Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins

Nancy Chasquibol; Rafael Alarcon Rivera; Billy Francisco Gonzales; Axel Sotelo; Lourdes Landoni; Gabriela Gallardo; Belén García; M. Carmen Pérez-Camino

doi:10.3390/antiox11081420

Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins

Nancy Chasquibol, Rafael Alarcon Rivera, Billy Francisco Gonzales, Axel Sotelo, Lourdes Landoni, Gabriela Gallardo, Belén García, M. Carmen Pérez-Camino

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

5 Scopus citations

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
Article number	1420
Number of pages	17
Journal	Antioxidants
Volume	11
Issue number	8
DOIs	https://doi.org/10.3390/antiox11081420 https://doi.org/10.3390/antiox11081420
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

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10.3390/antiox11081420License: CC BY
10.3390/antiox11081420

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Chasquibol, N., Rivera, R. A., Gonzales, B. F., Sotelo, A., Landoni, L., Gallardo, G., García, B., & Pérez-Camino, M. C. (2022). Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins. Antioxidants, 11(8), Article 1420. https://doi.org/10.3390/antiox11081420, https://doi.org/10.3390/antiox11081420

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title = "Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins",

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.",

keywords = "Plukenetia huayllabambana oil, antioxidant activity, co-microencapsulation, functional powdered beverage, microencapsulation, oxidative stability, phenolic compounds, sacha inchi, ultrasound–microwave-assisted extraction",

author = "Nancy Chasquibol and Rivera, {Rafael Alarcon} and Gonzales, {Billy Francisco} and Axel Sotelo and Lourdes Landoni and Gabriela Gallardo and Bel{\'e}n Garc{\'i}a and P{\'e}rez-Camino, {M. Carmen}",

note = "Funding Information: This research was funded by INNOVATE PERU-IDIBIO, N° 093—2018, belonging to “the Ministry of Production-Peru” and “Universidad de Lima-Peru”. Publisher Copyright: {\textcopyright} 2022 by the authors.",

year = "2022",

month = jul,

day = "22",

doi = "10.3390/antiox11081420",

language = "Ingl{\'e}s",

volume = "11",

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Chasquibol, N , Rivera, RA, Gonzales, BF, Sotelo, A, Landoni, L, Gallardo, G, García, B & Pérez-Camino, MC 2022, 'Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins', Antioxidants, vol. 11, no. 8, 1420. https://doi.org/10.3390/antiox11081420, https://doi.org/10.3390/antiox11081420

Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins. / Chasquibol, Nancy ; Rivera, Rafael Alarcon; Gonzales, Billy Francisco et al.
In: Antioxidants, Vol. 11, No. 8, 1420, 22.07.2022.

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

TY - JOUR

T1 - Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins

AU - Chasquibol, Nancy

AU - Rivera, Rafael Alarcon

AU - Gonzales, Billy Francisco

AU - Sotelo, Axel

AU - Landoni, Lourdes

AU - Gallardo, Gabriela

AU - García, Belén

AU - Pérez-Camino, M. Carmen

N1 - Funding Information: This research was funded by INNOVATE PERU-IDIBIO, N° 093—2018, belonging to “the Ministry of Production-Peru” and “Universidad de Lima-Peru”. Publisher Copyright: © 2022 by the authors.

PY - 2022/7/22

Y1 - 2022/7/22

N2 - 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.

AB - 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.

KW - Plukenetia huayllabambana oil

KW - antioxidant activity

KW - co-microencapsulation

KW - functional powdered beverage

KW - microencapsulation

KW - oxidative stability

KW - phenolic compounds

KW - sacha inchi

KW - ultrasound–microwave-assisted extraction

UR - https://www.mdpi.com/2076-3921/11/8/1420

U2 - 10.3390/antiox11081420

DO - 10.3390/antiox11081420

M3 - Artículo (Contribución a Revista)

SN - 2076-3921

VL - 11

JO - Antioxidants

JF - Antioxidants

IS - 8

M1 - 1420

ER -

Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins

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Keywords

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Preparation of functional beverage, source of omega 3 and microencapsulated antioxidants of camu camu and mango peels, to promote the commercial development of Peruvian biodiversity

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

Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins

Abstract

Keywords

COAR

Access to Document

Other files and links

Fingerprint

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Preparation of functional beverage, source of omega 3 and microencapsulated antioxidants of camu camu and mango peels, to promote the commercial development of Peruvian biodiversity

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