Glyceridic and Unsaponifiable Components of Microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) Edible Oils.

Nancy A Chasquibol,M Carmen Pérez-Camino,Raquel B Gómez-Coca,Wenceslao Moreda,Diego Trujillo,Gabriela Gallardo

doi:10.3390/foods8120671

Abstract

Sacha inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oils were microencapsulated and the lipid fraction of the microparticles was characterized. Hi-cap®, Capsule®, Arabic gum, and the binary combination of Arabic gum + maltodextrin and the ternary combination of Arabic gum + maltodextrin + whey protein isolate, were used as coating materials for the encapsulation process using spray-drying. The surface and the total oils obtained from the microparticles were evaluated in terms of fatty acid composition, minor glyceride polar compounds, polymers, oxidized triglycerides, diglycerides, monoglycerides, and free fatty acids, along with their unsaponifiable components, sterols, and tocopherols. Differences between the original oils and the microencapsulated ones were determined. The most remarkable results included the presence of polymers when there were none in the original oils, the slight loss in ω3-fatty acids, up to 6%, the loss in tocopherols, in some of the cases around 30%, the maintaining of the phytosterol in their initial levels and the presence of cholesterol in the oils encapsulated with whey protein isolate.

Highlights

Since its emergence in the thirties, the microencapsulation process continues as an innovative technique for use in very different fields to those for which it was originally developed
We focused on the chemical changes that the whole microencapsulation variable process would produce on the oil components of the microparticles, determining the surface oil (SO) and the total oil (TO)
Since the sacha inchi oils (SIOs) are considered a good source of essential fatty acids, (α-L and ω3-linolenic acid (Ln)), it would be of great interest to incorporate them into food products, such as bakery products, energy drinks, infant formulations, snacks, etc

Summary

Introduction

Since its emergence in the thirties, the microencapsulation process continues as an innovative technique for use in very different fields to those for which it was originally developed. The food industry has found a great tool in microencapsulation for solving problems, which are mainly related to preservation, even though in this field the advances have not turned out to be as spectacular as they have been in other areas. We can find many suitable dairy preparations for infants, which contain EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) with no fishy taste or rancidity problems during their sell-by date. Walnut oil is another polyunsaturated oil that has been successfully microencapsulated using maltodextrin combined with hydroxypropyl methylcellulose as wall materials and spray-drying [3]. Promising valuable manuscripts on chia oil (>60% linolenic acid) encapsulations have been published [7,8,9,10,11,12]

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