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Avaliação da qualidade do azeite durante o processo de fritura
Carapinha, P.; Correia, A.C.; Ferreira-Dias, S.Olive oil is the main lipid source in the Mediterranean diet. Due to its richness in monounsaturated fatty acids and in natural antioxidants, the olive oil is highly resistant to oxidation and, therefore, it is an excellent oil to be used in deep frying processes. The aim of the present study was to investigate the quality evolution of two commercial olive oils (extra virgin olive oil and olive oil) during heat...
Avaliação da maturação em azeitona Cobrançosa e Galega vulgar com recurso a dif...
Peres, F.; Ramos, A.; Vitorino, C.; Gouveia, C.; Ferreira-Dias, S.; Martins, L.L.This work aims to study three methods to evaluate the olive ripening state based on the colour changes of ‘Cobrançosa’ and ‘Galega Vulgar’ fruits, in early ripening. The relation between colour change and fat content was also performed. The methods under study were: IM – ripening index (Jaén) (with 8 groups of colour); IMS – simplified ripening index with only 3 colour classes; CI – colour index, using the CIE ...
Otimização da extração de azeite de azeitona Cobrançosa por adição de adjuvante...
Peres, F.; Martins, L.L.; Ferreira-Dias, S.Modelling and optimization of the operation conditions of olive oil extraction were performed, using surface response methodology, following a central rotation composite matrix, as a function of the contents of enzymes (Endozym Olea AS; 0.04- 0.24%) and natural microtalc (FC8-AW; 0.12-0.68%) added at the beginning of the thermobeating step. Yield was evaluated by the extractability index and by the residual pom...
Avaliação da maturação em azeitona ‘Cobrançosa’ e ‘Galega Vulgar’ com recurso a...
Peres, M.F.; Ramos, A.S.; Vitorino, M.C.; Gouveia, C.; Ferreira-Dias, S.; Martins, L.L.No presente trabalho estudaram-se três métodos de avaliação do estado de Maturação da azeitona, baseados na coloração dos frutos das cultivares ‘Cobrançosa’ e ‘Galega Vulgar’ em estados precoces de maturação, bem como a sua relação com a acumulação de gordura. Os métodos estudados foram: IM – índice de maturação de Jaén (com 8 grupos de cor); IMS – índice de maturação simplificado com apenas três classes de co...
Otimização da extração de azeite de azeitona ‘Cobrançosa’ por adição de adjuvan...
Peres, M.F.; Martins, L.L.; Ferreira-Dias, S.Realizaram-se ensaios de modelação e otimização das condições operatórias de extração de azeite, utilizando a metodologia das superfícies de resposta, segundo uma matriz central compósita rotativa, em função da concentração adicionada de adjuvantes na termobatedura – preparação enzimática Endozym Olea AS (0,04-0,24%) e microtalco FC8 (0,12-0,68%) – a um lote de azeitona Cobrançosa com um índice de maturação de ...
Synthesis of ethyl butyrate in organic media catalized by Candida rugosa lipase...
Pires-Cabral, P.; Fonseca, M.M.R. da; Ferreira-Dias, S.A kinetic study on the synthesis of ethyl butyrate in n-hexane, catalyzed by Candida rugosa lipase immobilized in two hydrophilic polyurethane foams (“HYPOL FHP 2002” and “HYPOL FHP 5000”)was performed. With the “FHP5000” foams, esterification rates and conversion were always higher than those obtained with “FHP2002”. For both immobilized preparations, BA did not cause any inhibition on the enzymatic activity, ...
Interesterification of fat blends rich in omega-3 polyunsaturated fatty acids c...
Osório, N.M.; Ribeiro, M.H.; Fonseca, M.M.R.; Ferreira-Dias, S.The interesterification of natural fats will improve certain physical and nutraceutical properties by modification of their acylglycerol profile. In this study, the effect of high pressure in the interesterification kinetics of fat blends, in solvent-free medium, catalysed by a commercial immobilized lipase from Thermomyces lanuginosa was evaluated. Reaction media were ternary blends of palm stearin, palm kerne...
Modelling the production of ethyl butyrate catalysed by Candida rugosa lipase i...
Pires-Cabral, P.; Fonseca, M.M.R.; Ferreira-Dias, S.Response surface methodology was used to model and optimise the esterification of ethanol with butyric acid in n-hexane, catalysed by Candida rugosa lipase immobilised in two hydrophilic polyurethane foams (“FHP 2002TM” and “FHP 5000TM”). Experiments were carried out following central composite rotatable designs (CCRD), as a function of the initial water activity of the biocatalyst (aw), initial butyric acid co...
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