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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.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.es_PE
dc.formatapplication/pdfes_PE
dc.language.isoenges_PE
dc.publisherConsejo Superior de Investigaciones Científicases_PE
dc.relation.ispartofurn:issn:0017-3495
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceRepositorio Institucional - Ulimaes_PE
dc.sourceUniversidad de Limaes_PE
dc.subjectSacha inchies_PE
dc.subjectAceite de sacha inchies_PE
dc.subjectAceites vegetaleses_PE
dc.subjectSacha inchi oiles_PE
dc.subjectVegetable oilses_PE
dc.subject.classificationIngeniería industrial / Producciónes_PE
dc.titlePhysicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray dryinges_PE
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.description.versioninfo:eu-repo/semantics/publishedVersion
dc.type.otherArtículo en Scopuses_PE
ulima.areas.lineasdeinvestigacionCalidad de vida y bienestar / Seguridad alimentariaes_PE
dc.identifier.journalGrasas y Aceiteses_PE
dc.publisher.countryESes_PE
dc.description.peer-reviewRevisión por pareses_PE
dc.subject.ocdehttp://purl.org/pe-repo/ocde/ford#2.11.04
dc.identifier.doihttps://doi.org/10.3989/gya.1028192
dc.type.versioninfo:eu-repo/semantics/publishedVersion
ulima.autor.afiliacionAlarcón Rivera, Rafael (Faculty of Industrial Engineering, Institute of Scientific Research, IDIC, University of Lima)es_PE
ulima.autor.afiliacionVilca, Laida (Faculty of Industrial Engineering, Institute of Scientific Research, IDIC, University of Lima)es_PE
ulima.autor.afiliacionChasquibol Silva, Nancy Ascención (Faculty of Industrial Engineering, Institute of Scientific Research, IDIC, University of Lima)es_PE
ulima.autor.carreraAlarcón Rivera, Rafael (No figura en la lista del año 2019)es_PE
ulima.autor.carreraVilca, Laida (No figura en la lista del año 2019)es_PE
ulima.autor.carreraChasquibol Silva, Nancy Ascención (Ingeniería Industrial)es_PE
dc.identifier.isni0000000121541816


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