Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins

Rafael Alarcón Rivera; Billy Francisco Gonzales García; Axel  Sotelo; Gabriela Laura Gallardo; M. Carmen Pérez-Camino; Nancy Chasquibol Silva

doi:10.3390/proceedings2020053011

Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins

Rafael Alarcón Rivera, Billy Francisco Gonzales García, Axel Sotelo, Gabriela Laura Gallardo, M. Carmen Pérez-Camino, Nancy Chasquibol Silva

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

Abstract

Sacha inchi (Plukenetia huayllabambana) oil was microencapsulated by spray drying with gum arabic and with extracts of camu camu (Myrciaria dubia (HBK) Mc Vaugh) and mango (Mangifera indica) skins, obtained by assisted microwave. The physicochemical characteristics, such as moisture content, encapsulation efficiency, particle size, morphology, fatty acid composition and oxidative stability, were evaluated in order to select the best formulation for the development of functional foods. The most important results indicate that the microcapsules formulated with extracts of the fruit skins provide greater protection to sacha inchi oil (P. huayllabambana) against oxidation compared to commercial antioxidant BHT (Butylated Hydroxytoluene), resulting in a slight loss of ¿-3 fatty acids.

Original language	American English
Journal	Proceedings
Volume	53
Issue number	11
DOIs	https://doi.org/10.3390/proceedings2020053011 https://doi.org/10.3390/proceedings2020053011
State	Published - 26 Aug 2020

Keywords

Sacha inchi P. huayllabambana oil
Camu Camu skins
Mango skins
Microencapsulation
Sacha inchi oils
Spray drying

COAR

Article

OECD Category

Ingeniería química

Ulima Repository Category

Ingeniería industrial / Producción

Ulima Repository Subject

Aceite de sacha inchi
Antioxidantes
Antioxidants
Microencapsulación
Microencapsulation
Sacha inchi oil

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Cite this

Alarcón Rivera, R., Gonzales García, B. F., Sotelo, A., Gallardo, G. L., Pérez-Camino, M. C., & Chasquibol Silva, N. (2020). Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins. Proceedings, 53(11). https://doi.org/10.3390/proceedings2020053011, https://doi.org/10.3390/proceedings2020053011

@article{dcd0b3f9c48e45c4a7febe672f65c3dc,

title = "Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins",

abstract = "Sacha inchi (Plukenetia huayllabambana) oil was microencapsulated by spray drying with gum arabic and with extracts of camu camu (Myrciaria dubia (HBK) Mc Vaugh) and mango (Mangifera indica) skins, obtained by assisted microwave. The physicochemical characteristics, such as moisture content, encapsulation efficiency, particle size, morphology, fatty acid composition and oxidative stability, were evaluated in order to select the best formulation for the development of functional foods. The most important results indicate that the microcapsules formulated with extracts of the fruit skins provide greater protection to sacha inchi oil (P. huayllabambana) against oxidation compared to commercial antioxidant BHT (Butylated Hydroxytoluene), resulting in a slight loss of ¿-3 fatty acids.",

keywords = "Sacha inchi P. huayllabambana oil, Camu Camu skins, Mango skins, Microencapsulation, Sacha inchi oils, Spray drying",

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

year = "2020",

month = aug,

day = "26",

doi = "10.3390/proceedings2020053011",

language = "American English",

volume = "53",

journal = "Proceedings",

issn = "2504-3900",

number = "11",

}

Alarcón Rivera, R, Gonzales García, BF, Sotelo, A, Gallardo, GL, Pérez-Camino, MC & Chasquibol Silva, N 2020, 'Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins', Proceedings, vol. 53, no. 11. https://doi.org/10.3390/proceedings2020053011, https://doi.org/10.3390/proceedings2020053011

Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins. / Alarcón Rivera, Rafael; Gonzales García, Billy Francisco; Sotelo, Axel et al.
In: Proceedings, Vol. 53, No. 11, 26.08.2020.

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

TY - JOUR

T1 - Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins

AU - Alarcón Rivera, Rafael

AU - Gonzales García, Billy Francisco

AU - Sotelo, Axel

AU - Gallardo, Gabriela Laura

AU - Pérez-Camino, M. Carmen

AU - Chasquibol Silva, Nancy

PY - 2020/8/26

Y1 - 2020/8/26

N2 - Sacha inchi (Plukenetia huayllabambana) oil was microencapsulated by spray drying with gum arabic and with extracts of camu camu (Myrciaria dubia (HBK) Mc Vaugh) and mango (Mangifera indica) skins, obtained by assisted microwave. The physicochemical characteristics, such as moisture content, encapsulation efficiency, particle size, morphology, fatty acid composition and oxidative stability, were evaluated in order to select the best formulation for the development of functional foods. The most important results indicate that the microcapsules formulated with extracts of the fruit skins provide greater protection to sacha inchi oil (P. huayllabambana) against oxidation compared to commercial antioxidant BHT (Butylated Hydroxytoluene), resulting in a slight loss of ¿-3 fatty acids.

AB - Sacha inchi (Plukenetia huayllabambana) oil was microencapsulated by spray drying with gum arabic and with extracts of camu camu (Myrciaria dubia (HBK) Mc Vaugh) and mango (Mangifera indica) skins, obtained by assisted microwave. The physicochemical characteristics, such as moisture content, encapsulation efficiency, particle size, morphology, fatty acid composition and oxidative stability, were evaluated in order to select the best formulation for the development of functional foods. The most important results indicate that the microcapsules formulated with extracts of the fruit skins provide greater protection to sacha inchi oil (P. huayllabambana) against oxidation compared to commercial antioxidant BHT (Butylated Hydroxytoluene), resulting in a slight loss of ¿-3 fatty acids.

KW - Sacha inchi P. huayllabambana oil

KW - Camu Camu skins

KW - Mango skins

KW - Microencapsulation

KW - Sacha inchi oils

KW - Spray drying

UR - https://hdl.handle.net/20.500.12724/12320

U2 - 10.3390/proceedings2020053011

DO - 10.3390/proceedings2020053011

M3 - Article (Contribution to Journal)

SN - 2504-3900

VL - 53

JO - Proceedings

JF - Proceedings

IS - 11

ER -

Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins

Abstract

Keywords

COAR

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Ulima Repository Subject

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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

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Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins

Abstract

Keywords

COAR

OECD Category

Ulima Repository Category

Ulima Repository Subject

Access to Document

Other files and links

Fingerprint

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