Efecto de la adición de microencapsulado de aceite de Sacha Inchi (Plukenetia volubilis) y Chía (Salvia hispánica) en el tiempo de vida útil de un suplemento alimenticio

Abstract

The addition of fatty acids to food products represents a challenge, due to the low stability and poor acceptability of these components. Microencapsulation is an alternative to take advantage of their benefits. In contrast, in the present study, a mixture of Sacha Inchi and Chia oils (MA) in a 2:1 ratio was microencapsulated by spray drying, using gum arabic and maltodextrin, oil load of 33 percent, inlet temperature of 150 and outlet temperature of 90 degrees Celsius, reaching an efficiency of 68.20 percent. Characterization by electron microscopy showed microcapsules (MC) with continuous, crack-free walls. Agglomerations were observed, the size range found was between 9.02 and 22.99 microns. Infrared spectroscopy analysis was performed, which confirmed the microencapsulation of the AM by decreasing the characteristic bands of the fatty acids. The oxidative stability of the MC supplement, free of preservatives and without packaging, was determined using the Oxitest reactor (Model V02M2U) and the AOCS Cd12c-16 method. Induction times exhibited a decrease in the samples with MC. The shelf life was calculated through a mathematical extrapolation at 15 and 20 degrees Celsius, presenting a reduction from 3.37 to 0.37 months and from 2.06 to 0.25 months, respectively, compared to the blank sample. With the results obtained, it was determined that the inclusion of MC in the supplement has a negative effect on the shelf life, however, the sensory attributes improved.