Development of  functional gummies with microcapsules of sacha inchi (Plukenetia Huayllabambana) oil

Nancy Chasquibol Silva; Rafael Alarcón Rivera; Billy Francisco Gonzales Garcia; Axel  Sotelo; María del Carmen Pérez Camino

Development of functional gummies with microcapsules of sacha inchi (Plukenetia Huayllabambana) oil

Nancy Chasquibol Silva
, Rafael Alarcón Rivera
, Billy Francisco Gonzales Garcia
, Axel Sotelo
, María del Carmen Pérez Camino

Research output: Chapter in Book/Report/Conference proceeding › Paper (Conference contribution) › peer-review

Abstract

Sacha inchi (P. huayllabambana) oil was co-microencapsulated by spray drying with gum arabic and antioxidant extracts of skin fruits by UMAE. Two functional gummies were formulated with a high content of Ꞷ-3, total phenolic content and other properties.

Original language	Spanish (Peru)
Title of host publication	III CONFERENCIA INTERNACIONAL DEL GRUPO ValSe-Food NETWORK y VI Simposio Chia-Link 2021
Place of Publication	Santiago de Chile
Pages	28-28
Number of pages	46
ISBN (Electronic)	978-956-330-074-1
State	Published - 15 Nov 2021

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 2 Zero Hunger
SDG 3 Good Health and Well-being

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
Chasquibol Silva, N. A. (PI) & Montoya Ramirez, M. F. (CoI)
INNOVATE PERU
30/04/18 → 29/08/19
Project: Research

Cite this

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title = "Development of functional gummies with microcapsules of sacha inchi (Plukenetia Huayllabambana) oil",

abstract = "Sacha inchi (P. huayllabambana) oil was co-microencapsulated by spray drying with gum arabic and antioxidant extracts of skin fruits by UMAE. Two functional gummies were formulated with a high content of Ꞷ-3, total phenolic content and other properties.",

keywords = "Gummies, functional foods, Omega-3, antioxidants",

author = "\{Chasquibol Silva\}, Nancy and \{Alarc{\'o}n Rivera\}, Rafael and \{Gonzales Garcia\}, \{Billy Francisco\} and Axel Sotelo and \{P{\'e}rez Camino\}, \{Mar{\'i}a del Carmen\}",

year = "2021",

month = nov,

day = "15",

language = "Espa{\~n}ol (Per{\'u})",

pages = "28--28",

booktitle = "III CONFERENCIA INTERNACIONAL DEL GRUPO ValSe-Food NETWORK y VI Simposio Chia-Link 2021",

}

Development of functional gummies with microcapsules of sacha inchi (Plukenetia Huayllabambana) oil. / Chasquibol Silva, Nancy ; Alarcón Rivera, Rafael; Gonzales Garcia, Billy Francisco et al.
III CONFERENCIA INTERNACIONAL DEL GRUPO ValSe-Food NETWORK y VI Simposio Chia-Link 2021. Santiago de Chile, 2021. p. 28-28.

Research output: Chapter in Book/Report/Conference proceeding › Paper (Conference contribution) › peer-review

TY - GEN

T1 - Development of functional gummies with microcapsules of sacha inchi (Plukenetia Huayllabambana) oil

AU - Chasquibol Silva, Nancy

AU - Alarcón Rivera, Rafael

AU - Gonzales Garcia, Billy Francisco

AU - Sotelo, Axel

AU - Pérez Camino, María del Carmen

PY - 2021/11/15

Y1 - 2021/11/15

N2 - Sacha inchi (P. huayllabambana) oil was co-microencapsulated by spray drying with gum arabic and antioxidant extracts of skin fruits by UMAE. Two functional gummies were formulated with a high content of Ꞷ-3, total phenolic content and other properties.

AB - Sacha inchi (P. huayllabambana) oil was co-microencapsulated by spray drying with gum arabic and antioxidant extracts of skin fruits by UMAE. Two functional gummies were formulated with a high content of Ꞷ-3, total phenolic content and other properties.

KW - Gummies

KW - functional foods

KW - Omega-3

KW - antioxidants

M3 - Articulo (Contribución a conferencia)

SP - 28

EP - 28

BT - III CONFERENCIA INTERNACIONAL DEL GRUPO ValSe-Food NETWORK y VI Simposio Chia-Link 2021

CY - Santiago de Chile

ER -

Development of functional gummies with microcapsules of sacha inchi (Plukenetia Huayllabambana) oil

Abstract

UN SDGs

Projects

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

Cite this