SHELF LIFE EVALUATION OF SACHA INCHI OILS (Plukenetia huayllabambana and Plukenetia volubilis) MICROENCAPSULATED

• Autores: Alarcón Rivera, Rafael, Chasquibol Silva, Nancy, Pérez Camino, María del Carmen
• Formato: artículo
• Fecha de Publicación: 2019
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/243
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/243
• Nivel de acceso: acceso abierto
• Materia: Sacha inchi oil; oxidative stability index; Rancimat® method; microcapsules; aceite de sacha inchi; estabilidad oxidativa; método Rancimat; microcápsulas

The sacha inchi oils of ecotypes of Plukenetia huayllabambana and P. volubilis were microencapsulated to protect from environmental factors such as oxygen, light, moisture and the process conditions during the food processing. The study of the shelf life of the microencapsulated are very important for using them as a raw material in the development of functional foods. The objective of this work was to evaluate the shelf life of sacha inchi oils microencapsulated with different wall materials (Gum Arabic (GA), Hi-Cap, Maltodextrin (MD) and whey protein (WPI) ), alone or in mixtures; using the Rancimat method at temperatures of 70, 80, 90 and 100 ° C, respectively. The results of the shelf life extrapolated at 25°C of sacha inchi oils microencapsules were longer than sacha inchi oils without microencapsular, oxidative stability index and induction period (PI ), also confirmed that the microcapsules obtained showed greater protection against oxidation, being the Hicap wall material that best protected the sacha inchi oils.