TY - JOUR
T1 - Co-Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil with Natural Antioxidants Extracts
AU - Chasquibol Silva, Nancy
AU - Gonzales Garcia, Billy Francisco
AU - Alarcón Rivera, Rafael
AU - Pérez-Camino , María del Carmen
AU - Gallardo, Gabriela
AU - Sotelo, Axel
AU - García, Belén
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 the “Universidad de Lima, Peru”.
Funding Information:
The authors thank the National Program of Agricultural Innovation (PNIA), Ministry of Agriculture and Irrigation, Peru, Instituto Nacional de Tecnología Industrial, Argentina, Instituto de la Grasa-CSIC, Sevilla, España, Red La Valse-Food del Programa CYTED and Universidad de Lima, Peru.
Publisher Copyright:
© 2023 by the authors.
PY - 2023/5/25
Y1 - 2023/5/25
N2 - Sacha inchi (Plukenetia huayllabambana) oil was co-microencapsulated with natural antioxidant extracts (NAE), such as camu-camu (Myrciaria dubia (HBK) Mc Vaugh) fruit, Añil variety Andean potato (Solanum tuberosum andigenum, and elderberry fruit (Sambucus peruviana). Gum Arabic and the ternary combination of gum Arabic (GA) + maltodextrin (MD) + whey protein isolate (WPI) at different formulations were used as coating materials for the encapsulation process using spray-drying. The moisture content, particle size distribution and morphology, total phenolic content, antioxidant activity, fatty acid and sterol composition, oxidative stability, and shelf-life were evaluated. Co-microcapsules of sacha inchi (P. huayllabambana) oil with camu camu skin extract (CCSE) at 200 ppm encapsulated with GA + MD + WPI had the highest total polyphenol content (4239.80 µg GAE/g powder), antioxidant activity (12,454.00 µg trolox/g powder), omega-3 content (56.03%), β-sitosterol (62.5%), greater oxidative stability (Oxidation Onset temperature of 189 °C), higher shelf-life (3116 h), and smaller particle sizes (6.42 μm). This research enhances the knowledge to obtain microcapsules containing sacha inchi (P. huayllabambana) oil with natural antioxidant extracts that could be used for the development of functional foods. Further research is needed to study the potential interactions and their influence between the bioactive components of the microcapsules and the challenges that may occur during scale-up to industrial production.
AB - Sacha inchi (Plukenetia huayllabambana) oil was co-microencapsulated with natural antioxidant extracts (NAE), such as camu-camu (Myrciaria dubia (HBK) Mc Vaugh) fruit, Añil variety Andean potato (Solanum tuberosum andigenum, and elderberry fruit (Sambucus peruviana). Gum Arabic and the ternary combination of gum Arabic (GA) + maltodextrin (MD) + whey protein isolate (WPI) at different formulations were used as coating materials for the encapsulation process using spray-drying. The moisture content, particle size distribution and morphology, total phenolic content, antioxidant activity, fatty acid and sterol composition, oxidative stability, and shelf-life were evaluated. Co-microcapsules of sacha inchi (P. huayllabambana) oil with camu camu skin extract (CCSE) at 200 ppm encapsulated with GA + MD + WPI had the highest total polyphenol content (4239.80 µg GAE/g powder), antioxidant activity (12,454.00 µg trolox/g powder), omega-3 content (56.03%), β-sitosterol (62.5%), greater oxidative stability (Oxidation Onset temperature of 189 °C), higher shelf-life (3116 h), and smaller particle sizes (6.42 μm). This research enhances the knowledge to obtain microcapsules containing sacha inchi (P. huayllabambana) oil with natural antioxidant extracts that could be used for the development of functional foods. Further research is needed to study the potential interactions and their influence between the bioactive components of the microcapsules and the challenges that may occur during scale-up to industrial production.
KW - Andean potato
KW - antioxidant
KW - camu camu
KW - co-microencapsulation
KW - elderberry
KW - sacha inchi oil
KW - skin
UR - http://www.scopus.com/inward/record.url?scp=85163114787&partnerID=8YFLogxK
U2 - 10.3390/foods12112126
DO - 10.3390/foods12112126
M3 - Artículo (Contribución a Revista)
SN - 2304-8158
VL - 12
JO - Foods
JF - Foods
IS - 11
M1 - 2126
ER -