Aureliano Rodríguez-CortinaMaría Hernández‐Carrión2026-03-222026-03-22202510.1021/acsfoodscitech.5c00546https://doi.org/10.1021/acsfoodscitech.5c00546https://andeanlibrary.org/handle/123456789/77621Sacha 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.enOmegaChemistryFood sciencearticle