Obtention of Sacha Inchi (Plukenetia volubilis Linneo) Seed Oil Microcapsules as a Strategy for the Valorization of Amazonian Fruits: Physicochemical, Morphological, and Controlled Release Characterization

Abstract

Sacha inchi seed oil (SIO) is a promising ingredient for the development of functional foods due to its large amount of high-value compounds; however, it is prone to oxidation. This work aimed to obtain SIO microcapsules using conventional and ultrasound probe homogenization and using spray- and freeze-drying technologies as effective approaches to improve the long-term stability of functional compounds. The application of ultrasound probe homogenization improved the rheological and emulsifying properties and decreased the droplet size and interfacial tension of emulsions. The microcapsules obtained by both drying technologies had low moisture (1.64–1.76) and water activity (0.03–0.11) values. Spray-dried microcapsules showed higher encapsulation efficiency (69.90–70.18%) compared to freeze-dried ones (60.02–60.16%). Thermogravimetric analysis indicated that heat protection was assured, enhancing the shelf-life. Results suggest that both drying technologies are considered effective tools to produce stable microcapsules. However, spray-drying technology is positioned as a more economical alternative to freeze-drying.

Effect of maltodextrin concentration and drying temperature on the physicochemical characteristics of Sacha inchi (Plukenetia volubilis) extract powder

“…The maltodextrin factor, each treatment is significantly different, with the highest average value of hygroscopicity level of 3.30 ± 0.14% in the treatment (maltodextrin 10%, temperature 70⁰C) and the smallest average value of hygroscopicity is 0.15 ± 0.07% in the treatment (maltodextrin 15%, temperature 50⁰C). This is in line with the study of Rodríguez-Cortina et al (2022), who stated that the hygroscopicity values of Sacha inchi oil microcapsules varied from 2.32% to 5.07%. These results indicate that the hygroscopicity in Ultrasound Probe Homogenization (US) for both drying technologies is much better than Conventional Homogenization (CH).…”

“…This maltodextrin has several advantages, including its non-sweet taste and is easily soluble in water (Indri Paramita et al, 2015). However, according to Rodríguez-Cortina et al (2022), the main disadvantage of Sacha inchi is containing oil with compounds rich in fatty acids is the rapid oxidation, which due to this oxidation will result in the formation of peroxides with marked odor and unpleasant taste. Among the strategies to prevent this is the encapsulation process with coating materials to increase oil stability, reduce lousy taste, delay lipid oxidation and enzyme hydrolysis, and allow controlled release of the encapsulated material (Rodríguez-Cortina et al, 2022).…”

“…However, according to Rodríguez-Cortina et al (2022), the main disadvantage of Sacha inchi is containing oil with compounds rich in fatty acids is the rapid oxidation, which due to this oxidation will result in the formation of peroxides with marked odor and unpleasant taste. Among the strategies to prevent this is the encapsulation process with coating materials to increase oil stability, reduce lousy taste, delay lipid oxidation and enzyme hydrolysis, and allow controlled release of the encapsulated material (Rodríguez-Cortina et al, 2022). The composition of the ingredients in the preparation of this powdered Sacha inchi extract includes the use of gum arabic as a stabilizer and tween 80 as a surfactant.…”

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

“…As a nutrient source plant, sacha inchi contains 48-50% oil and 27-28% healthy protein [4][5][6][7][8]. There are a large number of valuable compounds found in sacha inchi seed oil [9], and it is recognized as having a high nutritional value beneficial for human health [10,11] and is also rich in unsaturated fatty acids [12][13][14][15][16]. The sacha inchi plant contains essential fatty acids of omega 6 and omega 3, which are good for dietary supplements [17].…”