Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying

dc.contributorAlarcón Rivera, Rafael
dc.contributorVilca Calderón, Laida
dc.contributorChasquibol Silva, Nancy Ascención
dc.creatorLandoni, L.
dc.creatorAlarcón Rivera, Rafael
dc.creatorVilca Calderón, Laida
dc.creatorChasquibol Silva, Nancy Ascención
dc.creatorPérez Camino, María Carmen
dc.creatorGallardo, Gabriela
dc.date.accessioned2020-11-20T14:27:04Z
dc.date.available2020-11-20T14:27:04Z
dc.date.created2020-11-20T14:27:04Z
dc.date.issued2020
dc.identifierLandoni, L., Alarcon, R., Vilca, L., Chasquibol, N., Pérez-Camino, M.C. & Gallardo, G. (2020). Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying. Grasas y Aceites, 71(4). https://doi.org/10.3989/gya.1028192
dc.identifier0017-3495
dc.identifierhttps://hdl.handle.net/20.500.12724/11912
dc.identifierGrasas y Aceites
dc.identifierhttps://doi.org/10.3989/gya.1028192
dc.identifier0000000121541816
dc.description.abstractThe aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different spe-cies, Plukenetia volubilis L. (SIVO) and Plukenetia huayllabambana L. (SIHO), using different biopolymers as wall materials and spray drying technology. The physicochemical characteristics such as encapsulation effi-ciency, particle size, morphology and oxidative stability were analyzed in order to select the best formulation that could potentially be used as an ingredient in the development of functional food. Bulk SIO and four formu-lations were tested for each oil ecotype, using different encapsulating agents: maltodextrin (MD), Arabic gum (AG), whey protein concentrate (WPC) and modified starch HI-CAP®-100 (H). Microcapsules made of H pre-sented the highest oxidative stability and encapsulation efficiency compared to AG, AG:MD or AG:MD:WPC formulations.
dc.languageeng
dc.publisherConsejo Superior de Investigaciones Científicas
dc.publisherES
dc.relationurn:issn:0017-3495
dc.rightshttp://creativecommons.org/licenses/by/4.0/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourceRepositorio Institucional - Ulima
dc.sourceUniversidad de Lima
dc.subjectSacha inchi
dc.subjectAceite de sacha inchi
dc.subjectAceites vegetales
dc.subjectSacha inchi oil
dc.subjectVegetable oils
dc.titlePhysicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
dc.typeinfo:eu-repo/semantics/article


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