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dc.contributor.authorLandoni, L.
dc.contributor.authorAlarcón-Rivera, Rafael
dc.contributor.authorVilca, Laida
dc.contributor.authorChasquibol-Silva, Nancy
dc.contributor.authorPérez-Camino, María Carmen
dc.contributor.authorGallardo, Gabriela
dc.contributor.otherAlarcón-Rivera, Rafaeles_PE
dc.contributor.otherVilca, Laidaes_PE
dc.contributor.otherChasquibol-Silva, Nancyes_PE
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.urihttps://hdl.handle.net/20.500.12724/11912
dc.descriptionIndexado en Scopuses_PE
dc.description.abstractThe 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.en_EN
dc.formatapplication/pdfes_PE
dc.language.isoeng
dc.publisherConsejo Superior de Investigaciones Científicases_PE
dc.relation.ispartofurn:issn: 0017-3495
dc.rightsinfo:eu-repo/semantics/openAccesses_PE
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceRepositorio Institucional - Ulimaes_PE
dc.sourceUniversidad de Limaes_PE
dc.subjectPendientees_PE
dc.subject.classificationPendiente / Pendientees_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/articlees_PE
dc.type.otherArtículo en Scopuses_PE
dc.identifier.journalGrasas y Aceites
dc.publisher.countryES
dc.description.peer-reviewRevisión por pareses_PE
dc.subject.ocdehttp://purl.org/pe-repo/ocde/ford#2.11.04es_PE
dc.identifier.doihttps://doi.org/10.3989/gya.1028192
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_PE


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