Search Results (9)

This study aimed to evaluate the daily use safety and instrumental efficacy for sebum control of a cosmetic elastomer-type formulation containing the vegetable seed oils of Plukenetia huayllabambana, Physalis peruviana L., and Bertholletia excelsa. Assessments were conducted using a skin irritation index and the Sebumeter^® SM 815 from Courage + Khazaka Electronics GmbH, Cologne, Germany. Sebum control efficacy was determined in three groups of volunteers seated in a room at a temperature of 26 ± 1 °C. The forehead area was divided into two sections: one received the cosmetic elastomer while the other area received no product. The elastomer significantly reduced sebum levels in all three groups at 2, 4, and 5 h (p < 0.05) compared to the untreated area, and the third group exhibited higher sebum reductions, with 43.48%, 52.43%, and 43.95%, respectively. In conclusion, the dermatologically tested and safe cosmetic product contains a balanced combination of active ingredients that effectively control sebum levels, resulting in visibly oil-free skin. Full article

Sacha Inchi seeds (Plukenetia huayllabambana) are highly regarded for their nutritional richness, specifically their high omega-3 content. Chia seed (Salvia hispanica L.) mucilage is recognized for its emulsion abilities. There is growing demand for innovative mayonnaise formulations using healthier, plant-based alternatives. This study developed a plant-based mayonnaise (PBM) by replacing egg yolks with chia seed mucilage (CSM) and using Sacha Inchi seed oil (SIO), achieving sensory qualities similar to traditional mayonnaise. Five formulations of PBM were evaluated, with variations in CSM content (1% to 3%) and water content (43% to 45%) and using salt (0.5%), oil (48%), pepper (0.5%) and lemon juice (5%). PBM was evaluated based on omega-3 (%) content, total fat (%) content, stability of emulsion (%), rheology and physicochemical properties. Formulation with 3% of CSM was the optimal option due to its emulsion stability (98.56%) and rheology, very similar to those of traditional mayonnaise (99.13%). PBM formulation with 3% CSM showed the highest omega-3 fatty acid content of 55.36% for 100 g fat, compared with the 0.27% found in traditional mayonnaise. The PBM formulation with 3% CSM also showed important characteristics such as phenolic content (310.814 µg GAE/g ms), antioxidant activity (1991.79 µg Trolox/g ms), Ph (4.24), a peroxide index (11.92 meq-O₂/Kg oil), an acidity index (3.59 mg KOH/g), a shelf life study and proximal composition. This study underscores the potential of CSM and SIO in mayonnaise formulations, addressing concerns with traditional options. Full article

Vegetable oils and extracts have been used from ancient times for skin care. The aim of this study was to design and evaluate the physicochemical, organoleptic, and microbiological characteristics and the instrumental efficacy in vivo of a cosmetic formula named “ASC Cream”, containing sangre de grado resin extract (Croton lechleri) and vegetable oils obtained from moriche palm (Mauritia flexuosa L.), goldenberry (Physalis peruviana), super sacha peanut (Plukenetia huayllabambana sp. nov.), and sacha peanut (Plukenetia volubilis L.). Instrumental efficacy, skin hydration and skin pH were tested in vivo in 24 healthy female volunteers between 40 and 65 years old, using non-invasive skin bioengineering equipment from Courage + Khazaka Electronics, both in the short term (30 min, 1 h and 3 h) and long term (14 and 28 days). The main findings were increased immediate hydration (132.4%) and long-term hydration (143.6%), showing a statistically significant average improvement (p < 0.05) without altering the skin pH. In conclusion, a balanced combination of the extract and oils significantly increases hydration levels while maintaining skin pH. Full article

Cushuro (Nostoc sphaericum) polysaccharide was used to co-microencapsulate sacha inchi oil, natural antioxidant extracts from the oleoresin of charapita chili peppers (Capsicum frutescens L.) and grape orujo (Vitis vinifera L.). Encapsulation efficiency, moisture, particle size, morphology, oxidative stability, shelf-life, solubility, essential fatty acid profile, sterol content and antioxidant capacity were evaluated. The formulations with grape orujo extract showed higher oxidative stability (4908 ± 184 h), antioxidant capacity (4835.33 ± 40.02 µg Trolox/g ms), higher phenolic contents (960.11 ± 53.59 µg AGE/g ms) and a smaller particle size (7.55 µm) than the other formulations, as well as good solubility and a low moisture content. Therefore, grape orujo extracts can be used as natural antioxidants. The fatty acid composition (ω-3) remained quite stable in all the formulations carried out, which also occurred for sterols and tocopherols. In combination with gum arabic, grape orujo extract offered oxidative protection to sacha inchi oil during the first week of storage. Full article

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%), β-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. Full article

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 ω3 acids and polyphenols was used to prepare a functional powdered beverage that contained ω3 (52.74%), antioxidant activity (324.80 mg AAE/100 g powder), and acceptable sensory attributes. Full article

Plukenetia huayllabambana is an edible plant traditionally used to cure wounds and various infections. The present work assessed, for the first time, the antibacterial efficacy of solvent fractions from P. huayllabambana fruits. The crude methanol extract was obtained applying ultrasound-assisted extraction, followed by partitioning through successive depletion among solvents of increasing polarity to yield fractions (n-hexane, dichloromethane, ethyl acetate, and n-butanol). The minimal inhibitory concentration (MIC) was determined following antibacterial testing, using the broth microdilution technique against a panel of drug-resistant Gram-negative and Gram-positive bacteria. Possible modes of action of the most active fraction were also investigated. Gas chromatography–mass spectrometry (GC–MS) was used to identify phytocompounds that may account for the recorded activities. Methanol, n-hexane (PH-n-Hex), and ethyl acetate extracts inhibited 100% of studied bacteria, with the recorded MIC ranging from 0.125–1 mg/mL. PH-n-Hex appeared as the most active partition, exerting a bacteriostatic effect. PH-n-Hex probably acts by interfering with bacterial biofilm formation, proton pumps, and bacterial cell membrane integrity. The GC–MS analysis of PH-n-Hex led to the identification of 11 potentially bioactive components, including fatty acids, phytosterol, and diterpene alcohol as major ones. P. huayllabambana can be considered as a plant of pharmacological value—a source of potent anti-infective drug entities. Full article

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. Full article

Sacha inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oils were microencapsulated and the lipid fraction of the microparticles was characterized. Hi-cap^®, Capsule^®, Arabic gum, and the binary combination of Arabic gum + maltodextrin and the ternary combination of Arabic gum + maltodextrin + whey protein isolate, were used as coating materials for the encapsulation process using spray-drying. The surface and the total oils obtained from the microparticles were evaluated in terms of fatty acid composition, minor glyceride polar compounds, polymers, oxidized triglycerides, diglycerides, monoglycerides, and free fatty acids, along with their unsaponifiable components, sterols, and tocopherols. Differences between the original oils and the microencapsulated ones were determined. The most remarkable results included the presence of polymers when there were none in the original oils, the slight loss in ω3-fatty acids, up to 6%, the loss in tocopherols, in some of the cases around 30%, the maintaining of the phytosterol in their initial levels and the presence of cholesterol in the oils encapsulated with whey protein isolate. Full article