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Antecedentes: Las enfermedades no transmisibles siguen siendo un problema creciente en el mundo, sobre todo en los países de mediano y bajo ingresos. Los programas de intervención comunitaria se enfocan en su disminución mediante cambios en estilos de vida más saludables. Objetivos: Analizar la tendencia del programa de intervención en actividad física y nutrición, como estrategia para mejorar las dislipidemias y glucemia en los participantes del proyecto DemoMinga. Materiales y métodos: Estudio con enfoque cuantitativo. Diseño de investigación acción participativa, de carácter longitudinal, prospectivo. La población estuvo constituida por los participantes del Proyecto DemoMinga. Se determinó en cada participante: colesterol total, triglicéridos y glucemia en ayunas. Las muestras fueron procesadas en el Centro de Investigaciones Médicas de la FACISA-UNE. Se determinaron indicadores de tendencia central (mediana) de cada una de las variables. Resultados: Hubo mayor participación del sexo femenino, con predominio de personas con menos de 45 años. Las mediciones químicas arrojaron una tendencia de disminución a partir del quinto año de intervención, con talleres de cocina saludable incluyendo uso de aceite alto oleico, y actividad física. Sin embargo, la prueba no arrojó diferencias significativas de las mediciones entre la línea de base y el corte a los 6 años. Conclusión: El estudio resalta la importancia de los programas de intervención mediante terapias integrales para la promoción y prevención de las enfermedades cardiometabólicas a largo plazo.

Background: Non-communicable diseases remain a growing problem worldwide, especially in middle and low-income countries. Community intervention programs are focused on reducing their prevalence through promoting healthier lifestyle changes. Objectives: To analyze the trend of the physical activity and nutrition intervention program as a strategy to improve dyslipidemia and glycemia among participants of the DemoMinga project. Materials and methods: This study employed a quantitative approach with a participatory action research design, characterized as longitudinal and prospective. The population consisted of participants from the DemoMinga Project. For each participant, total cholesterol, triglycerides, and fasting glycemia were measured. Samples were processed at the Medical Research Center of FACISA-UNE. Indicators of central tendency (median) were determined for each of the variables. Results: There was a higher participation of females, with a predominance of individuals under the age of 45. Chemical measurements showed a decreasing trend starting from the fifth year of intervention, involving healthy cooking workshops that included the use of high oleic oil and physical activity. However, the test did not yield significant differences in measurements between the baseline and the 6-year cutoff. Conclusion: The study highlights the significance of intervention programs using comprehensive therapies for the long-term promotion and prevention of cardiometabolic diseases.

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Antecedentes: Las enfermedades no transmisibles siguen siendo un problema creciente en el mundo, sobre todo en los países de mediano y bajo ingresos. Los programas de intervención comunitaria se enfocan en su disminución mediante cambios en estilos de vida más saludables. Objetivos: Analizar la tendencia del programa de intervención en actividad física y nutrición, como estrategia para mejorar las dislipidemias y glucemia en los participantes del proyecto DemoMinga. Materiales y métodos: Estudio con enfoque cuantitativo. Diseño de investigación acción participativa, de carácter longitudinal, prospectivo. La población estuvo constituida por los participantes del Proyecto DemoMinga. Se determinó en cada participante: colesterol total, triglicéridos y glucemia en ayunas. Las muestras fueron procesadas en el Centro de Investigaciones Médicas de la FACISA-UNE. Se determinaron indicadores de tendencia central (mediana) de cada una de las variables. Resultados: Hubo mayor participación del sexo femenino, con predominio de personas con menos de 45 años. Las mediciones químicas arrojaron una tendencia de disminución a partir del quinto año de intervención, con talleres de cocina saludable incluyendo uso de aceite alto oleico, y actividad física. Sin embargo, la prueba no arrojó diferencias significativas de las mediciones entre la línea de base y el corte a los 6 años. Conclusión: El estudio resalta la importancia de los programas de intervención mediante terapias integrales para la promoción y prevención de las enfermedades cardiometabólicas a largo plazo.

Background: Non-communicable diseases remain a growing problem worldwide, especially in middle and low-income countries. Community intervention programs are focused on reducing their prevalence through promoting healthier lifestyle changes. Objectives: To analyze the trend of the physical activity and nutrition intervention program as a strategy to improve dyslipidemia and glycemia among participants of the DemoMinga project. Materials and methods: This study employed a quantitative approach with a participatory action research design, characterized as longitudinal and prospective. The population consisted of participants from the DemoMinga Project. For each participant, total cholesterol, triglycerides, and fasting glycemia were measured. Samples were processed at the Medical Research Center of FACISA-UNE. Indicators of central tendency (median) were determined for each of the variables. Results: There was a higher participation of females, with a predominance of individuals under the age of 45. Chemical measurements showed a decreasing trend starting from the fifth year of intervention, involving healthy cooking workshops that included the use of high oleic oil and physical activity. However, the test did not yield significant differences in measurements between the baseline and the 6-year cutoff. Conclusion: The study highlights the significance of intervention programs using comprehensive therapies for the long-term promotion and prevention of cardiometabolic diseases.

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This study aimed to evaluate the survival of the probiotic Lactobacillus fermentum when it is encapsulated in powdered macroemulsions to develop a probiotic product with low water activity. For this purpose, the effect of the rotational speed of the rotor-stator and the spray-drying process was assessed on the microorganism survival and physical properties of probiotic high-oleic palm oil (HOPO) emulsions and powders. Two Box-Behnken experimental designs were carried out: in the first one, for the effect of the macro emulsification process, the numerical factors were the amount of HOPO, the velocity of the rotor-stator, and time, while the factors for the second one, the drying process, were the amount of HOPO, inoculum, and the inlet temperature. It was found that the droplet size (ADS) and polydispersity index (PdI) were influenced by HOPO concentration and time, ζ-potential by HOPO concentration and velocity, and creaming index (CI) by speed and time of homogenization. Additionally, HOPO concentration affected bacterial survival; the viability was between 78-99% after emulsion preparation and 83-107% after seven days. The spray-drying process showed a similar viable cell count before and after the drying process, a reduction between 0.04 and 0.8 Log10 CFUg-1; the moisture varied between 2.4% and 3.7%, values highly acceptable for probiotic products. We concluded that encapsulation of L. fermentum in powdered macroemulsions at the conditions studied is effective in obtaining a functional food from HOPO with optimal physical and probiotic properties according to national legislation (>106 CFU mL-1 or g-1).

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The evidences about the cardioprotective effects of omega-3 fatty acids (n-3 FA), especially EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), have increased the consumption of these fatty acids. Echium plantagineum is a plant from Boragenacea family, known as potential source of non-marine omega-3 fatty acids (n-3 FA). Echium seeds presents 12-16% of stearidonic acid (SDA), that can be converted to EPA and DHA at a more elevated rate than the conversion obtained from α-linolenic acid (ALA), present in several other vegetable oils. However, echium oil is highly susceptible to oxidation because it has a high proportion of polyunsaturated fatty acids. Thus, the objective of this study was to combine three natural strategies to inhibit the oxidative damage in echium oil. In the first step, a mixture containing hydrophilic (HM: synaptic + ascorbic + citric acids) or lipophilic (LM: α-tocopherol + ascorbyl palmitate + citric acid) antioxidants was applied in the flaxseed oil, kept at 40oC/ 15 days. The oxidative markers were compared with the oil added of TBHQ (120 ppm) and EDTA (75 ppm), both artificial compounds. The results showed that LM and HM had an oxidative protection similar to the artificial antioxidants and that, HM promoted a better protection than LM. Based on this result, HM was selected as a strategy to be applied in the next step. In the second part of this study, Echium oil was obtained by two process: continuous screew pressing (PRESS) and extraction using hexane (SOLV). Both samples were added of HM combined with a high oleic sunflower oil and kept at different temperatures during storage. Two conditions were analyzed: 6 months into sealed flasks and 30 days into opened flasks. Oxidation reaction was followed by measuring the concentration of hydroperoxide, malondialdehyde, tocopherol and volatile compounds. In general, results showed that temperature reduction was enough to keep the oils stability during storage. Thus, the focus of the strategy's combination was directed toward samples after exposition to oxygen. In this context, better results were obtained by blending 20% of high oleic sunflower oil and the hydrophilic antioxidant mixture (500 ppm of synaptic acid, 250 ppm of ascorbic acid and 150 ppm of citric acid). In this condition it was observed 37-41% reduction in the hydroperoxide values and 40-75% in the malondialdehyde concentration in the samples prepared according to the optimized condition, when compared with the standard conditions by which the oil is currently extracted and processed

As evidências do efeito cardioprotetor dos ácidos graxos ômega 3 (AG n-3), principalmente do ácido eicosapentenoico (EPA) e docosahexaenoico (DHA), tem aumentado o consumo desses ácidos graxos. Echium plantagineum é uma planta da família Boragenacea, conhecida como uma fonte potencial AG n-3 de origem não marinha. As sementes de Echium apresentam 12-16% de ácido estearidônico (SDA), que pode ser convertido em EPA e DHA a uma maior taxa que a obtida através do consumo do ácido alfa linolênico (ALA), presente em diversos óleos vegetais. Porém, o óleo de echium é extremamente suscetível à oxidação, por ter um alto teor de ácidos graxos poli-insaturados. Portanto, o objetivo desse estudo foi combinar três estratégias naturais para inibir a oxidação no óleo de echium. Na primeira parte do estudo, misturas contendo antioxidantes hidrofílicos (HM: ácido sinápico + ácido ascórbico + ácido cítrico) ou lipofílicos (LM: alfa-tocoferol + palmitado de ascobila + ácido cítrico) foram aplicados no óleo de linhaça, e mantidos a 40oC por 15 dias. Os marcadores de oxidação foram comparados com óleo de linhaça no qual foram adicionados compostos artificiais: TBHQ (120 ppm) e EDTA (75 ppm). Os resultados mostraram que LM e HM apresentaram uma proteção antioxidante similar ao efeito apresentado pelos compostos artificiais, e que a mistura HM promoveu uma melhor proteção antioxidante que a mistura LM. A partir desse resultado, a mistura HM foi selecionada como estratégia a ser aplicada na etapa seguinte. Assim, na segunda parte do estudo, o óleo de echium foi obtido por dois processos de extração: prensagem mecânica continua (PRESS) e extração usando hexano (SOLV). A mistura HM e o óleo de girassol alto oleico foram selecionados como estratégias antioxidantes, além da redução de temperatura de estocagem. Duas condições foram analisadas: 6 meses em frascos fechados e 30 dias em frascos abertos. A oxidação foi quantificada através da determinação das concentrações de hidroperóxido, malonaldeído, tocoferol e compostos voláteis. No geral, os resultados mostraram que a redução de temperatura foi suficiente para manter a estabilidade do óleo durante o estoque. Portanto, objetivou-se combinar estratégias para aumentar a estabilidade oxidativa das amostras expostas ao oxigênio. Neste contexto, os melhores resultados foram obtidos quando 20% de óleo de girassol alto oleico foi combinado com a mistura hidrofílica de antioxidantes naturais (500 ppm de ácido sinápico, 250 ppm de ácido ascórbico e 150 ppm de ácido cítrico). Nessa condição, foi observada uma redução de 37-41% nos valores de hidroperóxidos e 40-75% na concentração de malonaldeído, quando comparado com a condição padrão

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BACKGROUND: Edible films were obtained from aqueous emulsions prepared with low-methoxyl pectin at different concentrations (10, 20 and 30 g kg-1 ) and two sunflower wax samples recovered from two waste samples of filter cakes produced in the winterization process of sunflower oil. The two sunflower waxes samples recovered (from the normal hybrid, NSFW, and from the high-oleic hybrid, HOSFW) were added in three proportions (0.1, 0.2 and 0.3 g g-1 of pectin). Films were evaluated according to their structure, water resistance, water vapor permeability, mechanical properties and thermal behavior. RESULTS: In general, good dispersion of the lipid material was observed in the cross-sections of the film. Increase in the water resistance (lower swelling index and water adsorption) was associated with a greater pectin content crosslinked with Ca2+ and the hydrophobic nature of waxes. The reduction in water vapor transfer rates was influenced by the effect of the wax addition, their fatty acid composition and their good distribution on the film. More resistant, rigid and less flexible films were obtained with lower pectin content, finding an inverse relationship between tensile strength and elongation percentage values. CONCLUSION: These results evidence a promising alternative in the development of innovative strategies to valorize sunflower waxes derived from waste material. © 2020 Society of Chemical Industry.

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BACKGROUND: Novel oils high in monounsaturated fatty acids (MUFAs) and low in saturated fatty acids (SFAs) are an alternative to partially hydrogenated oils high in trans-unsaturated fatty acids. There is widespread use of high-MUFA oils across the food industry; however, limited knowledge of their cardiovascular impact exists. OBJECTIVES: We investigated the effects of diets containing canola oil, high-oleic acid canola oil (HOCO), and a control oil blend (diet formulated to emulate a Western fat profile) on lipids, lipoproteins, and apolipoproteins (apos), as secondary outcomes of the trial. METHODS: In a multi-center, double-blind, randomized, 3-period crossover, controlled feeding trial, men (n = 44) and women (n = 75) with a mean age of 44 y, mean body mass index (BMI; in kg/m2) of 31.7, and an increased waist circumference plus ≥1 metabolic syndrome criteria consumed prepared, weight-maintenance diets containing canola oil [17.5% MUFAs, 9.2% polyunsaturated fatty acids (PUFAs), 6.6% SFAs], HOCO (19.1% MUFAs, 7.0% PUFAs, 6.4% SFAs), or control oil (10.5% MUFAs, 10.0% PUFAs, 12.3% SFAs) for 6 wk with ≥4-wk washouts. Fasting serum lipids were assessed at baseline and 6 wk. Diet effects were examined using a repeated measures mixed model. RESULTS: Compared with the control, canola and HOCO diets resulted in lower endpoint total cholesterol (TC; -4.2% and -3.4%; P < 0.0001), LDL cholesterol (-6.6% and -5.6%; P < 0.0001), apoB (-3.7% and -3.4%; P = 0.002), and non-HDL cholesterol (-4.5% and -4.0%; P = 0.001), with no differences between canola diets. The TC:HDL cholesterol and apoB:apoA1 ratios were lower after the HOCO diet than after the control diet (-3.7% and -3.4%, respectively). There were no diet effects on triglyceride, HDL cholesterol, or apoA1 concentrations. CONCLUSIONS: HOCO, with increased MUFAs at the expense of decreased PUFAs, elicited beneficial effects on lipids and lipoproteins comparable to conventional canola oil and consistent with reduced cardiovascular disease risk in adults with central adiposity. This trial was registered at www.clinicaltrials.gov as NCT02029833.

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Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO) (1.5, 1.5: 1). The technological, nutritional, oxidative, and sensory properties were evaluated. Emulsion stability increased and cooking loss decreased with increasing the pork back fat replacement by oleogel. The reformulation increased the proportion of oleic acid within the lipid fraction by up to 20% and decreased the proportion of linoleic acid by up to 10%, with no changes in the oxidative stability. The acceptance and the sensory profile of the samples were not affected by the substitution of up to 50% of pork back fat by oleogel. Thus, the results showed that it is possible to produce Bologna-type sausages with reduced fat (~16% fat, ~29% reduction), cholesterol (40 mg, ~10% reduction), and energy value (~210 kcal/100 g, ~21% reduction) and with healthier lipid profile using oleogel from HOSO.

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As gorduras ricas em ácidos graxos saturados e/ou trans são ingredientes que brindam propriedades nos alimentos como textura, fusão e estabilidade. Porém, a relação entre seu consumo e enfermidades cardiovasculares, força a busca de novas alternativas. Uma alternativa potencial são os oleogéis, pois são um material plástico e com melhor balanço lipídico, do ponto de vista nutricional. Os oleogéis são sistemas coloidais onde uma fase orgânica líquida, representada por um óleo, é imobilizada por uma rede sólida tridimensional formada por agentes estruturantes. Atualmente, tem sido estudados oleogéis conformados com variados agentes estruturantes, com o intuito de encontrar a melhor opção. Além disso, alguns estudos indicam que o uso combinado de dois ou mais agentes estruturantes pode resultar no aumento de seu potencial de estruturação de óleos ou na possibilidade de customizar as propriedades adequadas para produção alimentar. Assim, o objetivo deste estudo é avaliar a interação entre os componentes de oleogéis preparados com óleo de girassol alto oleico (HOSO), como base lipídica, e combinações de cera de candelilla (CW) e monoestearato de sorbitana (SMS), como agentes estruturantes. A avaliação dos oleogéis por meio dos diagramas de fases e a consistência, mostrou que há uma sinergia entre os componentes, na concentração de 8 e 4% de agentes estruturantes e 79-89% de cera de candelilla. Estes oleogéis mistos tiveram uma faixa de fusão maior do que os oleogéis não mistos. Sugerindo a construição de cristais mais estáveis, que demoraram mais tempo em fundir. A capacidade de retenção de óleo se mostrou adequada (99%) nas amostras contendo mais de 1% de agentes estruturantes e com mais de 40% de Cera de Candelilla. Nas imagens obtidas por PLM, foi observada uma variedade de tamanho de cristais, sugerindo que cada componente do oleogel formou um tipo de cristal. Com a elaboração de bigéis, foi notado que, para obter um produto satisfatoriamente espalhável ou para observar o aumento de sua consistência em comparação com o oleogel isoladamente, é necessária uma concentração maior do que 4% de agentes estruturantes no oleogel e/ou a adição de menos de 20% de água na formulação total. A estabilidade dos bigéis foi beneficiada pela goma xantana e pela mistura de 2:1 de goma xantana e goma guar na concentração de 0,3%. Dessa forma, o desenvolvimento de alimentos com teores reduzidos de gorduras saturadas e ao mesmo tempo livres de gorduras trans se faz possível com a formulação de oleogéis, o que poderá contribuir para melhorar a qualidade nutricional dos alimentos industrializados oferecidos à população

Fats rich in saturated and / or trans fatty acids provide properties in food such as texture, fusion and stability. But, since those fats increase cardiovascular disease risk, alternatives have been searched. A potential alternative is oleogels, as they are a plastic material with better lipid balance from a nutritional point of view. Oleogels are colloidal systems where a liquid organic phase, represented by an oil, is immobilized by a three-dimensional solid network formed by structuring agents. Currently, oleogels conformed with various structuring agents have been studied in order to find the best option. In addition, some studies indicate that the combined use of two or more structuring agents may result in increased oil structuring potential or the possibility of customizing the properties suitable for food production. Thus, the aim of this study is to evaluate the interaction between the components of oleogels prepared with high oleic sunflower oil (HOSO) as a lipid base and combinations of candelilla wax (CW) and sorbitan monostearate (SMS) as structuring agents. The evaluation of oleogels by phase diagrams and consistency (Yield value) showed that there is a synergy between the components, in the concentration of 8 and 4% of structuring agents and 79-89% of candelilla wax. These mixed oleogels had a higher melting range than unmixed oleogels. Suggesting the construction of more stable crystals, which took longer to fuse. Oil binding capacity was adequate (99%) in samples containing more than 1% of structuring agents and over 40% of candelilla wax. In the PLM images, a variety of crystal sizes were observed, suggesting that each oleogel component formed a crystal type. With the elaboration of bigels, it was noted that in order to obtain a satisfactorily spreadable product or to observe the increase of its consistency compared to the oleogel alone, a concentration greater than 4% of structuring agents in the oleogel and / or the addition of less than 20% water in the total formulation. The stability of the bigels was benefited by xanthan gum and the 2: 1 mixture of xanthan gum and guar gum at a concentration of 0.3%.Thus, the development of foods with reduced levels of saturated fat and at the same time free of trans fats is possible with the formulation of oleogels, which may contribute to improve the nutritional quality of processed foods offered to the population

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Peanut oil is widely used in food but is susceptible to oxidation. This study investigated the antioxidant stability of high oleic (HO: 78.85 g/100 g oleic acid) and regular (C: 43.85 g/100 g oleic acid) peanut oils with oregano essential oil (OEO) added as a natural antioxidant. OEO contained γ-terpinene (25.71%), carvacrol (16.73%) and terpinen-4-ol (16.17%) as the principal compounds. Thermal processing (60 °C for 28 days) of OEO increased the carvacrol and o-cymene contents and decreased the terpinen-4-ol, linalool and γ-terpinene levels. Thus, carvacrol was the major compound with high oxidative stability. Thermal processing of the peanut oils showed that HO peanut oil developed less oxidation than C peanut oil. OEO provided antioxidant activity, which increased as its concentration increased (at 0.02 and 0.10% p/p of OEO, the peroxide value decreased by 18 and 46%, respectively). OEO displayed 54.7% free radical scavenging activity and 9.2 mg/g total phenolic content, explaining its antioxidant activity. Sensory analysis showed that OEO was detected in all samples, but consumer acceptance was greater when OEO was present (hedonic values of 7.4 and 6.8 for OEO at 0.02 and 0.10 g/100 g, respectively) compared to the peanut oil only control (hedonic value of 6.0).

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Nanoemulsions are useful for encapsulating nutritionally compounds of the high oleic palm oil (HOPO) including ß-carotene and tocopherols. However, some nanoemulsions can be thermodynamically unstable. For this reason, it is important to understand the thermal and thermodynamic stability of nanoemulsions and to investigate both the parameters that cause, and the mechanisms associated with, the destabilization. In this sense, the DSC, TGA and destabilization analysis were used. In this work, the average droplet size (ADS) and zeta potential (ζ) had a significant influence over HOPO nanoemulsions stability. The range of ADS and ζ were between 162 and 839 nm and -9 to -40 mV, respectively. Furthermore, the HOPO nanoemulsions were establish until temperatures of 80 °C, showing lower loss of weight when the ADS was higher. Additionally, the destabilization of nanoemulsions occurred by the Ostwald ripening mechanism. The Ostwald ripening rate was provided as stability parameter which increased to nanoemulsions with ADS higher between 5 × 10-23 and 8 × 10-23 m3/s.

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BACKGROUND: The effect of genetic background on the stability of fatty acid composition in sunflower near isogenic lines (NILs) carrying high-oleic Pervenets (P) or high-oleic NM1 mutations was studied. The materials were field-tested in different locations and at different sowing dates to evaluate a wide range of environmental conditions. Relationships were established between the fatty acids and the minimum night temperature (MNT) and the response was characterized. RESULTS: A genetic background effect for the fatty acid composition was found in both groups of NILs. The NM1-NILs showed an oleic level higher than 910 g kg-1 and they were more stable across environments with a zero or low dependence on the genetic background; on the other hand, high oleic materials bearing the P mutation showed lower levels of oleic acid, with a higher variation in fatty acid composition and a highly significant dependence on the genetic background. CONCLUSION: The NM1 mutation is the best option to develop ultra-high oleic sunflower oil that is stable across environments and genetic backgrounds, making its agronomical production more efficient and predictable. © 2018 Society of Chemical Industry.

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Background: Cultivated peanut (Arachis hypogaea L.) is a major oilseed crop worldwide. Fatty acid composition of peanut oil may affect the flavor and shelf life of the resulting food products. Oleic acid and linoleic acid are the major fatty acids of peanut oil. The conversion from oleic acid to linoleic acid is controlled by theΔ12 fatty acid desaturase (FAD) encoded byAhFAD2AandAhFAD2B, two homoeologous genes from A and B subgenomes, respectively. One nucleotide substitution (G:C→A:T) ofAhFAD2Aand an "A" insertion ofAhFAD2Bresulted in high-oleic acid phenotype. Detection ofAhFAD2mutation had been achieved by cleaved amplified polymorphic sequence (CAPS), real-time polymerase chain reaction (qRT-PCR) and allele-specific PCR (AS-PCR). However, a low cost, high throughput and high specific method is still required to detectAhFAD2genotype of large number of seeds. Kompetitive allele specific PCR (KASP) can detect both alleles in a single reaction. The aim of this work is to develop KASP for detectionAhFAD2genotype of large number of breeding materials. Results: Here, we developed a KASP method to detect the genotypes of progenies between high oleic acid peanut and common peanut. Validation was carried out by CAPS analysis. The results from KASP assay and CAPS analysis were consistent. The genotype of 18 out of 179 BC4F2seeds was aabb. Conclusions: Due to high accuracy, time saving, high throughput feature and low cost, KASP is more suitable fordeterminingAhFAD2genotype than other methods.

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ABSTRACT This study aimed to determine if the quality of macauba pulp oil is affected by drying the whole fruits at 60 ºC. Mature fruits were collected at every five days on the ground under 10 palm trees. A mixed batch of 3 kg of whole fruits, with three replications each, was dried in an oven with air circulation for 0, 12, 24, 36 and 48 h at 60 ºC. After every drying time, dried fruits were pulped using an automated device, followed by oil extraction with hexane. Moisture and oil content were determined in the pulp, and the pulp oil quality was analyzed for fatty acid composition, free fatty acids content, peroxide value, molar absorptivity at 232 and 270 nm, refractive index, and total carotene content. The tested temperature was sufficient to decrease moisture to a range suitable for automated pulping, with the best combination and easier pulping being reached after 24 h of drying. In the first 12 h there was an apparent synthesis of unsaturated fatty acids and carotenes. The tested temperature was insufficient to avoid the enhancement of acidity since the beginning and throughout the drying period, nor the degradation of polyunsaturated fatty acids. Thus, it is concluded that drying of fresh fruits of macauba palm at 60 ºC is not appropriate to obtain an overall good quality pulp oil for industrial purposes.

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The nutritional and organoleptic attributes of oils can proceed via interesterification of oils blends catalyzed by enzymes or chemicals. Enzymatic interesterification processes are preferred due the regiospecific outcome. Traditionally, monitoring of distribution of fatty acids (FA) in glycerol backbone is performed by enzymatic and chromatographic methods that are time-consuming, involving a series of chemical manipulations employing large volumes of organic solvents. Alternatively, carbon-13 nuclear magnetic resonance ((13)C NMR) is a fast and reliable technique that could be applied to determine the saturated and unsaturated FA distribution of the triacylglycerols (TAGs) present in high oleic sunflower oil (SO) and fully hydrogenated high oleic sunflower oil (HSO) blends and their interesterification products. The enzymatic interesterification was conducted employing the immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM), the results show that the process was not completely regiospecific at sn-1,3 positions, due to the spontaneous acyl migration from position sn-2 to sn-1,3.

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Tristearin solid lipid nanoparticles and tristearin/high oleic sunflower oil nanostructured lipid carriers were produced by solvent displacement method. All conditions allowed forming polydisperse particles within nanometric range and the presence of high oleic sunflower oil did not affect the particles mean size. Nevertheless, incorporation of ß-carotene reduced the particles polydispersity. Thermograms of solid lipid nanoparticles and nanostructured lipid carriers showed that sunflower oil generated a crystal order disturbance, since nanoparticles with less-organized lipid matrix were produced. Nanostructured lipid carriers exhibited an improvement of ß-carotene loading capacity when compared with solid lipid nanoparticles, which enhanced with the increasing of high oleic sunflower oil content. Although total ß-carotene degradation was similar for all systems, color analysis showed that the degradation of encapsulated ß-carotene was lower for high sunflower oil content. Nanostructured lipid carriers exhibited advantages over the solid lipid nanoparticles, such as enhanced drug loading capacity and prevention of drug expulsion, which makes this a versatile delivery system for food applications.