Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying

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The aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different species, Plukenetia volubilis L. (SIVO) and Plukenetia huayllabambana L. (SIHO), using different biopolymers as wall materials and spray drying technology. The physicochemical characteristics such as encapsulat...

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Detalles Bibliográficos
Autores: Landoni, L., Alarcón Rivera, Rafael, Vilca Calderón, Laida, Chasquibol Silva, Nancy Ascención, Pérez Camino, María del Carmen, Gallardo, Gabriela
Formato: artículo
Fecha de Publicación:2020
Institución:Universidad de Lima
Repositorio:ULIMA-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.ulima.edu.pe:20.500.12724/11912
Enlace del recurso:https://hdl.handle.net/20.500.12724/11912
https://doi.org/10.3989/gya.1028192
Nivel de acceso:acceso abierto
Materia:Sacha inchi oil
Vegetable oils
Sacha inchi
Aceite de sacha inchi
Aceites vegetales
https://purl.org/pe-repo/ocde/ford#2.11.04
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dc.title.en_EN.fl_str_mv Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
dc.title.alternative.es_PE.fl_str_mv Caracterización fisicoquímica y estabilidad oxidativa de aceites comestibles de semillas de sacha inchi microencapsulados y secados por aspersión
title Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
spellingShingle Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
Landoni, L.
Sacha inchi oil
Vegetable oils
Sacha inchi
Aceite de sacha inchi
Aceites vegetales
https://purl.org/pe-repo/ocde/ford#2.11.04
title_short Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
title_full Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
title_fullStr Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
title_full_unstemmed Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
title_sort Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
author Landoni, L.
author_facet Landoni, L.
Alarcón Rivera, Rafael
Vilca Calderón, Laida
Chasquibol Silva, Nancy Ascención
Pérez Camino, María del Carmen
Gallardo, Gabriela
author_role author
author2 Alarcón Rivera, Rafael
Vilca Calderón, Laida
Chasquibol Silva, Nancy Ascención
Pérez Camino, María del Carmen
Gallardo, Gabriela
author2_role author
author
author
author
author
dc.contributor.other.none.fl_str_mv Alarcón Rivera, Rafael
Vilca Calderón, Laida
Chasquibol Silva, Nancy Ascención
dc.contributor.author.fl_str_mv Landoni, L.
Alarcón Rivera, Rafael
Vilca Calderón, Laida
Chasquibol Silva, Nancy Ascención
Pérez Camino, María del Carmen
Gallardo, Gabriela
dc.subject.en_EN.fl_str_mv Sacha inchi oil
Vegetable oils
topic Sacha inchi oil
Vegetable oils
Sacha inchi
Aceite de sacha inchi
Aceites vegetales
https://purl.org/pe-repo/ocde/ford#2.11.04
dc.subject.es_PE.fl_str_mv Sacha inchi
Aceite de sacha inchi
Aceites vegetales
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#2.11.04
description The aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different species, Plukenetia volubilis L. (SIVO) and Plukenetia huayllabambana L. (SIHO), using different biopolymers as wall materials and spray drying technology. The physicochemical characteristics such as encapsulation efficiency, particle size, morphology and oxidative stability were analyzed in order to select the best formulation that could potentially be used as an ingredient in the development of functional food. Bulk SIO and four formulations were tested for each oil ecotype, using different encapsulating agents: maltodextrin (MD), Arabic gum (AG), whey protein concentrate (WPC) and modified starch HI-CAP®-100 (H). Microcapsules made of H presented the highest oxidative stability and encapsulation efficiency compared to AG, AG:MD or AG:MD:WPC formulations.
publishDate 2020
dc.date.accessioned.none.fl_str_mv 2020-11-20T14:27:04Z
dc.date.available.none.fl_str_mv 2020-11-20T14:27:04Z
dc.date.issued.fl_str_mv 2020
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 Landoni, L., Alarcon, R., Vilca, L., Chasquibol, N., Pérez-Camino, M.C. & Gallardo, G. (2020). Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying. Grasas y Aceites, 71(4). https://doi.org/10.3989/gya.1028192
dc.identifier.issn.none.fl_str_mv 0017-3495
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12724/11912
dc.identifier.journal.none.fl_str_mv Grasas y Aceites
dc.identifier.isni.none.fl_str_mv 0000000121541816
dc.identifier.doi.none.fl_str_mv https://doi.org/10.3989/gya.1028192
dc.identifier.scopusid.none.fl_str_mv 2-s2.0-85096036992
identifier_str_mv Landoni, L., Alarcon, R., Vilca, L., Chasquibol, N., Pérez-Camino, M.C. & Gallardo, G. (2020). Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying. Grasas y Aceites, 71(4). https://doi.org/10.3989/gya.1028192
0017-3495
Grasas y Aceites
0000000121541816
2-s2.0-85096036992
url https://hdl.handle.net/20.500.12724/11912
https://doi.org/10.3989/gya.1028192
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv urn:issn:0017-3495
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 Consejo Superior de Investigaciones Científicas
dc.publisher.country.none.fl_str_mv ES
publisher.none.fl_str_mv Consejo Superior de Investigaciones Científicas
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 Landoni, L.Alarcón Rivera, RafaelVilca Calderón, LaidaChasquibol Silva, Nancy AscenciónPérez Camino, María del CarmenGallardo, GabrielaAlarcón Rivera, RafaelVilca Calderón, LaidaChasquibol Silva, Nancy Ascención2020-11-20T14:27:04Z2020-11-20T14:27:04Z2020Landoni, L., Alarcon, R., Vilca, L., Chasquibol, N., Pérez-Camino, M.C. & Gallardo, G. (2020). Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying. Grasas y Aceites, 71(4). https://doi.org/10.3989/gya.10281920017-3495https://hdl.handle.net/20.500.12724/11912Grasas y Aceites0000000121541816https://doi.org/10.3989/gya.10281922-s2.0-85096036992The aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different species, Plukenetia volubilis L. (SIVO) and Plukenetia huayllabambana L. (SIHO), using different biopolymers as wall materials and spray drying technology. The physicochemical characteristics such as encapsulation efficiency, particle size, morphology and oxidative stability were analyzed in order to select the best formulation that could potentially be used as an ingredient in the development of functional food. Bulk SIO and four formulations were tested for each oil ecotype, using different encapsulating agents: maltodextrin (MD), Arabic gum (AG), whey protein concentrate (WPC) and modified starch HI-CAP®-100 (H). Microcapsules made of H presented the highest oxidative stability and encapsulation efficiency compared to AG, AG:MD or AG:MD:WPC formulations.application/htmlengConsejo Superior de Investigaciones CientíficasESurn:issn:0017-3495info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/Repositorio Institucional - UlimaUniversidad de Limareponame:ULIMA-Institucionalinstname:Universidad de Limainstacron:ULIMASacha inchi oilVegetable oilsSacha inchiAceite de sacha inchiAceites vegetaleshttps://purl.org/pe-repo/ocde/ford#2.11.04Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray dryingCaracterización fisicoquímica y estabilidad oxidativa de aceites comestibles de semillas de sacha inchi microencapsulados y secados por aspersióninfo:eu-repo/semantics/articleArtículo en ScopusAlarcón Rivera, Rafael (No figura en la lista del año 2019)Vilca, Laida (No figura en la lista del año 2019)Chasquibol Silva, Nancy Ascención (Ingeniería Industrial)Alarcón Rivera, Rafael (Faculty of Industrial Engineering, Institute of Scientific Research, IDIC, University of Lima)Vilca, Laida (Faculty of Industrial Engineering, Institute of Scientific Research, IDIC, University of Lima)Chasquibol Silva, Nancy Ascención (Faculty of Industrial Engineering, Institute of Scientific Research, IDIC, University of Lima)OICC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-81037https://repositorio.ulima.edu.pe/bitstream/20.500.12724/11912/2/license_rdf8fc46f5e71650fd7adee84a69b9163c2MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.ulima.edu.pe/bitstream/20.500.12724/11912/3/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5320.500.12724/11912oai:repositorio.ulima.edu.pe:20.500.12724/119122025-09-05 12:09:08.745Repositorio Universidad de Limarepositorio@ulima.edu.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Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying
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