Microencapsulation of sacha inchi oil using emulsion-based delivery systems.

In this study, sacha inchi oil (SIO) was microencapsulated by emulsion-based systems using ovalbumin (Ova), pectin (Pec), and xanthan gum (XG), followed by freeze-drying. The microencapsulation was confirmed using Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). The stability of omega-3 in SIO alone as well as in microencapsulated SIO was assessed by nuclear magnetic resonance (H NMR) spectroscopy after human gastric simulation (HGS).