The objective of the present study was to use microparticles coated with bovine blood (BB) as a source of heme iron in white bread. The microparticles were produced using citrus pectin through the ionic gelation method, and through electrostatic interaction they were coated with bovine blood proteins and subsequently with sodium alginate. Six bread treatments were considered: control bread, bread with ferrous fumarate and breads with 10%, 15%, 20% and 25% level of addition of alginate-coated bovine blood microparticles (MSBR). The panels were characterized physicochemically, and subjected to tests of acceptability, microbiological quality and iron bioaccessibility. The results indicate that the incorporation of microparticles coated with bovine blood did not modify the flavor profile of white bread. Likewise, the results show that iron levels in the panels gradually increase with increas...

La microencapsulación permite la obtencion de hidrogeles capaces de proteger y manterner la estabilidad de bioactivos en condiciones adversas. No obstante, la estructura del hidrogel presenta permeabilidad, lo cual puede afectar la funcionabilidad del bioactivo microencapsulado. Ante esto, el recubrimiento con proteinas es una solucion ampliamente utilizada. Por otro lado, sangre bovina (SB) y clara de huevo (CH), son fuentes proteicas que aún no han sido aprovechadas como material de recubrimiento para hidrogeles. En este estudio, produjimos hidrogeles de pectina (HPEC) y alginato (HALG) recubiertos con proteínas de SB y CH a distintas concentraciones (2, 4, 8, 10%). Los hidrogeles, fueron caracterizados en cuanto a adsorción proteica, humedad, ceniza, morfología y tamaño medio. Posteriormente, los hidrogeles con recubrimiento proteico de mayor concentración (10%) fueron expuesto...

This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered “high in omega-3 fatty acids” and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Neve...

This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered “high in omega-3 fatty acids” and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Neve...