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 revistaArtículo (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 originalInglés
Número de artículo1420
Número de páginas17
PublicaciónAntioxidants
Volumen11
N.º8
DOI
EstadoPublicada - 22 jul. 2022

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