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

Sacha inchi (Plukenetia huayllabambana) oil was co-microencapsulated with natural antioxidant extracts (NAE), such as camu-camu (Myrciaria dubia (HBK) Mc Vaugh) fruit, Anil 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. Comicrocapsules 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 mu g GAE/g powder), antioxidant activity (12,454.00 mu g trolox/g powder), omega-3 content (56.03%), beta-sitosterol (62.5%), greater oxidative stability (Oxidation Onset temperature of 189 degrees C), higher shelf-life (3116 h), and smaller particle sizes (6.42 mu m). 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.

Automated summary

Sacha inchi oil was co-microencapsulated with natural antioxidant extracts using spray-drying. Gum Arabic and a ternary combination of gum Arabic, maltodextrin, and whey protein isolate were used as coating materials. The microcapsules with camu camu skin extract showed the highest content of polyphenols, antioxidant activity, omega-3 fatty acid, beta-sitosterol, oxidative stability, shelf-life, and smallest particle size. This research provides knowledge for the development of functional foods containing microcapsules of sacha inchi oil with natural antioxidants.