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Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying

dc.contributor.authorLandoni, L.
dc.contributor.authorAlarcón Rivera, Rafael
dc.contributor.authorVilca Calderón, Laida
dc.contributor.authorChasquibol Silva, Nancy Ascención
dc.contributor.authorPérez Camino, María Carmen
dc.contributor.authorGallardo, Gabriela
dc.contributor.otherAlarcón Rivera, Rafael
dc.contributor.otherVilca Calderón, Laida
dc.contributor.otherChasquibol Silva, Nancy Ascención
dc.date.accessioned2020-11-20T14:27:04Z
dc.date.available2020-11-20T14:27:04Z
dc.date.issued2020
dc.identifier.citationLandoni, L., Alarcon, R., Vilca, L., Chasquibol, N., Pérez-Camino, M.C. & Gallardo, G. (2020). Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying. Grasas y Aceites, 71(4). https://doi.org/10.3989/gya.1028192es_PE
dc.identifier.issn0017-3495
dc.identifier.urihttps://hdl.handle.net/20.500.12724/11912
dc.description.abstractThe aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different species, 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 efficiency, 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 formulations 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 presented the highest oxidative stability and encapsulation efficiency compared to AG, AG:MD or AG:MD:WPC formulations.en_EN
dc.formatapplication/html
dc.language.isoeng
dc.publisherConsejo Superior de Investigaciones Científicas
dc.relation.ispartofurn:issn:0017-3495
dc.rightsinfo:eu-repo/semantics/openAccess*
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.sourceRepositorio Institucional Ulima
dc.sourceUniversidad de Lima
dc.subjectSacha inchi oilen_EN
dc.subjectVegetable oilsen_EN
dc.subjectSacha inchies_PE
dc.subjectAceite de sacha inchies_PE
dc.subjectAceites vegetaleses_PE
dc.subject.classificationPendientees_PE
dc.titlePhysicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray dryingen_EN
dc.title.alternativeCaracterización fisicoquímica y estabilidad oxidativa de aceites comestibles de semillas de sacha inchi microencapsulados y secados por aspersiónes_PE
dc.typeinfo:eu-repo/semantics/article
dc.type.otherArtículo en Scopus
ulima.areas.lineasdeinvestigacionCalidad de vida y bienestar / Seguridad alimentariaes_PE
dc.identifier.journalGrasas y Aceites
dc.publisher.countryES
dc.subject.ocdehttps://purl.org/pe-repo/ocde/ford#2.11.04
dc.identifier.doihttps://doi.org/10.3989/gya.1028192
ulima.catOI
ulima.autor.afiliacionAlarcón Rivera, Rafael (Faculty of Industrial Engineering, Institute of Scientific Research, IDIC, University of Lima)
ulima.autor.afiliacionVilca, Laida (Faculty of Industrial Engineering, Institute of Scientific Research, IDIC, University of Lima)
ulima.autor.afiliacionChasquibol Silva, Nancy Ascención (Faculty of Industrial Engineering, Institute of Scientific Research, IDIC, University of Lima)
ulima.autor.carreraAlarcón Rivera, Rafael (No figura en la lista del año 2019)
ulima.autor.carreraVilca, Laida (No figura en la lista del año 2019)
ulima.autor.carreraChasquibol Silva, Nancy Ascención (Ingeniería Industrial)
dc.identifier.isni0000000121541816
dc.identifier.scopusid2-s2.0-85096036992


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