Loading...
Publication
Extração e incorporação de lípidos provenientes de Chlorella sp. e Tetraselmis sp. em produtos de panificação
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 1.05 MB | Adobe PDF |
Authors
Abstract(s)
As microalgas são amplamente estudadas, não só para obter biomassa, como para extrair compostos bioativos com potenciais aplicações nas indústrias alimentar, de nutrição, cosmética e farmacêutica, devido ao seu elevado valor nutricional, composição química e propriedades bioativas benéficas. O cultivo de microalgas permite a obtenção de diversos metabólitos, como é o caso dos lípidos. O principal objetivo deste trabalho é extrair e incorporar lípidos provenientes de microalgas, de qualidade alimentar, tais como espécies de Chlorella sp. e Tetraselmis sp., em produtos de panificação (neste caso, pão brioche), reduzindo parcialmente o teor de gordura. Os produtos de panificação são compostos por um teor elevado de ácidos gordos saturados, os quais têm efeitos nefastos na saúde humana. Tendo como objetivo o desenvolvimento de produtos de pastelaria mais saudáveis, foi estudada uma estratégia de substituição de gordura por extratos lipídicos com baixo teor em gorduras saturadas, provenientes de microalgas.
Foram utilizadas três estirpes comerciais diferentes de Chlorella vulgaris (Organic, Smooth e White) e Tetrasellmis chuii, e os lípidos foram extraídos com diversos métodos de extração: a) com reagente Folch, clorofórmio:metanol (2:1) (Folch); b) com reagente Folch assistida por ultrassons (Folch+US); c) com solvente etanol (Etanol); d) com solvente etanol com pré-tratamento de ultrassons (Etanol+US); e e) com solvente etanol com pré-tratamento com um solvente eutéctico profundo, cloreto de colina:ureia (1:2) (Etanol+SE).
A extração com etanol após um pré-tratamento com o solvente eutéctico cloreto de colina:ureia (1:2) resultou em rendimentos de extração maiores, quando comparado com os restantes métodos estudados. Os extratos das microalgas Smooth Chlorella vulgaris e Tetraselmis chuii mostraram ter teores mais baixos de ácidos gordos saturados, e teores mais altos de ácidos gordos polinsaturados, o que os torna bons candidatos para aplicações alimentares. Estes extratos foram também avaliados quanto às suas propriedades antimicrobianas e antioxidantes. Nenhum dos extratos apresentou capacidade antimicrobiana e apenas o extrato de Tetraselmis chuii mostrou ter capacidade antioxidante. Fez-se a incorporação dos extratos num produto de panificação, o pão brioche, para substituição parcial da gordura, tendo-se obtido pães brioche com menor teor de gorduras saturadas, sem afetar as características sensoriais do produto.
Microalgae are widely studied, not only to obtain biomass, but also to extract bioactive compounds with potential applications in food, nutrition, cosmetic and pharmaceutical industries, due to their high nutritional value, chemical composition and beneficial bioactive properties. Microalgae cultivation allows obtaining several metabolites, such as lipids. The main objective of this work is to extract and incorporate lipids from food grade microalgae, such as species of Chlorella sp. and Tetraselmis sp. in bakery products (in this case, brioche bread), reducing partially the saturated fat content. Bakery products are composed of a high content of saturated fatty acids, which have harmful effects on human health. Aiming at the development of healthier bakery products, a strategy to replace fat in brioche bread with microalgae lipid extracts poor in saturated fats was studied. Three different commercial strains of Chlorella vulgaris (Organic, Smooth and White) and Tetraselmis chuii were used, and lipids were extracted with different extraction methods: a) Folch reagent, chloroform:methanol (2: 1) (Folch); b) with ultrasound-assisted Folch reagent (Folch+US); c) with ethanol solvent (Ethanol); d) with ethanol solvent and ultrasound pretreatment (Ethanol+US); and e) with ethanol solvent and a pretreatment with a deep eutectic solvent, choline chloride:urea (1:2) (Ethanol+SE). Extraction with ethanol after a pretreatment with the eutectic solvent choline chloride:urea (1:2) resulted in higher extraction yields compared to the other studied methods. The extracts of the microalgae Chlorella vulgaris 'Smooth' and Tetraselmis chuii were shown to have lower contents of saturated fatty acids, and higher contents of polyunsaturated fatty acids, making them good candidates for food applications. These extracts were also screened for their antimicrobial and antioxidant properties. None of the extracts presented antimicrobial capacity and only the Tetraselmis chuii extract revealed antioxidant properties. A bakery product, a brioche bread, was prepared with the incorporation of the extracts as partial fat replacers. A reduction in saturated fatty acid content was observed, without affecting the sensory characteristics of the product.
Microalgae are widely studied, not only to obtain biomass, but also to extract bioactive compounds with potential applications in food, nutrition, cosmetic and pharmaceutical industries, due to their high nutritional value, chemical composition and beneficial bioactive properties. Microalgae cultivation allows obtaining several metabolites, such as lipids. The main objective of this work is to extract and incorporate lipids from food grade microalgae, such as species of Chlorella sp. and Tetraselmis sp. in bakery products (in this case, brioche bread), reducing partially the saturated fat content. Bakery products are composed of a high content of saturated fatty acids, which have harmful effects on human health. Aiming at the development of healthier bakery products, a strategy to replace fat in brioche bread with microalgae lipid extracts poor in saturated fats was studied. Three different commercial strains of Chlorella vulgaris (Organic, Smooth and White) and Tetraselmis chuii were used, and lipids were extracted with different extraction methods: a) Folch reagent, chloroform:methanol (2: 1) (Folch); b) with ultrasound-assisted Folch reagent (Folch+US); c) with ethanol solvent (Ethanol); d) with ethanol solvent and ultrasound pretreatment (Ethanol+US); and e) with ethanol solvent and a pretreatment with a deep eutectic solvent, choline chloride:urea (1:2) (Ethanol+SE). Extraction with ethanol after a pretreatment with the eutectic solvent choline chloride:urea (1:2) resulted in higher extraction yields compared to the other studied methods. The extracts of the microalgae Chlorella vulgaris 'Smooth' and Tetraselmis chuii were shown to have lower contents of saturated fatty acids, and higher contents of polyunsaturated fatty acids, making them good candidates for food applications. These extracts were also screened for their antimicrobial and antioxidant properties. None of the extracts presented antimicrobial capacity and only the Tetraselmis chuii extract revealed antioxidant properties. A bakery product, a brioche bread, was prepared with the incorporation of the extracts as partial fat replacers. A reduction in saturated fatty acid content was observed, without affecting the sensory characteristics of the product.
Description
Keywords
Microalgas Lípidos Ácidos gordos saturados Extração Pão brioche