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Proceeding Paper

Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins †

by
Rafael Alarcón
1,
Billy Gonzales
1,
Axel Sotelo
1,
Gabriela Gallardo
2,
María del Carmen Pérez-Camino
3 and
Nancy Chasquibol
1,*
1
Center of Studies and Innovation of Functional Foods (CEIAF)-Faculty of Industrial Engineering, Institute of Scientific Research, IDIC, Universidad de Lima, Avda. Javier Prado Este, 4600 Surco, Lima 33, Peru
2
Instituto Nacional de Tecnologia Industrial, INTI- Av. Gral Paz 5445, San Martín, Buenos Aires B1650, Argentina
3
Department of Characterization and Quality of Lipids, Instituto de la Grasa- CSIC, Ctra. Utrera km 1, Building 46, E-41013 Sevilla, Spain
*
Author to whom correspondence should be addressed.
†
Presented at the 2nd Interational Conference of Ia ValSe-Food Network, Lisbon, Portugal, 21–22 October 2019.
Proceedings 2020, 53(1), 11; https://doi.org/10.3390/proceedings2020053011
Published: 26 August 2020
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
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Abstract

Sacha inchi (Plukenetia huayllabambana) oil was microencapsulated by spray drying with gum arabic and with extracts of camu camu (Myrciaria dubia (HBK) Mc Vaugh) and mango (Mangifera indica) skins, obtained by assisted microwave. The physicochemical characteristics, such as moisture content, encapsulation efficiency, particle size, morphology, fatty acid composition and oxidative stability, were evaluated in order to select the best formulation for the development of functional foods. The most important results indicate that the microcapsules formulated with extracts of the fruit skins provide greater protection to sacha inchi oil (P. huayllabambana) against oxidation compared to commercial antioxidant BHT (Butylated Hydroxytoluene), resulting in a slight loss of ω-3 fatty acids.
Keywords: antioxidants; microencapsulation; assisted microwave extraction; oxidative stability; Plukenetia huayllabambana antioxidants; microencapsulation; assisted microwave extraction; oxidative stability; Plukenetia huayllabambana

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MDPI and ACS Style

Alarcón, R.; Gonzales, B.; Sotelo, A.; Gallardo, G.; Pérez-Camino, M.d.C.; Chasquibol, N. Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins. Proceedings 2020, 53, 11. https://doi.org/10.3390/proceedings2020053011

AMA Style

Alarcón R, Gonzales B, Sotelo A, Gallardo G, Pérez-Camino MdC, Chasquibol N. Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins. Proceedings. 2020; 53(1):11. https://doi.org/10.3390/proceedings2020053011

Chicago/Turabian Style

Alarcón, Rafael, Billy Gonzales, Axel Sotelo, Gabriela Gallardo, María del Carmen Pérez-Camino, and Nancy Chasquibol. 2020. "Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins" Proceedings 53, no. 1: 11. https://doi.org/10.3390/proceedings2020053011

APA Style

Alarcón, R., Gonzales, B., Sotelo, A., Gallardo, G., Pérez-Camino, M. d. C., & Chasquibol, N. (2020). Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins. Proceedings, 53(1), 11. https://doi.org/10.3390/proceedings2020053011

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