Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins

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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 extract...

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Detalles Bibliográficos
Autores: Chasquibol Silva, Nancy Ascención, Alarcón Rivera, Rafael, Gonzáles García, Billy Francisco, Sotelo Contreras, Axel, Landoni, Lourdes, Gallardo, Gabriela, García, Belén, Pérez-Camino, M. Carmen
Formato: artículo
Fecha de Publicación:2022
Institución:Universidad de Lima
Repositorio:ULIMA-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.ulima.edu.pe:20.500.12724/17681
Enlace del recurso:https://hdl.handle.net/20.500.12724/17681
https://doi.org/10.3390/antiox11081420
Nivel de acceso:acceso abierto
Materia:Pendiente
https://purl.org/pe-repo/ocde/ford#2.11.01
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dc.title.en_EN.fl_str_mv Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins
title Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins
spellingShingle Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins
Chasquibol Silva, Nancy Ascención
Pendiente
https://purl.org/pe-repo/ocde/ford#2.11.01
title_short Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins
title_full Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins
title_fullStr Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins
title_full_unstemmed Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins
title_sort Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins
author Chasquibol Silva, Nancy Ascención
author_facet Chasquibol Silva, Nancy Ascención
Alarcón Rivera, Rafael
Gonzáles García, Billy Francisco
Sotelo Contreras, Axel
Landoni, Lourdes
Gallardo, Gabriela
García, Belén
Pérez-Camino, M. Carmen
author_role author
author2 Alarcón Rivera, Rafael
Gonzáles García, Billy Francisco
Sotelo Contreras, Axel
Landoni, Lourdes
Gallardo, Gabriela
García, Belén
Pérez-Camino, M. Carmen
author2_role author
author
author
author
author
author
author
dc.contributor.other.none.fl_str_mv Chasquibol Silva, Nancy Ascención
Alarcón Rivera, Rafael
Gonzáles García, Billy Francisco
Sotelo Contreras, Axel
dc.contributor.author.fl_str_mv Chasquibol Silva, Nancy Ascención
Alarcón Rivera, Rafael
Gonzáles García, Billy Francisco
Sotelo Contreras, Axel
Landoni, Lourdes
Gallardo, Gabriela
García, Belén
Pérez-Camino, M. Carmen
dc.subject.es_PE.fl_str_mv Pendiente
topic Pendiente
https://purl.org/pe-repo/ocde/ford#2.11.01
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#2.11.01
description 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.
publishDate 2022
dc.date.accessioned.none.fl_str_mv 2023-02-21T16:28:30Z
dc.date.available.none.fl_str_mv 2023-02-21T16:28:30Z
dc.date.issued.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
dc.type.other.none.fl_str_mv Artículo en Scopus
format article
dc.identifier.citation.es_PE.fl_str_mv Chasquibol Silva, N. A., Alarcón Rivera, R., Gonzáles García, B. F., Sotelo, A., Landoni, L., Gallardo, G., García, B. & Pérez-Camino, M. C. (2022). Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins. Antioxidants, 11(8), 1420. https://doi.org/10.3390/antiox11081420
dc.identifier.issn.none.fl_str_mv 2076-3921
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12724/17681
dc.identifier.journal.none.fl_str_mv Antioxidants
dc.identifier.isni.none.fl_str_mv 0000000121541816
dc.identifier.doi.none.fl_str_mv https://doi.org/10.3390/antiox11081420
dc.identifier.scopusid.none.fl_str_mv 2-s2.0-85137350648
identifier_str_mv Chasquibol Silva, N. A., Alarcón Rivera, R., Gonzáles García, B. F., Sotelo, A., Landoni, L., Gallardo, G., García, B. & Pérez-Camino, M. C. (2022). Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins. Antioxidants, 11(8), 1420. https://doi.org/10.3390/antiox11081420
2076-3921
Antioxidants
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2-s2.0-85137350648
url https://hdl.handle.net/20.500.12724/17681
https://doi.org/10.3390/antiox11081420
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv urn:issn: 2076-3921
dc.rights.*.fl_str_mv info:eu-repo/semantics/openAccess
dc.rights.uri.*.fl_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/html
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
dc.publisher.country.none.fl_str_mv CH
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
dc.source.none.fl_str_mv Repositorio Institucional - Ulima
Universidad de Lima
reponame:ULIMA-Institucional
instname:Universidad de Lima
instacron:ULIMA
instname_str Universidad de Lima
instacron_str ULIMA
institution ULIMA
reponame_str ULIMA-Institucional
collection ULIMA-Institucional
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spelling Chasquibol Silva, Nancy AscenciónAlarcón Rivera, RafaelGonzáles García, Billy FranciscoSotelo Contreras, AxelLandoni, LourdesGallardo, GabrielaGarcía, BelénPérez-Camino, M. CarmenChasquibol Silva, Nancy AscenciónAlarcón Rivera, RafaelGonzáles García, Billy FranciscoSotelo Contreras, Axel2023-02-21T16:28:30Z2023-02-21T16:28:30Z2022Chasquibol Silva, N. A., Alarcón Rivera, R., Gonzáles García, B. F., Sotelo, A., Landoni, L., Gallardo, G., García, B. & Pérez-Camino, M. C. (2022). Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins. Antioxidants, 11(8), 1420. https://doi.org/10.3390/antiox110814202076-3921https://hdl.handle.net/20.500.12724/17681Antioxidants0000000121541816https://doi.org/10.3390/antiox110814202-s2.0-85137350648Sacha 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.application/htmlengMultidisciplinary Digital Publishing Institute (MDPI)CHurn:issn: 2076-3921info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/Repositorio Institucional - UlimaUniversidad de Limareponame:ULIMA-Institucionalinstname:Universidad de Limainstacron:ULIMAPendientehttps://purl.org/pe-repo/ocde/ford#2.11.01Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skinsinfo:eu-repo/semantics/articleArtículo en ScopusChasquibol Silva, Nancy Ascención (Ingeniería Industrial)Alarcón Rivera, Rafael (No figura en la lista del año 2022-1)Gonzáles García, Billy Francisco (No figura en la lista del año 2022-1)Sotelo Contreras, Axel (No figura en la lista del año 2022-1)Chasquibol Silva, Nancy Ascención (Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima)Alarcón Rivera, Rafael (Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima)Gonzáles García, Billy Francisco (Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima)Sotelo Contreras, Axel (Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima)OILICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.ulima.edu.pe/bitstream/20.500.12724/17681/3/license.txt8a4605be74aa9ea9d79846c1fba20a33MD53CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-81037https://repositorio.ulima.edu.pe/bitstream/20.500.12724/17681/2/license_rdf8fc46f5e71650fd7adee84a69b9163c2MD5220.500.12724/17681oai:repositorio.ulima.edu.pe:20.500.12724/176812024-10-23 11:33:21.447Repositorio Universidad de Limarepositorio@ulima.edu.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Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins
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