Navegando por Autor "Minim, Luis Antonio"

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Baru seed extracted oil (Dipteryx alata Vog.) : chemical composition and thermal and oxidative stability.
(2023) Paulo, Linamarys Aparecida de Oliveira; Fernandes, Raquel Nunes; Gandra, Kelly Moreira Bezerra; Minim, Valéria Paula Rodrigues; Minim, Luis Antonio; Grimaldi, Renato; Vidigal, Márcia Cristina Teixeira Ribeiro
Baru seeds are commonly found in the Brazilian savanna and present potential to be used by the food industry due to their high content of fat. In this sense, this study aimed to determine the physicochemical properties, and chemical composition of baru seed oil. The thermal and oxidative stability, as well as the interfacial properties of the oil were also evaluated. The free fatty acid, peroxide, moisture, density, viscosity and the refractive index of the oil extracted from baru seeds were 0.08% oleic acid, 6.69 meq O2 kg–1 of oil, 0.03%, 0.92 g cm–3, 32.9 mPa s and 1.47, respectively. Since linoleic acid (L), oleic acid (O), palmitic acid (P) and linolenic acid (Ln) are the main fatty acids present in the oil, the most common predominant triacylglycerols in the oil are POO, POL, OOO, OOL, OLL and LLL. The oil extracted from baru seeds presented good thermal and oxidative stability. Moreover, the oil contains high contents of total phenolics and carotenoids. The reduction of oil-water dynamic interfacial tension was promoted by the presence of small molecules. Therefore, the oil extracted from baru seeds presents promising properties for processing in the food industry.
Foaming properties of suspensions composed by β-lactoglobulin and polysaccharides, in the presence of sucrose or polyols.
(2018) Neves, Isabelle Cristina Oliveira; Faria, Janaína Teles de; Vidigal, Márcia Cristina Teixeira Ribeiro; Fidelis, Priscila Cardoso; Minim, Valéria Paula Rodrigues; Minim, Luis Antonio
This study compares the effect of different combinations between β-lactoglobulin (β-lact, 1.0–1.5% w/v), a polysaccharide (carrageenan gum, CG, or locust bean gum, LBG, 0.0–0.5% w/v) and a sweetener (sucrose, maltitol or sorbitol, 0.0–0.5% w/v) on the foaming capacity and half-life time. The experimental design was defined according to a simplex centroid mixture design with a restriction of at least 1.0% w/v of β-lact in each mixture. Measurements of particle size, zeta potential, surface tension, flow curve, foaming capacity and foam half-life time were obtained. All mixtures evaluated showed a wide particle size distribution with diameters between 5.35 and 4494 nm. Mixtures containing CG presented higher values for apparent viscosity and average particle size than mixtures containing LBG, according to the gum concentration in solution. All mixtures showed negative zeta potential values (−14.27 to −40.42 mV) due to the presence of negatively charged β-lact at the pH 7. However, CG exerted a dominant effect on the zeta potential when present in the mixtures. The surface tension and foaming capacity were affected by the combined effect of the gums and sweeteners used. These molecules seemed to concentrate the protein at the interface due to the exclusion volume effect. The foam half-life time was mainly improved by the CG due to the higher bulk apparent viscosity, regardless of the sweetener used. Replacing sucrose with maltitol or sorbitol lead to comparable foam characteristics, mainly the foam capacity and foam half-life time, which confirms the potential of these polyols for sucrose replacement in model foams.