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CNAA / Theses / 2012 / July /

Technologies for obtaining food emulsions from the mixtures of sunflower and grape seed oils


Author: Capcanari Tatiana
Degree:doctor of engineering
Speciality: 05.18.01 - Technology of food products (with specification of products and procedures)
Year:2012
Scientific adviser: Olga Deseatnicov
doctor, professor, Technical University of Moldova
Scientific consultant: Rodica Sturza
doctor habilitat, professor, Technical University of Moldova
Institution: Technical University of Moldova
Scientific council: D 31-05.18.01
Technical University of Moldova

Status

The thesis was presented on the 6 July, 2012
Approved by NCAA on the 9 October, 2012

Abstract

Adobe PDF document0.87 Mb / in romanian

Keywords

grape seed oil, mayonnaise emulsions, functional properties, bioavailability, polyphenols, natural extracts, plant raw materials, an antioxidant potential

Summary

Thesis structure: introduction, six chapters, conclusions and recommendations, bibliography of 275 titles, 7 annexes (113 pages of basic text, 43 figures, 29 tables). The obtained results are published in 15 scientific articles.

The purpose of the work is to elaborate the technology of obtaining food emulsions such as mayonnaise with increased biological value from the mixture of vegetable oils of the sunflower and grape seed.

The research objectives include: the elaboration of the fat composition for obtaining food emulsions such as mayonnaise with a balanced ratio of the polyunsaturated fatty acids ω-3 and ω-6; the argumentation of the optimal conditions for obtaining of the natural extracts with high antioxidant potential; the study of the influence of the natural extracts’ incorporation with a high antioxidant potential on the physico-chemical, rheological, microbiological and organoleptic characteristics of food emulsions with a high biological value.

The novelty and scientific originality of the thesis include: the argumentation of the opportunity to use the mixture of vegetable oils of the sunflower and grape seed in the ratio 80:20; the identification of the optimal conditions for obtaining natural extracts from plant sources of local origin with a high antioxidant potential; the argumentation of the opportunity to use the natural extracts with a high antioxidant potential for obtaining products with a high biological value, oxidative and microbiological stability.

Important scientific problem solved in the field of research. Traditional nutrition of each region includes the processes of the transformation of the agricultural primary products in order to obtain food products, which taste, flavor and physico-chemical characteristics are accepted by most consumers. These processes, checked for centuries, are able to ensure an optimal intake of nutrients and a sensible nutrition. The use of the grape seed oil not only in the pharmaceutical industry, but and in the food production will motivate its production on the national level. At the same time, proposed technologies will lead to the diversification of the food spectrum with a high biological value.

Theoretical significance and applied value of the thesis consist in: the elaboration of the technology of obtaining natural extracts from plant sources of local origin in an organic and hydroalcool medium with a high antioxidant potential; the elaboration of the technology of obtaining mixtures from vegetable oils of the sunflower and grape seed with a high antioxidant potential; the elaboration of the technology of obtaining food emulsions such as mayonnaise from vegetable oils of the sunflower and grape seed with a high biological value, confirmed by the patent № MD-317, published BOPI № 1/2011, "Mayonnaise".

Implementation of scientific results. Normative and technical documentation elaborated: Firm Standard SF 6846156860:001-2012 and Instruction Technology for manufacture of mayonnaise with a high biological value, implemented in the ÎS „ADOLESCENŢĂ”. Keywords: grape seed oil, mayonnaise emulsions, functional properties, bioavailability, polyphenols, natural extracts, plant raw materials, an antioxidant potential.