Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying

Autores
Landoni, L.; Alarcón, R.; Vilca, L.; Chasquibol, N.; Pérez-Camino, M. C.; Gallardo, G.
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different species, 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 efficiency, 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 formulations 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 presented the highest oxidative stability and encapsulation efficiency compared to AG, AG:MD or AG:MD:WPC formulations.
Fil: Landoni, L. Instituto Nacional de Tecnología Industrial (INTI); Argentina
Fil: Alarcón, R. Universidad de Lima. Instituto de Investigación Científica (IDIC); Perú
Fil: Vilca, L. Universidad de Lima. Instituto de Investigación Científica (IDIC); Perú
Fil: Chasquibol, N. Universidad de Lima. Instituto de Investigación Científica (IDIC); Perú
Fil: Pérez-Camino, M. C. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa (IG-CSIC); España
Fil: Gallardo, G. Instituto Nacional de Tecnología Industrial (INTI); Argentina
Fuente
Grasas y aceites, 71(4)
Materia
Características fisicoquímicas
Oxidación
Semillas
Aceites vegetales
Microencapsulación
Secado
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/4.0/
Repositorio
Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
Institución
Instituto Nacional de Tecnología Industrial
OAI Identificador
nuevadc:Landoni2020Physicochemical_pdf
Acceder
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oai_identifier_str nuevadc:Landoni2020Physicochemical_pdf
network_acronym_str RIINTI
repository_id_str
network_name_str Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
spelling Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray dryingLandoni, L.Alarcón, R.Vilca, L.Chasquibol, N.Pérez-Camino, M. C.Gallardo, G.Características fisicoquímicasOxidaciónSemillasAceites vegetalesMicroencapsulaciónSecadoThe aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different species, 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 efficiency, 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 formulations 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 presented the highest oxidative stability and encapsulation efficiency compared to AG, AG:MD or AG:MD:WPC formulations.Fil: Landoni, L. Instituto Nacional de Tecnología Industrial (INTI); ArgentinaFil: Alarcón, R. Universidad de Lima. Instituto de Investigación Científica (IDIC); PerúFil: Vilca, L. Universidad de Lima. Instituto de Investigación Científica (IDIC); PerúFil: Chasquibol, N. Universidad de Lima. Instituto de Investigación Científica (IDIC); PerúFil: Pérez-Camino, M. C. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa (IG-CSIC); EspañaFil: Gallardo, G. Instituto Nacional de Tecnología Industrial (INTI); ArgentinaCSIC2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfLandoni2020Physicochemical.pdfhttps://app.inti.gob.ar/greenstone3/sites/localsite/collect/nuevadc/index/assoc/Landoni2.dir/doc.pdfGrasas y aceites, 71(4)reponame:Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)instname:Instituto Nacional de Tecnología Industrialenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/4.0/openAccess2025-09-04T11:42:52Znuevadc:Landoni2020Physicochemical_pdfinstacron:INTIInstitucionalhttps://app.inti.gob.ar/greenstone3/biblioOrganismo científico-tecnológicohttps://argentina.gob.ar/intihttps://app.inti.gob.ar/greenstone3/oaiserver?verb=Identifypfalcato@inti.gob.arArgentinaopendoar:2025-09-04 11:42:54.917Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI) - Instituto Nacional de Tecnología Industrialfalse
dc.title.none.fl_str_mv Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
title Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
spellingShingle Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
Landoni, L.
Características fisicoquímicas
Oxidación
Semillas
Aceites vegetales
Microencapsulación
Secado
title_short Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
title_full Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
title_fullStr Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
title_full_unstemmed Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
title_sort Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
dc.creator.none.fl_str_mv Landoni, L.
Alarcón, R.
Vilca, L.
Chasquibol, N.
Pérez-Camino, M. C.
Gallardo, G.
author Landoni, L.
author_facet Landoni, L.
Alarcón, R.
Vilca, L.
Chasquibol, N.
Pérez-Camino, M. C.
Gallardo, G.
author_role author
author2 Alarcón, R.
Vilca, L.
Chasquibol, N.
Pérez-Camino, M. C.
Gallardo, G.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Características fisicoquímicas
Oxidación
Semillas
Aceites vegetales
Microencapsulación
Secado
topic Características fisicoquímicas
Oxidación
Semillas
Aceites vegetales
Microencapsulación
Secado
dc.description.none.fl_txt_mv The aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different species, 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 efficiency, 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 formulations 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 presented the highest oxidative stability and encapsulation efficiency compared to AG, AG:MD or AG:MD:WPC formulations.
Fil: Landoni, L. Instituto Nacional de Tecnología Industrial (INTI); Argentina
Fil: Alarcón, R. Universidad de Lima. Instituto de Investigación Científica (IDIC); Perú
Fil: Vilca, L. Universidad de Lima. Instituto de Investigación Científica (IDIC); Perú
Fil: Chasquibol, N. Universidad de Lima. Instituto de Investigación Científica (IDIC); Perú
Fil: Pérez-Camino, M. C. Consejo Superior de Investigaciones Científicas. Instituto de la Grasa (IG-CSIC); España
Fil: Gallardo, G. Instituto Nacional de Tecnología Industrial (INTI); Argentina
description The aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different species, 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 efficiency, 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 formulations 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 presented the highest oxidative stability and encapsulation efficiency compared to AG, AG:MD or AG:MD:WPC formulations.
publishDate 2020
dc.date.none.fl_str_mv 2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv Landoni2020Physicochemical.pdf
https://app.inti.gob.ar/greenstone3/sites/localsite/collect/nuevadc/index/assoc/Landoni2.dir/doc.pdf
identifier_str_mv Landoni2020Physicochemical.pdf
url https://app.inti.gob.ar/greenstone3/sites/localsite/collect/nuevadc/index/assoc/Landoni2.dir/doc.pdf
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/4.0/
openAccess
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0/
openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv CSIC
publisher.none.fl_str_mv CSIC
dc.source.none.fl_str_mv Grasas y aceites, 71(4)
reponame:Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
instname:Instituto Nacional de Tecnología Industrial
reponame_str Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
collection Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
instname_str Instituto Nacional de Tecnología Industrial
repository.name.fl_str_mv Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI) - Instituto Nacional de Tecnología Industrial
repository.mail.fl_str_mv pfalcato@inti.gob.ar
_version_ 1842346556922003457
score 12.623145

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