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Cheese fortification using saturated monoglyceride self‐assembly structures as carrier of omega‐3 fatty acids

Calligaris, Sonia ; Ignat, Alexandra ; Biasutti, Marialuisa ; Innocente, Nadia ; Nicoli, Maria Cristina

International journal of food science & technology, 2015-09, Vol.50 (9), p.2129-2134 [Periódico revisado por pares]

Oxford: Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications

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  • Título:
    Cheese fortification using saturated monoglyceride self‐assembly structures as carrier of omega‐3 fatty acids
  • Autor: Calligaris, Sonia ; Ignat, Alexandra ; Biasutti, Marialuisa ; Innocente, Nadia ; Nicoli, Maria Cristina
  • Assuntos: Cheese ; cheesemaking ; cod (fish) ; cod liver oil ; cohesion ; delivery systems ; emulsifiers ; emulsions ; Fatty acids ; Fish oils ; Food science ; hardness ; light microscopy ; lipid content ; milk ; monoacylglycerols ; omega-3 ; omega-3 fatty acids ; polarized light ; soft cheeses ; texture ; viscosity
  • É parte de: International journal of food science & technology, 2015-09, Vol.50 (9), p.2129-2134
  • Notas: http://dx.doi.org/10.1111/ijfs.12877
    Italian Ministry of University and Research - No. DM60643
    ArticleID:IJFS12877
    ark:/67375/WNG-J61Q7L6T-8
    istex:0454F8ECE4A07D26987286D4661E80D1A3993465
  • Descrição: The purpose of this research was to study the capacity of emulsions containing saturated monoglyceride self‐assembly structures to deliver omega‐3 fatty acids in fresh soft cheese. To this aim, fortified emulsions containing different ratios of milk, saturated monoglycerides (MGs) and cod liver oil were added to milk before cheese‐making. These emulsions were characterised by distinct microstructural features observed by polarised light microscopy and apparent viscosity values. The omega‐3 delivery performance of MG emulsions highlighted that this strategy allowed a good retention of the omega‐3‐rich oil in the curd (up to 75%). The fortified cheeses showed yield value and fat content higher than those of control samples. The enriched cheese showed hardness and cohesiveness obtained by texture profile analysis similar to those of the unfortified product. Only a slight decrease in gumminess was detected in fortified cheese.
  • Editor: Oxford: Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications
  • Idioma: Inglês
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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