann, Fernanda Vitória, Tanamati, Augusto, Gozzo, Ângela Maria, Fuchs, Renata Hernandez Barros, Barreiro, Maria Filomena, Barros, Lillian, Ferreira, Isabel C.F.R., Tanamati, Ailey Aparecida Coelho, Gonçalves, Odinei Hess
• Format: Article
• Language: English
• Subjects: Capsules; Cucurbita - chemistry; Drug Compounding; Fatty Acids, Unsaturated - chemistry; Food; Food-Processing Industry - methods; Mayonnaise; Mechanical texture; Microencapsulation; Oxidation-Reduction; Plant Oils - chemistry; Prunus - chemistry; PUFAs; Rheology; Salvia - chemistry; Seeds - chemistry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2018.09.015

•Mayonnaises containing oil-loaded microparticles were produced.•Addition of microparticles to mayonnaises had little impact on texture and rheology.•Mayonnaises containing PUFAs were obtained with no impact on sensory perception.•Encapsulated oils (chia, pumpkin seeds and baru) presented improved stability. There is an increasing demand for healthier foodstuff containing specific compounds such as Polyunsaturated Fatty Acids (PUFAs). In the case of PUFAs, protection against oxidative degradation is challengeable and microencapsulation emerges as an alternative. Mayonnaises containing microencapsulated oils could be a source of PUFAs. The objective was to formulate mayonnaises containing microencapsulated chia seeds oil, pumpkin seeds oil or baru oil. Micrometric particles with high encapsulation efficiency were produced and thermal analyses indicated an increased thermal stability of all oils after encapsulation. Rheology studies highlighted an increase in the mayonnaise viscosity when microparticles containing chia and pumpkin seeds oil were added. Mechanical texture was not affected by the presence of microparticles in the mayonnaise in all formulations tested. Nevertheless, samples containing microcapsules up to 5%wt were not distinguished from the base-mayonnaise in the sensorial test. Overall, enriched mayonnaises were successfully produced and encapsulation was efficient in protecting oils from oxidation.