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

• Published in: Antioxidants Vol. 11; no. 8; p. 1420
• Main Authors: Chasquibol, Nancy, Alarcón, Rafael, Gonzales, Billy Francisco, Sotelo, Axel, Landoni, Lourdes, Gallardo, Gabriela, García, Belén, Pérez-Camino, M Carmen
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 22.07.2022; MDPI
• Subjects: antioxidant activity; Antioxidants; Beverages; Biodiversity; co-microencapsulation; Drying; Fatty acid composition; Fatty acids; Flowers & plants; Food; Fruits; Functional foods & nutraceuticals; Microcapsules; microencapsulation; oxidative stability; phenolic compounds; Polyphenols; Rainforests; Sensory properties; Skin; Ultrasonic imaging; ultrasound–microwave-assisted extraction; Venezuela; United States > US; Brazil; Amazon Basin; Switzerland; Peru; Germany; ultrasound–microwave-assisted extraction; microencapsulation; oxidative stability; phenolic compounds; Plukenetia huayllabambana oil; antioxidant activity; co-microencapsulation; functional powdered beverage; sacha inchi
• ISSN: 2076-3921; 2076-3921
• DOI: 10.3390/antiox11081420

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 (52.74%), antioxidant activity (324.80 mg AAE/100 g powder), and acceptable sensory attributes.