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

Sacha inchi Plukenetia huayllabambana oil (SIPHO) was co-microencapsulated, by spray drying using gum arabic as a coating material, with antioxidant extracts of camu camu (Myrciaria dubia (HBK) McVaugh) (CCSE) and mango (Mangifera indica) (MSE) skins obtained by ultrasound–microwave-assisted extract...

Descripción completa

Autores principales: Chasquibol, Nancy, Alarcón, Rafael, Gonzales, Billy Francisco, Sotelo, Axel, Landoni, Lourdes, Gallardo, Gabriela Laura, García, Belén, Pérez-Camino, M. Carmen
Formato: info:ar-repo/semantics/artículo
Lenguaje:Inglés
Publicado: MDPI 2022
Materias:
Phenolic Compounds
Microencapsulation
Ultrasound
Oxidative Stability
Functional Foods
Compuestos Fenólicos
Microencapsulación
Ultrasonidos
Estabilidad Oxidativa
Alimentos Funcionales
Myrciaria
Antioxidant Activity
Co-microencapsulation
Ultrasound–microwave-assisted Extraction
Plukenetia huayllabambana Oil
Functional Powdered Beverage
Actividad Antioxidante
Co-microencapsulación
Extracción asistida por ultrasonido-microondas
Sacha inchi
Inchi
Aceite de Plukenetia huayllabambana
Bebida Funcional en Polvo
Myrciaria dubia
Camu Camu
Mango fruta
Acceso en línea:http://hdl.handle.net/20.500.12123/12489
https://www.mdpi.com/2076-3921/11/8/1420
https://doi.org/10.3390/antiox11081420

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