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Glyceridic and Unsaponifiable Components of Microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) Edible Oils
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 g...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963851/ https://www.ncbi.nlm.nih.gov/pubmed/31842305 http://dx.doi.org/10.3390/foods8120671 |
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author | Chasquibol, Nancy A. Gallardo, Gabriela Gómez-Coca, Raquel B. Trujillo, Diego Moreda, Wenceslao Pérez-Camino, M. Carmen |
author_facet | Chasquibol, Nancy A. Gallardo, Gabriela Gómez-Coca, Raquel B. Trujillo, Diego Moreda, Wenceslao Pérez-Camino, M. Carmen |
author_sort | Chasquibol, Nancy A. |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-6963851 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-69638512020-01-27 Glyceridic and Unsaponifiable Components of Microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) Edible Oils Chasquibol, Nancy A. Gallardo, Gabriela Gómez-Coca, Raquel B. Trujillo, Diego Moreda, Wenceslao Pérez-Camino, M. Carmen Foods 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. MDPI 2019-12-12 /pmc/articles/PMC6963851/ /pubmed/31842305 http://dx.doi.org/10.3390/foods8120671 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Chasquibol, Nancy A. Gallardo, Gabriela Gómez-Coca, Raquel B. Trujillo, Diego Moreda, Wenceslao Pérez-Camino, M. Carmen Glyceridic and Unsaponifiable Components of Microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) Edible Oils |
title | Glyceridic and Unsaponifiable Components of Microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) Edible Oils |
title_full | Glyceridic and Unsaponifiable Components of Microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) Edible Oils |
title_fullStr | Glyceridic and Unsaponifiable Components of Microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) Edible Oils |
title_full_unstemmed | Glyceridic and Unsaponifiable Components of Microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) Edible Oils |
title_short | Glyceridic and Unsaponifiable Components of Microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) Edible Oils |
title_sort | glyceridic and unsaponifiable components of microencapsulated sacha inchi (plukenetia huayllabambana l. and plukenetia volubilis l.) edible oils |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963851/ https://www.ncbi.nlm.nih.gov/pubmed/31842305 http://dx.doi.org/10.3390/foods8120671 |
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