Aspectos nutricionais e tecnológicos de óleos vegetais com predominãncia de triacilglicerois de cadeia média: Uma revisão
DOI:
https://doi.org/10.33448/rsd-v10i7.16667Palavras-chave:
Obesidade; Óleo de coco; Óleo de palmiste; Óleo de babaçu; Ácido graxo de cadeia média.Resumo
A natureza do ácido graxo presente em cada tipo de óleo vegetal, irá determinar a característica desse óleo. O objetivo do estudo foi descrever o mecanismo de absorção dos ácidos graxos de cadeia média presentes em óleos vegetais e seus benefícios ao organismo humano, aliado aos benefícios tecnológicos no preparo de formulações alimentícias. Destacando como a fonte da matéria-prima e o método de extração interferem na concentração dos ácidos graxos presentes nos óleos. Trata-se de uma revisão de literatura narrativa, que utilizou como referencial teórico artigos científicos recentes na língua inglesa. Óleos derivados do coco, palmiste e babaçu por exemplo, apresentam característica de sólido ou semissólido em temperatura ambiente. Isso acontece devido à presença predominante de ácidos graxos saturados com cadeias carbônicas de comprimento médio, ou seja, de 6 a 12 carbonos. Os ácidos graxos de cadeia média apresentam características distintas dos outros ácidos graxos saturados de cadeia longa, são rapidamente digeridos pelo organismo o que favorece a absorção e utilização desses nutrientes, exercendo impacto no controle de doenças como obesidade, diabetes e hipertensão. Além disso, devido a sua estrutura química os ácidos graxos de cadeia média podem ser utilizados na indústria de alimentos como substituto de gordura animal, aliando seus benefícios nutricionais aos benefícios tecnológicos, sendo empregado em preparações alimentícias para conferir textura, sabor, estabilizar emulsões e melhorar as características reológicas do produto.
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