Microencapsulation of sacha inchi oils (plukenetiavolubilis and P. huayllabambana) and antioxidants of Peruvian biodiversity. Contribution to the development of functional foods containing omega-3 to prevent noncommunicable diseases.

The project proposes microencapsular oils of Sacha inchi (Plukenetia volubilis and P. huallabambana) with natural antioxidants extracted from some by-products of Peruvian biodiversity (camu camu, elder and Andean potatoes), to be used in the preparation of functional foods that help prevent Chronic noncommunicable diseases. In this way, instability and hydrolytic alterations of sacha inchi oils, which represent a problem for their commercialization and storage, will be eliminated.