Food Engineering Graduate Program, Federal University of Paraná, Polytechnic Center, Jardim das Américas, Curitiba, Paraná 81531-980, Brazil.
Food Engineering Graduate Program, Federal University of Paraná, Polytechnic Center, Jardim das Américas, Curitiba, Paraná 81531-980, Brazil.
Food Res Int. 2018 Jul;109:572-582. doi: 10.1016/j.foodres.2018.04.071. Epub 2018 May 1.
The aim of this work was to investigate the physicochemical, thermal, and functional properties of partially defatted sapucaia nut (Lecythis pisonis Cambess.) flours (PDSF) degreased by subcritical propane (20-60 °C; 20-100 bar) and supercritical CO + ethanol (1:1 w/w) as co-solvent (60 °C; 200 bar) in comparison to the PDSF obtained through Soxhlet extraction with petroleum ether. Under the conditions studied herein, compressed propane has a minor effect on the granules' morphology (average particle size between 22 and 32 μm) or in the physicochemical characteristics of the PDSF. It caused a minimum impact on the nutritional profile of the samples; unlike, the thermogravimetric analysis revealed that there is an influence on the thermal stability of the PDSF. Functional characteristics, such as emulsifying (8-20 m/g), foam (6-12%), and high water (0.35-1.38 g/g flour) and oil (0.72-1.57 g/g flour) absorption capacity, were observed in PDSF. Defatted flours were found to be effective in the production of emulsions with structures that showed micrometric-sized droplets (up to 85% droplet size <15.0 μm) with alleged stability. PDSF is a source of proteins (31-49%) and carbohydrates (17-31%), thus it can be used as an ingredient to produce foodstuff in bakery and confectionery aiming to increase their nutritional value and functional properties.
这项工作的目的是研究部分脱脂 Sapucaia 坚果（Lecythis pisonis Cambess.）面粉（PDSF）的物理化学、热和功能特性，这些面粉是通过亚临界丙烷（20-60°C；20-100 巴）和超临界 CO₂+乙醇（1:1 w/w）作为共溶剂（60°C；200 巴）脱除油脂得到的，与通过索氏提取石油醚得到的 PDSF 进行比较。在所研究的条件下，压缩丙烷对颗粒的形态（平均粒径在 22 和 32 μm 之间）或 PDSF 的物理化学特性影响较小。它对样品的营养状况影响最小；然而，热重分析表明，PDSF 的热稳定性受到影响。在功能特性方面，如乳化（8-20 m/g）、泡沫（6-12%）以及高水（0.35-1.38 g/g 面粉）和油（0.72-1.57 g/g 面粉）吸收能力，在 PDSF 中都有观察到。脱脂面粉被发现可有效生产具有微米级液滴结构的乳液（高达 85%的液滴尺寸<15.0 μm），据称具有稳定性。PDSF 是蛋白质（31-49%）和碳水化合物（17-31%）的来源，因此可作为烘焙和糖果食品的成分，以提高其营养价值和功能特性。
