Margarines: Historical approach, technological aspects, nutritional profile, and global trends.

Margarines are an expanding market worldwide due to large-scale commercial, lower cost, growth of bakery and confectionery markets, and seasonal independence. The fatty acid composition, solid fat content, consistency, and melting point of the fats used in margarine determine their functional properties. Due to its proven association with increased risk of cardiovascular diseases, the recommendations of the World Health Organization and the enactment of laws in several countries to eliminate industrially produced trans fatty acids (TFA) have resulted in the prohibition or progressive reduction in the use of partially hydrogenated fat. However, issues related to high levels of TFA and saturated fatty acids still constitute a challenge in the formulation of this product category. Current trends on margarine production addition of phytosterols, non-lipid components, organogels, and new interesterified fat bases are reviewed. This review aims to present a historical view and the technological evolution of margarines, including their production processes, formulations, and physical and nutritional characteristics, as well as legislation, and main trends.

Organogels in low-fat and high-fat margarine: A study of physical properties and shelf life.

This study aimed to investigate the effect of the addition of organogels in low-fat and high-fat margarines during storage. Margarine formulations were made using water: oil ratios of 65:35 and 40:60 (w/w), and a lipid phase composed of organogel made with soybean oil, candelilla wax, fully hydrogenated palm oil, and mononoacylglycerols. The thermal stability, particle size, consistency, peroxide index, oil exudation, and microstructure of the margarines were evaluated for six months of storage. All margarines showed thermal stability at 35 °C, with no physical destabilization during the period studied. Both low-fat and high-fat margarines presented similar particle size distribution, with d3.3 around units of 5 µm. The peroxide index of the margarines ranged from 1.27 to 5.97 meq O2/Kg after six months of storage. High-fat margarines showed greater hardness and lower spreadability. The amount of water added to the formulations affected the stability, particle size, and texture of the margarines. It was possible to produce margarines with different fat contents and greater health appeal. The margarines with 60% and 35% fat exhibited 12.00 and 8.03% SFA; 32.63 and 18.20% PUFA; and 14.37 and 8.20% MUFA, respectively.

Anti-Hypertensive Peptides Derived from Caseins: Mechanism of Physiological Action, Production Bioprocesses, and Challenges for Food Applications.

This review is focused on the state-of-art of peptides with inhibitory activity towards angiotensin I-converting enzyme (ACE) - thus, with anti-hypertensive potential - derived from enzymatic hydrolysis of caseins. Firstly, molecular characteristics of caseins relevant to a better understanding of this subject were concisely commented. Next, a brief description of the pathophysiology of hypertension was explained, focusing on the ACE role in regulation of blood pressure in human body. Then, casein-derived peptides with ACE inhibitory capacity were specifically addressed. The main in vitro and in vivo bioassays often reported in literature to assess the anti-hypertensive potential of peptides were presented, illustrated with recently published studies, and discussed in terms of advantages and limitations of both approaches. Characteristics related to amino acid composition and sequence of peptides with high ACE-inhibitory potential were also commented. Process parameters of enzymatic hydrolysis (types and origins of casein substrates, types of enzymes, pH, temperature, and times of reactions) were discussed. Patents dealing with casein-derived anti-hypertensive peptides were examined not only in terms of amino acid sequences, but also regarding their novelty claims in hydrolysis process parameters. Finally, some trends, challenges, and opportunities inferred from this literature analysis were commented, emphasizing the importance of this research topic in food products development.

Bebida láctea funcional a base de soro fluido e em pó: qualidade físico-química e microbiológica / Functional dairy drink based on whey fluid and powder: physical-chemical and microbiological quality

A busca por uma alimentação mais saudável e a preocupação com a contaminação ambiental, torna favorável a elaboração de bebidas lácteas funcionais à base de soro de leite. O objetivo deste estudo foi desenvolver uma bebida láctea simbiótica com potencial funcional à base de soro de leite fluido e em pó. Foram testadas formulações com 0, 2, 5 e 8% de soro de leite em pó. O experimento foi realizado em três repetições e submetido a análises físico-química e microbiológica. Verificou-se que a concentração de soro em pó influencia diretamente na composição de algumas características físico-químicas do produto, aumentando o teor proteína, sólidos totais e viscosidade, reduzindo o teor de pH, porém não interferiu no teor de gordura e acidez do produto final. Todas as bebidas analisadas apresentaram-se dentro dos padrões estabelecidos pela legislação vigente para bebidas lácteas fermentadas. A contagem de coliformes a 35 e 45 °C encontrou-se de acordo com os padrões da legislação (BRASIL, 2005) indicando condição higienicossanitária satisfatória. O desenvolvimento de uma bebida láctea simbiótica caracteriza-se como alternativa inovadora, pois além de ser uma nova forma de aproveitamento do soro gerado pela indústria, trata- -se de um produto que proporciona benefícios à saúde do consumidor.