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Updated: Jun 23, 2026
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High Throughput Single-cell and Multiple-cell Micro-encapsulation
Published on: June 15, 2012
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Co-Microencapsulation of Sacha Inchi (
Nancy Chasquibol1, Billy Francisco Gonzales1, Rafael Alarcón1
1Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima, Av. Javier Prado Este 4600, Fundo Monterrico Chico, Surco, Lima 15023, Peru.
Foods (Basel, Switzerland)
|June 10, 2023
Summary
Microencapsulation of sacha inchi oil with natural antioxidants like camu-camu, potato, and elderberry using spray-drying enhanced its stability and shelf-life. This creates promising functional food ingredients with improved nutritional profiles.
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Materials Science
Background:
- Sacha inchi oil is rich in omega-3 fatty acids but prone to oxidation.
- Natural antioxidant extracts (NAE) offer potential to improve oil stability.
- Microencapsulation is a technique to protect sensitive ingredients and create functional food components.
Purpose of the Study:
- To co-microencapsulate sacha inchi oil with NAE using spray-drying.
- To evaluate the impact of different coating materials (Gum Arabic, GA+MD+WPI) on microcapsule properties.
- To assess the nutritional and oxidative stability of the developed microcapsules.
Main Methods:
- Spray-drying was employed for co-microencapsulation of sacha inchi oil with NAE.
- Coating materials included Gum Arabic (GA) and a ternary combination of GA + maltodextrin (MD) + whey protein isolate (WPI).
- Evaluated parameters included moisture, particle size, morphology, total phenolic content, antioxidant activity, fatty acid/sterol composition, oxidative stability, and shelf-life.
Main Results:
- Co-microcapsules with camu-camu skin extract (CCSE) using GA+MD+WPI exhibited superior total polyphenol content (4239.80 µg GAE/g) and antioxidant activity (12,454.00 µg trolox/g).
- These microcapsules showed enhanced omega-3 content (56.03%), high β-sitosterol (62.5%), improved oxidative stability (189 °C onset), and extended shelf-life (3116 h).
- Smaller particle sizes (6.42 μm) were observed for the optimal formulation.
Conclusions:
- Co-microencapsulation of sacha inchi oil with CCSE using GA+MD+WPI is effective in enhancing its nutritional value and oxidative stability.
- The developed microcapsules show potential for use in functional food applications.
- Further research is recommended to explore bioactive component interactions and industrial scale-up challenges.
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