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

L. Landoni; Rafael Alarcón Rivera; Laida Vilca Calderon; Nancy Chasquibol Silva; M. Carmen Pérez-Camino; Gabriela Laura Gallardo

doi:10.3989/gya.1028192

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

L. Landoni, Rafael Alarcón Rivera, Laida Vilca Calderon, Nancy Chasquibol Silva, M. Carmen Pérez-Camino, Gabriela Laura Gallardo

Research output: Contribution to journal › Article (Contribution to Journal) › peer-review

13 Scopus citations

Abstract

The 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.

Translated title of the contribution	Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
Original language	American English
Article number	e387
Journal	Grasas y Aceites
Volume	71
Issue number	4
DOIs	https://doi.org/10.3989/gya.1028192 https://doi.org/10.3989/gya.1028192 https://doi.org/10.3989/gya.1028192
State	Published - 3 Nov 2020

COAR

Article

OECD Category

Ingeniería industrial

Ulima Repository Category

Ingeniería industrial / Producción

Ulima Repository Subject

Aceite de sacha inchi
Aceites vegetales
Sacha inchi
Sacha inchi oil
Vegetable oils

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Landoni, L., Alarcón Rivera, R., Vilca Calderon, L., Chasquibol Silva, N., Pérez-Camino, M. C., & Gallardo, G. L. (2020). Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying. Grasas y Aceites, 71(4), Article e387. https://doi.org/10.3989/gya.1028192, https://doi.org/10.3989/gya.1028192, https://doi.org/10.3989/gya.1028192

@article{079317046f654b1caf86db827ba527fc,

title = "Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying",

abstract = "The 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{\textregistered}-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.",

keywords = "Microencapsulation, Oxidative Stability, Sacha inchi, Spray drying",

author = "L. Landoni and {Alarc{\'o}n Rivera}, Rafael and {Vilca Calderon}, Laida and {Chasquibol Silva}, Nancy and P{\'e}rez-Camino, {M. Carmen} and Gallardo, {Gabriela Laura}",

note = "Funding Information: This work was funded by the National Program of Agricultural Innovation (PNIA), Ministry of Agriculture and Irrigation-Peru, World Bank (Project: 020-2015-PNIA/UPMSI/IE) and Lima University, Peru. Publisher Copyright: {\textcopyright} 2020 CSIC. Copyright: Copyright 2020 Elsevier B.V., All rights reserved.",

year = "2020",

month = nov,

day = "3",

doi = "10.3989/gya.1028192",

language = "American English",

volume = "71",

journal = "Grasas y Aceites",

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publisher = "CSIC Consejo Superior de Investigaciones Cientificas",

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Landoni, L, Alarcón Rivera, R, Vilca Calderon, L, Chasquibol Silva, N, Pérez-Camino, MC & Gallardo, GL 2020, 'Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying', Grasas y Aceites, vol. 71, no. 4, e387. https://doi.org/10.3989/gya.1028192, https://doi.org/10.3989/gya.1028192, https://doi.org/10.3989/gya.1028192

TY - JOUR

T1 - Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying

AU - Landoni, L.

AU - Alarcón Rivera, Rafael

AU - Vilca Calderon, Laida

AU - Chasquibol Silva, Nancy

AU - Pérez-Camino, M. Carmen

AU - Gallardo, Gabriela Laura

N1 - Funding Information: This work was funded by the National Program of Agricultural Innovation (PNIA), Ministry of Agriculture and Irrigation-Peru, World Bank (Project: 020-2015-PNIA/UPMSI/IE) and Lima University, Peru. Publisher Copyright: © 2020 CSIC. Copyright: Copyright 2020 Elsevier B.V., All rights reserved.

PY - 2020/11/3

Y1 - 2020/11/3

N2 - The 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.

AB - The 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.

KW - Microencapsulation

KW - Oxidative Stability

KW - Sacha inchi

KW - Spray drying

UR - https://hdl.handle.net/20.500.12724/11912

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UR - https://www.mendeley.com/catalogue/ba9d2bf9-c5a4-34d0-a724-29dec2fb9ff2/

U2 - 10.3989/gya.1028192

DO - 10.3989/gya.1028192

M3 - Article (Contribution to Journal)

AN - SCOPUS:85096036992

SN - 0017-3495

VL - 71

JO - Grasas y Aceites

JF - Grasas y Aceites

IS - 4

M1 - e387

ER -

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

Abstract

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Ulima Repository Category

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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.

Cite this

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

Abstract

COAR

OECD Category

Ulima Repository Category

Ulima Repository Subject

Access to Document

Other files and links

Fingerprint

Projects

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.

Cite this