Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins

Rafael Alarcón Rivera; Billy Francisco Gonzales García; Axel  Sotelo; Gabriela Laura Gallardo; M. Carmen Pérez-Camino; Nancy Chasquibol Silva

doi:10.3390/proceedings2020053011

Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins

Rafael Alarcón Rivera, Billy Francisco Gonzales García, Axel Sotelo, Gabriela Laura Gallardo, M. Carmen Pérez-Camino, Nancy Chasquibol Silva

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

Resumen

Sacha inchi (Plukenetia huayllabambana) oil was microencapsulated by spray drying with gum arabic and with extracts of camu camu (Myrciaria dubia (HBK) Mc Vaugh) and mango (Mangifera indica) skins, obtained by assisted microwave. The physicochemical characteristics, such as moisture content, encapsulation efficiency, particle size, morphology, fatty acid composition and oxidative stability, were evaluated in order to select the best formulation for the development of functional foods. The most important results indicate that the microcapsules formulated with extracts of the fruit skins provide greater protection to sacha inchi oil (P. huayllabambana) against oxidation compared to commercial antioxidant BHT (Butylated Hydroxytoluene), resulting in a slight loss of ¿-3 fatty acids.

Idioma original	Inglés estadounidense
Publicación	Proceedings
Volumen	53
N.º	11
DOI	https://doi.org/10.3390/proceedings2020053011 https://doi.org/10.3390/proceedings2020053011
Estado	Publicada - 26 ago. 2020

COAR

Artículo

Categoría OCDE

Ingeniería química

Categorías Repositorio Ulima

Ingeniería industrial / Producción

Temas Repositorio Ulima

Aceite de sacha inchi
Antioxidantes
Antioxidants
Microencapsulación
Microencapsulation
Sacha inchi oil

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Publication in Ulima Institutional Repository

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)
30/04/18 → 29/08/19
Proyecto: Investigación

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Alarcón Rivera, R., Gonzales García, B. F., Sotelo, A., Gallardo, G. L., Pérez-Camino, M. C., & Chasquibol Silva, N. (2020). Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins. Proceedings, 53(11). https://doi.org/10.3390/proceedings2020053011, https://doi.org/10.3390/proceedings2020053011

@article{dcd0b3f9c48e45c4a7febe672f65c3dc,

title = "Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins",

abstract = "Sacha inchi (Plukenetia huayllabambana) oil was microencapsulated by spray drying with gum arabic and with extracts of camu camu (Myrciaria dubia (HBK) Mc Vaugh) and mango (Mangifera indica) skins, obtained by assisted microwave. The physicochemical characteristics, such as moisture content, encapsulation efficiency, particle size, morphology, fatty acid composition and oxidative stability, were evaluated in order to select the best formulation for the development of functional foods. The most important results indicate that the microcapsules formulated with extracts of the fruit skins provide greater protection to sacha inchi oil (P. huayllabambana) against oxidation compared to commercial antioxidant BHT (Butylated Hydroxytoluene), resulting in a slight loss of ¿-3 fatty acids.",

keywords = "Sacha inchi P. huayllabambana oil, Camu Camu skins, Mango skins, Microencapsulation, Sacha inchi oils, Spray drying",

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

year = "2020",

month = aug,

day = "26",

doi = "10.3390/proceedings2020053011",

language = "American English",

volume = "53",

journal = "Proceedings",

issn = "2504-3900",

number = "11",

}

Alarcón Rivera, R, Gonzales García, BF, Sotelo, A, Gallardo, GL, Pérez-Camino, MC & Chasquibol Silva, N 2020, 'Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins', Proceedings, vol. 53, n.º 11. https://doi.org/10.3390/proceedings2020053011, https://doi.org/10.3390/proceedings2020053011

Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins. / Alarcón Rivera, Rafael; Gonzales García, Billy Francisco; Sotelo, Axel et al.
En: Proceedings, Vol. 53, N.º 11, 26.08.2020.

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

TY - JOUR

T1 - Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins

AU - Alarcón Rivera, Rafael

AU - Gonzales García, Billy Francisco

AU - Sotelo, Axel

AU - Gallardo, Gabriela Laura

AU - Pérez-Camino, M. Carmen

AU - Chasquibol Silva, Nancy

PY - 2020/8/26

Y1 - 2020/8/26

N2 - Sacha inchi (Plukenetia huayllabambana) oil was microencapsulated by spray drying with gum arabic and with extracts of camu camu (Myrciaria dubia (HBK) Mc Vaugh) and mango (Mangifera indica) skins, obtained by assisted microwave. The physicochemical characteristics, such as moisture content, encapsulation efficiency, particle size, morphology, fatty acid composition and oxidative stability, were evaluated in order to select the best formulation for the development of functional foods. The most important results indicate that the microcapsules formulated with extracts of the fruit skins provide greater protection to sacha inchi oil (P. huayllabambana) against oxidation compared to commercial antioxidant BHT (Butylated Hydroxytoluene), resulting in a slight loss of ¿-3 fatty acids.

AB - Sacha inchi (Plukenetia huayllabambana) oil was microencapsulated by spray drying with gum arabic and with extracts of camu camu (Myrciaria dubia (HBK) Mc Vaugh) and mango (Mangifera indica) skins, obtained by assisted microwave. The physicochemical characteristics, such as moisture content, encapsulation efficiency, particle size, morphology, fatty acid composition and oxidative stability, were evaluated in order to select the best formulation for the development of functional foods. The most important results indicate that the microcapsules formulated with extracts of the fruit skins provide greater protection to sacha inchi oil (P. huayllabambana) against oxidation compared to commercial antioxidant BHT (Butylated Hydroxytoluene), resulting in a slight loss of ¿-3 fatty acids.

KW - Sacha inchi P. huayllabambana oil

KW - Camu Camu skins

KW - Mango skins

KW - Microencapsulation

KW - Sacha inchi oils

KW - Spray drying

UR - https://hdl.handle.net/20.500.12724/12320

U2 - 10.3390/proceedings2020053011

DO - 10.3390/proceedings2020053011

M3 - Article (Contribution to Journal)

SN - 2504-3900

VL - 53

JO - Proceedings

JF - Proceedings

IS - 11

ER -

Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins

Resumen

COAR

Categoría OCDE

Categorías Repositorio Ulima

Temas Repositorio Ulima

Acceder al documento

Otros archivos y enlaces

Huella

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

Citar esto