Oxidación de esteroles en alimentosinfluencia de la temperatura, perfil lipídico y aplicación a alimentos funcionales

Resumen

TITUL0: Oxidación de esteroles en alimentos: influencia de la temperatura, perfil lipidico y aplicación a alimentos funcionales Resumen: This project is basically focused on the study of the influence of different heating treatments and cooking and the influence of the storage conditions over the formation of cholesterol oxides and over the nutritive value linked to the fatty acid profile of foodstuffs. Moreover, the presence of sterols and their oxides in high omega-3 oils, bakery products and in spreads enriched with phytosterols as functional ingredients was evaluated. The application of different culinary processes in chicken breast showed that microwave caused a more intense increase in cholesterol oxides products content than other technologies such as roasting and grilling. The storage conditions greatly influenced the cholesterol oxides formation whereas the lipid profile was hardly affected. The storage under vacuum or modified atmosphere was effective for raw foods, and especially for cooked ones, in refrigeration and, above all, during freezing. The phytosterol enriched spreads show higher content of phytosterol oxides than their corresponding counterparts. These results point out the need of controlling the presence of phytosterol oxides in this type of products. The evaluation of bakery produces points out the importance of developing formulations with low supply of trans fatty acids and high supply of fc-3 fatty acids and sterols, by means of adequate ingredients. In this case, it would be necessary to control the oxidative processes and especially the formation of sterol oxides as a consequence of the heating treatment applied during their elaboration.