Red beet root (Beta vulgaris L.) is a rich source of betalain pigments. However, owing to poor stability, encapsulation technology has been used to provide effective barrier against environmental factors. The aim of this study was to improve betalain pigments stability by microencapsulation. Betalai...
Red beet root (Beta vulgaris L.) is a rich source of betalain pigments. However, owing to poor stability, encapsulation technology has been used to provide effective barrier against environmental factors. The aim of this study was to improve betalain pigments stability by microencapsulation. Betalains were extracted from red beet root and encapsulated with maltodextrin (M), gum arabic (GA), and pectin (p). Combination of coating materials M+GA, M+P and GA+P with ratio 1:1 (v/v) were used. Microencapsulation of betalain pigments was performed by freeze and spray drying method. The microcapsules obtained from drying were analyzed for physicochemical properties, hygroscopicity, solubility, total betalain contents, color values, and encapsulation efficiency. The microcapsules were observed by field emission scanning electron microscopy (FE-SEM) in order to examine morphology and size distribution. Depending on these analysis items, drying methods and coating materials were selected for microencapsulation of betalain pigments. The storage stability test of selected microcapsules was evaluated under different conditions of light, temperature, humidity, pH, and metal ions.
The results suggested that the morphology of microcapsules by freeze drying was sharp shape with flat surface. The range of microcapsules size was 12.08-191.50 μm. In case of spray drying, the morphology of microcapsules was irregularly spherical shape with an extensively dented surface. The powder size range of 1.20-34.51 μm. The microcapsules obtained by freeze drying method were high values in total betalain contents (104.15-1,198.59 mg/kg), color values of redness (17.10-32.50), and encapsulation efficiency (96.06-99.09%) than spray drying method (83.98-1,130.37 mg/kg, 8.58-22.47, and 94.78-97.96%) in significant differences (p<0.05). The powder characterization of hygroscopicity and solubility improved with combination of coating materials than single use. Among the samples, microcapsules with pectin (P, M+P, and GA+P) were high betalain contents and color values of redness. However, single use of pectin was showed poor powder characterizations with high hygroscopicity and low solubility. Therefore M+P, GA+P microcapsules with freeze drying method chose for storage stability test. Considering storage test results, the degradation of betalain pigments in microcapsules occurs mainly through a hydrolysis pathway, and that relative humidity conditions were critical factors of stability in microcapsules storage. Therefore, the microcapsules coated with gum arabic and pectin were finally selected due to the high stability at different relative humidity conditions.
The obtained microcapsules can be used for natural food colorant and suitable for food applications.
Red beet root (Beta vulgaris L.) is a rich source of betalain pigments. However, owing to poor stability, encapsulation technology has been used to provide effective barrier against environmental factors. The aim of this study was to improve betalain pigments stability by microencapsulation. Betalains were extracted from red beet root and encapsulated with maltodextrin (M), gum arabic (GA), and pectin (p). Combination of coating materials M+GA, M+P and GA+P with ratio 1:1 (v/v) were used. Microencapsulation of betalain pigments was performed by freeze and spray drying method. The microcapsules obtained from drying were analyzed for physicochemical properties, hygroscopicity, solubility, total betalain contents, color values, and encapsulation efficiency. The microcapsules were observed by field emission scanning electron microscopy (FE-SEM) in order to examine morphology and size distribution. Depending on these analysis items, drying methods and coating materials were selected for microencapsulation of betalain pigments. The storage stability test of selected microcapsules was evaluated under different conditions of light, temperature, humidity, pH, and metal ions.
The results suggested that the morphology of microcapsules by freeze drying was sharp shape with flat surface. The range of microcapsules size was 12.08-191.50 μm. In case of spray drying, the morphology of microcapsules was irregularly spherical shape with an extensively dented surface. The powder size range of 1.20-34.51 μm. The microcapsules obtained by freeze drying method were high values in total betalain contents (104.15-1,198.59 mg/kg), color values of redness (17.10-32.50), and encapsulation efficiency (96.06-99.09%) than spray drying method (83.98-1,130.37 mg/kg, 8.58-22.47, and 94.78-97.96%) in significant differences (p<0.05). The powder characterization of hygroscopicity and solubility improved with combination of coating materials than single use. Among the samples, microcapsules with pectin (P, M+P, and GA+P) were high betalain contents and color values of redness. However, single use of pectin was showed poor powder characterizations with high hygroscopicity and low solubility. Therefore M+P, GA+P microcapsules with freeze drying method chose for storage stability test. Considering storage test results, the degradation of betalain pigments in microcapsules occurs mainly through a hydrolysis pathway, and that relative humidity conditions were critical factors of stability in microcapsules storage. Therefore, the microcapsules coated with gum arabic and pectin were finally selected due to the high stability at different relative humidity conditions.
The obtained microcapsules can be used for natural food colorant and suitable for food applications.
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#Betalains betalain pigments betacyanins betaxanthins microencapsulation
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