Desarrollo de encapsulados de aceite de semilla de Sacha Inchi para la formulación de alimentos funcionales
DOI:
https://doi.org/10.29105/idcyta.v8i1.88Keywords:
encapsulation, wall materials, spray dryingAbstract
Sacha Inchi is a food whose oil has a significant content of polyunsaturated fatty acids (PUFAs), which are susceptible to oxidative degradation processes. However, these compounds are susceptible to oxidative degradation processes. The purpose of this study was the encapsulation of Sacha Inchi seed oil by implementing sonication, spray drying, and freeze-drying techniques. The effect of Sacha Inchi seed oil concentration (5 y 7,5%, p/p) and the impact of the wall materials ratio: maltodextrin/sodium caseinate [M: C] (80:20 y 75:25, p/p) were evaluated on the physicochemical properties of the emulsions and encapsulates. It was found that, regardless of the wall material ratio, emulsions made with an oil concentration of 7.5% w/w were most stable and suitable for the drying phase. Likewise, the wall material ratio that enhanced the encapsulation efficiency was for emulsions prepared with 75:25 [M: C], obtaining higher yields for spray drying compared to freeze-drying, with values of 80.97% and 66.28%, respectively. This work highlights the use of innovative drying technologies to ensure the encapsulation of bioactive compounds, which denotes an opportunity for the development of new functional foods.
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