Obtención de un ingrediente funcional en polvo rico en omega 3, 6 y 9 a partir de una mezcla de aceite de sacha inchi (Plukenetia volubilis) y aceite de girasol (Helianthus annuus)

Abstract

A blend of Sachai inchi oil and Girasol oil was microencapsulated with a fatty acids balance 4,42 times the fatty acid linoleic content (omega-6) than the fatty acid linolenic content (omega-3) into a polymeric matrix of Maltodextrin and Arabic gum, ratio 1:1. A 81,06 mores less 1,75 percent of performance and 92,08 more less 0,71 percent of efficiency of process was obtained with an inlet air temperature of 150 Celsius degree and 33 percent of oil´s charge. The microcapsules have 1,96 more less 0.04 percent of moisture, with a smooth surface and pore-free which protects to oil´s blend inside. Without significative changes about its fatty acids content after microencapsulation process, the product has a lipid profile of 10,20 more less 0,14percent for omega-3, 46,18more less 0,50 percent for omega-6 and 23,83 more less 0,24 percent for omega-9. When scaling the process at an industrial level, a product with similar characteristics to those obtained at laboratory scale is obtained.