Now showing items 1-5 of 5
Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
(Consejo Superior de Investigaciones Científicas, 2020)
The 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 ...
A Study on the Biodiversity of Pigmented Andean Potatoes: Nutritional Profile and Phenolic Composition
(Multidisciplinary Digital Publishing Institute, 2020)
The characterization of six varieties of native Andean potatoes with a wide biodiversity in tuber shape, flesh, and skin color was performed, through the determination of their proximate composition, mineral content, and ...
Mixing design for optimizing ultrasound-assisted extraction of phenolic components and anthocyanins from blue berries and grape marc
(Taylor & Francis, 2020)
Waste from fruit processing can be used for obtaining additives as colorants and antioxidant compounds by extraction processes. Despite there are many works optimizing parameters as temperature and solvent concentration ...
Glyceridic and Unsaponifiable Components of Microencapsulated Sacha Inchi (Plukenetia huayllabambana L. And Plukenetia volubilis L.) Edible Oils
(Multidisciplinary Digital Publishing Institute (MDPI), 2019)
Sacha inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oils were microencapsulated and the lipid fraction of the microparticles was characterized. Hi-cap®, Capsule®, Arabic gum, and the binary ...
Markers of quality and genuineness of commercial extra virgin sacha inchi oils
(Consejo Superior de Investigaciones Científicas, 2016)
This work tackles the study of the quality and authenticity of oils labeled and commercialized as extra virgin sacha inchi oil. Major and minor components as triglycerides, fatty acid methyl esters, tocopherols, sterols ...