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dc.contributor.authorChasquibol Silva, Nancy Ascención
dc.contributor.authorAlarcón Rivera, Rafael
dc.contributor.authorGonzáles García, Billy Francisco
dc.contributor.authorSotelo Contreras, Axel
dc.contributor.authorLandoni, Lourdes
dc.contributor.authorGallardo, Gabriela
dc.contributor.authorGarcía, Belén
dc.contributor.authorPérez-Camino, M. Carmen
dc.contributor.otherChasquibol Silva, Nancy Ascención
dc.contributor.otherAlarcón Rivera, Rafael
dc.contributor.otherGonzáles García, Billy Francisco
dc.contributor.otherSotelo Contreras, Axel
dc.identifier.citationChasquibol Silva, N. A., Alarcón Rivera, R., Gonzáles García, B. F., Sotelo, A., Landoni, L., Gallardo, G., García, B. & Pérez-Camino, M. C. (2022). Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins. Antioxidants, 11(8), 1420.
dc.descriptionIndexado en Scopuses_PE
dc.description.abstractSacha inchi Plukenetia huayllabambana oil (SIPHO) was co-microencapsulated, by spray drying using gum arabic as a coating material, with antioxidant extracts of camu camu (Myrciaria dubia (HBK) McVaugh) (CCSE) and mango (Mangifera indica) (MSE) skins obtained by ultrasound–microwave-assisted extraction (UMAE). The physicochemical characteristics of the microcapsules, such as, particle size, morphology, and moisture, as well as the encapsulation efficiency, the fatty acid composition, and oxidative stability, were determined in order to select the best formulation for the design of functional powdered beverages. The formulation with the highest amounts of ¿3 acids and polyphenols was used to prepare a functional powdered beverage that contained ¿3 (52.74%), antioxidant activity (324.80 mg AAE/100 g powder), and acceptable sensory attributes.es_PE
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)es_PE
dc.relation.ispartofurn:issn: 2076-3921
dc.sourceRepositorio Institucional - Ulimaes_PE
dc.sourceUniversidad de Limaes_PE
dc.subject.classificationPendiente / Pendientees_PE
dc.titleDesign of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skinses_PE
dc.type.otherArtículo en Scopuses_PE
dc.description.peer-reviewRevisión por pareses_PE

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