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Blending of pressed vegetable oils from pomegranate seeds and soybean to increase functional lipids consume


Journal of Analytical & Pharmaceutical Research
Suely Pereira Freitas, Department of Chemical Engineering, Universidade Federal do Rio de Janeiro, Brazil
Nina K Silva-James, Department of Chemical Engineering, Universidade Federal do Rio de Janeiro, Brazil
Regina I Nogueira, Embrapa Agroind├║stria de Alimentos, Rio de Janeiro, Brazil

Abstract

The main objective of this study was to develop an affordable bioactive food ingredient from a blend of pressed pomegranate seed oil (PSO) and soybean oil (SO) microencapsulated by spray drying.Compared to liquid oil blends, the microencapsulated powder presented higher oxidative stability (42%) due to the effective protection of the carrier agents and higher antioxidant capacity (two-fold) due to the antioxidant characteristic of the applied carrier material, proving to be an adequate alternative to associate the pressed pomegranate and soybean oils.

Keywords

functional lipids, pomegranate seeds oil, soybean oil, microencapsulation, PSO, SO, soybean oil, PA, punicic acid, CLnA, conjugated linolenic acid, PUFA, polyunsaturated fatty acid, food ingredient, microencapsulated

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