Optimización del proceso de acidólisis enzimática (Lipasa B. Candida antarctica) de ácidos grasos poliinsaturados de cadena larga n-3 (EPA+DHA) bajo condiciones de CO2 supercrítico para la adición en pan

• Main Author: Muñoz, Marlys
• Other Authors: Rodríguez, Alicia, Aubourg, Santiago P.
• Format: Master Thesis
• Language: Spanish
• Published: Universidad de Chile 2019
• Subjects: Cadena; Larga; Antarc*; Antarctica
• Online Access: http://hdl.handle.net/10261/310357

118 pages [EN] The main goal this thesis was the optimization of the enzymatic acidolysis process variables under conditions of supercritical carbon dioxide (scCO2) condition to obtain structured triacylglycerides (TAGs) with a maximum content of EPA + DHA and incorporate them in bread. To obtain these TAGs with high content of EPA + DHA, oxidative stability analyses were carried out on OMEGA-3 commercial refined fish oil for Forte oily line functional foods (APR). This oil was used to prepare the polyunsaturated fatty acid concentrate of long chain n-3 (CAGPICL n-3) by inclusion with urea crystals, after saponification of the APR. The variables of the inclusion process with urea crystals that allowed to obtain concentrates with a maximum content of EPA + DHA were the ratio urea: free fatty acids (6 g urea: 1 g FFA) and crystallization temperature (-18 °C). Under these conditions the amount of EPA in the CAGPICL n-3 with respect to the APR increased from 21.23 to 34.71 g / 100 g TFA and the DHA content from 14.13 to 48.37 g / 100 g TFA. By employing the response surface methodology (RSM), the optimal conditions to maximize the content of EPA + DHA were studied, as well as the oxidative deterioration temperature resulting from the Differential Scanning Calorimetry (DSC) of the TAGs obtained in the process of enzymatic acidolysis (Candida antarctica) under scCO2 conditions. The optimal values of the independent variables of supercritical pressure and enzyme concentration were 290 bar and 2.5% of the substrate, respectively. Under these conditions, a maximum concentration of EPA and DHA of 18.00 and 11.23 (g / 100g TFA) was obtained in the TAGs, respectively, at a deterioration temperature of 81.87 ± 5.11 °C. Finally, it was possible to obtain a bread with addition of TAGs with 40 mg of EPA + DHA, which did not present significant differences with respect to a control. This bread was evaluated by a sensory panel conformed by 10 judges, who were trained and validated according to the ISO 8586: 2012 standard and ...