Abstract
Red beet plants are rich in betalains that can be used as food natural colorants. Betalains were extracted from red beet and encapsulated with different carrier agents and freeze or spray dried. Effect of different encapsulating agents as maltodextrin, guar gum, gum Arabic, pectin and xanthan gum with different concentration (as encapsulating agents) were studied on the betalain stability. Encapsulated betalains with xanthan gum with maltodextrin showed about 65 % more recovery than the control. Encapsulation showed a higher recovery of betalains during freeze drying by 1.3 times than during spray drying. Spray dried samples has L* (lightness) higher than the freeze dried samples. The variations of maltodextrin with xanthan and guar gum freeze dried have highest chroma value of 21. The stabilization of pure betalain pigments may boost the use of these colouring molecules in the food industry and promote their application.
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Abbreviations
- MD:
-
Maltodextrin
- GA:
-
Gum Arabic
- Pec:
-
pectin
- GG:
-
Guar gum
- DE:
-
(Dextrose equivalent)
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Acknowledgment
The authors is very grateful to Mr. Stefan Boguslawski Institute of Food Technology and Food Chemistry, Berlin University of Technology, Berlin, Germany and their team for their continuous help and suggestions in conducting the experiments.
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Ravichandran, K., Palaniraj, R., Saw, N.M.M.T. et al. Effects of different encapsulation agents and drying process on stability of betalains extract. J Food Sci Technol 51, 2216–2221 (2014). https://doi.org/10.1007/s13197-012-0728-6
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DOI: https://doi.org/10.1007/s13197-012-0728-6