Production of Sacha Inchi oil emulsions by high‐shear and high‐intensity ultrasound emulsification: Physical properties and stability

González-Cardozo, Lina Marcela; Mora-Huertas, Claudia Elizabeth; Gutiérrez, Luis Felipe Higuita

doi:10.1111/jfpp.15865

Cited by 4 publications

(4 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is worth mentioning that increasing the power and time of sample processing above a certain threshold negatively affects the emulsion stabilization properties [ 29 ]. The rheological properties of sacha inchi oil emulsions were studied by González-Cardozo et al [ 16 ], who found that the emulsions are shear-thinning fluids. However, the emulsifiers used were maltodextrin and a modified starch, which may have had an influence on the slope and shape of the curve.…”

Section: Discussionmentioning

confidence: 99%

“…In contrast, Urbánková et al [ 15 ] used a natural casein-based emulsifier to emulsify with tamanu oil, but this is the only paper describing the properties of such a system, in addition to not addressing the rheological properties of the emulsion. In the case of inca inchi oil, the only paper on its emulsion with natural stabilizers (maltodextrin and a modified starch) is that published by González-Cardozo et al [ 16 ]. This scarcity of work demonstrates the need for more research on emulsions of the aforementioned oils stabilized with natural emulsifiers, which would allow their use in the food industry.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Bioactivity and Physicochemical Properties of Emulsions Based on Tamanu, Moringa, and Inca Inchi Oils

Makiej,

Hochór,

Smułek

et al. 2023

Foods

View full text Add to dashboard Cite

With increasing bacterial resistance to antibiotics, novel strategies for protection against microbial infections are crucial. Emulsions enhance the solubility of natural antibacterial oils and their uptake, making them promising drug delivery systems. However, it is important to find the right emulsifier to ensure that the oil has the right dispersion and does not adversely affect its antibacterial properties. Hence, this study investigated emulsions created from three vegetable oils: moringa oil from Moringa oleifera seeds, inca inchi oil from Plukenetia volubilis seeds, and tamanu oil from the Calophyllum inophyllum fruit. Emulsions were formed using two natural emulsifiers, lecithin and casein, at concentrations of 2.5%, 5%, and 10% (w/w). The study assessed the oil and emulsions’ characteristics, including the zeta potential, creaming index, and particle size distribution. The antimicrobial properties of these oils and the most stable emulsions were examined. Gas chromatography was used to analyze the oil compositions. The potential antimicrobial properties of emulsions formulated with natural oils was proved. Particularly noteworthy were emulsions containing a 2.5% inca inchi or tamanu oil, stabilized with casein. The particle size ranged between 100 nm and 900 nm with the average size 300 nm. These emulsions also showed antibacterial activity against selected strains, and the strongest effect was observed for the system with inca inchi oil, which reduced S. epidermidis bacterial activity by more than 60%. Therefore, it can be expected that the completed research will allow the development of antibacterial systems based on inca inchi or tamanu oils for use in the food industry.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Bioactivity and Physicochemical Properties of Emulsions Based on Tamanu, Moringa, and Inca Inchi Oils

Makiej,

Hochór,

Smułek

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Tanaman sacha inchi banyak digunakan pada berbagai industri makanan dan farmasi (Luis et al, 2011) serta dapat dijadikan industri pangan berkelanjutan (Kodahl, 2022). Minyak yang terkandung dalam tanaman sacha inchi mempunyai stabilitas yang tinggi (Lina et al, 2021), lebih lanjut asam lemak esensial terutama omega 3 dan omega 6 yang terkandung di dalamnya juga sangat baik digunakan untuk suplemen makanan (Ramos et al, 2019). Melihat besarnya potensi dari tanaman sacha inchi ini maka perlu adanya upaya produksi yang berkelanjutan.…”

Section: Pendahuluanunclassified

Pengintegrasian Teknologi Internet of Things dalam Optimalisasi Pemupukan Organik untuk Pertumbuhan dan Hasil Panen Sacha Inchi

Andayani,

Wijaya,

Prasetyo

et al. 2024

Agrikultura

View full text Add to dashboard Cite

Tanaman sacha inchi memiliki potensi ekonomi yang baik sehingga perlu pengembangan dengan mempertimbangkan sistem produksi berkelanjutan. Salah satu pendukung peningkatan pertumbuhan dan hasil panen adalah pemupukan dengan bahan organik. Tujuan dari penelitian ini adalah menganalisis berbagai perlakuan pupuk dari bahan organik dari kotoran hewan ayam, kambing, dan sapi terhadap pertumbuhan dan hasil panen sehingga terbentuk model yang optimal dari berbagai perlakuan jenis pupuk dengan memanfaatkan teknologi Internet of Things (IoT) dalam penyiraman dan pemupukan otomatis. Model perlakuan pupuk yang optimal dikembangkan dengan menggunakan metode ANFIS. Pengumpulan data di mulai bulan Maret hingga September 2023 di Desa Cikadu. Kecamatan Sindangkerta, Kabupaten Bandung Barat Provinsi Jawa Barat. Hasil penelitian menunjukkan bahwa aplikasi perlakuan pupuk organik dengan bahan kotoran hewan sapi menunjukkan hasil yang optimal pada paremeter pertumbuhan jumlah daun, jumlah batang dan jumlah buah potensial dengan akurasi prediksi terhadap model yang dihasilkan sebesar 96%. Implikasi hasil penelitian ini secara praktek dapat memanfaatkan bahan organik kotoran sapi sebagai alternatif pemupukan yang selama ini belum dimanfaatkan dan dijadikan nilai tambah. Implikasi lain secara teori yaitu dapat mengembangkan keberlanjutan produksi melalui pertumbuahn jumlah daun, jumlah batang dan jumlah buah potensial yang berdampak pada hasil panen sehingga ekosistem dalam mendukung agroindustri sacha inchi dapat tetap terjaga.

show abstract

“…However, the development of sacha inchi in Indonesia is still limited as cultivation locations only exist in a few areas and people are not familiar with the potential of this plant, which suggests a low interest in cultivating it. One of the most important things in the production of modern agriculture is fertilization [20,21]. Based on research by Z.Q.…”

Section: Introductionmentioning

confidence: 99%

Prediction Model of Sacha Inchi Crop Development Based on Technology and Farmers’ Perception of Socio-Economic Factors

Andayani,

Prasetyo,

Wijaya

et al. 2024

Sustainability

View full text Add to dashboard Cite

Background: The sacha inchi plant contains nutrients that are beneficial for health, cosmetics, and food products, so it has the potential to be developed economically. The development of sacha inchi involves agricultural technology, which includes the treatment of fertilizer types that need to be studied in maintaining production and productivity. Objectives: This study aims to analyze the optimal type of fertilizer treatment on crop yields and the influence of farmers’ perceptions of socio-economic factors in the development of sacha inchi plants so that an optimal sacha inchi development prediction model is formed. Methods: The partial least squares structural equation modeling (PLS-SEM) method was applied in the study to analyze the effect of perception of socio-economic factors, and the adaptive neuro-fuzzy inference system (ANFIS) method was applied to predict the optimal fertilizer treatment model. Findings: The results of the PLS-SEM analysis showed that farmers’ perceptions of sacha inchi cultivation considered economic factors at a percentage of 50.66% and social factors at a percentage of 49.33% and had a linear relationship with the economic development of sacha inchi with a value of 0.832, although simultaneously, 77.7% was influenced by economic factors and social factors, and 22.3% was influenced outside these two factors. The ANFIS prediction results reinforced the results of the analysis, which stated that fertilizer treatment based on sacha inchi plant waste in the form of seed shells produced greater harvest weight compared with goat manure fertilizer. If farmers wanted to use a combination fertilizer, the used composition was 80% sacha inchi seed shell waste and 20% goat manure fertilizer or other materials; if the used composition was otherwise, the yield tended to decrease. This research contributes to the theory of production sustainability by integrating the optimal fertilization factor as a decision support unit in the model. Practically, this study recommends the application of fertilizer from the basic ingredients of sacha inchi seed shells to create a sustainable sacha inchi processing industry that ensures production stability, strengthens the agribusiness ecosystem, and develops the economic potential of sacha inchi and reduces the operational costs of sacha inchi farming by reducing the cost of purchasing fertilizer and supporting the circular economy model.

show abstract

Production of Sacha Inchi oil emulsions by high‐shear and high‐intensity ultrasound emulsification: Physical properties and stability

Cited by 4 publications

References 47 publications

The Bioactivity and Physicochemical Properties of Emulsions Based on Tamanu, Moringa, and Inca Inchi Oils

The Bioactivity and Physicochemical Properties of Emulsions Based on Tamanu, Moringa, and Inca Inchi Oils

Pengintegrasian Teknologi Internet of Things dalam Optimalisasi Pemupukan Organik untuk Pertumbuhan dan Hasil Panen Sacha Inchi

Prediction Model of Sacha Inchi Crop Development Based on Technology and Farmers’ Perception of Socio-Economic Factors

Contact Info

Product

Resources

About