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

L. Landoni, R. Alarcon, L. Vilca, N. Chasquibol, M. C. Pérez-Camino, G. Gallardo

    Research output: Contribution to journalArticle (Contribution to Journal)peer-review

    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 contributionPhysicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
    Original languageSpanish
    Article numbere387
    JournalGrasas y Aceites
    Volume71
    Issue number4
    DOIs
    StatePublished - 30 Dec 2020

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