Results 181 to 190 of about 27,238 (222)

Harnessing Sacha Inchi By-Products: Innovations in Functional Food Development

Plant Foods for Human Nutrition
Sacha inchi (Plukenetia volubilis L.), native to the Amazon rainforest, is widely known for its oil-rich seeds. Its by-products, particularly the press cake, husks, and shells left after oil extraction, have significant nutritional and functional potential.
Jenny Valdez-Arana, Lady Cabrera-de-la-Cruz, J. Vidaurre-Ruiz   +2 more
semanticscholar   +3 more sources

Chemical Characterization of Sacha Inchi (Plukenetia volubilis L.) Oil

Journal of Agricultural and Food Chemistry, 2011
A chemical characterization of the major components, namely, triacylglycerols (TAGs), polyphenols, and tocopherols in a Sacha inchi oil derived from cold pressing of the seed, is hereby reported. To tackle such a task, high-performance liquid chromatography in combination with photodiode array (PDA), fluorescence (RF), and mass spectrometry (MS ...
FANALI, CHIARA, DUGO, LAURA, CACCIOLA, FRANCESCO, BECCARIA, MARCO, Grasso, Simone, Dachà, Marina, DUGO, Paola, MONDELLO, Luigi   +7 more
openaire   +2 more sources

Microencapsulation of sacha inchi oil using emulsion-based delivery systems

Food Research International, 2017
In this study, sacha inchi oil (SIO) was microencapsulated by emulsion-based systems using ovalbumin (Ova), pectin (Pec), and xanthan gum (XG), followed by freeze-drying. The microencapsulation was confirmed using Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), and scanning electron microscopy (
Juarez Vicente, Taylana de Souza Cezarino, Luciano José Barreto Pereira, Elisa Pinto da Rocha, Guilherme Raymundo Sá, Ormindo Domingues Gamallo, Mario Geraldo de Carvalho, Edwin Elard Garcia-Rojas   +7 more
openaire   +2 more sources

New bio‐epoxy from sacha inchi oil by epoxidation reaction

Journal of the American Oil Chemists' Society, 2022
AbstractSacha inchi oil with large amount of double bonds (DBs) in allylic positions and double‐allylic positions was converted to an epoxidized oil by using H2O2 as the reactant. The success of this modification process has been demonstrated by Fourier transform infrared spectroscopy and 1H‐NMR spectra.
Nguyen Thi Thuy, Vu Dinh Tien, Pham Ngoc Lan   +2 more
openaire   +1 more source

Evaluation of moisturizing and irritation potential of sacha inchi oil

Journal of Cosmetic Dermatology, 2019
AbstractObjectiveThe moisturizing and irritation effects of sacha inchi oil were evaluated.Study Design The moisturizing effect on the skin was clinically assessed using a regression study design. Sacha inchi oil or olive oil (benchmark) was applied on the left or right lower leg of the subjects for 14 days followed by application discontinuation for 2 
Wichuda Soimee, Wongnapa Nakyai, Pensri Charoensit, Francois Grandmottet, Saran Worasakwutiphong, Preeyawass Phimnuan, Jarupa Viyoch   +6 more
openaire   +2 more sources

Sacha inchi oil encapsulation: Emulsion and alginate beads characterization

Food and Bioproducts Processing, 2019
Abstract The sacha inchi oil (SIO) has about 82% polyunsaturated fatty acids and micronutrients, as tocopherol and phenolic compounds. This work investigated the combination of encapsulation techniques (emulsification and ionic gelation) in order to produce food ingredients with SIO to the enrichment of foodstuffs, as well as to promote its ...
Klycia Fidelis Cerqueira e Silva, Ana Gabriela da Silva Carvalho, Renata Santos Rabelo, Míriam Dupas Hubinger   +3 more
openaire   +1 more source

Physicochemical Properties, Fatty Acid and Amino Acid Profiles, and Antioxidant Activity of Sacha Inchi (Plukenetia Volubilis L.) Seed Oil and Press Cake Extracted Using Hydraulic Press and Soxhlet Methods

TRENDS IN THE SCIENCES
Sacha Inchi (Plukenetia volubilis L.) oil is increasingly recognized for its high polyunsaturated fatty acid content, particularly its balanced omega-3 and omega-6 ratio, making it a valuable ingredient in functional foods and nutraceuticals.
Yuszda K. Salimi, Robert Tungadi, S. A. Liputo, A. Kilo, Aliyaah Nadya Paramitha Rauf, Indah Badriawaty Dali   +5 more
semanticscholar   +1 more source

Dispersive Raman Analysis of Sacha Inchi Ozonated Oil

2017
The sacha inchi oil has major advantages when compared to other vegetable oils used in the pharmaceutical, food and cosmetics due to its high concentration of organic compounds. Raman spectroscopy is an analytical technique that allows real-time analysis and nondestructive way the physical-chemical composition of vegetable oils.
H. C. Carvalho, D. A. B. Palacios, C. J. Lima, M. S. Melo, L. Silveira, R. A. Zângaro   +5 more
openaire   +1 more source

Analysis of physicochemical parameters of Sacha Inchi oil (Plukenetia Volubilis L.): a view from production process

Ciencia y Desarrollo
Sacha Inchi oil contains high levels of polyunsaturated fatty acids, specially α-linolenic acid (ω-3), linoleic acid (ω-6), and oleic acid (ω-9), these are transcendent compounds in pharmaceutical, nutraceutical and cosmetical industries  due to their ...
Rodrigo Ayala Camargo, Oscar Julio Medina Vargas, Francisco Gerardo Rodríguez Figueroa, Lucia Marlén Moreno Bastidas   +3 more
semanticscholar   +1 more source