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Otálora MC, Wilches-Torres A, Gómez Castaño JA. Microencapsulation of Betaxanthin Pigments from Pitahaya ( Hylocereus megalanthus) By-Products: Characterization, Food Application, Stability, and In Vitro Gastrointestinal Digestion. Foods 2023; 12:2700. [PMID: 37509792 PMCID: PMC10379290 DOI: 10.3390/foods12142700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 07/04/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
The yellow pitahaya peels generated as by-products during the consumption and processing of the fresh fruit are a rich and underutilized source of betaxanthins (natural yellow-orange pigment with antioxidant activity) and mucilage (structuring material used in the spray-drying process), molecules of high interest for the food industry. In this work, the betaxanthin-rich extract (BRE) obtained from this by-product was microencapsulated by spray drying (SD) using pitahaya peel mucilage (MPP) and maltodextrin (MD) as wall materials. Both types of microencapsulates (i.e., SD-MPP and SD-MD) retained high betaxanthin content (as measured by UV-vis) and antioxidant activity (ORAC). These microencapsulates were characterized structurally (FTIR and zeta potential), morphologically (SEM and particle size/polydispersity index), and thermally (DSC/TGA). The powdered microencapsulates were incorporated into the formulation of candy gummies as a food model, which were subjected to an in vitro gastrointestinal digestion process. The characterization study (FTIR and antioxidant activity) of the microcapsules showed that the fruit peel mucilage favors the retention of betaxanthins, while the SEM analysis revealed a particle size of multimodal distribution and heterogeneous morphology. The addition of SD-MPP microcapsules in the candy gummy formulation favored the total dietary fiber content as well as the gumminess and chewiness of the food matrix; however, the inhibition of AAPH• (%) was affected. The stability of the yellow color in the gummies after 30 days of storage indicates its suitability for storage. Consequently, the microencapsulation of betaxanthins with pitahaya peel mucilage can be used as a food additive colorant in the food industry, replacing synthetic colorants, to develop products with beneficial qualities for health that can satisfy the growing demand of consumers.
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Affiliation(s)
- María Carolina Otálora
- Grupo de Investigación en Ciencias Básicas (NÚCLEO), Facultad de Ciencias e Ingeniería, Universidad de Boyacá, Tunja 150003, Boyacá, Colombia
| | - Andrea Wilches-Torres
- Grupo de Investigación en Ciencias Básicas (NÚCLEO), Facultad de Ciencias e Ingeniería, Universidad de Boyacá, Tunja 150003, Boyacá, Colombia
| | - Jovanny A Gómez Castaño
- Grupo Química-Física Molecular y Modelamiento Computacional (QUIMOL®), Escuela de Ciencias Químicas, Universidad Pedagógica y Tecnológica de Colombia, Sede Tunja 150003, Boyacá, Colombia
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2
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Igual M, Fernandes Â, Dias MI, Pinela J, García-Segovia P, Martínez-Monzó J, Barros L. The In Vitro Simulated Gastrointestinal Digestion Affects the Bioaccessibility and Bioactivity of Beta vulgaris Constituents. Foods 2023; 12:foods12020338. [PMID: 36673430 PMCID: PMC9857886 DOI: 10.3390/foods12020338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/03/2023] [Accepted: 01/04/2023] [Indexed: 01/13/2023] Open
Abstract
Beetroot (Beta vulgaris L.) is an important root vegetable crop and a valuable food source of micronutrients and bioactive constituents. In this study, the bioaccessibility of minerals, organic acids, and betacyanins in beetroot powder during simulated gastrointestinal digestion was investigated, as well as the antioxidant activity of the final fractions of each phase of the process. Mineral elements were analyzed by inductively coupled plasma optical emission spectroscopy (ICP-OES), organic acids by ultra-fast liquid chromatography with photodiode array detection (UFLC-PDA), and betacyanins by liquid chromatography with diode-array detection and mass spectrometry (HPLC-DAD-ESI/MSn). The oxidative hemolysis inhibition assay was used to assess the ex vivo antioxidant activity. The bioaccessibility of minerals at the end of gastrointestinal digestion ranged from 43 to 65%, depending on the mineral element. Among these, Mg was the most bioaccessible, while Ca and Fe had the lowest bioaccessibility. For organic acids, a major release during digestion was observed for quinic acid. It was also found that betanin (the major betalain in beetroot) was highly unstable during the digestion process, probably due to its hydrophilic nature, which agreed with the significant (p < 0.05) decrease in antioxidant/antihemolytic activity. These results suggest that beetroot antioxidant compounds are unstable under gastrointestinal conditions, and could be useful for future development of novel and more stable beetroot food formulations.
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Affiliation(s)
- Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ângela Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Correspondence:
| | - Purificación García-Segovia
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Javier Martínez-Monzó
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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3
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Punia Bangar S, Singh A, Chaudhary V, Sharma N, Lorenzo JM. Beetroot as a novel ingredient for its versatile food applications. Crit Rev Food Sci Nutr 2022; 63:8403-8427. [PMID: 35333666 DOI: 10.1080/10408398.2022.2055529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Beta vulgaris, also known as Beetroot, is a member of a family of Chenopodiaceae and is widely used as a natural food colorant. It gets its distinctive color due to nitrogen-containing water-soluble pigments betalains. Beetroot is an exquisite cradle of nutrients, including proteins, sucrose, carbohydrates, vitamins (B complex and vitamin C), minerals, fiber. They also contain an appreciable amount of phenolic compounds and antioxidants such as coumarins, carotenoids, sesquiterpenoids, triterpenes, flavonoids (astragalin, tiliroside, rhamnocitrin, kaempferol, rhamnetin). Recent studies evidenced that beetroot consumption had favorable physiological benefits, leading to improved cardiovascular diseases, hypertension, diabetes, cancer, hepatic steatosis, liver damage, etc. This review gives insights into developing beetroot as a potential and novel ingredient for versatile food applications and the latest research conducted worldwide. The phytochemical diversity of beetroot makes them potential sources of nutraceutical compounds from which functional foods can be obtained. The article aimed to comprehensively collate some of the vital information published on beetroot incurred in the agri-food sector and a comprehensive review detailing the potentiality of tapping bioactive compounds in the entire agriculture-based food sector.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, USA
| | - Arashdeep Singh
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Vandana Chaudhary
- College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - Nitya Sharma
- Food Customization Research Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
- Universidade de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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4
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Ju C, Lv J, Wu A, Wang Y, Zhu Y, Chen J. Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments, colour, and antioxidant capacity. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15680] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Changxin Ju
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Jimin Lv
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Andi Wu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Yiwen Wang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Yanyun Zhu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
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5
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Physicochemical and sensory acceptance of functional beverages from Ginkgo biloba seed extracts. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01293-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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6
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Carreón-Hidalgo JP, Franco-Vásquez DC, Gómez-Linton DR, Pérez-Flores LJ. Betalain plant sources, biosynthesis, extraction, stability enhancement methods, bioactivity, and applications. Food Res Int 2022; 151:110821. [PMID: 34980373 DOI: 10.1016/j.foodres.2021.110821] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 09/20/2021] [Accepted: 11/21/2021] [Indexed: 12/16/2022]
Abstract
Betalains are plant pigments with functional properties used mainly as food dyes. However, they have been shown to be unstable to different environmental factors. This paper provides a review of (1) Betalain plant sources within several plant families such as Amaranthaceae, Basellaceae, Cactaceae, Portulacaceae, and Nyctaginaceae, (2) The biosynthesis pathway of betalains for both betacyanins and betaxanthins, (3) Betalain extraction process, including non-conventional technologies like microwave-assisted, ultrasound-assisted, and pulsed electrical field extraction, (4) Factors affecting their stability, mainly temperature, water activity, light incidence, as well as oxygen concentration, metals, and the presence of antioxidants, as well as activation energy as a mean to assess stability, and novel food-processing technologies able to prevent betalain degradation, (5) Methods to increase shelf life, mainly encapsulation by spray drying, freeze-drying, double emulsions, ionic gelation, nanoliposomes, hydrogels, co-crystallization, and unexplored methods such as complex coacervation and electrospraying, (6) Biological properties of betalains such as their antioxidant, hepatoprotective, antitumoral, and anti-inflammatory activities, among others, and (7) Applications in foods and other products such as cosmetics, textiles and solar cells, among others. Additionally, study perspectives for further research are provided for each section.
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Affiliation(s)
| | | | - Darío R Gómez-Linton
- Department of Health Science, Universidad Autónoma Metropolitana, Iztapalapa, CP 09340 Mexico City, Mexico
| | - Laura J Pérez-Flores
- Department of Health Science, Universidad Autónoma Metropolitana, Iztapalapa, CP 09340 Mexico City, Mexico.
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7
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Olas B, Białecki J, Urbańska K, Bryś M. The Effects of Natural and Synthetic Blue Dyes on Human Health: A Review of Current Knowledge and Therapeutic Perspectives. Adv Nutr 2021; 12:2301-2311. [PMID: 34245145 PMCID: PMC8634323 DOI: 10.1093/advances/nmab081] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 04/08/2021] [Accepted: 06/04/2021] [Indexed: 12/31/2022] Open
Abstract
Blue synthetic dyes are widely used in many industries. Although they are approved for use as food dyes and in cosmetics and some medicines, their impacts on consumer health remain unknown. Some studies indicate that 2 synthetic dyes, Blue No. 1 and Blue No. 2, may have toxic effects. It has therefore been suggested that these should be replaced with natural dyes; however, despite being nontoxic and arguably healthier than synthetic dyes, these compounds are often unsuitable for use in food or drugs due to their instability. Nevertheless, among the natural blue pigments, anthocyanins and genipin offer particular health benefits, as they are associated with the prevention of cardiovascular disease and have anticancer, neuroprotective, anti-inflammatory, and antidiabetic properties. This review summarizes the effects of blue food and drug colorings on health and proposes that synthetic colors should be replaced with natural ones.
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Affiliation(s)
| | - Jacek Białecki
- University of Lodz, Department of General Biochemistry, Faculty of Biology and Environmental Protection, Lodz, Poland
| | - Karina Urbańska
- Medical University of Lodz, Faculty of Medicine, Lodz, Poland
| | - Magdalena Bryś
- University of Lodz, Department of Cytobiochemistry, Faculty of Biology and Environmental Protection, Lodz, Poland
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8
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Jiménez-González O, Guerrero-Beltrán JÁ. Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09288-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Yang W, Kaimainen M, Järvenpää E, Sandell M, Huopalahti R, Yang B, Laaksonen O. Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice - Effect of storage on degradation kinetics, color stability and sensory properties. Food Chem 2021; 348:128995. [PMID: 33503536 DOI: 10.1016/j.foodchem.2020.128995] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 12/08/2020] [Accepted: 12/30/2020] [Indexed: 11/20/2022]
Abstract
Red beet betalains, grape anthocyanins, and their mixtures were used as colorants in white currant juice. Storage stability of the compounds was evaluated using liquid chromatography and the degradation kinetic order and parameters were calculated. Degradation of betalains followed first-order kinetics, while the degradation of anthocyanins did not have any trend toward any order kinetics. The coexisting anthocyanins and their concentration affected the rate constant of betalains. Betalains degraded faster than anthocyanins, their mixtures promoted respective degradation. Pyruvate derivatives of anthocyanins showed better stability. During storage, all samples became more yellowish with CIELab method and lighter in color. In the projective mapping sensory test, samples were distinguished by the colorant type as the main criteria and the storage time as the second criteria. Anthocyanin (described as 'dark' and 'natural') was preferred by sensory panelists over betalain (described as 'pink' and 'unnatural'), as were the fresh samples over stored samples.
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Affiliation(s)
- Wei Yang
- Food Chemistry and Food Development Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
| | - Mika Kaimainen
- Food Chemistry and Food Development Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland; Delsitech Ltd., FI-20520 Turku, Finland
| | - Eila Järvenpää
- Natural Resources Institute Finland, Production Systems, FI-31600 Jokioinen, Finland
| | - Mari Sandell
- Functional Foods Forum, University of Turku, FI-20014 Turun yliopisto, Finland; Department of Food and Nutrition, University of Helsinki, FI-00014 Helsingin yliopisto, Finland
| | - Rainer Huopalahti
- Food Chemistry and Food Development Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
| | - Baoru Yang
- Food Chemistry and Food Development Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
| | - Oskar Laaksonen
- Food Chemistry and Food Development Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
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10
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Fate of nano-phytosomes containing bioactive compounds of Echinacea extract in an acidic food beverage. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100177] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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11
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Vimercati WC, Macedo LL, Araújo CDS, Maradini Filho AM, Saraiva SH, Teixeira LJQ. Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14637] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Wallaf Costa Vimercati
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
| | - Leandro Levate Macedo
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
| | - Cintia da Silva Araújo
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
| | - Antonio Manoel Maradini Filho
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
| | - Sérgio Henriques Saraiva
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
| | - Luciano José Quintão Teixeira
- Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
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12
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Castro-Enríquez DD, Montaño-Leyva B, Del Toro-Sánchez CL, Juaréz-Onofre JE, Carvajal-Millan E, Burruel-Ibarra SE, Tapia-Hernández JA, Barreras-Urbina CG, Rodríguez-Félix F. Stabilization of betalains by encapsulation-a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1587-1600. [PMID: 32327769 PMCID: PMC7171008 DOI: 10.1007/s13197-019-04120-x] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/18/2019] [Accepted: 09/27/2019] [Indexed: 01/14/2023]
Abstract
Betalains are pigments that have properties that benefit health, such as antioxidant, anticancer, and antimicrobial activity, and they also possess a high ability to provide color. However, these pigments, although used as colorants in certain foods, have not been able to be potentialized to diverse areas such as pharmacology, due to their instability to physicochemical factors such as high temperature, pH changes and high water activity. For this reason, different stabilization methods have been reported. The method that has presented best results for diversifying the use of betalains has been encapsulation. Encapsulation is a method of entrapment where the objective is to protect a compound utilizing more stable matrices from encapsulation technologies. This method has been employed to provide greater stability to betalains, using different matrices and encapsulation technologies. However, a review does not exist, to our knowledge, which analyzes the effect of matrices and encapsulation technologies on betalains stabilization. Therefore, the objective of this review article was to evaluate the different matrices and encapsulation techniques that have been employed to stabilize betalains, in order to arrive at specific conclusions concerning the effect of encapsulation on their stabilization and to propose new techniques and matrices that could promote their stabilization.
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Affiliation(s)
- D. D. Castro-Enríquez
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - B. Montaño-Leyva
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - C. L. Del Toro-Sánchez
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - J. E. Juaréz-Onofre
- Depto. Física, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - E. Carvajal-Millan
- Centro de Investigación en Alimentos y Desarrollo, A.C. Biopolímeros-CTAOA, Carretera a la Victoria Km. 0.6, 83304 Hermosillo, Sonora Mexico
| | - S. E. Burruel-Ibarra
- Depto. de Investigación en Polímeros y Materiales, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - J. A. Tapia-Hernández
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - C. G. Barreras-Urbina
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - F. Rodríguez-Félix
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
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13
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Albuquerque BR, Oliveira MBPP, Barros L, Ferreira ICFR. Could fruits be a reliable source of food colorants? Pros and cons of these natural additives. Crit Rev Food Sci Nutr 2020; 61:805-835. [PMID: 32267162 DOI: 10.1080/10408398.2020.1746904] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Color additives are important for the food industry to improve sensory quality lost during food process and to expand the variety of products. In general, artificial colorants have lower cost and better stability than the natural ones. Nevertheless, studies have reported their association with some health disorders. Furthermore, consumers have given greater attention to food products with health beneficial effects, which has provided a new perspective for the use of natural colorants. In this context, fruits are an excellent alternative source of natural compounds, that allow the obtainment of a wide range of colorant molecules, such as anthocyanins, betalains, carotenoids, and chlorophylls. Furthermore, in addition to their coloring ability, they comprise different bioactive properties. However, the extraction and application of natural colorants from fruits is still a challenge, since these compounds show some stability problems, in addition to issues related to the sustainability of raw-materials providing. To overcome these limitations, several studies have reported optimized extraction and stabilization procedures. In this review, the major pigments found in fruits and their extraction and stabilization techniques for uses as food additives will be looked over.
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Affiliation(s)
- Bianca R Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
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14
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Vacuum Belt Dehydration of Chopped Beetroot (Beta vulgaris) and Optimization of Powder Production Based on Physical and Chemical Properties. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02351-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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15
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Spray-dried microcapsules of anthocyanin-rich extracts from Euterpe edulis M. as an alternative for maintaining color and bioactive compounds in dairy beverages. Journal of Food Science and Technology 2019; 56:4147-4157. [PMID: 31477986 DOI: 10.1007/s13197-019-03885-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/31/2019] [Accepted: 06/19/2019] [Indexed: 10/26/2022]
Abstract
Color is a sensory attribute that influences the acceptance of food and dyes are added into food products to provide them attractiveness. In this context, anthocyanins have merged as an alternative to synthetic dyes. This study aimed to develop food model systems of fermented or unfermented dairy beverages containing added microencapsulated anthocyanin-rich extracts from juçara palm fruit. The stabilities of both pigment and beverage throughout storage in opaque or transparent packaging have been evaluated. Acidity, pH and anthocyanin content in both beverages did not vary during 28 days of storage, and the content of bioactive compounds did not decrease over time. A slight overall color difference that is probably invisible to naked eyes was detected between the beverages analyzed at days 0 and 28. The potential of applying microencapsulated natural pigments into dairy matrices is an effort to increase their nutritional and sensorial values.
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16
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Tutunchi P, Roufegarinejad L, Hamishehkar H, Alizadeh A. Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction: A strategy for enhancing the extraction efficacy of bioactive compounds and their stability in food models. Food Chem 2019; 297:124994. [PMID: 31253277 DOI: 10.1016/j.foodchem.2019.124994] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 06/09/2019] [Accepted: 06/10/2019] [Indexed: 10/26/2022]
Abstract
Improving the extraction efficiency and stability of red beet compounds has gained the attention of researchers due to their high nutritional and health benefits. In this study, β-cyclodextrin (β-CD) enhanced ultrasound assisted extraction was used for the extraction of red beet extract, and lyophilized extracts were characterized with FTIR and DSC analyses. The samples extracted with aqueous 5% β-CD solutions revealed the highest content of betanin (2.243 ± 0.04 mg) and total phenolic compounds (20.03 ± 1.28 mg GAE/g DW), and the highest DPPH inhibition activity (59.87 ± 4.94%). Additionally, complexation with β-CD significantly enhanced the stability of betanin, phenolic compounds and antiradical activity in the stored beverage and gummy candy models at various pH and temperature conditions during 28 days. In conclusion, β-CD-enhanced ultrasound assisted extraction is a suitable approach to extracting and stabilizing the red beet compounds for application in food, nutraceutical, and medical fields.
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Affiliation(s)
- Parizad Tutunchi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Leila Roufegarinejad
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ainaz Alizadeh
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
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17
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Vieira Teixeira da Silva D, Dos Santos Baião D, de Oliveira Silva F, Alves G, Perrone D, Mere Del Aguila E, M Flosi Paschoalin V. Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments. Molecules 2019; 24:E458. [PMID: 30696032 PMCID: PMC6384587 DOI: 10.3390/molecules24030458] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 01/26/2019] [Accepted: 01/27/2019] [Indexed: 12/22/2022] Open
Abstract
Betanin is the only betalain approved for use in food and pharmaceutical products as a natural red colorant. However, the antioxidant power and health-promoting properties of this pigment have been disregarded, perhaps due to the difficulty in obtaining a stable chemical compound, which impairs its absorption and metabolism evaluation. Herein, betanin was purified by semi-preparative HPLC-LC/MS and identified by LC-ESI(+)-MS/MS as the pseudomolecular ion m/z 551.16. Betanin showed significant stability up to -30 °C and mild stability at chilling temperature. The stability and antioxidant ability of this compound were assessed during a human digestion simulation and ex vivo colon fermentation. Half of the betanin amount was recovered in the small intestine digestive fluid and no traces were found after colon fermentation. Betanin high antioxidant ability was retained even after simulated small intestine digestion. Betanin, besides displaying an inherent colorant capacity, was equally effective as a natural antioxidant displaying peroxy-radical scavenger ability in pork meat. Betanin should be considered a multi-functional molecule able to confer an attractive color to frozen or refrigerated foods, but with the capacity to avoid lipid oxidation, thereby preserving food quality. Long-term supplementation by beetroot, a rich source of betanin, should be stimulated to protect organisms against oxidative stress.
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Affiliation(s)
- Davi Vieira Teixeira da Silva
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Diego Dos Santos Baião
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Fabrício de Oliveira Silva
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Genilton Alves
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Daniel Perrone
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Eduardo Mere Del Aguila
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
| | - Vania M Flosi Paschoalin
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, 21941-909 Rio de Janeiro, Brazil.
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18
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Kubo MTK, Curet S, Augusto PED, Boillereaux L. Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12815] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- M. T. K. Kubo
- GEPEA (UMR 6144 CNRS), ONIRIS, Site de la Géraudière, CS 82225; Nantes Cedex 3 44322 France
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ); University of São Paulo (USP); Piracicaba SP Brazil
| | - S. Curet
- GEPEA (UMR 6144 CNRS), ONIRIS, Site de la Géraudière, CS 82225; Nantes Cedex 3 44322 France
| | - P. E. D. Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ); University of São Paulo (USP); Piracicaba SP Brazil
| | - L. Boillereaux
- GEPEA (UMR 6144 CNRS), ONIRIS, Site de la Géraudière, CS 82225; Nantes Cedex 3 44322 France
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19
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Kubo M, Rojas M, Curet S, Boillereaux L, Augusto P. Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.045] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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Amjadi S, Ghorbani M, Hamishehkar H, Roufegarinejad L. Improvement in the stability of betanin by liposomal nanocarriers: Its application in gummy candy as a food model. Food Chem 2018; 256:156-162. [PMID: 29606432 DOI: 10.1016/j.foodchem.2018.02.114] [Citation(s) in RCA: 99] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 02/17/2018] [Accepted: 02/20/2018] [Indexed: 11/28/2022]
Abstract
Betanin is a red food pigment with health beneficial effects. Despite interest in the use of betanin, low bioaccessibility and oxidation limit its application. To overcome these restrictions, the betanin was loaded in liposomal nanocarriers with the encapsulation efficiency of 80.35 ± 1%. To assess the efficiency of these nanocarriers, gummy candy was selected as a food model and its nutritional properties such as betanin stability and antioxidant activity were probed. The results showed that the betanin content and antioxidant activity of samples containing betanin-nanoliposomes were at least twice to those of samples containing free betanin. The tests show no differences in the sensory parameters of panelists for gummy candies fortified by betanin-loaded nanoliposomes compared to those fortified by betanin alone. As a result, the liposomal nanoparticles may be introduced as a suitable platform to stabilize and increase the bioavailability of betanin for applications in nutraceutical and medical fields.
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Affiliation(s)
- Sajed Amjadi
- Department of Food Sciences, Tabriz branch, Islamic Azad University, Tabriz, Iran; Biotechnology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Marjan Ghorbani
- Stem Cell & Regenerative Medicine Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Leila Roufegarinejad
- Department of Food Sciences, Tabriz branch, Islamic Azad University, Tabriz, Iran.
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21
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Eisinaite V, Duque Estrada P, Schroën K, Berton-Carabin C, Leskauskaite D. Tayloring W/O/W emulsion composition for effective encapsulation: The role of PGPR in water transfer-induced swelling. Food Res Int 2018; 106:722-728. [PMID: 29579980 DOI: 10.1016/j.foodres.2018.01.042] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 01/15/2018] [Accepted: 01/17/2018] [Indexed: 10/18/2022]
Abstract
The role of the lipophilic surfactant, polyglycerol polyricinoleate (PGPR) in water transfer in food-grade double emulsions was investigated, and related to physical emulsion stability. Double (W/O/W) emulsions were prepared with various PGPR concentrations (0.5-5.0 wt%) in the oil phase, at initial osmotic pressure differences of up to 1.1 MPa between the water phases. At high PGPR concentrations (>2 wt%), emulsions showed good physical stability, with encapsulation efficiency close to 100%. It was found that PGPR is involved in water transfer between the water phases through reverse micelle formation by PGPR molecules or hydrated monomers of PGPR, and this allows for controlled swelling. Emulsions that are initially of low viscosity (milk-like emulsions), obtain an apparent viscosity of up to 3 Pa·s, and this effect can be used to tune the emulsion properties to the targeted application, whithout the need to gel either the internal or external phase.
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Affiliation(s)
- Viktorija Eisinaite
- Kaunas University of Technology, Department of Food Science and Technology, Radvilenu pl 19, Kaunas LT-50254, Lithuania
| | | | - Karin Schroën
- Wageningen University, Food Process Engineering Group, The Netherlands
| | | | - Daiva Leskauskaite
- Kaunas University of Technology, Department of Food Science and Technology, Radvilenu pl 19, Kaunas LT-50254, Lithuania.
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22
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Martins N, Roriz CL, Morales P, Barros L, Ferreira ICFR. Coloring attributes of betalains: a key emphasis on stability and future applications. Food Funct 2017; 8:1357-1372. [DOI: 10.1039/c7fo00144d] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Organoleptic characteristics largely determine food acceptance, selection, and subsequent consumption.
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Affiliation(s)
- Natália Martins
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5300-253 Bragança
- Portugal
| | - Custódio Lobo Roriz
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5300-253 Bragança
- Portugal
| | - Patricia Morales
- Department of Nutrition and Bromatology II
- Faculty of Pharmacy
- Complutense University of Madrid
- Madrid
- Spain
| | - Lillian Barros
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5300-253 Bragança
- Portugal
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23
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Preparation of stable food-grade double emulsions with a hybrid premix membrane emulsification system. Food Chem 2016; 206:59-66. [DOI: 10.1016/j.foodchem.2016.03.046] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Revised: 03/14/2016] [Accepted: 03/15/2016] [Indexed: 01/14/2023]
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24
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Celli GB, Brooks MSL. Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins - A current review. Food Res Int 2016; 100:501-509. [PMID: 28964374 DOI: 10.1016/j.foodres.2016.08.034] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2016] [Revised: 08/23/2016] [Accepted: 08/25/2016] [Indexed: 12/27/2022]
Abstract
The search for natural pigments has been driven by growing evidence indicating that synthetic colorants can cause deleterious health effects. Betalains, in addition to anthocyanins, have been proposed as an alternative to address this need. However, the incorporation of natural pigments poses some challenges to the food industry, such as reduced stability in comparison to their synthetic counterparts. Moreover, betalains are not well studied in comparison to anthocyanins and information about the effects of processing on their physicochemical properties and stability is scattered. Thus, this review will provide an overview of the recent research on the extraction and processing of betalains from natural sources, and comparison of their colorant and physicochemical properties with anthocyanins.
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Affiliation(s)
- Giovana Bonat Celli
- Department of Process Engineering and Applied Science, Dalhousie University, PO Box 15000, Halifax, NS B3H 4R2, Canada
| | - Marianne Su-Ling Brooks
- Department of Process Engineering and Applied Science, Dalhousie University, PO Box 15000, Halifax, NS B3H 4R2, Canada.
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25
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Tumbas Šaponjac V, Čanadanović-Brunet J, Ćetković G, Jakišić M, Djilas S, Vulić J, Stajčić S. Encapsulation of Beetroot Pomace Extract: RSM Optimization, Storage and Gastrointestinal Stability. Molecules 2016; 21:E584. [PMID: 27144556 PMCID: PMC6273385 DOI: 10.3390/molecules21050584] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Revised: 04/23/2016] [Accepted: 04/27/2016] [Indexed: 11/18/2022] Open
Abstract
One of the great problems in food production are surplus by-products, usually utilized for feeding animals and for preparation of dietary fibre or biofuel. These products represent potential sources of bioactive antioxidants and colour-giving compounds which could be used in the pharmaceutical industry and as food additives. In the present study beetroot pomace extract was encapsulated in soy protein by a freeze drying method. Process parameters (core: wall ratio, extract concentration and mixing time) were optimized using response surface methodology (RSM) in order to obtain the optimum encapsulate (OE) with the highest polyphenol encapsulation efficiency (EE) and radical scavenging activity on DPPH radicals (SA). Using the calculated optimum conditions, the EE (86.14%) and SA (1668.37 μmol Trolox equivalents/100 g) of OE did not differ significantly (p < 0.05) from the predicted ones. The contents of total polyphenols (326.51 mg GAE/100 g), flavonoids (10.23 mg RE/100 g), and betalains (60.52 mg betanin/100 g and 61.33 mg vulgaxanthin-I/100 g), individual content of phenolic compounds and betalains by HPLC, and the ability to reduce Fe(3+) ions, i.e., reducing power (394.95 μmol Trolox equivalents/100 g) of OE were determined as well. During three months of storage at room temperature, polyphenol retention was much higher (76.67%) than for betalain pigments, betacyanins (17.77%) and betaxanthins (17.72%). In vitro digestion and release of phenolics from OE showed higher release rate in simulated intestinal fluid than in gastric fluid. These results suggest encapsulation as a contemporary method for valorisation of sensitive bioactive compounds from food industry by-products.
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Affiliation(s)
- Vesna Tumbas Šaponjac
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad 21000, Serbia.
| | | | - Gordana Ćetković
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad 21000, Serbia.
| | - Mirjana Jakišić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad 21000, Serbia.
| | - Sonja Djilas
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad 21000, Serbia.
| | - Jelena Vulić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad 21000, Serbia.
| | - Slađana Stajčić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad 21000, Serbia.
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26
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Stabilization of betalains: A review. Food Chem 2016; 197 Pt B:1280-5. [DOI: 10.1016/j.foodchem.2015.11.043] [Citation(s) in RCA: 90] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2015] [Revised: 10/18/2015] [Accepted: 11/10/2015] [Indexed: 11/18/2022]
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