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Article

Co-Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil with Natural Antioxidants Extracts

by
Nancy Chasquibol
1,*,
Billy Francisco Gonzales
1,
Rafael Alarcón
1,
Axel Sotelo
1,
Gabriela Gallardo
2,
Belén García
3 and
María del Carmen Pérez-Camino
3
1
Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima, Av. Javier Prado Este 4600, Fundo Monterrico Chico, Surco, Lima 15023, Peru
2
Instituto Nacional de Tecnología Agropecuaria (INTA), Gabriel de Aristizabal, B1686 William C. Morris, Buenos Aires C1033AAE, Argentina
3
Instituto de la Grasa-Consejo Superior de Investigaciones Científicas, Campus Universidad Pablo de Olavide Ed. 46, Crtra. Sevilla-Utrera km 1, 41013 Sevilla, Spain
*
Author to whom correspondence should be addressed.
Foods 2023, 12(11), 2126; https://doi.org/10.3390/foods12112126
Submission received: 1 April 2023 / Revised: 1 May 2023 / Accepted: 6 May 2023 / Published: 25 May 2023
(This article belongs to the Special Issue Microencapsulation of Bioactive Compounds and Potential Application in Functional Product)
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Abstract

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.
Keywords: antioxidant; co-microencapsulation; skin; sacha inchi oil; camu camu; Andean potato; elderberry antioxidant; co-microencapsulation; skin; sacha inchi oil; camu camu; Andean potato; elderberry

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MDPI and ACS Style

Chasquibol, N.; Gonzales, B.F.; Alarcón, R.; Sotelo, A.; Gallardo, G.; García, B.; Pérez-Camino, M.d.C. Co-Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil with Natural Antioxidants Extracts. Foods 2023, 12, 2126. https://doi.org/10.3390/foods12112126

AMA Style

Chasquibol N, Gonzales BF, Alarcón R, Sotelo A, Gallardo G, García B, Pérez-Camino MdC. Co-Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil with Natural Antioxidants Extracts. Foods. 2023; 12(11):2126. https://doi.org/10.3390/foods12112126

Chicago/Turabian Style

Chasquibol, Nancy, Billy Francisco Gonzales, Rafael Alarcón, Axel Sotelo, Gabriela Gallardo, Belén García, and María del Carmen Pérez-Camino. 2023. "Co-Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil with Natural Antioxidants Extracts" Foods 12, no. 11: 2126. https://doi.org/10.3390/foods12112126

APA Style

Chasquibol, N., Gonzales, B. F., Alarcón, R., Sotelo, A., Gallardo, G., García, B., & Pérez-Camino, M. d. C. (2023). Co-Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil with Natural Antioxidants Extracts. Foods, 12(11), 2126. https://doi.org/10.3390/foods12112126

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