Semantic Segmentation Using Convolutional Neural Networks for Volume Estimation of Native Potatoes at High Speed

Descripción del Articulo

Sacha inchi (Plukenetia huayllabambana) oil was co-microencapsulated with natural antioxidant extracts (NAE), such as camu-camu (Myrciaria dubia (HBK) Mc Vaugh) fruit, Añil variety Andean potato (Solanum tuberosum andigenum, and elderberry fruit (Sambucus peruviana). Gum Arabic and the ternary combi...

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Detalles Bibliográficos
Autores: Chasquibol Silva, Nancy Ascención, Gonzales Garcia, Billy Francisco, Alarcón Rivera, Rafael, Sotelo Contreras, Axel, Gallardo, Gabriela, García, Belén, Pérez-Camino, María del Carmen
Formato: artículo
Fecha de Publicación:2023
Institución:Universidad de Lima
Repositorio:ULIMA-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.ulima.edu.pe:20.500.12724/18493
Enlace del recurso:https://hdl.handle.net/20.500.12724/18493
https://doi.org/10.3390/foods12112126
Nivel de acceso:acceso abierto
Materia:Vegetable oils
Microencapsulation
Sacha inchi oil
Aceites vegetales
Microencapsulación
https://purl.org/pe-repo/ocde/ford#2.11.04
Descripción
Sumario:Sacha inchi (Plukenetia huayllabambana) oil was co-microencapsulated with natural antioxidant extracts (NAE), such as camu-camu (Myrciaria dubia (HBK) Mc Vaugh) fruit, Añil variety Andean potato (Solanum tuberosum andigenum, and elderberry fruit (Sambucus peruviana). Gum Arabic and the ternary combination of gum Arabic (GA) + maltodextrin (MD) + whey protein isolate (WPI) at different formulations were used as coating materials for the encapsulation process using spray-drying. The moisture content, particle size distribution and morphology, total phenolic content, antioxidant activity, fatty acid and sterol composition, oxidative stability, and shelf-life were evaluated. Co-microcapsules of sacha inchi (P. huayllabambana) oil with camu camu skin extract (CCSE) at 200 ppm encapsulated with GA + MD + WPI had the highest total polyphenol content (4239.80 µg GAE/g powder), antioxidant activity (12,454.00 µg trolox/g powder), omega-3 content (56.03%), ß-sitosterol (62.5%), greater oxidative stability (Oxidation Onset temperature of 189 °C), higher shelf-life (3116 h), and smaller particle sizes (6.42 µm). This research enhances the knowledge to obtain microcapsules containing sacha inchi (P. huayllabambana) oil with natural antioxidant extracts that could be used for the development of functional foods. Further research is needed to study the potential interactions and their influence between the bioactive components of the microcapsules and the challenges that may occur during scale-up to industrial production.
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