Oxidative stability of sacha inchi oil microparticles coveredwith ovalbumin

Abstract

The coating of microparticles obtained by ionic gelation with protein is a strategy adopted to increase the oxidative stability ofdifferent oils. In this work, the effect of different concentrations of alginate and calcium on the production of microparticles andthe oxidative stability of microencapsulated sacha inchi oil coated with ovalbumin was evaluated. The sacha inchi oildemonstrated to be a source of polyunsaturated fatty acids, especially linolenic and linoleic acids. The obtained coated anduncoated microparticle showed spherical morphology with continuous walls, encapsulation efficiency about 72%, and theaverage size of 239 μm and 309 μm, respectively. The higher size of coated microparticle is due to high amounts of ovalbuminadsorbed, which ranged from 51.8 to 70.9%. The Oxidative stability evaluation showed that the presence of ovalbuminadsorption contributed to the stability of sacha inchi oil, when compared to the oil present in particles without protein coating.