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 Silva; Billy Francisco Gonzales Garcia; Rafael Alarcón Rivera; María del Carmen Pérez-Camino; Gabriela Laura Gallardo; Axel  Sotelo

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 Silva, Billy Francisco Gonzales Garcia, Rafael Alarcón Rivera, María del Carmen Pérez-Camino , Gabriela Laura Gallardo, Axel Sotelo

Resultado de la investigación: Contribución a una revista › Artículo (Contribución a Revista) › revisión exhaustiva

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
Estado	Publicada - 22 jul. 2022

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10.3390/antiox11081420Licencia: CC BY

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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., Montoya Ramirez, M. F., Yacono Llanos, J. C., Caceres Chumpitaz, M. L., Gallardo, G. L., Monaco, G., Sanchez, M., Pérez-Camino, M. C., Vilca Calderon, L. & Pascual Chagman, G.
13/01/16 → 21/11/19
Proyecto: Investigación

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

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",

month = jul,

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doi = "10.3390/antiox11081420",

language = "Ingl{\'e}s",

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Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins. / Chasquibol Silva, Nancy ; Gonzales Garcia, Billy Francisco ; Alarcón Rivera, Rafael et al.

En: Antioxidants, Vol. 11, N.º 8, 1420, 22.07.2022.

Resultado de la investigación: 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 Silva, Nancy

AU - Gonzales Garcia, Billy Francisco

AU - Alarcón Rivera, Rafael

AU - Pérez-Camino , María del Carmen

AU - Gallardo, Gabriela Laura

AU - Sotelo, Axel

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.

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KW - co-microencapsulation

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KW - oxidative stability

KW - phenolic compounds

KW - sacha inchi

KW - ultrasound–microwave-assisted extraction

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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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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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