Co-Microencapsulation of Cushuro () Polysaccharide with Sacha Inchi Oil () and Natural Antioxidant Extracts.

Cushuro () polysaccharide was used to co-microencapsulate sacha inchi oil, natural antioxidant extracts from the oleoresin of charapita chili peppers ( L.) and grape orujo ( L.).

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

Sacha inchi () oil was co-microencapsulated with natural antioxidant extracts (NAE), such as camu-camu ( (HBK) Mc Vaugh) fruit, Añil variety Andean potato ( andigenum, and elderberry fruit (). 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.

Optimisation and Characterisation of the Protein Hydrolysate of Scallops () Visceral By-Products.

In this research, scallops () visceral meal (SVM) and defatted meal (SVMD) were analysed for their proximal composition, protein solubility, and amino acid profile. Hydrolysed proteins isolated from the scallop's viscera (SPH) were optimised and characterised using response surface methodology with a Box-Behnken design. The effects of three independent variables were examined: temperature (30-70 °C), time (40-80 min), and enzyme concentration (0.

Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi Oil and Antioxidant Extracts of Camu Camu and Mango Skins.

Sacha inchi oil (SIPHO) was co-microencapsulated, by spray drying using gum arabic as a coating material, with antioxidant extracts of camu camu ( (HBK) McVaugh) (CCSE) and mango () (MSE) skins obtained by ultrasound-microwave-assisted extraction (UMAE). The physicochemical characteristics of the microcapsules, such as, particle size, morphology, and moisture, as well as the encapsulation efficiency, the fatty acid composition, and oxidative stability, were determined in order to select the best formulation for the design of functional powdered beverages. The formulation with the highest amounts of ω3 acids and polyphenols was used to prepare a functional powdered beverage that contained ω3 (52.

Glyceridic and Unsaponifiable Components of Microencapsulated Sacha Inchi ( L. and L.) Edible Oils.

Sacha inchi ( L. and L.) edible oils were microencapsulated and the lipid fraction of the microparticles was characterized.

Characterization of glyceridic and unsaponifiable compounds of Sacha inchi (Plukenetia huayllabambana L.) oils.

This work deals with the characterization of the main glyceridic and unsaponifiable components of oils obtained from Sacha inchi (Plukenetia huayllabambana L.) seed ecotypes collected during two harvests in the Department of Amazonas in Peru. The seed-oil yield was 30.