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

被引：15

作者：

Landoni, L. ^{[1
]}

Alarcon, R. ^{[2
]}

Vilca, L. ^{[2
]}

Chasquibol, N. ^{[2
]}

Perez-Camino, M. C. ^{[3
]}

Gallardo, G. ^{[1
]}

机构：

[1] INTI, Natl Inst Ind Technol, Av Gral Paz 5445, San Martin, Buenos Aires, Argentina

[2] Univ Lima, Ctr Studies & Innovat Funct Foods CEIAF, Fac Ind Engn, Inst Sci Res IDIC, Avda Javier Prado Este, Lima 33, Peru

[3] CSIC, Dept Characterizat & Qual Lipids, Inst Grasa, Ctra Utrera Km 1,Bg 46, E-41013 Seville, Spain

来源：

GRASAS Y ACEITES | 2020年 / 71卷 / 04期

关键词：

Microencapsulation; Oxidative Stability; Sacha inchi; Spray drying; WHEY-PROTEIN; FLAXSEED OIL; ENCAPSULATION EFFICIENCY; CARDIOVASCULAR-DISEASE; FISH; L;

D O I：

10.3989/gya.1028192

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 (R)-100 (H). Microcapsules made of H presented the highest oxidative stability and encapsulation efficiency compared to AG, AG:MD or AG:MD:WPC formulations.

引用

页数：10

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