Results 171 to 180 of about 2,003 (186)

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

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

Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation

Food Research International, 2021
Sacha inchi is a super seed primarily grown in the Amazon rainforest of Peru. One of the main products obtained from seeds is oil. This product is rich in polyunsaturated fatty acids, tocopherols, and sterols. The objective of this work was to authenticity evaluate of the Sacha inchi oil by means of characterization of phenols, volatile compounds, and ...
Fernando, Ramos-Escudero, María Teresa, Morales, Mónica, Ramos Escudero, Ana María, Muñoz, Keidy, Cancino Chavez, Agustín G, Asuero   +5 more
openaire   +2 more sources

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

Evaluation of the therapeutic effect of Sacha inchi oil in atopic dermatitis mice

International Immunopharmacology
Atopic dermatitis (AD) is a prevalent inflammatory skin condition characterized by a multifaceted pathogenesis, which encompasses immune system signaling dysregulation, compromised skin barrier function, and genetic influencers. Sacha inchi (Plukenetia volubilis L.) oil (SIO) has demonstrated potent anti-inflammatory and antioxidant properties, however,
Yuwei Zhang, Wenjun Zhao, Jingru Liao, Yixiang Zhang, Lieyu Wang, Pan Li, Bing Du   +6 more
openaire   +2 more sources

Physicochemical properties of oils extracted from γ-irradiated Sacha Inchi (Plukenetia volubilis L.) seeds

Food Chemistry, 2017
This study evaluated the physicochemical properties of oils extracted from γ-irradiated Sacha Inchi (Plukenetia volubilis L.) seeds (SIS) at four different doses (0, 1, 5 and 8kGy). Fatty acid composition, tocopherol content, FTIR spectra, density, refractive index, acidity, peroxide value (PV), p-anisidine index (p-An), oxidation induction period (IP),
Luis-Felipe, Gutiérrez, Yolanda, Quiñones-Segura, Zain, Sanchez-Reinoso, Diego Leonardo, Díaz, Jormagn Israel, Abril   +4 more
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Fatty acids profile of Sacha Inchi oil and blends by 1H NMR and GC–FID

Food Chemistry, 2015
This study aimed at the characterization of blends of Sacha Inchi oil (SIO) with different ratios of SO (soybean oil) and CO (corn oil) by nuclear magnetic resonance ((1)H NMR), compared with the data obtained by gas chromatography with a flame ionization detector (GC-FID).
Juarez, Vicente, Mario Geraldo, de Carvalho, Edwin E, Garcia-Rojas   +2 more
openaire   +2 more sources

Microencapsulation of sacha inchi oil (Plukenetia volubilis L.) using complex coacervation: Formation and structural characterization

Food Chemistry, 2019
In this study, sacha inchi oil (SIO) (Plukenetia volubilis L.) was microencapsulated via complex coacervation of ovalbumin (OVA) and sodium alginate (AL), and the microcapsule properties were characterized. The omega-3 content in the SIO was evaluated after in vitro gastric simulation and microencapsulation.
Barbara da Silva Soares, Rodrigo Pinto Siqueira, Mario Geraldo de Carvalho, Juarez Vicente, Edwin Elard Garcia-Rojas   +4 more
openaire   +2 more sources

Synthesis and characterization of sacha inchi (Plukenetia volubilis L.) oil-based alkyd resin

Progress in Organic Coatings, 2019
Abstract Sacha Inchi (Plukenetia volubilis L.) is a wild oleaginous plant of the Euphorbiaceae family that grows in the Peruvian rainforest. The oil obtained from the seeds, which can reach 92% polyunsaturated fatty acid content, has been used as a raw material for the synthesis of alkyd resins.
Santiago Flores, Artemio Flores, Carlos Calderón, Daniel Obregón   +3 more
openaire   +1 more source