Sacha Inchi seed oil encapsulation as a strategy for the development of new functional foods

dc.contributorHernández Carrión, María
dc.contributorÁlvarez Solano, Óscar Alberto
dc.contributorVillalobos Espinosa, Julieta del Carmen
dc.contributorGrupo de Diseño de Productos y Procesos (GDPP)
dc.creatorRodríguez Cortina, Aureliano
dc.date.accessioned2022-12-12T18:47:02Z
dc.date.accessioned2023-09-07T00:49:18Z
dc.date.available2022-12-12T18:47:02Z
dc.date.available2023-09-07T00:49:18Z
dc.date.created2022-12-12T18:47:02Z
dc.date.issued2022-12-05
dc.identifierhttp://hdl.handle.net/1992/63468
dc.identifierinstname:Universidad de los Andes
dc.identifierreponame:Repositorio Institucional Séneca
dc.identifierrepourl:https://repositorio.uniandes.edu.co/
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8727826
dc.description.abstractSacha Inchi seed oil (SIO) is a promising ingredient for the development of functional foods due to its large amount of high-value compounds that are prone to oxidation. This work aimed to obtain SIO microcapsules using high-speed, conventional, and ultrasound probe homogenization and using spray and freeze-drying technologies as effective approaches to improve the long-term stability of functional compounds. In addition, this work presents a novel approach for the reformulation of muffins with the optimal SIO microcapsules. The texture and color properties of the control muffin and muffins incorporating SIO encapsulates were evaluated. In addition, a sensory analysis of the main attributes of the muffins was obtained by means of a survey. The application of high-speed and ultrasound probe homogenization improved the rheological and emulsifying properties and decreased the droplet size and the interfacial tension of emulsions, thus enhancing their stability. The microcapsules obtained by both drying technologies had low moisture and water activity values. Spray-dried microcapsules showed higher encapsulation efficiency compared to freeze-dried ones. The thermogravimetric analysis indicated that heat protection was assured, enhancing the shelf life. Results suggest that both drying technologies are considered effective tools to produce stable microcapsules. However, spray drying technology is positioned as a more economical alternative to freeze-drying. The results indicate that the addition of microcapsules of SIO to the muffins helps improve sensory acceptability. This represents an excellent industrial and nutritional alternative for the partial replacement of ingredients for the development of healthier products that contribute to disease prevention.
dc.languageeng
dc.publisherUniversidad de los Andes
dc.publisherMaestría en Ingeniería Química
dc.publisherFacultad de Ingeniería
dc.publisherDepartamento de Ingeniería Química y de Alimentos
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dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional
dc.rightshttps://repositorio.uniandes.edu.co/static/pdf/aceptacion_uso_es.pdf
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttp://purl.org/coar/access_right/c_abf2
dc.titleSacha Inchi seed oil encapsulation as a strategy for the development of new functional foods
dc.typeTrabajo de grado - Maestría


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