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 Agroindústria de Alimentos, Rio de Janeiro, Brazil
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.
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