Potential use of vegetable proteins to reduce Brazil nut oil oxidation in microparticle systems

Abstract

Brazil nut oil is mostly composed of unsaturated fatty acids, some of which are associated with decreased incidence of cardiovascular diseases. Vegetable proteins have been increasingly used as wall material for partial replacement of carbohydrates and whey proteins. In order to create an oil preservation method, Brazil nut oil was encapsulated with three different types of vegetable protein concentrates and gum arabic (GA): rice (RPC + GA); pea (PPC + GA); and soy (SPC + GA) .For this purpose, vegetable protein concentrates were characterized, and after the drying process the physicochemical characteristics of the microparticles were evaluated. The most stable emulsion, after seven days of evaluation, was composed of RPC + GA. RPC + GA. This treatment was also more stable based on the shelf life assessments. We concluded that RCP microparticles were the best option for encapsulating Brazil nut oil in comparison with the other particles evaluated. In addition, the product obtained is potentially capable of being included in various processed foods.

Keywords: (C 20:0) Arachidonic Acid - (5Z,8Z,11Z,14Z)-icosa-5,8,11,14-tetraenoic acid; Bertholletia excelsa; C 14:0 Myristic Acid - tetradecanoic acid; C 16:0 Palmitic Acid - hexadecanoic acid; C 16:1 Palmitoleic Acid - (Z)-hexadec-9-enoic acid; C 17:0 Margaric Acid - heptadecanoic acid; C 18:0 Stearic Acid - octadecanoic acid; C 18:1 (ϖ 9) – Oleic Acid - (Z)-octadec-9-enoic acid; C 18:2 (ϖ 6) Linoleic Acid - (9Z,12Z)-octadeca-9,12-dienoic acid; C 18:3 (ϖ 3) Linolenic Acid - (9Z,12Z,15Z)-octadeca-9,12,15-trienoic acid; Conservation; Freeze-drying encapsulation; Oxidative stability; Protein characterization; Unsaturated fatty acids.