Effects of different encapsulation agents and drying process on stability of betalains extract (original) (raw)
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Microencapsulation of Betalain from Philippine Beta vulgaris as stable colorant powder
Open Journal of Food and Nutritional Research, 2019
Safe and non-toxic natural colorants are now gaining a lot of interest due to the negative effects of synthetic colorants to the human body and to the environment. However, processing of natural colorants is highly dependent on several parameters, thus, making it unstable. Accordingly, this study aims to produce stable beetroot colorant powder through microencapsulating betalain pigment from Beta vulgaris by spray drying technique. The red beetroots (B. vulgaris) were subjected to aqueous solid-liquid extraction. The extract was then microencapsulated using 3%w/v and 5%w/v maltodextrin DE 12 through spray-drying technology with varying parameters such as inlet temperature and feed flow rate. The physicochemical properties of the beetroot colorant were evaluated including microbial analysis, heavy metal content, and dermal irritation test. Results showed that the lowest moisture content yielded at 160°C however, a significant reduction on betalain content followed. BRB2 colorant prod...
Stability of Betalain Pigments from Red Beetroot (Beta vulgaris)
THE CRUDE pigments obtained from red beetroot (Beta vulgaris L.) as root juice, were evaluated for their stability at various pH values, different ascorbic acid concentrations, and in the presence of N2 and air. The effect of pasteurisation and storage periods with exposure to light and dark at room temperature and in refrigerator in both the presence and the absence of ascorbic acid as stabilizer was also estimated. The stability of extracted pigments was measured on the basis of their UV-visible absorption spectrum.
Changes in the Content of Betalain Pigments and Their Antioxidative Capacity During Storage
2018
Background. The red beet is an important source of natural colourants and antioxidants in the diet, such as betalain pigments (betacyanins and betaxanthins). Betalain pigments are commonly used in the food industry for colouring food products. Material and methods. The authors of this study analysed changes in the content of betalain pigments and their antioxidative capacity during the 12-month storage of a betalain preparation (pH 7.0) made from red beet (Beta vulgaris L.) in a laboratory. Additionally, the HPLC technique was used to isolate individual betalain pigments from the preparation and to assess their antioxidative activity. Results. During the storage (12 months at 20°C) of the dry preparation (pH 7.0) red pigments decomposed almost completely. The loss of their content amounted to 94%, and their antioxidative capacity decreased only by 31%. The content of yellow pigments, which was measured spectrophotometrically using Nilsson’s method, increased over two times. Neobetan...
Scientia agropecuaria
Natural colorants have become important due to the health-benefits for humans. In that sense, it is important to evaluate the degradation kinetics of these components, in order to establish the stability under different processing and/or storage conditions. This study provides experimental and simulated results about the degradation of betalains in microencapsulated beetroot juice. Maltodextrin solution (MDX 10%) and sweet potato starch solution (SPS 2%) in proportions of 40MDX:60SPS, 20MDX:80SPS and 0MDX:100SPS were used as microencapsulating agents. The thermal degradation of betalains in the microencapsulated powders was evaluated at three temperatures (6, 19 and 30 °C) in order to predict the behavior under different conditions, using the first-order kinetic model. The kinetic parameters were identified using linear regression on the logarithmic curves of the experimental data to obtain the Arrhenius equations. The highest content of betalains was 2.58 mg/g and the lowest activation energy value was 48.71 KJ/mol, with both values corresponding to the powder that was microencapsulated with 20MDX:80SPS. The above results suggest high betalain stability in this powder, since there was less sensitivity to temperature in comparison to the rest of the powders. Additionally, some thermodynamic parameters were evaluated, which confirmed that the process is non-spontaneous and irreversible. The results obtained from this study, could be a useful tool to predict the minimal losses during processing, and gives the possibility to improve and select the food products where this kind of natural colorant can be applied.
Color Stability of Beet Powders
Journal of Food Processing and Preservation, 1977
Color thermal stability kinetics tests of the major beet pigments, betanine and vulgaxanthin (I), were conducted in beet powder during storage (25, 31, 35, 40 and 45°C) and in its reconstituted solution (40 and 86°C heat treatment at p H 4.0, 5.7 and 6.8). The powders evaluated were produced by two different drying methodsdrum drying and the conventional cube dehydration. Pigment degradation rates generally followed a first order reaction with an energy of activation o f 7.0 and 8.0 Kcallmole for betanine and 6.2 and 6.4 Kcal/mole for vulgaxanthin for drum and air dehydrated powders, respectively. Optimal pigment stability in the reconstituted juice was obtained at p H 5.7 for both the high and low tested temperatures (40 and 86" C). Freeze dried powder (used as a control), although having a higher initial pigment concentration, showed a markedly higher degradation rate in its reconstituted juice a t the 40°C temperature, thus suggesting an enzymatic pigment degradation activity in the native beet.
Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies
LWT, 2018
Gummy candies were selected as model food system to incorporate betalain-rich capsules (BC) obtained by ionic gelation with calcium alginate from a betalain-rich extract of Opuntia-ficus-indica fruit. Ten formulations were obtained by a factorial design (2 × 5) with two types of gelatin (GA and GB), and five betalain-rich capsules/ gelatin (BC/G) ratios (from 70/30 to 30/70). The rheological and morphological properties of all formulations were studied, finding that the viscoelastic, gel strength, and stress relaxation properties were dependent on the G type content in the ratio BC/G. Optical micrographs also showed that G type, bloom, and BC/G ratio had a marked influence on the gummy candies structure. These data suggested that the G addition in higher concentrations allows to develop a more rigid gel. The betanin stability in the food system was evaluated during storage at 4°C for 30 days and there was no significant variation in total colour parameters for all samples (ΔE * values less than four). Thus, the stability of the betalain colour in the gummy candy was confirmed, exhibiting this food product a vivid red-purple colour, such representing a promising application for these natural pigments in food industry.
Betalains: Natural plant pigments with potential application in functional foods
LWT - Food Science and Technology, 2015
Betalains are plant derived natural pigments that are presently gaining popularity for use as natural colorants in the food industry. The growing interest of consumers in the aesthetic, nutritional and safety aspects of food has increased the demand for natural pigments such as betalains to be used as alternative colorants in food products. Although betalains from red beetroot are one of the most widely used food colorant, betalains are not as well studied as compared to other natural pigments such as anthocyanins, carotenoids or chlorophylls. This paper reviews the pharmacological properties, such as antioxidant, anti-cancer, anti-lipidemic and antimicrobial activity of betalains derived from sources such as red beetroot, amaranth, prickly pear and red pitahaya, for potential application as functional foods.
2015
Betalains are water-soluble pigments mainly found in red beetroots. Stability of betalains in processed and storaged products is generally affected by numerous factors such as the matrix constituent, chelating agents, water activity, pH, temperature, oxygen and light. This research paper reports the functional properties, color, and betalain content in beet root-orange juice powder produced by spray drying. A mixture of beet root juice and orange juice (60/40) was spray dried using 3, 5 and 7% (w.b.) of maltodextrin DE 10, three different inlet air temperatures of 130°C, 140oC and 150°C and two feed flow rates (8 and 10 mL/min). The powders obtained were analysed for moisture content, bulk density, hygroscopicity, wettability, solubility, color and total pigments. It was found that processing juice at 140oC with feed flow rate of 8 mL/min and 5% of maltodextrin gave the best functional properties and the conservation of betalains was high.
Scope of Betalains as a Food Colorant
2020
Abstract: Consumers are avoiding foods containing synthetic colorants, which lead food industries to replace them by natural pigments. Food colorants may be classified into synthetic, nature-identical, inorganic and natural colorants. Natural colorants for food are made from renewable sources. Generally, the colorants are extracted from plant material, but other sources such as insects, algae, cyanobacteria and fungi are used also. Natural colorants are normally extracted and concentrated using either water or lower alcohols for water-soluble pigments and organic solvents for lipophilic pigments. But Legislation restricts which colorants are allowed, what sources may be used for that particular colorant, what solvents may be used to extract it and the purity of the pigment. Colorants are formulated to make them more suitable for a variety of foods and drinks and to increase their stability.