Refractance Window Drying of Sacha Inchi (Plukenetia volubilis L.) Oil Microcapsules as an Omega-3 Vehicle: Impact on Artisanal Chorizo Incorporation

Abstract

Sacha inchi oil (SIO) is rich in beneficial fatty acids but faces challenges in food incorporation due to oxidation. This study investigated the impact of homogenization techniques (high-speed, hand-held immersion, and ultrasound-probe) and temperatures (60 and 70 °C) on the physicochemical properties and bioaccessibility of SIO microcapsules produced via refractance windows drying (RW). Chorizos with 0, 3, and 6% microcapsules were also formulated to assess product quality. Ultrasound-probe homogenization at 70 °C achieved the best performance, yielding microcapsules with low moisture content (1.84%), reduced water activity (0.21), low hygroscopicity (6.99 g/100 g), and rapid solubility (182 s). The resulting microcapsules demonstrated high stability, supporting extended shelf life and thermal resistance. Incorporating 6% into chorizos decreased cooking loss from 17.41% to 10.12% while preserving texture. This study demonstrates RW’s efficacy for encapsulating bioactive compounds, advancing functional food development, and enhancing traditional products through sustainable technologies.