Optimización del encapsulamiento de omega 3 para uso en alimento funcional

Abstract

Abstract: Sacha inchi oil (Plukenetia volubilis L.) is appreciated for its acid content omega-3 and omega-6 fatty acids, as well as for their antioxidant properties, anti-inflammatory and health promoting. However, its susceptibility to oxidation poses a challenge to its stability and useful life. The objective of this study was to optimize the microencapsulation process of Sacha Inchi oil by drying atomization to improve stability and extend shelf life in functional foods. To do this, parameters were optimized, such as drying temperature and flow of feeding; The results showed that the temperature and feed flow did not had a significant impact on the encapsulation performance, it was found that the air flow of 30 L/min significantly improved the performance variable. HE characterized the best performance resulting in a moisture content of 2.293% ± 0.162, an apparent density of 0.253 ± 0.035 g/cm3 and a solubility of 147.3 ± 11.72s. The results of this study are a solid basis for the development of new functional foods, taking advantage of the beneficial properties of olive oil Sacha Inchi encapsulated.