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Compact nuclear magnetic resonance (NMR) spectroscopy combined with chemometric tools opens new perspectives for NMR use. This work compares the potential of 43, 60 and 400 MHz NMR spectroscopy for quality control of edible oils. Partial least squares regression (PLSR) and support vector regression (SVR) models built on the three NMR devices had equivalent performances for fatty acids and iodine value, and the models built with the low field spectra were equivalent to the high field. Moreover, performances for calibration indicated that most of the models built with medium/or high-resolution fields presented reproducibility values lower than the minimum accepted by the American Oil Chemists' Society (AOCS). Compared to classical methods, this new approach allows the application of medium resolution devices as a sample screening tool in analytical laboratories since it allows the spectrum obtention in a few seconds, without the need for sample preparation or the use of deuterated solvents.

There is an increasing demand for healthier foodstuff containing specific compounds such as Polyunsaturated Fatty Acids (PUFAs). In the case of PUFAs, protection against oxidative degradation is challengeable and microencapsulation emerges as an alternative. Mayonnaises containing microencapsulated oils could be a source of PUFAs. The objective was to formulate mayonnaises containing microencapsulated chia seeds oil, pumpkin seeds oil or baru oil. Micrometric particles with high encapsulation efficiency were produced and thermal analyses indicated an increased thermal stability of all oils after encapsulation. Rheology studies highlighted an increase in the mayonnaise viscosity when microparticles containing chia and pumpkin seeds oil were added. Mechanical texture was not affected by the presence of microparticles in the mayonnaise in all formulations tested. Nevertheless, samples containing microcapsules up to 5%wt were not distinguished from the base-mayonnaise in the sensorial test. Overall, enriched mayonnaises were successfully produced and encapsulation was efficient in protecting oils from oxidation. Authors thank CAPES , CNPq and Fundação Araucária for the support. The authors are grateful to the Foundation for Science and Technology ( FCT , Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013) and L. Barros contract. info:eu-repo/semantics/publishedVersion