Development of snacks based on Macadamia integrifolia nuts enriched with omega-3

Autores
Lamas, Daniela Lorena; Álvarez, Sandra Trinidad
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Over the past decade, research in all areas of food product development has focused on meeting changing needs and current consumer demands by creating new healthy food alternatives. The aim of this study was to develop innovative, healthy snacks enriched with long-chain omega-3 fatty acids from fish oil (LCω3PUFAs). These snacks were made using waste from the Macadamia integrifolia nut beverage industry. The fish oils rich in LCω3PUFAs were incorporated as emulsion oil and in alginate-based coatings prepared by the external gelation method. The alginate-based coatings achieved a high encapsulation efficiency of over 90%, and all products showed stable levels of omega-3 fatty acids. The obtained snacks showed a protein content ranging from 7.73% to 9.02%, and the dietary fiber content was around 14% in all the formulations. Furthermore, the snacks provided more than 30% of the minimum recommended daily intake of omega-3 fatty acids. In light of the results obtained, the developed beads were beneficial in LCω3PUFAs retention rate and improved oxidative stability. Thus, this research proposes a promising alternative for enhancing food sustainability by creating nut snacks as nutritious functional food utilizing beverage waste to increase value and reduce environmental impact.
Fil: Lamas, Daniela Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina
Fil: Álvarez, Sandra Trinidad. Universidad Nacional de Asunción; Paraguay
Materia
FISH OIL
MACADAMIA INTEGRIFOLIA
NUT SNACKS
OMEGA-3
SUSTAINABLE FOOD
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/222652
Acceder
id CONICETDig_56fec172d57a08ef8902b69c04ed8a7c
oai_identifier_str oai:ri.conicet.gov.ar:11336/222652
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of snacks based on Macadamia integrifolia nuts enriched with omega-3Lamas, Daniela LorenaÁlvarez, Sandra TrinidadFISH OILMACADAMIA INTEGRIFOLIANUT SNACKSOMEGA-3SUSTAINABLE FOODhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Over the past decade, research in all areas of food product development has focused on meeting changing needs and current consumer demands by creating new healthy food alternatives. The aim of this study was to develop innovative, healthy snacks enriched with long-chain omega-3 fatty acids from fish oil (LCω3PUFAs). These snacks were made using waste from the Macadamia integrifolia nut beverage industry. The fish oils rich in LCω3PUFAs were incorporated as emulsion oil and in alginate-based coatings prepared by the external gelation method. The alginate-based coatings achieved a high encapsulation efficiency of over 90%, and all products showed stable levels of omega-3 fatty acids. The obtained snacks showed a protein content ranging from 7.73% to 9.02%, and the dietary fiber content was around 14% in all the formulations. Furthermore, the snacks provided more than 30% of the minimum recommended daily intake of omega-3 fatty acids. In light of the results obtained, the developed beads were beneficial in LCω3PUFAs retention rate and improved oxidative stability. Thus, this research proposes a promising alternative for enhancing food sustainability by creating nut snacks as nutritious functional food utilizing beverage waste to increase value and reduce environmental impact.Fil: Lamas, Daniela Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; ArgentinaFil: Álvarez, Sandra Trinidad. Universidad Nacional de Asunción; ParaguayElsevier2023-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/222652Lamas, Daniela Lorena; Álvarez, Sandra Trinidad; Development of snacks based on Macadamia integrifolia nuts enriched with omega-3; Elsevier; Food Chemistry Advances; 3; 12-2023; 1-72772-753XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2772753X23003854info:eu-repo/semantics/altIdentifier/doi/10.1016/j.focha.2023.100564info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:18:33Zoai:ri.conicet.gov.ar:11336/222652instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:18:33.401CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of snacks based on Macadamia integrifolia nuts enriched with omega-3
title Development of snacks based on Macadamia integrifolia nuts enriched with omega-3
spellingShingle Development of snacks based on Macadamia integrifolia nuts enriched with omega-3
Lamas, Daniela Lorena
FISH OIL
MACADAMIA INTEGRIFOLIA
NUT SNACKS
OMEGA-3
SUSTAINABLE FOOD
title_short Development of snacks based on Macadamia integrifolia nuts enriched with omega-3
title_full Development of snacks based on Macadamia integrifolia nuts enriched with omega-3
title_fullStr Development of snacks based on Macadamia integrifolia nuts enriched with omega-3
title_full_unstemmed Development of snacks based on Macadamia integrifolia nuts enriched with omega-3
title_sort Development of snacks based on Macadamia integrifolia nuts enriched with omega-3
dc.creator.none.fl_str_mv Lamas, Daniela Lorena
Álvarez, Sandra Trinidad
author Lamas, Daniela Lorena
author_facet Lamas, Daniela Lorena
Álvarez, Sandra Trinidad
author_role author
author2 Álvarez, Sandra Trinidad
author2_role author
dc.subject.none.fl_str_mv FISH OIL
MACADAMIA INTEGRIFOLIA
NUT SNACKS
OMEGA-3
SUSTAINABLE FOOD
topic FISH OIL
MACADAMIA INTEGRIFOLIA
NUT SNACKS
OMEGA-3
SUSTAINABLE FOOD
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Over the past decade, research in all areas of food product development has focused on meeting changing needs and current consumer demands by creating new healthy food alternatives. The aim of this study was to develop innovative, healthy snacks enriched with long-chain omega-3 fatty acids from fish oil (LCω3PUFAs). These snacks were made using waste from the Macadamia integrifolia nut beverage industry. The fish oils rich in LCω3PUFAs were incorporated as emulsion oil and in alginate-based coatings prepared by the external gelation method. The alginate-based coatings achieved a high encapsulation efficiency of over 90%, and all products showed stable levels of omega-3 fatty acids. The obtained snacks showed a protein content ranging from 7.73% to 9.02%, and the dietary fiber content was around 14% in all the formulations. Furthermore, the snacks provided more than 30% of the minimum recommended daily intake of omega-3 fatty acids. In light of the results obtained, the developed beads were beneficial in LCω3PUFAs retention rate and improved oxidative stability. Thus, this research proposes a promising alternative for enhancing food sustainability by creating nut snacks as nutritious functional food utilizing beverage waste to increase value and reduce environmental impact.
Fil: Lamas, Daniela Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina
Fil: Álvarez, Sandra Trinidad. Universidad Nacional de Asunción; Paraguay
description Over the past decade, research in all areas of food product development has focused on meeting changing needs and current consumer demands by creating new healthy food alternatives. The aim of this study was to develop innovative, healthy snacks enriched with long-chain omega-3 fatty acids from fish oil (LCω3PUFAs). These snacks were made using waste from the Macadamia integrifolia nut beverage industry. The fish oils rich in LCω3PUFAs were incorporated as emulsion oil and in alginate-based coatings prepared by the external gelation method. The alginate-based coatings achieved a high encapsulation efficiency of over 90%, and all products showed stable levels of omega-3 fatty acids. The obtained snacks showed a protein content ranging from 7.73% to 9.02%, and the dietary fiber content was around 14% in all the formulations. Furthermore, the snacks provided more than 30% of the minimum recommended daily intake of omega-3 fatty acids. In light of the results obtained, the developed beads were beneficial in LCω3PUFAs retention rate and improved oxidative stability. Thus, this research proposes a promising alternative for enhancing food sustainability by creating nut snacks as nutritious functional food utilizing beverage waste to increase value and reduce environmental impact.
publishDate 2023
dc.date.none.fl_str_mv 2023-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/222652
Lamas, Daniela Lorena; Álvarez, Sandra Trinidad; Development of snacks based on Macadamia integrifolia nuts enriched with omega-3; Elsevier; Food Chemistry Advances; 3; 12-2023; 1-7
2772-753X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/222652
identifier_str_mv Lamas, Daniela Lorena; Álvarez, Sandra Trinidad; Development of snacks based on Macadamia integrifolia nuts enriched with omega-3; Elsevier; Food Chemistry Advances; 3; 12-2023; 1-7
2772-753X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2772753X23003854
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.focha.2023.100564
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614148744282112
score 13.070432

Publicaciones similares