Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/53355
Title: Strategy to increase the lipid stability of the microbial oil produced by Umbelopsis isabellina for food purposes: Use of microencapsulation by external ionic gelation
Keywords: Mortierella isabellina
Polyunsaturated fatty acids
Lipid oxidation
Shelf life
Ionic gelation
Ácidos graxos poliinsaturados
Oxidação lipídica
Vida de prateleira
Gelificação iônica
Issue Date: Feb-2022
Publisher: Elsevier
Citation: SOMACAL, S. et al. Strategy to increase the lipid stability of the microbial oil produced by Umbelopsis isabellina for food purposes: Use of microencapsulation by external ionic gelation. Food Research International, Barking, v. 152, 110907, Feb. 2022. DOI: 10.1016/j.foodres.2021.110907.
Abstract: Oleaginous microorganisms, including the fungus Umbelopsis isabellina, have emerged as a biotechnological alternative to obtain polyunsaturated fatty acid-rich oils, which are strongly linked to energy purposes (biofuel) than the food industry. Considering the composition of microbial oil and its use by the food industry, it is necessary to investigate strategies that increase its lipid stability. Ergo, this pioneering study aimed to microencapsulate the oil produced by Umbelopsis isabellina and evaluate its oxidative stability throughout the storage period against factors such as temperature and luminosity. The microbial oil was microencapsulated through the external ionic gelation technique, producing an encapsulation efficiency of 80% and proving to be a suitable method because it maintained oil composition. Combining microencapsulation and refrigerated storage led to the best effects on storage time, increasing the evaluated lipid stability through the peroxide values and conjugated diene formation. Moreover, saturated and monounsaturated fatty acid content increased, and polyunsaturated fatty acid content decreased during storage for both the free and microencapsulated oil, regardless of storage temperature, although microencapsulation reduced the changes. The results primarily demonstrate how microencapsulation prolongs the oxidative stability and unsaturated fatty acid content of the microbial oil by reducing its reactions to external environmental factors, thus facilitating its use in the food industry.
URI: https://doi.org/10.1016/j.foodres.2021.110907
http://repositorio.ufla.br/jspui/handle/1/53355
Appears in Collections:DCA - Artigos publicados em periódicos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.