Spray-Drying Microencapsulation of Sacha Inchi Oil and Essential Oils of Eucalyptus, Lemon, and Basil
DOI:
https://doi.org/10.67321/cpj8ng05Keywords:
sacha inchi oil, essential oils, microencapsulation, spray drying, antioxidantsAbstract
The oxidation of polyunsaturated fatty acids represents a critical limitation in the stability of vegetable oils, as their exposure to environmental conditions favors deterioration. In this context, the incorporation of natural antioxidants, such as essential oils, and the application of protective technologies, such as microencapsulation, constitute promising strategies for preserving quality and extending shelf life. The objective of this research was to microencapsulate sacha inchi oil in combination with eucalyptus, lemon, and basil essential oils using spray drying. A mixture of maltodextrin, gum arabic, and sacha inchi oil in a 1:1:1 ratio was used, incorporating essential oils at 0.5%, 0.4%, and 0.5%, respectively, with an inlet temperature of 150°C. Microcapsule formation was confirmed by FTIR-ATR spectrophotometry. Additionally, physical properties of the resulting powders were evaluated using the Carr and Hausner indices, yielding values above 38 and 1.6, indicating poor flowability and compressibility. Antioxidant capacity was determined by DPPH assay with dilutions of 1:200, 1:250, and 1:300, after dissolving 0.1 g of sample in 20, 25, and 30 mL of distilled water. Results demonstrated that the sacha inchi with lemon essential oil formulation exhibited the best antioxidant performance among all mixtures, recording a Carr index of 42.23, a Hausner index of 1.42, and an antioxidant capacity of 326.74 µmol/L Trolox equivalents. This study confirms the technical feasibility of the process for protecting Amazonian bioactive compounds and enhancing their commercialization potential.
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