Microencapsulation of Sacha Inchi (<em>Plukenetia huayllabambana</em>) Oil by Spray Drying with Camu Camu (<em>Myrciaria dubia</em> (H.B.K.) Mc Vaugh) and Mango (<em>Mangifera indica</em>) Skins
Rafael Alarcón,
Billy Gonzales,
Axel Sotelo,
Gabriela Gallardo,
María del Carmen Pérez-Camino,
Nancy Chasquibol
Affiliations
Rafael Alarcón
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
Billy Gonzales
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
Axel Sotelo
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
Gabriela Gallardo
Instituto Nacional de Tecnologia Industrial, INTI- Av. Gral Paz 5445, San Martín, Buenos Aires B1650, Argentina
María del Carmen Pérez-Camino
Department of Characterization and Quality of Lipids, Instituto de la Grasa- CSIC, Ctra. Utrera km 1, Building 46, E-41013 Sevilla, Spain
Nancy Chasquibol
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
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.
