Technological properties of amazonian oils and fats and their applications in the food industry

Carolina Vieira Bezerra; Antonio Manoel da Cruz Rodrigues; Pedro Danilo de Oliveira; Dayala Albuquerque da Silva; Luiza Helena Meller da Silva

doi:10.1016/j.foodchem.2016.11.004

Technological properties of amazonian oils and fats and their applications in the food industry

Food Chem. 2017 Apr 15:221:1466-1473. doi: 10.1016/j.foodchem.2016.11.004. Epub 2016 Nov 2.

Authors

Carolina Vieira Bezerra¹, Antonio Manoel da Cruz Rodrigues², Pedro Danilo de Oliveira³, Dayala Albuquerque da Silva⁴, Luiza Helena Meller da Silva⁵

Affiliations

¹ Federal University of Pará, Faculty of Food Engineering, Laboratory of Physical Measurements, Rua Augusto Corrêa s/n, 66075-900 Belém, PA, Brazil. Electronic address: cvb@ufpa.br.
² Federal University of Pará, Faculty of Food Engineering, Laboratory of Physical Measurements, Rua Augusto Corrêa s/n, 66075-900 Belém, PA, Brazil. Electronic address: amcr@ufpa.br.
³ Federal University of Pará, Faculty of Food Engineering, Laboratory of Physical Measurements, Rua Augusto Corrêa s/n, 66075-900 Belém, PA, Brazil. Electronic address: danilooliveira06@yahoo.com.br.
⁴ Federal University of Pará, Faculty of Food Engineering, Laboratory of Physical Measurements, Rua Augusto Corrêa s/n, 66075-900 Belém, PA, Brazil. Electronic address: albuquerquedayalaedayla@gmail.com.
⁵ Federal University of Pará, Faculty of Food Engineering, Laboratory of Physical Measurements, Rua Augusto Corrêa s/n, 66075-900 Belém, PA, Brazil. Electronic address: lhmeller@ufpa.br.

PMID: 27979116
DOI: 10.1016/j.foodchem.2016.11.004

Abstract

The application of lipids to food production is dependent on their physical, chemical, and nutritional properties. In this study, pracaxi oil, passion fruit oil, cupuassu fat, and palm stearin underwent physicochemical analyses and were combined at ratios of 40:60, 50:50, 60:40, and 70:30 to assess their potential applications in the food industry. Pracaxi oil, passion fruit oil, and cupuassu fat had interesting fatty acid profiles from a nutritional standpoint, displaying the lowest atherogenicity and thrombogenicity indices (0.02 and 0.14; 0.12 and 0.34; 0.16 and 0.65), respectively. Palm stearin had high thermal stability (7.23h). The primary applications of the blends obtained in this study are in table and functional margarine, particularly the pracaxi-stearin and passion fruit-stearin 40:60 and 50:50, pracaxi-cupuassu 60:40 and 70:30, and passion fruit-cupuassu 40:60 blends. The results suggest new industrial applications, especially for pracaxi and passion fruit oils, which are commonly applied in the cosmetic industry.

Keywords: Amazonian matrices; Binary blends; Physicochemical properties.

MeSH terms

Food Industry / trends*
Plant Oils / chemistry*

Substances

Plant Oils