O consumidor está cada vez mais consciente da relação entre dieta e doença, que tem impulsionado as pesquisas sobre alimentos funcionais e seus efeitos sobre o corpo. O papel dos óleos e gorduras na nutrição humana tem sido intensamente estudado e discutido por décadas. Tem sido enfatizada a importância da ingestão de ômega-3, ômega-6 e ômega-9 ácidos graxos redução de ácidos graxos saturados e, mais recentemente, controle da ingestão de ácidos graxos trans. Através da mistura e interesterificação química e enzimática de óleos e gorduras, gorduras trans-livre pode ser produzido. Mistura de gordura, foram formuladas por misturas ternárias de estearina de palma, uma gordura láurica (óleo de coco ou óleo de palmiste) e um óleo poliinsaturado (óleo de canola ou azeite de oliva) em diferentes proporções que foram interesterificadas. Neste trabalho, foram produzidos lipídios estruturados por interesterificação química e enzimática. A interesterificação química foi realizada nas seguintes condições: a 88 °C, 60 minutos de reação, 0,4% de catalisador metóxido de sódio, sob agitação e vácuo. A interesterificação enzimática, sendo realizada com duas lipases comerciais Thermomyces lanuginosa e Rhizomucor miehei, com seletividade sn-1,3. A interesterificação enzimática por batelada foi realizado seguindo um planejamento matriz central compósito rotativo em função da temperatura e da composição do meio, estearina de palma, óleo de palmiste e azeite de oliva e catalisado pelas lipases comerciais. O decréscimo do conteúdo de gordura sólida foi observado a 10 e 35 °C após a interesterificação. O biorreator contínuo foi operado nas seguintes condições: mistura de estearina de palma, óleo de palmiste, azeite de oliva (45:30:25), 10 gr de biocatalisador, 65 °C, com tempo de residência de 7 min e por 226 h para Thermomyces lanuginosa e 188 h para Rhizomucor miehei. A atividade do biocatalisador foi avaliada em termos da diminuição do conteúdo de gordura sólida a 35 °C, o qual é um parâmetro chave na produção de margarinas. O perfil de inativação do biocatalisador pode ser bem descrita pelo modelo de desativação de primeira ordem: meia-vida de 88 e 60 h foram estimados quando Thermomyces lanuginosa e Rhizomucor miehei, respectivamente, foram utilizados. Os óleos puros, as misturas originais e interesterificadas foram avaliados quanto à composição de ácidos graxos e triacilgliceróis, distribuição regioespecífica dos ácidos graxos nos triacilgliceróis, ponto de fusão e amolecimento, consistência, conteúdo de gordura sólida, comportamento de fusão e cristalização, estabilidade oxidativa, estrutura cristalina e polimorfismo. A interesterificação química e enzimática promoveram diminuição de triacilgliceróis trissaturados e triinsaturados e aumento dos monossaturados-diinsaturados e dissaturados-monoinsaturados, o que resultou no respectivo decréscimo dos pontos de fusão e amolecimento, consistência e conteúdo de gordura sólida, aumentando a plasticidade das gorduras. As curvas de fusão e cristalização das misturas foram modificadas pela alteração da composição dos triacilgliceróis pela interesterificação química e enzimática. Estabilidade térmica e a temperatura de oxidação da estearina de palma, óleo de coco e óleo de canola e suas misturas foram dependente da composição de ácidos graxos e independente da interesterificação química. Os resultados mostram que a interesterificação química e enzimática oferecem uma ferramenta útil para a concepção de gorduras com sintonizáveis propriedades físico-químicas, melhorando em relação a esse das gorduras de partida. / The consumer is becoming more aware of the relationship between diet and disease, which has driven the research on functional foods and their effects on the body. The role of fats and oils in human nutrition has been intensively studied and discussed for decades. It has been emphasized the importance of intake of omega-3, omega-6 and omega-9 fatty acids, reduction of saturated fatty acids and, more recently, control of intake of trans fatty acids. Through the blend and interesterification of oils and fats, trans-free fats can be produced. Fat blends, formulated by ternary blends of palm stearin, lauric fat (coconut oil and palm kernel oil) and polyunsaturated oils (canola oil and olive oil) were done in different ratios. In this work, were produced by chemical and enzymatic interesterification. Chemical interesterification was performed under the following conditions: at 88°C, 60 minutes reaction times, 0.4% sodium methoxide, under agitation and vacuum. For enzymatic interesterification being carried out with two commercial lipases Thermomyces lanuginosa e Rhizomucor miehei, with selectivity sn-1,3. Batch enzymatic interesterification were performed, following central composite rotatable designs (CCRDs) as a function temperature and media of palm stearin, palm kernel oil and olive oil formulation and catalyzed by a commercial immobilized lipase. A decrease in all SFC values of the blends at 10 °C and 35°C was observed upon interesterification. The bioreactor operated continuously: mixture of palm stearin, palm kernel oil and olive oil (45:30:25, wt %), at 65 °C, at a residence time of 7 min and for 226 h to Thermomyces lanuginosa and 188 h to Rhizomucor miehei.. Biocatalyst activity was evaluated in terms of the decrease of the solid fat content at 35 °C of the blends, which is a key parameter in margarine manufacture. The inactivation profile of the biocatalyst could be well described by the first-order deactivation model: Half-lives of 88 and 60 h were estimated when Thermomyces lanuginose and Rhizomucor miehei, respectively, were used. Pure oil, the original and interesterified blends were examined for fatty acids and triacylglycerols composition, regiospecific distribution of fatty acids in triacylglycerols, melting and softening points, consistency, solid fat content, thermal behavior, oxidation stability, crystalline microstructure and polymorphism. Chemical and enzymatic interesterification caused reduction of trisaturated and triunsaturated and increase in monosaturated-diunsaturated and disaturated-monounsaturated, lowering the initial melting and softening points, consistency and solid fat content, increasing plasticity of fats. Melting and crystallization curves were significantly modified by changing the composition of triacylglycerols by chemical and enzymatic interesterification. The thermal stability and oxidation temperature of palm stearin, coconut oil and canola oil and their blends were dependent on fatty acid composition and independent on chemical interesterification. The results show that the chemical and enzymatic interesterification provides a useful tool to design fats with tunable physicochemical properties, improved compared to that of the starting fats.

No description available.

The physicochemical properties of tuna protein hydrolysates were enhanced by interaction with sodium alginate. The increase in emulsifying capacity and stability was from 50 to 150 m² g⁻¹ and from 36 to 49 min, respectively. The increase in foaming capacity and stability was from 100% to 140% and from 65% to 70%, respectively. The reason for the increased physicochemical properties was the reduced zeta potential level of tuna protein hydrolysates after interaction with sodium alginate. The change in internal structure of tuna protein hydrolysates after interaction with sodium alginate was determined by SEM and FTIR. The SEM results showed that a net cross-linking structure was formed from a sheet structure after the tuna protein hydrolysates interacted with sodium alginate. FTIR demonstrated that parts of the β-sheet of tuna protein hydrolysates were changed into an irregular coiled structure or α-helix after interaction with sodium alginate. In order to understand the interacted complex better, the rheological properties of interacted tuna protein hydrolysates with sodium alginate were further determined. In this study, the one-step was developed, easy-to-operate and cost-effective process that can further add value to tuna protein hydrolysates derived from tuna processing by-products.

Tesis por compendio / [ES] Las microalgas son organismos unicelulares fotosintéticos microscópicos que se encuentran en gran variedad de ambientes y son muy eficientes en la transformación de energía solar en biomasa. Los estudios realizados hasta el momento hacen referencia a posibles beneficios de la incorporación de microalgas en la dieta, por la mejora del sistema cardiovascular, las propiedades adelgazantes y energizantes, capacidad antioxidante, o la reducción del colesterol y los triglicéridos. La forma más habitual de consumir las microalgas es como suplemento dietético en forma de tabletas, cápsulas o polvo. La incorporación de biomasa de microalgas en productos tradicionales se ha enfrentado al reto de la aparición de colores verdes fuertes, así como su consistencia pulverulenta que puede afectar la textura y percepción del producto. Todos estos aspectos constituyen las principales áreas de mejora para conseguir un mayor grado de aceptación de productos con microalgas, y son la base del reto de este proyecto. El objetivo de la presente tesis doctoral fue el desarrollo de nuevos productos alimentarios incorporando las propiedades nutricionales de la biomasa de microalgas, incrementando o mejorando con ello, las propiedades nutricionales del alimento original. Para conseguir este objetivo se evaluaron a nivel fisicoquímico, reológico y textural, la incorporación de diferentes especies de microalgas (Arthrospira platensis (Spirulina), Chlorella vulgaris, Dunaliella salina y Nannochloropsis gaditana) en distintas matrices alimentarias (productos horneados, emulsiones y extrusionados). Por otra parte, se evaluó y caracterizó la incorporación de las microalgas utilizando diferentes tecnologías como la impresión 3D o la extrusión. Además de cómo afecta la incorporación de las microalgas a los productos obtenidos, se evaluaron los aspectos nutricionales de su incorporación, en cuanto al aporte de minerales y su biodisponibilidad. Las propiedades reológicas de las masas y emulsiones enriquecidas con microalgas (Spirulina, Chlorella y Dunaliella) indicaron que su comportamiento viscoelástico fue modificado y mejorado, mostrando características aptas para este tipo de productos. La adición de microalgas (Spirulina y Chlorella) a las masas utilizadas para la impresión 3D de galletas y snacks, permitió una mejor extrusión o impresión de éstas, obteniendo muestras impresas en 3D de forma cilíndrica, más precisas en cuanto a sus dimensiones con respecto a la estructura cilíndrica diseñada. Además, las muestras impresas presentaron mayor estabilidad y resistencia, antes y después del proceso de horneado comparadas con la muestra control. Para los productos horneados, tanto para las rosquilletas como los snacks impresos en 3D, la adición de microalgas (Spirulina y Chlorella) permitió mayor estabilidad en términos de textura. Ligeros cambios en los parámetros fisicoquímicos y de expansión se produjeron por la adición de Spirulina y Chlorella en los productos extrusionados. Además, los extrusionados enriquecidos con Nannochloropsis, mostraron parámetros similares a los de la muestra de control. Todos los productos presentaron colores luminosos y apariencias innovadoras y atractivas. En cuanto a los minerales, se observó un aumento de P, K, Ca, Na, Mg, Fe y Se con la adición de Spirulina y Chlorella, junto con el aumento de la concentración adicionada de microalgas. Siguiendo la normativa sobre etiquetado nutricional de los alimentos, el enriquecimiento con microalgas en rosquilletas se puede clasificar como un alimento "rico en hierro (Fe)". De igual forma, las rosquilletas y galletas enriquecidas con microalgas pueden considerarse un alimento "alto en selenio (Se)". Además, la incorporación de Spirulina y Chlorella en las formulaciones de galletas, permitió una mayor bioaccesibilidad del contenido de P, K, Ca, Mg, Fe, Zn y Se para la absorción en el cuerpo comparado con las muestras control. / [CAT] Les microalgues són organismes unicellulars fotosintètics microscòpics. Són molt eficients a l'hora de transformar l'energia solar en biomassa. Els estudis realitzats fins ara fan referència a possibles beneficis de la incorporació de microalgues en la dieta per produir una millora del sistema cardiovascular, per presentar propietats per aprimar i donar energia, per mostrar capacitat antioxidant o per afavorir una reducció del colesterol i els triglicèrids. La forma més habitual de consumir microalgues és com a suplement dietètic en forma de tauleta, càpsula o en pols. La incorporació de biomassa de microalgues en productes tradicionals s'ha afrontat al repte de l'aparició d'un color verd fosc i d'una consistència polsosa que pot afectar a la textura i, per tant, a la percepció del producte. Aquests aspectes constituïxen les principals àrees de millora per aconseguir un major grau d'acceptació de productes amb microalgues i són la base del repte d'aquest projecte. L'objectiu d'aquesta tesi doctoral és el desenvolupament de nous productes alimentaris que incorporen les propietats nutricionals de la biomassa de microalgues, de manera que s'incrementen o es milloren les propietats nutricionals de l'aliment original. Per aconseguir aquest objectiu s'avaluaren a escala fisicoquímica, reològica i de textura la incorporació de diferents espècies de microalgues (Arthrospira platensis (Spirulina), Chlorella vulgaris, Dunaliella salina i Nannochloropsis gaditana) en diferents matrius alimentàries (productes fornejats, emulsions i extrudits). D'altra banda, s'avaluà i caracteritzà la incorporació de les microalgues utilitzant diferents tecnologies com la impressió en 3D o l'extrusió. A banda de valorar com afecta la incorporació de microalgues als productes elaborats, s'avaluaren els aspectes nutricionals, pel que fa a l'aportació i biodisponibilitat de minerals. Les propietats reològiques de les masses i emulsions enriquides amb microalgues (Spirulina, Chlorella i Dunaliella) indicaren que el seu comportament viscoelàstic fou modificat i millorat, de tal manera que mostrà característiques aptes per aquest tipus de productes. L'addició de microalgues (Spirulina i Chlorella) en les masses utilitzades per a la impressió 3D de galetes i snacks permeté una millor impressió, ja que s'obtingueren mostres impreses de forma cilíndrica amb unes dimensions més precises respecte a l'estructura cilíndrica dissenyada. A més, les mostres impreses presentaren una major estabilitat i resistència abans i després del procés de fornejat en comparació amb la mostra control. Respecte als productes fornejats, l'addició de microalgues (Spirulina i Chlorella) a les rosquilletes i els snacks impresos en 3D permeté una major estabilitat en termes de textura. Lleugers canvis als paràmetres fisicoquímics i d'expansió es produïren per l'addició d'Spirulina i Chlorella en els productes extrudits. A més, els extrudits que foren enriquits amb Nannochloropsis mostraren paràmetres similars als de la mostra control. Tots els productes presentaren colors lluminosos i aparences innovadores i atractives. Pel que fa als minerals, s'observà un augment de P, K, Ca, Na, Mg, Fe i Se quan s'afegí Spirulina i Chlorella, directament relacionat amb l'augment de la concentració de microalgues. Seguint la normativa sobre etiquetatge nutricional dels aliments, l'enriquiment amb microalgues en rosquilletes ens permet classificar-les com a aliment "ric en ferro (Fe)". De la mateixa manera, les rosquilletes i galetes enriquides amb microalgues poden considerar-se un aliment "alt en seleni (Se)". A més a més, la incorporació de Spirulina i Chlorella en les formulacions de galetes, permeté una major bioaccessibiltat del contingut de P, K, Ca, Mg, Fe, Zn i Se comparat amb les mostres control. / [EN] Microalgae are microscopic unicellular and photosynthetic organisms that can be found in a wide variety of environments. These microorganisms are very efficient when transforming solar energy into biomass, due to their cellular structure, which is completely submerged in an aqueous medium, forming an adequate surface for the exchange of nutrients and gases. Microalgae compounds are now known to exhibit cardioprotective, immunomodulatory, anti-proliferative, anti-inflammatory, cognitive, neurobehavioral and antimicrobial properties, amongst others. Researchers have shown possible benefits of the incorporation of microalgae in the diet so far. The most common way to consume microalgae is as a dietary supplement in the form of tablets, capsules or powder. The incorporation of microalgae biomass in traditional products has faced the challenge of the appearance of strong green colours, as well as its powdery consistency that can affect the texture and perception of the product. All these aspects constitute the main areas for improvement the development of microalgae-based products, and they are the challenges faced of this project. The main objective of this PhD Thesis was the development of novel food products incorporating the nutritional properties of microalgae biomass, thereby increasing or improving the nutritional properties of the original food matrix. To achieve this goal, the effect of the addition of different species of microalgae (Arthrospira platensis (Spirulina), Chlorella vulgaris, Dunaliella salina and Nannochloropsis gaditana) on the physicochemical, rheological and textural properties of different food matrices (baked products, emulsions and extrudates) was evaluated. Furthermore, the effect of the incorporation of microalgae using different technologies such as 3D printing or extrusion to obtain food products was studied. In addition, how the incorporation of microalgae affects the nutritional aspects of the food products in terms of the contribution of minerals and their bioavailability was also evaluated. The rheological properties of doughs, batters and emulsions enriched with microalgae (Spirulina, Chlorella and Dunaliella) indicated that their viscoelastic behaviour was modified and improved, showing characteristics suitable for this type of products. The addition of microalgae (Spirulina and Chlorella) to the doughs and batters used for the 3D printing of cookies and snacks, allowed a better extrusion or printing behaviour. This allowed obtaining cylindrical 3D printed samples, more precise in terms of their dimensions with respect to the designed cylindrical structure. In addition, the 3D microalgae-printed sample structures presented greater stability and resistance, before and after the baking process compared to the control sample. For baked products, both for breadsticks and 3D printed snacks, the addition of microalgae (Spirulina and Chlorella) allowed greater stability in terms of texture. Slight changes in the physicochemical and expansion parameters were produced by the addition of Spirulina and Chlorella in the extruded products. In addition, the extrudates enriched with Nannochloropsis, showed similar parameters to those of the control sample. Microalgae-enriched obtained products showed bright colours with appealing appearances. Regarding minerals, an increase in P, K, Ca, Na, Mg, Fe and Se was observed with the addition of Spirulina and Chlorella, along the increase of concentration of microalgae addition. Following the regulations on nutrition labelling for food stuffs, breadstick enrichment with microalgae are a food "high in iron (Fe)" In the same way, breadsticks and cookies enriched with microalgae can be considered a "high in selenium (Se)" food. Going a step further, Spirulina and Chlorella vulgaris incorporation in cookie formulations allowed for greater bioaccessibility of P, K, Ca, Mg, Fe, Zn, and Se content for absorption in the body than control cookies. / Uribe Wandurraga, ZN. (2020). Microalgae as novel ingredients for the formulation of food products [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/158743 / Compendio