Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/31
Título: Stability of omega-3 enriched milk powder in different commercial packages stored under accelerated conditions of temperature and relative humidity
Autor(es): Novaes, Sylvia Salioni Camargo
Dantas, Fiorella Balardin Hellmeister
Alvim, Izabela Dutra
Miguel, Ana Maria Rauen de Oliveira
Dantas, Silvia Tondella
Alves, Rosa Maria Vercelino
Instituto de Tecnologia de Alimentos
Palavras-chave: Fatty Acids
Humidity
Aluminum Foil
Polyethylene Terephthalate
Milk
Lactose
Laminates
Cellulose
Data do documento: 2019
Editor: Elsevier
Citação: International Dairy Journal, v.88, p.1-9, Jan. 2019.
Resumo: The effect of two storage conditions (34 °C/83% relative humidity (RH) and 43 °C/no RH control) on the stability of whole milk powder (WMP) with added omega-3 microcapsules packed in 4 different packages was evaluated. The packages were: flexible metallised polyethylene terephthalate laminated to low density polyethylene (PETmet/LDPE); flexible bioriented polypropylene laminated to polypropylene (BOPP/PP); three-piece metal can and three-piece composite can, whose body was composed of combined materials (lamination of plastic, cellulose and aluminium foil). The results showed that oxygen consumption in the package headspace was directly related to storage conditions. A lactose crystal formation occurred in the product in BOPP/PP stored at 34 °C/83% RH and in products in metal and composite cans stored at 43 °C. After 15 weeks of storage, microencapsulation was effective in maintaining the Brazilian label claim of "source of omega-3″, regardless of the type of packaging and storage condition.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/31
ISSN: 0958-6946
Aparece nas coleções:Artigos cientificos

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