Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins

Nancy Chasquibol; Rafael Alarcon Rivera; Billy Francisco Gonzales; Axel Sotelo; Lourdes Landoni; Gabriela Gallardo; Belén García; M. Carmen Pérez-Camino

doi:10.3390/antiox11081420

Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins

Nancy Chasquibol, Rafael Alarcon Rivera, Billy Francisco Gonzales, Axel Sotelo, Lourdes Landoni, Gabriela Gallardo, Belén García, M. Carmen Pérez-Camino

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

5 Citas (Scopus)

Resumen

Sacha inchi Plukenetia huayllabambana oil (SIPHO) was co-microencapsulated, by spray drying using gum arabic as a coating material, with antioxidant extracts of camu camu (Myrciaria dubia (HBK) McVaugh) (CCSE) and mango (Mangifera indica) (MSE) skins obtained by ultrasound–microwave-assisted extraction (UMAE). The physicochemical characteristics of the microcapsules, such as, particle size, morphology, and moisture, as well as the encapsulation efficiency, the fatty acid composition, and oxidative stability, were determined in order to select the best formulation for the design of functional powdered beverages. The formulation with the highest amounts of ω3 acids and polyphenols was used to prepare a functional powdered beverage that contained ω3 (52.74%), antioxidant activity (324.80 mg AAE/100 g powder), and acceptable sensory attributes.

Idioma original	Inglés
Número de artículo	1420
Número de páginas	17
Publicación	Antioxidants
Volumen	11
N.º	8
DOI	https://doi.org/10.3390/antiox11081420 https://doi.org/10.3390/antiox11081420
Estado	Publicada - 22 jul. 2022

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10.3390/antiox11081420Licencia: CC BY
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https://www.mdpi.com/2076-3921/11/8/1420

Elaboración de bebida funcional, fuente de omega 3 y antioxidantes microencapsulados de cascaras de camu camu y mango, para promover el desarrollo comercial de la biodiversidad peruana
Chasquibol Silva, N. A. (Investigador principal) & Montoya Ramirez, M. F. (Investigador adjunto)
INNOVATE PERU
30/04/18 → 29/08/19
Proyecto: Investigación
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)
Instituto Nacional de Innovación Agraria, Instituto Nacional de Tecnología Industrial, CSIC, Universidad de Florencia, Universidad Nacional Agraria La Molina, ADECA SAC, Asociación de productores de Rodriguez de Mendoza - Amazonas Perú
13/01/16 → 21/11/19
Proyecto: Investigación

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Chasquibol, N., Rivera, R. A., Gonzales, B. F., Sotelo, A., Landoni, L., Gallardo, G., García, B., & Pérez-Camino, M. C. (2022). Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins. Antioxidants, 11(8), Artículo 1420. https://doi.org/10.3390/antiox11081420, https://doi.org/10.3390/antiox11081420

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title = "Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins",

abstract = "Sacha inchi Plukenetia huayllabambana oil (SIPHO) was co-microencapsulated, by spray drying using gum arabic as a coating material, with antioxidant extracts of camu camu (Myrciaria dubia (HBK) McVaugh) (CCSE) and mango (Mangifera indica) (MSE) skins obtained by ultrasound–microwave-assisted extraction (UMAE). The physicochemical characteristics of the microcapsules, such as, particle size, morphology, and moisture, as well as the encapsulation efficiency, the fatty acid composition, and oxidative stability, were determined in order to select the best formulation for the design of functional powdered beverages. The formulation with the highest amounts of ω3 acids and polyphenols was used to prepare a functional powdered beverage that contained ω3 (52.74%), antioxidant activity (324.80 mg AAE/100 g powder), and acceptable sensory attributes.",

keywords = "Plukenetia huayllabambana oil, antioxidant activity, co-microencapsulation, functional powdered beverage, microencapsulation, oxidative stability, phenolic compounds, sacha inchi, ultrasound–microwave-assisted extraction",

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

note = "Funding Information: This research was funded by INNOVATE PERU-IDIBIO, N° 093—2018, belonging to “the Ministry of Production-Peru” and “Universidad de Lima-Peru”. Publisher Copyright: {\textcopyright} 2022 by the authors.",

year = "2022",

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Chasquibol, N , Rivera, RA, Gonzales, BF, Sotelo, A, Landoni, L, Gallardo, G, García, B & Pérez-Camino, MC 2022, 'Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins', Antioxidants, vol. 11, n.º 8, 1420. https://doi.org/10.3390/antiox11081420, https://doi.org/10.3390/antiox11081420

Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins. / Chasquibol, Nancy ; Rivera, Rafael Alarcon; Gonzales, Billy Francisco et al.
En: Antioxidants, Vol. 11, N.º 8, 1420, 22.07.2022.

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

TY - JOUR

T1 - Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins

AU - Chasquibol, Nancy

AU - Rivera, Rafael Alarcon

AU - Gonzales, Billy Francisco

AU - Sotelo, Axel

AU - Landoni, Lourdes

AU - Gallardo, Gabriela

AU - García, Belén

AU - Pérez-Camino, M. Carmen

N1 - Funding Information: This research was funded by INNOVATE PERU-IDIBIO, N° 093—2018, belonging to “the Ministry of Production-Peru” and “Universidad de Lima-Peru”. Publisher Copyright: © 2022 by the authors.

PY - 2022/7/22

Y1 - 2022/7/22

N2 - Sacha inchi Plukenetia huayllabambana oil (SIPHO) was co-microencapsulated, by spray drying using gum arabic as a coating material, with antioxidant extracts of camu camu (Myrciaria dubia (HBK) McVaugh) (CCSE) and mango (Mangifera indica) (MSE) skins obtained by ultrasound–microwave-assisted extraction (UMAE). The physicochemical characteristics of the microcapsules, such as, particle size, morphology, and moisture, as well as the encapsulation efficiency, the fatty acid composition, and oxidative stability, were determined in order to select the best formulation for the design of functional powdered beverages. The formulation with the highest amounts of ω3 acids and polyphenols was used to prepare a functional powdered beverage that contained ω3 (52.74%), antioxidant activity (324.80 mg AAE/100 g powder), and acceptable sensory attributes.

AB - Sacha inchi Plukenetia huayllabambana oil (SIPHO) was co-microencapsulated, by spray drying using gum arabic as a coating material, with antioxidant extracts of camu camu (Myrciaria dubia (HBK) McVaugh) (CCSE) and mango (Mangifera indica) (MSE) skins obtained by ultrasound–microwave-assisted extraction (UMAE). The physicochemical characteristics of the microcapsules, such as, particle size, morphology, and moisture, as well as the encapsulation efficiency, the fatty acid composition, and oxidative stability, were determined in order to select the best formulation for the design of functional powdered beverages. The formulation with the highest amounts of ω3 acids and polyphenols was used to prepare a functional powdered beverage that contained ω3 (52.74%), antioxidant activity (324.80 mg AAE/100 g powder), and acceptable sensory attributes.

KW - Plukenetia huayllabambana oil

KW - antioxidant activity

KW - co-microencapsulation

KW - functional powdered beverage

KW - microencapsulation

KW - oxidative stability

KW - phenolic compounds

KW - sacha inchi

KW - ultrasound–microwave-assisted extraction

UR - https://www.mdpi.com/2076-3921/11/8/1420

U2 - 10.3390/antiox11081420

DO - 10.3390/antiox11081420

M3 - Artículo (Contribución a Revista)

SN - 2076-3921

VL - 11

JO - Antioxidants

JF - Antioxidants

IS - 8

M1 - 1420

ER -

Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins

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Otros archivos y enlaces

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Proyectos

Elaboración de bebida funcional, fuente de omega 3 y antioxidantes microencapsulados de cascaras de camu camu y mango, para promover el desarrollo comercial de la biodiversidad peruana

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.

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