Encapsulation of cactus (Opuntia megacantha) betaxanthins by ionic gelation and spray drying: A comparative study

Food Research International
María Carolina OtáloraMónica Azucena Nazareno

Abstract

The encapsulation of betaxanthins from orange Opuntia megacantha fruits was performed as a stabilisation strategy for these natural pigments. Betaxanthin-rich extract (BE) was encapsulated by two methodologies, spray drying (SD) and ionic gelation (IG). Encapsulates were obtained by using two encapsulating agents (EA), a mixture of maltodextrin-cactus cladode mucilage and sodium alginate (SA) for SD and IG, respectively. Their properties were compared with the freeze-dried cactus fruit pulp (CP) as control. Total betaxanthin content, moisture content, water activity (aw), particle size, morphology by SEM, colour parameters (CIELab), and thermogravimetric properties were analysed in the encapsulates. Additionally, the antioxidant activity, total dietary fibre content, and pigment stability of encapsulates under two relative humidity conditions were also evaluated. The results showed that the encapsulation technique, EA concentration, and the BE/EA ratio affected the particle size and morphology, the glass transition temperature, and the mass loss of encapsulated materials. The best pigment stabilisation was obtained for the SD capsules, although both encapsulation techniques allowed improving the pigment stability in comparison ...Continue Reading

Citations

Aug 3, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Luis R Camelo CaballeroMaría Carolina Otálora
Apr 25, 2020·Journal of Food Science and Technology·D D Castro-EnríquezF Rodríguez-Félix
Aug 28, 2020·Food Research International·Gabriela Vollet MarsonMiriam Dupas Hubinger

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