Glyceridic and unsaponifiable components of microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oils

Autores
Chasquibol, N. A.; Gallardo, G.; Gómez-Coca, R. B.; Trujillo, D.; Moreda, W.; Pérez-Camino, M. C.
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 combination of Arabic gum + maltodextrin and the ternary combination of Arabic gum + maltodextrin + whey protein isolate, were used as coating materials for the encapsulation process using spray-drying. The surface and the total oils obtained from the microparticles were evaluated in terms of fatty acid composition, minor glyceride polar compounds, polymers, oxidized triglycerides, diglycerides, monoglycerides, and free fatty acids, along with their unsaponifiable components, sterols, and tocopherols. Differences between the original oils and the microencapsulated ones were determined. The most remarkable results included the presence of polymers when there were none in the original oils, the slight loss in ω3-fatty acids, up to 6%, the loss in tocopherols, in some of the cases around 30%, the maintaining of the phytosterol in their initial levels and the presence of cholesterol in the oils encapsulated with whey protein isolate.
Fil: Chasquibol, N. A. Universidad de Lima. Instituto de Investigación Científica (IDIC); Perú
Fil: Gallardo, G. Instituto Nacional de Tecnología Industrial (INTI); Argentina
Fil: Gómez-Coca, R. B. Universidad Pablo de Olavide (UPO); España
Fil: Trujillo, D. Universidad Pablo de Olavide (UPO); España
Fil: Moreda, W. Universidad Pablo de Olavide (UPO); España
Fil: Pérez-Camino, M. C. Universidad Pablo de Olavide (UPO); España
Fuente
Foods, 8(12)
Materia
Glicéridos
Microencapsulación
Aceites comestibles
Métodos de análisis
Revestimientos
Minerales
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:Gallardo2019Glyceridic_pdf
Acceder
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oai_identifier_str nuevadc:Gallardo2019Glyceridic_pdf
network_acronym_str RIINTI
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network_name_str Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
spelling Glyceridic and unsaponifiable components of microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oilsChasquibol, N. A.Gallardo, G.Gómez-Coca, R. B.Trujillo, D.Moreda, W.Pérez-Camino, M. C.GlicéridosMicroencapsulaciónAceites comestiblesMétodos de análisisRevestimientosMineralesSacha 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 combination of Arabic gum + maltodextrin and the ternary combination of Arabic gum + maltodextrin + whey protein isolate, were used as coating materials for the encapsulation process using spray-drying. The surface and the total oils obtained from the microparticles were evaluated in terms of fatty acid composition, minor glyceride polar compounds, polymers, oxidized triglycerides, diglycerides, monoglycerides, and free fatty acids, along with their unsaponifiable components, sterols, and tocopherols. Differences between the original oils and the microencapsulated ones were determined. The most remarkable results included the presence of polymers when there were none in the original oils, the slight loss in ω3-fatty acids, up to 6%, the loss in tocopherols, in some of the cases around 30%, the maintaining of the phytosterol in their initial levels and the presence of cholesterol in the oils encapsulated with whey protein isolate.Fil: Chasquibol, N. A. Universidad de Lima. Instituto de Investigación Científica (IDIC); PerúFil: Gallardo, G. Instituto Nacional de Tecnología Industrial (INTI); ArgentinaFil: Gómez-Coca, R. B. Universidad Pablo de Olavide (UPO); EspañaFil: Trujillo, D. Universidad Pablo de Olavide (UPO); EspañaFil: Moreda, W. Universidad Pablo de Olavide (UPO); EspañaFil: Pérez-Camino, M. C. Universidad Pablo de Olavide (UPO); EspañaMDPI2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfGallardo2019Glyceridic.pdfhttps://app.inti.gob.ar/greenstone3/sites/localsite/collect/nuevadc/index/assoc/Gallardo.dir/doc.pdfFoods, 8(12)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/openAccess2025-09-04T11:42:49Znuevadc:Gallardo2019Glyceridic_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 11:42:50.444Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI) - Instituto Nacional de Tecnología Industrialfalse
dc.title.none.fl_str_mv Glyceridic and unsaponifiable components of microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oils
title Glyceridic and unsaponifiable components of microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oils
spellingShingle Glyceridic and unsaponifiable components of microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oils
Chasquibol, N. A.
Glicéridos
Microencapsulación
Aceites comestibles
Métodos de análisis
Revestimientos
Minerales
title_short Glyceridic and unsaponifiable components of microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oils
title_full Glyceridic and unsaponifiable components of microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oils
title_fullStr Glyceridic and unsaponifiable components of microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oils
title_full_unstemmed Glyceridic and unsaponifiable components of microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oils
title_sort Glyceridic and unsaponifiable components of microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oils
dc.creator.none.fl_str_mv Chasquibol, N. A.
Gallardo, G.
Gómez-Coca, R. B.
Trujillo, D.
Moreda, W.
Pérez-Camino, M. C.
author Chasquibol, N. A.
author_facet Chasquibol, N. A.
Gallardo, G.
Gómez-Coca, R. B.
Trujillo, D.
Moreda, W.
Pérez-Camino, M. C.
author_role author
author2 Gallardo, G.
Gómez-Coca, R. B.
Trujillo, D.
Moreda, W.
Pérez-Camino, M. C.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Glicéridos
Microencapsulación
Aceites comestibles
Métodos de análisis
Revestimientos
Minerales
topic Glicéridos
Microencapsulación
Aceites comestibles
Métodos de análisis
Revestimientos
Minerales
dc.description.none.fl_txt_mv 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 combination of Arabic gum + maltodextrin and the ternary combination of Arabic gum + maltodextrin + whey protein isolate, were used as coating materials for the encapsulation process using spray-drying. The surface and the total oils obtained from the microparticles were evaluated in terms of fatty acid composition, minor glyceride polar compounds, polymers, oxidized triglycerides, diglycerides, monoglycerides, and free fatty acids, along with their unsaponifiable components, sterols, and tocopherols. Differences between the original oils and the microencapsulated ones were determined. The most remarkable results included the presence of polymers when there were none in the original oils, the slight loss in ω3-fatty acids, up to 6%, the loss in tocopherols, in some of the cases around 30%, the maintaining of the phytosterol in their initial levels and the presence of cholesterol in the oils encapsulated with whey protein isolate.
Fil: Chasquibol, N. A. Universidad de Lima. Instituto de Investigación Científica (IDIC); Perú
Fil: Gallardo, G. Instituto Nacional de Tecnología Industrial (INTI); Argentina
Fil: Gómez-Coca, R. B. Universidad Pablo de Olavide (UPO); España
Fil: Trujillo, D. Universidad Pablo de Olavide (UPO); España
Fil: Moreda, W. Universidad Pablo de Olavide (UPO); España
Fil: Pérez-Camino, M. C. Universidad Pablo de Olavide (UPO); España
description 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 combination of Arabic gum + maltodextrin and the ternary combination of Arabic gum + maltodextrin + whey protein isolate, were used as coating materials for the encapsulation process using spray-drying. The surface and the total oils obtained from the microparticles were evaluated in terms of fatty acid composition, minor glyceride polar compounds, polymers, oxidized triglycerides, diglycerides, monoglycerides, and free fatty acids, along with their unsaponifiable components, sterols, and tocopherols. Differences between the original oils and the microencapsulated ones were determined. The most remarkable results included the presence of polymers when there were none in the original oils, the slight loss in ω3-fatty acids, up to 6%, the loss in tocopherols, in some of the cases around 30%, the maintaining of the phytosterol in their initial levels and the presence of cholesterol in the oils encapsulated with whey protein isolate.
publishDate 2019
dc.date.none.fl_str_mv 2019
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 Gallardo2019Glyceridic.pdf
https://app.inti.gob.ar/greenstone3/sites/localsite/collect/nuevadc/index/assoc/Gallardo.dir/doc.pdf
identifier_str_mv Gallardo2019Glyceridic.pdf
url https://app.inti.gob.ar/greenstone3/sites/localsite/collect/nuevadc/index/assoc/Gallardo.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 MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Foods, 8(12)
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
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score 12.623145

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