Prospects of using grape seed oil for production of functional mayonnaise emulsions
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CAPCANARI, Tatiana; POPOVICI, Cristina; DESEATNICOVA, Olga; STURZA, Rodica. Prospects of using grape seed oil for production of functional mayonnaise emulsions. In: Modern Technologies in the Food Industry. Volume I, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, pp. 265-270. ISBN 978-9975-87-428-1.
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Modern Technologies in the Food Industry
Volume I, 2012
Conferința "Modern Technologies in the Food Industry"
Chişinău, Moldova, 1-3 noiembrie 2012

Prospects of using grape seed oil for production of functional mayonnaise emulsions


Pag. 265-270

Capcanari Tatiana, Popovici Cristina, Deseatnicova Olga, Sturza Rodica
 
Technical University of Moldova
 
Disponibil în IBN: 29 septembrie 2020


Rezumat

Solution of the problem of alimentation structure improvement is related to creation of functional food-stuff with a balanced content of the major nutrient materials enriched in missing micronutrients and, at the same time, being daily products. Multicomponent structure of vegetable oils provides ample opportunities for construction of products preventing deficiency in essential fatty acids, vitamins and other physiologically functional ingredients. Grape-seed oil is of high bioavailability determined by a complex of biologically active substances, bioflavanoids, a group of vitamins, being the most important of them. Physiological effect of grape-seed oil includes anti-cholesterol property preventing cardio-vascular diseases. This research covers studies of functional mayonnaise emulsion made on the basis of sunflower and grape-seed oils. The study covers oxidative stability of emulsions, based on determination of intensity of primary and secondary oxidation products formation.

Cuvinte-cheie
sunflower oil, grape-seed oil, mayonnaise emulsion, primary and secondary oxidation products, functional food-stuff