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

L. Landoni; Rafael Alarcón Rivera; Laida Vilca Calderon; Nancy Chasquibol Silva; M. Carmen Pérez-Camino; Gabriela Laura Gallardo

doi:10.3989/gya.1028192

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

Título traducido de la contribución: Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying

L. Landoni, Rafael Alarcón Rivera, Laida Vilca Calderon, Nancy Chasquibol Silva, M. Carmen Pérez-Camino, Gabriela Laura Gallardo

Producción científica: Contribución a una revista › Artículo (Contribución a Revista) › revisión exhaustiva

11 Citas (Scopus)

Resumen

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.

Título traducido de la contribución	Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
Idioma original	Inglés estadounidense
Número de artículo	e387
Publicación	Grasas y Aceites
Volumen	71
N.º	4
DOI	https://doi.org/10.3989/gya.1028192 https://doi.org/10.3989/gya.1028192 https://doi.org/10.3989/gya.1028192
Estado	Publicada - 3 nov. 2020

Palabras Clave

Microencapsulation
Oxidative Stability
Sacha inchi
Spray drying

COAR

Artículo

Categoría OCDE

Ingeniería industrial

Categorías Repositorio Ulima

Ingeniería industrial / Producción

Temas Repositorio Ulima

Aceite de sacha inchi
Aceites vegetales
Sacha inchi
Sacha inchi oil
Vegetable oils

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Microencapsulación de aceites de sacha inchi (plukenetiavolubilis y p. huayllabambana) y antioxidantes de la biodiversidad peruana. Contribución al desarrollo de alimentos funcionales conteniendo omega-3 para prevenir enfermedades no transmisibles.
Chasquibol Silva, N. A. (Investigador principal), Montoya Ramirez, M. F. (Investigador adjunto), Yacono Llanos, J. C. (Investigador adjunto), Caceres Chumpitaz, M. L. (Investigador adjunto), Gallardo, G. L. (Investigador adjunto), Monaco, G. (Investigador adjunto), Sanchez, M. (Investigador adjunto), Pérez-Camino, M. C. (Investigador adjunto), Vilca Calderon, L. (Investigador adjunto) & Pascual Chagman, G. (Investigador adjunto)
13/01/16 → 21/11/19
Proyecto: Investigación

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Landoni, L., Alarcón Rivera, R., Vilca Calderon, L., Chasquibol Silva, N., Pérez-Camino, M. C., & Gallardo, G. L. (2020). Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying. Grasas y Aceites, 71(4), Artículo e387. https://doi.org/10.3989/gya.1028192, https://doi.org/10.3989/gya.1028192, https://doi.org/10.3989/gya.1028192

@article{079317046f654b1caf86db827ba527fc,

title = "Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying",

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{\textregistered}-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.",

keywords = "Microencapsulation, Oxidative Stability, Sacha inchi, Spray drying",

author = "L. Landoni and {Alarc{\'o}n Rivera}, Rafael and {Vilca Calderon}, Laida and {Chasquibol Silva}, Nancy and P{\'e}rez-Camino, {M. Carmen} and Gallardo, {Gabriela Laura}",

note = "Funding Information: This work was funded by the National Program of Agricultural Innovation (PNIA), Ministry of Agriculture and Irrigation-Peru, World Bank (Project: 020-2015-PNIA/UPMSI/IE) and Lima University, Peru. Publisher Copyright: {\textcopyright} 2020 CSIC. Copyright: Copyright 2020 Elsevier B.V., All rights reserved.",

year = "2020",

month = nov,

day = "3",

doi = "10.3989/gya.1028192",

language = "American English",

volume = "71",

journal = "Grasas y Aceites",

issn = "0017-3495",

publisher = "CSIC Consejo Superior de Investigaciones Cientificas",

number = "4",

}

Landoni, L, Alarcón Rivera, R, Vilca Calderon, L, Chasquibol Silva, N, Pérez-Camino, MC & Gallardo, GL 2020, 'Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying', Grasas y Aceites, vol. 71, n.º 4, e387. https://doi.org/10.3989/gya.1028192, https://doi.org/10.3989/gya.1028192, https://doi.org/10.3989/gya.1028192

TY - JOUR

T1 - Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying

AU - Landoni, L.

AU - Alarcón Rivera, Rafael

AU - Vilca Calderon, Laida

AU - Chasquibol Silva, Nancy

AU - Pérez-Camino, M. Carmen

AU - Gallardo, Gabriela Laura

N1 - Funding Information: This work was funded by the National Program of Agricultural Innovation (PNIA), Ministry of Agriculture and Irrigation-Peru, World Bank (Project: 020-2015-PNIA/UPMSI/IE) and Lima University, Peru. Publisher Copyright: © 2020 CSIC. Copyright: Copyright 2020 Elsevier B.V., All rights reserved.

PY - 2020/11/3

Y1 - 2020/11/3

N2 - 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.

AB - 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.

KW - Microencapsulation

KW - Oxidative Stability

KW - Sacha inchi

KW - Spray drying

UR - https://hdl.handle.net/20.500.12724/11912

UR - http://www.scopus.com/inward/record.url?scp=85096036992&partnerID=8YFLogxK

UR - https://www.mendeley.com/catalogue/ba9d2bf9-c5a4-34d0-a724-29dec2fb9ff2/

U2 - 10.3989/gya.1028192

DO - 10.3989/gya.1028192

M3 - Article (Contribution to Journal)

AN - SCOPUS:85096036992

SN - 0017-3495

VL - 71

JO - Grasas y Aceites

JF - Grasas y Aceites

IS - 4

M1 - e387

ER -

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

Resumen

Palabras Clave

COAR

Categoría OCDE

Categorías Repositorio Ulima

Temas Repositorio Ulima

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Otros archivos y enlaces

Huella

Proyectos

Microencapsulación de aceites de sacha inchi (plukenetiavolubilis y p. huayllabambana) y antioxidantes de la biodiversidad peruana. Contribución al desarrollo de alimentos funcionales conteniendo omega-3 para prevenir enfermedades no transmisibles.

Citar esto