Sacha 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.

The oil of debittered and dehulled grains from two Andean lupins (Lupinus mutabilis) from Peru, Andenes and Común, was extracted by expeller press. The extraction yield and the proximal composition of both varieties were assessed. The oil and the cake, as well as the defatted flour from the variety with the highest extraction yield, were characterised for physico-chemical properties, total polyphenol content and antioxidant capacity. The oil shelf-life at 25 °C was extrapolated by Rancimat test. Andenes presented an oil yield of 22.1% (vs. 18.4% of Común), CIELAB colour coordinates of L* = 36.5, a* = 2.2, b* = 20, refractive index and density at 25 ºC of 1.469 and 0.903 g/mL, acid number of 3.2 mg KOH/g, free fatty acids content of 1.6%, peroxide number of 2.7 meqO2/kg, p-anisidine number of 1.3, unsaponificable content of 58%, total antioxidant capacity 21.4 µmol TE/g and total pol...

The oil of debittered and dehulled grains from two Andean lupins (Lupinus mutabilis) from Peru, Andenes and Común, was extracted by expeller press. The extraction yield and the proximal composition of both varieties were assessed. The oil and the cake, as well as the defatted flour from the variety with the highest extraction yield, were characterised for physico-chemical properties, total polyphenol content and antioxidant capacity. The oil shelf-life at 25 °C was extrapolated by Rancimat test. Andenes presented an oil yield of 22.1% (vs. 18.4% of Común), CIELAB colour coordinates of L* = 36.5, a* = 2.2, b* = 20, refractive index and density at 25 ºC of 1.469 and 0.903 g/mL, acid number of 3.2 mg KOH/g, free fatty acids content of 1.6%, peroxide number of 2.7 meqO2/kg, p-anisidine number of 1.3, unsaponificable content of 58%, total antioxidant capacity 21.4 µmol TE/g and total pol...