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This work aimed to propose a methodology to be used as a fast screening method to detect adulteration in oil capsules using Near Infrared (NIR) spectroscopy through Principal Components Analysis (PCA). The experiment consisted in measuring the NIR spectra from 25 different intact oil capsules from different oil/mixtures and, to provide a trustworthy comparison, the oil capsule internal content was extracted to be evaluated by High-Resolution Gas Chromatography (HRGC). In order to be useful, the proposed methodology demands for a known certified set of samples to be used as a target. The ability to detect adulteration was verified comparing between NIR and GC PCA scores disposal, in which 6 samples did not match. Therefore, the methodology suggests that these 6 samples would be evaluated by HRGC in place of the whole set of 25 samples. Thus, NIR spectroscopy could be used as a fast screening method to indicate which samples should be analyzed by gas chromatography, considering that each coinciding sample, i.e. disposed of in agreement to the HRGC PCA score, is already certified by HRGC regarding on their content.

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

Although its high protein quality, Nile tilapia mince is low in essential fatty acids. This research evaluated the effect of the addition of flaxseed flour to sensory acceptance and nutritional status of Nile tilapia croquettes. The basic formulation of tilapia croquette was enriched with different contents of flaxseed flour, and a ranking preference test was used to determine which formulation did not differ from the basic product. Proximate and fatty acids compositions and nutritional quality indices of lipids of raw and deep fat fried formulations were determined. The ranking preference test indicated that the limit of addition of flaxseed flour is 12.5 g 100 g−1. In addition to the enhanced content of omega-3, the enriched formulation showed a lower loss of this substance during frying and better indices of nutritional quality of lipid than the basic product. The enrichment of croquettes with flaxseed flour significantly improved the nutritional value, even though they had been subjected to deep fat frying.