Estabilización de emulsiones de omega 3 para uso en alimento funcional

Abstract

Abstract: In the present research, the development of oil-based omega 3 emulsions was carried out. of sacha inchi (Plukenetia volubilis L.), a plant native to the Peruvian Amazon known due to its high content of fatty acids and health-benefiting compounds. The main objective was to achieve stable emulsions that allow us to protect these functional compounds from environmental conditions and industrial processing, to take advantage of its benefits in the implementation of food applications. The emulsification process used in the study consists of pre-homogenization and ultrasonic homogenization, using as encapsulating materials maltodextrin and caseinate and as surfactants Tween 20 and Span 60. Whose components were selected for their properties to stabilize emulsions, maintain uniform phase distribution and avoid coalescence and sedimentation. The developed emulsions showed high oxidative stability and retained their nutritional properties during storage. The optimal formulation was an emulsion with an oil concentration of 7.5% and an encapsulant material ratio of 2.5:1, which It proved to be the most stable according to elasticity, firmness and penetration tests. The study concluded that the combination of maltodextrin and sodium caseinate is effective in stabilizing sacha inchi oil emulsions, promoting emulsification and protection of acids unsaturated fats. Additionally, it is recommended to make adjustments to the stirring speeds and proportions of encapsulating materials, as well as continuous pH monitoring to maintain the stability and quality of the final product.