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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

dc.contributor.authorAlarcón Rivera, Rafaeles_PE
dc.contributor.authorGonzáles García, Billy Franciscoes_PE
dc.contributor.authorSotelo Contreras, Axeles_PE
dc.contributor.authorGallardo, Gabrielaes_PE
dc.contributor.authorPérez Camino, María del Carmenes_PE
dc.contributor.authorChasquibol Silva, Nancy Ascenciónes_PE
dc.contributor.otherAlarcón Rivera, Rafaeles_PE
dc.contributor.otherGonzáles García, Billy Franciscoes_PE
dc.contributor.otherSotelo Contreras, Axeles_PE
dc.contributor.otherChasquibol Silva, Nancy Ascenciónes_PE
dc.date.accessioned2021-01-21T01:51:16Z
dc.date.available2021-01-21T01:51:16Z
dc.date.issued2020
dc.identifier.citationAlarcón, R., Gonzales, B., Sotelo, A., Pérez-Camino, M. C. & Chasquibol, 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(1). https://doi.org/10.3390/proceedings2020053011es_PE
dc.identifier.issn2504-3900
dc.identifier.urihttps://hdl.handle.net/20.500.12724/12320
dc.descriptionIndexado en DOAJes_PE
dc.description.abstractSacha 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.en_EN
dc.formatapplication/pdfes_PE
dc.language.isospaes_PE
dc.publisherMDPIes_PE
dc.relation.ispartofurn:issn:2504-3900
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.subjectAceite de sacha inchies_PE
dc.subjectMicroencapsulaciónes_PE
dc.subjectAntioxidanteses_PE
dc.subjectMicroencapsulationen_EN
dc.subjectSacha inchi oilen_EN
dc.subjectAntioxidantsen_EN
dc.subject.classificationIngeniería industrial / Producciónes_PE
dc.titleMicroencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skinses_PE
dc.typeinfo:eu-repo/semantics/articlees_PE
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.type.otherArtículo en DOAJes_PE
dc.identifier.journalProceedings
dc.publisher.countryCHes_PE
dc.description.peer-reviewRevisión por pareses_PE
dc.subject.ocdehttp://purl.org/pe-repo/ocde/ford#2.04.00es_PE
dc.identifier.doihttps://doi.org/10.3390/proceedings2020053011


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