Projects per year
Abstract
Sacha inchi Plukenetia huayllabambana oil (SIPHO) was co-microencapsulated, by spray drying using gum arabic as a coating material, with antioxidant extracts of camu camu (Myrciaria dubia (HBK) McVaugh) (CCSE) and mango (Mangifera indica) (MSE) skins obtained by ultrasound–microwave-assisted extraction (UMAE). The physicochemical characteristics of the microcapsules, such as, particle size, morphology, and moisture, as well as the encapsulation efficiency, the fatty acid composition, and oxidative stability, were determined in order to select the best formulation for the design of functional powdered beverages. The formulation with the highest amounts of ω3 acids and polyphenols was used to prepare a functional powdered beverage that contained ω3 (52.74%), antioxidant activity (324.80 mg AAE/100 g powder), and acceptable sensory attributes.
Original language | English |
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Article number | 1420 |
Number of pages | 17 |
Journal | Antioxidants |
Volume | 11 |
Issue number | 8 |
DOIs | |
State | Published - 22 Jul 2022 |
Keywords
- Plukenetia huayllabambana oil
- antioxidant activity
- co-microencapsulation
- functional powdered beverage
- microencapsulation
- oxidative stability
- phenolic compounds
- sacha inchi
- ultrasound–microwave-assisted extraction
COAR
- Article
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Dive into the research topics of 'Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins'. Together they form a unique fingerprint.Projects
- 2 Finished
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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.
Chasquibol Silva, N., Montoya Ramirez, M. F., Yacono Llanos, J. C., Caceres Chumpitaz, M. L., Gallardo, G. L., Monaco, G., Sanchez, M., Pérez-Camino, M. C., Vilca Calderon, L. & Pascual Chagman, G.
13/01/16 → 21/11/19
Project: Research