Title
Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
Other title
Caracterización fisicoquÃmica y estabilidad oxidativa de aceites comestibles de semillas de sacha inchi microencapsulados y secados por aspersión
Date Issued
30 December 2020
Access level
open access
Resource Type
journal article
Author(s)
Publisher(s)
CSIC Consejo Superior de Investigaciones Cientificas
Abstract
The aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different spe-cies, Plukenetia volubilis L. (SIVO) and Plukenetia huayllabambana L. (SIHO), using different biopolymers as wall materials and spray drying technology. The physicochemical characteristics such as encapsulation effi-ciency, particle size, morphology and oxidative stability were analyzed in order to select the best formulation that could potentially be used as an ingredient in the development of functional food. Bulk SIO and four formu-lations were tested for each oil ecotype, using different encapsulating agents: maltodextrin (MD), Arabic gum (AG), whey protein concentrate (WPC) and modified starch HI-CAP®-100 (H). Microcapsules made of H pre-sented the highest oxidative stability and encapsulation efficiency compared to AG, AG:MD or AG:MD:WPC formulations. Copyright:
Volume
71
Issue
4
Language
English
OCDE Knowledge area
BiotecnologÃa agrÃcola, BiotecnologÃa alimentaria
Subjects
Scopus EID
2-s2.0-85096036992
Source
Grasas y Aceites
ISSN of the container
00173495
Sponsor(s)
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 Lima University, Peru.
Sources of information:
Directorio de Producción CientÃfica
Scopus