Strategy to increase the lipid stability of the microbial oil produced by Umbelopsis isabellina for food purposes: Use of microencapsulation by external ionic gelation

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSomacal, Simara-
Autor(es): dc.creatorSomacal, Sabrina-
Autor(es): dc.creatorPinto, Vandré Sonza-
Autor(es): dc.creatorDeus, Cassandra de-
Autor(es): dc.creatorVendruscolo, Raquel Guidetti-
Autor(es): dc.creatorAlmeida, Tielle Moraes de-
Autor(es): dc.creatorWager, Roger-
Autor(es): dc.creatorMazutti, Márcio Antônio-
Autor(es): dc.creatorMenezes, Cristiano Ragagnin de-
Data de aceite: dc.date.accessioned2026-02-09T11:54:45Z-
Data de disponibilização: dc.date.available2026-02-09T11:54:45Z-
Data de envio: dc.date.issued2022-08-22-
Data de envio: dc.date.issued2022-08-22-
Data de envio: dc.date.issued2022-01-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/53355-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.foodres.2021.110907-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1150187-
Descrição: dc.descriptionOleaginous 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.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Research International-
Palavras-chave: dc.subjectMortierella isabellina-
Palavras-chave: dc.subjectPolyunsaturated fatty acids-
Palavras-chave: dc.subjectLipid oxidation-
Palavras-chave: dc.subjectShelf life-
Palavras-chave: dc.subjectIonic gelation-
Palavras-chave: dc.subjectÁcidos graxos poliinsaturados-
Palavras-chave: dc.subjectOxidação lipídica-
Palavras-chave: dc.subjectVida de prateleira-
Palavras-chave: dc.subjectGelificação iônica-
Título: dc.titleStrategy to increase the lipid stability of the microbial oil produced by Umbelopsis isabellina for food purposes: Use of microencapsulation by external ionic gelation-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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