GRASAS Y ACEITES 71 (4)
October–December 2020, e387
ISSN-L: 0017-3495
https://doi.org/10.3989/gya.1028192
Physicochemical characterization and oxidative stability of
microencapsulated edible sacha inchi seed oil by spray drying
L. Landonia, R. Alarconb, L. Vilcab, N. Chasquibolb, M.C. Pérez-Caminoc and G. Gallardoa, *
aNational Institute of Industrial Technology, INTI- Av. Gral Paz 5445, San Martín, Buenos Aires, Argentina.
bCenter of Studies and Innovation of Functional Foods (CEIAF)-Faculty of Industrial Engineering, Institute of Scientic Research,
IDIC, University of Lima, Avda. Javier Prado Este, 4600 Surco, Lima 33-Peru.
cDepartment of Characterization and Quality of Lipids, Instituto de la Grasa- CSIC, Ctra. Utrera km 1, Bg 46, E-41013 Sevilla, Spain.
*Corresponding author: ggallardo@inti.gob.ar
Submitted: 23 October 2019; Accepted: 03 December 2019; Published online: 3 November 2020
SUMMARY: The aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different spe-
cies, Plukenetia volubilis L. (SIVO) and Plukenetia huayllabambana L. (SIHO), using different biopolymers as
wall materials and spray drying technology. The physicochemical characteristics such as encapsulation ef-
ciency, particle size, morphology and oxidative stability were analyzed in order to select the best formulation
that could potentially be used as an ingredient in the development of functional food. Bulk SIO and four formu-
lations were tested for each oil ecotype, using different encapsulating agents: maltodextrin (MD), Arabic gum
(AG), whey protein concentrate (WPC) and modified starch HI-CAP®-100 (H). Microcapsules made of H pre-
sented the highest oxidative stability and encapsulation efficiency compared to AG, AG:MD or AG:MD:WPC
formulations.
KEYWORDS: Microencapsulation; Oxidative Stability; Sacha inchi; Spray drying
RESUMEN: Caracterización fisicoquímica y estabilidad oxidativa de aceites comestibles de semillas de sacha
inchi microencapsulados y secados por aspersión. El objetivo de este trabajo fue obtener microcápsulas de dos
especies de aceite de sacha inchi (SIO), Plukenetia volubilis L. (SIVO) y Plukenetia huayllabambana L. (SIHO),
utilizando diferentes biopolímeros como materiales de pared y la tecnología de secado por aspersión. Se analiza-
ron tanto las características fisicoquímicas como la eficiencia de encapsulación, el tamaño de partícula, la mor-
fología y la estabilidad oxidativa para seleccionar la mejor formulación que podría utilizarse como ingrediente
en el desarrollo de alimentos funcionales. Se analizaron los aceites y cuatro formulaciones para cada ecotipo,
usando diferentes agentes encapsulantes: maltodextrina (MD), goma Arábiga (AG), concentrado proteico de
lactosuero (WPC) y almidón modificado HI-CAP®-100 (H). Las microcápsulas hechas con H presentaron la
mayor estabilidad oxidativa y eficiencia de encapsulación en comparación con las formulaciones: AG; AG:MD
o AG:MD:WPC.
PALABRAS CLAVE: Estabilidad oxidativa; Microencapsulación; Sacha inchi; Secado por aspersión
ORCID ID: Landoni L https://orcid.org/0000-0003-4356-3447, Alarcon R https://orcid.org/0000-0003-3315-9467,
Vilca L https://orcid.org/0000-0002-0157-1695, Chasquibol N https://orcid.org/0000-0002-9275-2060, Pérez-Camino
MC https://orcid.org/0000-0001-7652-9582, Gallardo G https://orcid.org/0000-0003-1426-8430
Citation/Cómo citar este artículo: Landoni L, Alarcón R, Vilca L, Chasquibol N, Pérez-Camino MC, Gallardo G.
2020. Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by
spray drying. Grasas Aceites 71 (4), e387. https://doi.org/10.3989/gya.1028192
Copyright: 2020 CSIC. This is an open-access article distributed under the terms of the Creative Commons
Attribution 4.0 International (CC BY 4.0) License.

2 • L. Landoni et al.
Grasas Aceites 71 (4), October–December 2020, e387. ISSN-L: 0017–3495. https://doi.org/10.3989/gya.1028192
1. INTRODUCTION
Since ancient times, the inhabitants of the
Andean region have used native crops (fruits, seeds
and tubers) for their nutritional and medicinal prop-
erties. Native crops have gained worldwide attention
due to the wide range of nutrients and phytochemi-
cals they possess (Campos et al., 2018). Within
this group, the fruit of sacha inchi or “Inca’s nut”
deserves mentioning. This crop is from the Amazon
region and belongs to the genus Plukenetia, with
five identified species: P. volubilis (species that is
currently widely marketed), P. brachybotrya, P. poly-
adenia, P. loretensis and recently P. huayllabambana
(Rodríguez et al., 2010).
There is a current tendency towards the con-
sumption of foods that both satisfy the basic needs
of consumers and provide essential nutrients (those
that cannot be synthesized by the human body).
Among this group, the polyunsaturated fatty acids
(PUFAs) of the ω-3 family stand out, and involve
various vital functions (Delgado-Lista et al.,
2012). Within this fatty acid family, we can men-
tion eicosapentaenoic acid (EPA, C20:5), docosa-
hexaenoic acid (DHA, C22:6) and α-linolenic acid
(ALA, C18:3), which is a precursor of the first two
(Barceló-Coblijn and Murphy, 2009).
P. huayllabambana, like P. volubilis, is consid-
ered an important source of oil and protein of
good nutritional quality. In recent years commer-
cial exploitation of the P. huayllabambana species
has been explored because the seeds of this ecotype
have a higher oil content compared to the seeds of
P. volubilis (44–54% vs. 35–49%, respectively), and
also present a higher content of α-linolenic acid
(51% vs 48%) (Chasquibol et al., 2014, Triana-
Maldonado et al., 2017).
To protect PUFAs from environmental factors
such as light, air or humidity and due to the high
susceptibility to oxidation based on the chemical
structure of ω-3 acids, microencapsulation arises
as a solution to delay or inhibit their deterioration
(Cholewski et al., 2018). In this methodology, an
oil-in-water emulsion is dried, using different bio-
polymers (gums, fibers, proteins or carbohydrates)
as wall materials. (Carneiro et al., 2013, Aberkane
et al., 2014).
According to Gous and Park (2005), an ideal
coating material should exhibit good rheological
properties at high concentrations and easy workabil-
ity during encapsulation. Also, the coating materials
should have the ability to disperse or emulsify the
active material and stabilize the emulsion produced.
Moreover, they must not react with the material to
be encapsulated during processing and prolonged
storage. They must have the capacity for sealing and
holding the active material within their structure
during processing or storage, and the ability to com-
pletely release any materials including the solvent
used during the process of encapsulation under dry-
ing or other desolventization conditions. The coat-
ing materials should provide maximum protection
to the active material against environmental con-
ditions (e.g., oxygen, heat, light, humidity). They
should be soluble in solvents accepted in the food
industry (e.g., water, ethanol) chemically nonreac-
tive with the active core materials and finally inex-
pensive, with food-grade status. All these features
are practically impossible to be achieve by a single
carrier, so in practice, combinations of two or more
materials are frequently used (Silva et al., 2013).
Carbohydrates are mostly used as encapsulating
agents, especially for their ability to retain volatiles.
Maltodextrins, products of starch hydrolysis, are
commonly used as a wall material in the micro-
encapsulation of food ingredients (Gharsallaoui,
et al., 2007) because they offer several advantages
like neutral taste and aroma, low viscosity at high
percentages of solids and good protection against
oxidation of the core phase, as well as relatively
low cost. However, this type of material does not
display good emulsifying capacity. Gums are used
to modify the texture of certain foods, encapsulat-
ing agents, emulsion stabilizers and crystallization
controllers. Historically, Arabic gum has been the
encapsulating agent most frequently used due to
its versatility, good solubility, low viscosity at high
concentrations and very good emulsifying proper-
ties associated with its protein moiety and the poly-
saccharide backbone (Hoseini et al., 2015, Gabas
et al., 2007.). Some n-octenylsuccinate derivatized
(n-OSA) starches have also been successfully used
as wall materials. The introduction of some side
chains of lipophilic succinic acid results in modified
starches with good emulsifying properties which
promote good volatile retention and higher encap-
sulation efficiency. Proteins are important encap-
sulating agents due to their emulsifying properties,
hydration, gelling and retention of oils and aromas
(Salami et al., 2010, Carneiro et al., 2013).
The aim of this work was to compare the physi-
cochemical characteristics and oxidative stability
of both SIO species SIHO and SIVO microencap-
sulated with different wall materials in order to
select the best formulation for the development of
functional food and to promote communities where
sacha inchi seeds are abundant. The microcapsules
were characterized in terms of encapsulation effi-
ciency, moisture content, particle size, morphology
and oxidative stability.
2. MATERIALS AND METHODS
2.1. Materials
Sacha Inchi seeds from the species P. huaylla-
bambana grow mainly in the province of Rodríguez
de Mendoza, Department of Amazonas and the

Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying • 3
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ecotype P. volubilis grows in the San Martín region
of Peru. Cold-pressed oils from SIH and SIV seeds
were obtained in the Oils and Functional Foods
Laboratory of the Center of Studies and Innovation
of Functional Foods (CEIAF) at the Universidad
de Lima (Peru). Their compositions were in agree-
ment with the specified requirement of the techni-
cal regulation of Peru (NTP) for extra virgin SIOs,
where the acidity value must be < 1%, the tocoph-
erols > 1900 ppm and the fatty acid composition
depends on the variety. Thus, the SIHO must have
a percentage of oleic acid > 7.9%, linoleic > 24.0%
and linolenic > 55.0%. For SIVO, oleic acid was
> 8.9%, linoleic acid > 32.1% and linolenic acid >
44.7%. The oils were stored at -15 °C and protected
from light until use.
MD, AG and WPC with 80% protein content
were acquired from Frutarom, Peru S.A., and H
from Ingredion, Argentina. Ultrapure water with
0,04 µS/cm was used for emulsion formation. For
the physicochemical analysis, ethyl ether, deionized
water, chloroform, glacial acetic acid, Na2S2O3 (all
analytical grade) and soluble potato powder starch
from J.T. Baker, India, were used.
2.2. Emulsion formulation
Four biopolymers were used as wall materi-
als for each oil species (SIHO and SIVO), and the
formulations consisted of two biopolymers alone,
one binary and another ternary blend. A wall
material was selected for the microcapsules with
a core ratio of 3:1, as previously described as the
proportion to provide the best protection against
oxidation (Carneiro et al., 2013). Biopolymer stock
solutions were formed as follows: MD and H were
added to distilled water according to specifica-
tions given by the provider; AG was added to dis-
tilled water and let stand overnight under stirring
in order to achieve complete hydration. WPC was
added to water and heated at 80 °C for 30 min. A
binary biopolymer blend was obtained by mixing
AG:MD (1:1), while a ternary blend was made by
AG:MD:WPC (3:13:3).
Then, SIHO or SIVO were added by droplet into
each biopolymer solution and the corresponding
emulsions were formed using a Silverson L5M-A
homogenizer (Silverson Machines, Inc., U.K.) at
9000 rpm for 10 min at low temperature (< 30°C).
Fresh emulsions were immediately taken to spray
drying.
2.3. Elaboration of spray dried microcapsules
The spray drying process was performed in a
laboratory scale spray dryer Büchi B-290 (Büchi
Labortechnik AG, Switzerland) with a nozzle
atomization system (0.7 mm diameter nozzle), air
flow rate of 31.5 m3/h and compressor air pressure
of 50 mbar. Inlet and outlet air temperatures were
150±2 and 70 ± 2 °C respectively, and each emul-
sion was fed at a flow rate 50 g/min. The dried
microcapsules were collected and stored in opaque
hermetic bags at −15 °C until further analyses were
carried out.
2.4. Physicochemical characterization of
microcapsules
2.4.1. Encapsulation efciency and moisture
Encapsulation efficiency (EE) was determined
following the method described by Bae and Lee
(2008) with some modifications. Thirty-five milli-
liters of ethyl ether were added to 2.5 g of micro-
capsules in a glass jar with a lid, which was shaken
by magnetic stirring for 1 min at room temperature
(25 °C) in order to extract free SIO. The solvent
mixture was filtered through a Whatman filter
paper N°1 and the powder was rinsed with 15 mL
of ethyl ether. Then, the solvent was evaporated
under vacuum at 35 °C. Finally, the flask con-
taining the surface oil (SO) was vacuum heated
at 70 °C for 90 min. Resultant non-encapsulated
or surface SIO was weighed, and encapsulation
efficiency (EE) was calculated assuming that
totaloil content (TO) was formed by the surface
and core SIO contained within the microcapsules,
and corresponding to the initial oil content added
into emulsions (Eq.1) (Jafari et al., 2008; Tonon
et al., 2012).

EE TO SO
TO
(%) ( ) *= − 100
(1)
The moisture of the samples was determined
gravimetrically by drying until constant weight.
The procedure was carried out using halogen mois-
ture analyzer KERN DBS (KERN & SohnGmbH,
Balingen, Germany) operating at 103± 2 °C accord-
ing to ISO/FIS 662:2015.
2.4.2. Morphology and particle size distribution
The particle size distribution of the microcap-
sules was determined by laser diffraction spec-
troscopy using a Mastersizer Micro (Malvern
Panalytical, UK). The samples were suspended in
deionized water, sonicated in a bath for two min-
utes and measured immediately. Volume weighed
mean size or DeBroukere mean diameter (D4,3) was
determined. The morphology of the microcapsules
was evaluated by means of a FEI scanning elec-
tron microscope (QUANTA 250 FEG, Hillsboro,
USA). Samples were previously gold sputtered
with an Edwards Sputter Coater S150B at 5 kV
(Crawley, England).

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2.4.3. Oxidative stability and estimated shelf life
The oxidative stability of bulk SIO and its micro-
encapsulated form was evaluated by Differential
Scanning Calorimetry (DSC) and Rancimat Test.
For DSC, the Oxidation Onset Temperature (OOT)
was determined with DSC Mettler 822 (Mettler
Toledo, USA), where OOT is defined as a thermal
jump associated with an exothermic reaction due
to oil oxidation. In this case, the ASTM E2009-08
Method A, oxygen gas was used (gas flow 50 ml/min;
initial temperature 25 °C; final temperature 300 °C;
heating speed 10 °C/min).
The Rancimat test was used according to Velasco
et al., (2000) in an 892 Professional Rancimat
(Metrhom, Switzerland). Induction period (IP),
defined as the time required to produce a marked
increase in conductivity, was determined.
For shelf-life purpose, IP at 70, 80, 90 and 100 °C
for both SIOs, bulk and microencapsulated, was
determined. Air flow of 20 L/h was stated. All deter-
minations were made in triplicate. The extrapolation
of the shelf-life for all the treatments at 25 °C was
calculated using the software for the equipment,
following Eq. 2 (Villanueva et al., 2017):
− = × ×Shelf life A e(B T) (2)
where A and B are the regression coefficients based
on IP determinations, T is the temperature at which
induction period is calculated.
2.4.4. Physicochemical stability of microcapsules
during storage
The microcapsules were stored at 15 °C in alumi-
num bags for 120 days. Physicochemical stability was
evaluated at 0 d (1), 70 d (2), and 120 d (3) of stor-
age. Peroxide value (PV) was obtained by iodometric
titration, which measures the iodine (I2) produced
from potassium iodide by the peroxides present in a
fat sample (Kolanowski et al., 2004). Two grams of
microcapsules or one gram of SIOs were dissolved
in 25 mL of chloroform:glacial acetic acid (3:2 v/v)
and vortexed for a few seconds. Then, 1 mL of satu-
rated potassium iodide solution was added. After
5 min under darkness, 75 mL distilled water were
immediately added, and the titration started. The
liberated I2 was titrated with Na2S2O3 (0.01N), using
a starch solution (1%) as an indicator, until the solu-
tion became colorless (AOCS, 1996). The advantage
of this method is that the chloroform helps the oil
release from the inner phase.
2.5. Statistical analysis
Results were expressed as mean ± standard
deviation. All measurements were made in dupli-
cate or triplicate, depending on the determination.
Analysis of variance (ANOVA) was used to ana-
lyze the acquired data at a 95% significance level.
Tukey’s test was used as a post-hoc comparison test
to identify differences among the samples at a 95%
confidence level with Statistica 8.0 (StatSoft, USA).
3. RESULTS AND DISCUSSION
3.1. Encapsulation efciency and moisture
According to the data included in Table 1, micro-
capsules with EE from 61 to 93% and from 31 to
96% were obtained for SIHO and SIVO formula-
tions, respectively. In both cases, the highest EE
were obtained with modified starch H. This was
due to their great film-forming capacity, based on
the modifications made on the native starch struc-
ture: the introduction of lipophilic succinic acid
chains resulted in structures with good emulsify-
ing properties, which promoted higher EE and
good volatile retention (Drusch and Schwarz, 2006,
Tonon et al., 2012). The lowest values of EE were
obtained with the ternary mixture of wall materi-
als (AG:MD:WPC). Carneiro et al., (2013) reported
that when using WPC as wall material of micro-
capsules, an unfolding of the protein molecules at
TABLE 1. Encapsulation efficiency and moisture of the microencapsulated samples
containing Plukenetia huayllabambana (SIHO) and Plukenetia volubilis (SIVO) oils
Formulation
Encapsulation Efficiency (%) Moisture (%w/w)
SIHO SIVO SIHO SIVO
H 93.3±0.5b 96.5±0.7a 3.20±0.03F 2.40±0.28G
AG 73.0±1.5d 67.4±0.5e 5.87±0.13B 6.36±0.05A
AG:MD 75.8±0.9c 67.9±0.5e 5.01±0.09C 4.63±0.04D
AG:MD:WPC 61.1±0.6f 61.7±0.6f 3.58±0.09E 3.34±0.24E
Results are expressed as means ± SD (n=3). Different superscript letters in each determination
(lower case for Encapsulation Efficiency and capital for moisture) means significant differences
(p < 0.05). Formulations: H: HiCap; AG: Arabic gum; AG:MD: Arabic gum+Maltodextrin;
AG:MD:WPC: Arabic gum+Maltodextrin+Whey Protein Concentrate.

Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying • 5
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the droplet’s surface would enhance protein-protein
interaction, leading to flocculation during emul-
sification and consequently reducing the emulsion
stability. Then, according to Barbosa et al., (2005),
the more stable the emulsion, the higher the encap-
sulation efficiency is, i.e., the lower the amount of
nonencapsulated material on particle’s surface. This
protein unfolding can be attributed to, for example,
not reaching the correct temperature to achieve pro-
tein denaturation during its hydration.
The moisture of the microcapsules, was found
to be in the range from 3.20 to 5.87% for SIHO
samples and from 2.40 to 6.36% for SIVO samples
(Table 1). For both oils, the lower humidity values
corresponded to the encapsulation with H and the
higher values to the microcapsules with AG. This
is consistent with the results obtained by Frascareli
et al., (2012), where microcapsules produced with
GA showed the highest moisture content, probably
due to its high hygroscopicity, because it has many
hydrophilic ramifications, which promote higher
water adsorption from the ambient air. Otherwise,
microcapsules produced with modified starch had
the lowest moisture content values.
According to Klinkersorn et al., (2005), the
desired moisture content is 3–4% for shelf-stable
dried powders in the food industry. In this case,
with the exception of the formulation with AG, all
the microcapsules obtained were within the recom-
mended moisture range.
3.2. Particle size distribution and morphology
According to the particle size distribution
(Table 2), the D4,3 of microcapsules were between
2.6 and 6.1 m for SIHO and 2.3 and 9.8 m for
SIVO, with the highest value for the ternary mix-
ture of wall material (AG:MD:WPC) for both oils,
which is typical of particles produced by spray dry-
ing (Tonon et al., 2012).
The morphological analysis performed by SEM
showed well-defined and low agglomeration micro-
capsules for both SIOs (Figures 1 and 2), although
the majority of the population was represented by
collapsed structures. This was an expected behavior
for samples obtained by spray drying. Figure 2a)
shows how the droplets of SIOs were homoge-
neously distributed in the wall matrix (Partanen
et al., 2008, Wang et al., 2006).
3.3. Oxidative stability and shelf-life
For oxidative stability, the highest values for
OOT (Table 3) were obtained for the microcapsules
formulated with H as wall material for both ecotype
oils, followed by those elaborated with the ternary
mixture of wall material (AG:MD:WPC), and then
those elaborated with AG and the binary mixture
AG:MD. In this case, there was a notorious differ-
ence between the oxidative stability of microcap-
sules made of H and the other formulations, which
demonstrated similar values.
According to Jin et al., (2018), H as wall material
showed the best performance on surface oil, flavor
retention, and oxidation resistance, demonstrating
advantages even in high-load flavor systems over
other ingredients such as Arabic gum. Moreover,
the main difference between AG, AG:MD and
AG:MD:WPC formulations is the incorporation of
WPC. Based on research, whey proteins and their
hydrolysates have antioxidant activity (Salami et al.,
2010; Dryakova et al., 2010; Gad et al., 2011). So, the
TABLE 2. D [4,3] values obtained from microencapsulated Plukenetia huayllabambana (SIHO) and Plukenetia
volubilis (SIVO) oils
Sacha Inchi oils Formulation D [4,3] µm Span
Volume distribution, µm
D (v, 0.1) D (v, 0.5) D (v, 0.9)
SIHO H 2.7 (0.3) 2.4 (0.1) 0.4 (0.1) 0.7 (0.1) 2.0 (0.1)
AG 2.6 (0.1) 2.0 (0.1) 0.8 (0.1) 2.1 (0.1) 5.1 (0.1)
AG:MD 2.9 (0.4) 2.3 (0.3) 0.8 (0.1) 2.2 (0.2) 5.8 (1.1)
AG:MD:WPC 6.1 (1.9) 2.9 (0.1) 0.9 (0.1) 3.2 (0.1) 10.1 (0.1)
SIVO H 2.6 (1.9) 1.3 (0.6) 0.4 (0.1) 0.6 (0.1) 1.2 (0.4)
AG 2.4 (0.1) 1.7 (0.1) 0.8 (0.1) 2.0 (0.1) 4.3 (0.1)
AG:MD 2.3 (0.4) 1.9 (0.4) 0.7 (0.1) 1.9 (0.2) 4.3 (1.1)
AG:MD:WPC 9.8 (1.1) 6.4 (1.8) 0.8 (0.1) 2.6 (0.5) 18.2 (7.8)
The results correspond to the average (n=3) and standard deviation indicated in parentheses.
D [4,3] µm: volume weight mean size.
D (v, 0.1): particle size for which 10% of the sample is less than that limit.
D (v, 0.5): particle size for which 50% of the sample is less than that limit.
D (v, 0.9): particle size for which 90% of the sample is less than that limit.
Span: dispersion index.
Formulations: H: HI-CAP®-100; AG: Arabic gum; AG:MD: Arabic gum+Maltodextrin; AG:MD:WPC: Arabic gum+
Maltodextrin+Whey Protein Concentrate.

6 • L. Landoni et al.
Grasas Aceites 71 (4), October–December 2020, e387. ISSN-L: 0017–3495. https://doi.org/10.3989/gya.1028192
FIGURE 1. SEM micrographs from microencapsulated P. Huayllabambana oil (SIHO).
a): SIHO+HI-CAP®-100; b): SIHO+Arabic gum; c): SIHO+Arabic gum+Maltodextrin;
d): SIHO+Arabic gum+ Maltodextrin+ Whey Protein Concentrate.
a)
b)
c)
d)

Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying • 7
Grasas Aceites 71 (4), October–December 2020, e387. ISSN-L: 0017–3495. https://doi.org/10.3989/gya.1028192
FIGURE 2. SEM micrographs from microencapsulated P.Volubilis oil (SIVO).
a): SIVO+ HI-CAP®-100; b): SIVO+Arabic gum; c): SIVO+Arabic gum+ Maltodextrin;
d): SIVO+Arabic gum+Maltodextrin+Whey Protein Concentrate.
a)
b)
c)
d)

8 • L. Landoni et al.
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use of WPC may have contributed to retarding the
lipid oxidation of microencapsulated SIO, being a
reason for the better oxidative stability and shelf-life
shown by samples microencapsulated with this wall
material. Those data are in agreement with those
shown in Table 4, were IP was determined and the
shelf life at 25 °C was calculated by extrapolation.
3.4. Physicochemical stability of microcapsules
during storage
Table 5 shows oxidation patterns during the stor-
age of microencapsulated SIO for both ecotypes
and for 120 days. Immediately after the spray dry-
ing process, no increase in lipid oxidation products
was found in any of the samples in relation to their
original oils (medium values = 2 meqO2/kg oil). The
data was in agreement with the requirement of the
TABLE 4. Induction Period (IP) and shelf-life obtained from microencapsulated
Plukenetia huayllabambana (SIHO) and Plukenetia volubilis (SIVO) oils
Sacha Inchi
oils Wall material
IP (hours)
Extrapolated
shelf-life at
25 °C (days)
Temperature (°C)
70 80 90 100
SIHO H 82.75 ± 0.74 34.08 ± 0.70 17.11 ± 0.40 8.66 ± 0.14 93.0 ± 2.6b
AG 31.10 ± 1.09 13.86 ± 1.20 4.94 ± 0.47 2.48 ± 0.29 62.8 ± 7.2ef
AG:MD 33.26 ± 4.85 14.13 ± 0.16 5.64 ± 0.15 2.90 ± 0.06 60.7 ± 1.8f
AG:MD:WPC 62.14 ± 3.23 27.72 ± 0.96 14.22 ± 0.70 6.81 ± 0.12 67.3 ± 2.7e
Initial SIHO 35.90 ± 2.34 11.84 ± 0.48 5.64 ± 0.15 2.90 ± 0.06 49.0 ± 5.7g
SIVO H 95.32 ± 2.48 40.31 ± 1.27 18.36 ± 0.36 8.89 ± 0.29 144.3 ± 10.6a
AG 78.00 ± 1.57 38.61 ± 1.49 18.70 ± 0.61 9.26 ± 0.17 79.9 ± 2.0d
AG:MD 74.53 ± 0.99 32.06 ± 0.40 16.41 ± 0.33 8.18 ± 0.11 79.0 ± 3.3d
AG:MD:WPC 84.62 ± 2.95 37.65 ± 0.90 18.66 ± 0.25 9.70 ± 0.15 84.1 ± 0.7c
Initial SIVO 41.76 ± 6.31 19.38 ± 2.93 9.23 ± 0.28 4.60 ± 0.35 46.0 ± 4.3g
Results are expressed as means ± standard deviation (n=3). For the extrapolated shelf-life at 25 °C, the different superscript letter
means significant differences (p < 0.05). Formulations: H: HI-CAP®-100; AG: Arabic gum; AG:MD: Arabic gum+Maltodextrin;
AG:MD:WPC: Arabic gum+Maltodextrin+Whey Protein Concentrate.
TABLE 5. Peroxide value (meqO2/kg oil) obtained from microencapsulated Plukenetia huayllabambana (SIHO) and
Plukenetia volubilis (SIVO) oils during storage time (0, 90 and 120 days)
Wall material
PV (meqO2/kg oil)
SIHO SIVO
Days Days
0 70 120 0 70 120
H 0.00 ± 0.00 0.46 ± 0.03 5.51 ± 0.01e 0.00 ± 0.00 0.26 ± 0.00 4.15 ± 0.00f
AG 2.89 ± 0.01 5.87 ± 0.03 10.26 ± 0.02b 2.99 ± 0.01 4.30 ± 0.03 9.12 ± 0.02c
AG:MD 2.91 ± 0.01 6.53 ± 0.07 10.75 ± 0.01a 3.69 ± 0.02 5.45 ± 0.03 9.13 ± 0.04c
AG:MD:WPC 2.28 ± 0.03 4.84 ± 0.02 9.12 ± 0.03c 2.16 ± 0.01 3.24 ± 0.02 7.98 ± 0.03d
Results are expressed as means ± standard deviation (n=3). For 120 days of storage, different superscript letter means significant
differences (p < 0.05).
Formulations: H: HI-CAP®-100; AG: Arabic gum; AG:MD: Arabic gum+Maltodextrin; AG:MD:WPC: Arabic gum +
Maltodextrin+Whey Protein Concentrate.
TABLE 3. Oxidation Onset Temperature (OOT) obtained
from microencapsulated Plukenetia huayllabambana
(SIHO)and Plukenetia volubilis (SIVO) oils
Wall material
SIHO SIVO
OOT (°C) U OOT (°C) U
H 223 ± 0.5 13 224 ± 0.4 13
AG 173 ± 0.2 10 182 ± 0.6 11
AG:MD 173 ± 0.4 10 179 ± 0.1 10
AG:MD:WPC 181 ± 0.4 10 187 ± 0.3 11
SIHO 169 ± 2.0 10 174 ± 0.3 10
U: expanded uncertainty for the OOT test.
“The reported expanded measurement uncertainty was calculated
by multiplying the combined standard uncertainty by a coverage
factor k = 2, which corresponds to an approximate level of 95%
confidence under normal distribution.
Formulations: H: HI-CAP®-100; AG: Arabic gum; AG:MD:
Arabic gum+Maltodextrin; AG:MD:WPC: Arabic gum+
Maltodextrin+Whey Protein Concentrate.

Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying • 9
Grasas Aceites 71 (4), October–December 2020, e387. ISSN-L: 0017–3495. https://doi.org/10.3989/gya.1028192
technical regulation of Peru (NTP, 2014) for SIHO
and SIVO ecotypes, where no more than 10 meq
O2/kg of oil are required.
After 70 days of storage, the PV for all the samples
was inside the NTP in contrast to the non-encapsu-
lated oils, which exceeded the value recommended
before the first sampling date. A significant incre-
ment in PV values was observed after 120 days. It
was observed that using H and the ternary blend
(AG:MD:WPC) as wall material, for both SIO vari-
eties, the PV remains within the limits established in
the regulations. Also, for the microcapsules formu-
lated with AG and the binary blend (AG:MD), for
SIVO, the PVs are within the values established in
the regulation, but not for SIHO.
Significant differences were found among all the
samples, thus highlighting the greater protection of
H in both oils. Also, in both cases and with signifi-
cant differences with respect to the other formula-
tions, the binary mixture (A:MD) proved to be the
one that exerted the least protection against oxida-
tion over the storage time up to 120 days.
Based on these results, it can be seen that the same
trend is maintained with respect to that obtained in
terms of oxidative stability and shelf-life, with the H
formulation being the sample with the better perfor-
mance for both oils.
4. CONCLUSIONS
Microcapsules with EEs between 60 and 90%
were obtained, showing the highest value for the
H formulation in both SIOs assayed. The mois-
ture of the microcapsules was lower than 6% in
all cases.
For both powders, the lowest humidity values
corresponded to the encapsulation with H and
thehighest value was found with AG.
In relation to the particle size determination, it
was shown that all the analyzed samples had an aver-
age diameter smaller than 10 µm, with the ternary
mixture (AG:MD:WPC) being the highest for each
ecotype. The morphological analysis performed by
SEM showed that all samples had well defined spher-
ical forms with low agglomeration. Nevertheless, the
majority of the population was represented by col-
lapsed structures, which was expected for microcap-
sules obtained by spray drying.
Regarding the analysis of the OOT, shelf-life and
PV during the storage of the microcapsules, it was
concluded that the different wall materials selected
showed similar behavior in both species of SIOs.
The order of protection against oxidation was the
following for both SIO species: SIO + AG:MD ˂
SIO + AG ˂ SIO + AG:MD: WPC< SIO + H.
Based on the results it can be concluded that the
SIOs microcapsules produced can be recommended
as a functional ingredient in the food industry and
health sector.
Conflict of interest. This article represents the
authors’ own work. We are not aware of any con-
flict of interest.
ACKNOWLEDGEMENTS
This work was funded by the National Program
of Agricultural Innovation (PNIA), Ministry
of Agriculture and Irrigation-Peru, World Bank
(Project: 020-2015-PNIA/UPMSI/IE) and Lima
University, Peru.
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