{"title":"Encapsulation of Betalains Extracted from Beta vulgaris L. Pomace Powder Using Different Hydrocolloids and Its Characterization","authors":"Akashdeep Kaur, Gargi Ghoshal","doi":"10.1007/s11947-024-03583-x","DOIUrl":null,"url":null,"abstract":"<p>The pomace of beetroot (<i>Beta vulgaris</i> L.) is rich in phenolic compounds and betalains, which makes it a possible source of functional components. However, the efficacy of the aforementioned bioactives may diminish during storage when subjected to adverse conditions such as high temperature, exposure to light, or oxidation by air, thereby potentially limiting their utility. The aim of this study was to compare the freeze-dried encapsulation of three different gums with ultrasound assistance to improve the stability and bioaccessibility of BRP (beetroot pomace) extract. The properties of each encapsulated formulation were thoroughly investigated, encompassing functional and physicochemical attributes, betalains content, antioxidant activity, phenolic compounds, color analysis, morphology, FTIR, particle size, XRD, zeta potential, and microscopy. Notably, characteristics conducive to stability, such as low humidity levels and reduced hygroscopicity, were meticulously observed and recorded for each encapsulation formulation. For betalains, the encapsulation efficiency ranged from 84.79 to 94.56%. Guar gum (GG), acacia gum (AG), and tragacanth gum (TG) were the three different hydrocolloids that were chosen to encapsulate betalains. Encapsulation of BRP extract with GG resulted in enhanced bioaccessibility of bioactive constituents, as evidenced by observations in AG and TG. The findings imply that natural fruit and vegetable wastes ought to be further investigated as they could serve as promising sources to enhance the production of encapsulated pigments.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"21 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03583-x","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The pomace of beetroot (Beta vulgaris L.) is rich in phenolic compounds and betalains, which makes it a possible source of functional components. However, the efficacy of the aforementioned bioactives may diminish during storage when subjected to adverse conditions such as high temperature, exposure to light, or oxidation by air, thereby potentially limiting their utility. The aim of this study was to compare the freeze-dried encapsulation of three different gums with ultrasound assistance to improve the stability and bioaccessibility of BRP (beetroot pomace) extract. The properties of each encapsulated formulation were thoroughly investigated, encompassing functional and physicochemical attributes, betalains content, antioxidant activity, phenolic compounds, color analysis, morphology, FTIR, particle size, XRD, zeta potential, and microscopy. Notably, characteristics conducive to stability, such as low humidity levels and reduced hygroscopicity, were meticulously observed and recorded for each encapsulation formulation. For betalains, the encapsulation efficiency ranged from 84.79 to 94.56%. Guar gum (GG), acacia gum (AG), and tragacanth gum (TG) were the three different hydrocolloids that were chosen to encapsulate betalains. Encapsulation of BRP extract with GG resulted in enhanced bioaccessibility of bioactive constituents, as evidenced by observations in AG and TG. The findings imply that natural fruit and vegetable wastes ought to be further investigated as they could serve as promising sources to enhance the production of encapsulated pigments.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.