Microencapsulation of sacha inchi oil using emulsion-based delivery systems

Vicente, Juarez; Cezarino, Taylana de Souza; Pereira, Luciano José Barreto; Rocha, Elisa Pinto da; Sá, Guilherme Raymundo; Gamallo, Ormindo Domingues; Carvalho, Mário Geraldo de; Garcia‐Rojas, Edwin Elard

doi:10.1016/j.foodres.2017.06.039

Cited by 31 publications

(24 citation statements)

References 30 publications

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“…The FTIR analysis shows that the Sacha inchi oil contains Omega fatty acids and proteins. The FTIR results of this study were similar to the findings by other researchers (Kumar, Smita, Cumbal, & Debut, ; Vicente et al, ).…”

Section: Resultssupporting

confidence: 92%

Screw press extraction of Sacha inchi seeds: Oil yield and its chemical composition and antioxidant properties

Muangrat

Veeraphong

Chantee

2018

J Food Process Preserv

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In this work, the effects of operating parameters, such as drying temperature (60, 75, 90 °C) and press head temperature (60, 75, 90 °C), on oil yields from Sacha inchi (Plukenetia volubilis L.) seeds were studied using a single screw press machine. It is found that non‐dried Sacha inchi samples gave a high oil yield compared to dried samples for all press head temperatures. These Sacha inchi oils contained high content of polyunsaturated fatty acids, mainly α‐linolenic and linoleic acids. The total content of phenolic compounds in these oils ranges from 30.46 to 120.32 mg GAE/100g oil, DPPH IC50 value 317.33 to 663.54 mg/mL, and ABTS IC50 value 215.48 to 301.75 mg/mL. Additionally, these oil samples have peroxide (1.94–2.27 meq O2/kg oil), iodine (102.66–104.05 g I2/100g oil), saponification (182.18–195.11 mg KOH/g oil) and acid (1.94–5.90 mg KOH/g oil) values, as well as the free fatty acid percentages (0.97–2.97%). Practical applications Screw press extraction is a cost‐efficient method, requiring a shorter extraction time than solvent extraction process and leaving no solvent residues in the oil product. Here, a single screw press machine at different press head temperatures was used to extract oil from Sacha inchi seeds. The various Sacha inchi oil extracts had differences in their fatty acid levels. Additionally, the Sacha inchi oil was found to contain total phenolic compounds, which can be potentially used as an alternative source of natural antioxidants in pharmaceutical or food industries.

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Section: Resultssupporting

confidence: 92%

Screw press extraction of Sacha inchi seeds: Oil yield and its chemical composition and antioxidant properties

Muangrat

Veeraphong

Chantee

2018

J Food Process Preserv

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“…(b)). It was found that there was no mass loss of GO before 300 °C, while rapid degradation was observed between 350 and 480 °C, which was similar to that of another plant oil rich in UFAs . Samples except GO exhibited minor loss in mass before 120 °C for the first step, which could be due to the loss of free and bound water contained in the sample.…”

Section: Resultsmentioning

confidence: 61%

Preparation and characterization of potato protein‐based microcapsules with an emphasis on the mechanism of interaction among the main components

et al. 2020

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BACKGROUND Potato protein (PP) has promising potential for utilization in food applications due to its high nutritive value and functional properties. Grapeseed oil (GO) is rich in unsaturated fatty acids and antioxidant active ingredients. However, its application is limited because of low stability and high volatility. In order to overcome such problems, PP‐based microcapsules encapsulating GO were produced by complex coacervation, and characterized using optical, thermodynamic and spectroscopic analyses. RESULTS Results indicated that a ratio of GO/PP of 1:2 led to the best encapsulation effect with the maximum microencapsulation efficiency and yield. Intact and nearly spherical microcapsules were observed from scanning electron microscopy images. Results of thermogravimetry demonstrated that thermal resistance was increased in the microencapsulated GO, indicating that PP‐based microcapsules could be a good way to protect the thermal stability of GO. Fourier transform infrared spectra indicated that hydrogen bonding and covalent crosslinking might occur among wall materials, but a physical interaction between GO and wall materials. CONCLUSIONS PP can be successfully used to encapsulate GO when combined with chitosan, indicating that PP‐based microcapsules have potential for application in encapsulating liquid oils with functional properties. A schematic diagram of possible interactions was constructed to better understand the mechanism of formation of the microcapsules. © 2020 Society of Chemical Industry

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“…A handful of studies have reported the chemical composition of SIO [3,14,15], but only a few of them have worked with the physicochemical characterization throughout heterodisperse formulations [16][17][18][19][20]. For this reason, this research has focused on exploring two specific aspects of SIO, corresponding to (i) the detailed characterization of glycerolipids composition, and (ii) the determination of the required hydrophilic-lipophilic balance value (HLB) [21,22].…”

Section: Of 15mentioning

confidence: 99%

Glycerolipid Composition and Advanced Physicochemical Considerations of Sacha Inchi Oil toward Cosmetic Products Formulation

et al. 2019

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Sacha inchi oil is a premier raw material with highly nutritional and functional features for the foodstuff, pharmaceutical, beauty, and personal care industries. One of the most important facts about this oil is the huge chemical content of unsaturated and polyunsaturated fatty acids. However, the current available information on the characterization of the triglyceride composition and the advance physicochemical parameters relevant to emulsion development is limited. Therefore, this research focused on providing a detailed description of the lipid composition using high-resolution tandem mass spectrometry and thorough physicochemical characterization to find the value of the required hydrophilic–lipophilic balance (HLB). For this, a study in the interfacial tension was evaluated, followed by the assessment of different parameters such as creaming index, droplet size, viscosity, zeta potential, pH, and electrical conductivity for a series emulsified at thermal stress condition. The results show that fatty acids are arranged into glycerolipids and the required HLB to achieve the maximum physical stability is around 8.

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Microencapsulation of sacha inchi oil using emulsion-based delivery systems

Cited by 31 publications

References 30 publications

Screw press extraction of Sacha inchi seeds: Oil yield and its chemical composition and antioxidant properties

Screw press extraction of Sacha inchi seeds: Oil yield and its chemical composition and antioxidant properties

Preparation and characterization of potato protein‐based microcapsules with an emphasis on the mechanism of interaction among the main components

Glycerolipid Composition and Advanced Physicochemical Considerations of Sacha Inchi Oil toward Cosmetic Products Formulation

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