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Encapsulation and pigmenting potential of betalains of pitaya (Stenocereus pruinosus) fruit

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Abstract

Betalains of pitaya (Stenocereus pruinosus) fruit can be used as natural pigment, but they are susceptible to deterioration by temperature, pH, and presence of sugars. In this work, a refined extract (Er) of betalains was obtained through aqueous two-phase extraction, which reduced significantly sugar and mucilage contents. In order to favor stability, the encapsulation of the refined extract was evaluated, with native potato starch that was modified through phosphorylation or succinylation and reactive extrusion. Starches were evaluated in terms of degree of substitution, Fourier transform infrared spectroscopy, scanning electron microscopy, and viscous behavior. Microcapsules were formed by spray drying and their stability was evaluated at 40 °C for 39 days and by using them as pigmenting agent of yogurt at 4 °C during 32 days. The behavior of modified starches during encapsulation was superior to that of commercial N-Lok® starch. Microcapsules based on modified starches showed better pigmenting potential and higher stability than Er and microcapsules based on N-Lok® starch. The separation of betalains from pitaya fruit may be a good alternative for adding value to this plant genetic resource.

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Acknowledgements

Authors wish to acknowledge the financial support received from Consejo Nacional de Ciencia y Tecnología of Mexico (CONACyT).

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Authors and Affiliations

  1. Universidad Autónoma Chapingo, Carretera México-Texcoco, km 38.5, Chapingo, 56230, Mexico, Mexico

    Lilia Vargas-Campos, Salvador Valle-Guadarrama & Consuelo Lobato-Calleros

  2. Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Sede Querétaro, Libramiento Norponiente 2000, Real de Juriquilla, 76230, Querétaro, Querétaro, Mexico

    Fernando Martínez-Bustos & Amira Daniela Calvo-López

  3. Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Carretera Tepatitlán-Lagos de Moreno, km 8, Rancho Las Cruces, Tepatitlán de Morelos, Jalisco, Mexico

    Yolanda Salinas-Moreno

Authors
  1. Lilia Vargas-Campos
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  2. Salvador Valle-Guadarrama
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  3. Fernando Martínez-Bustos
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  4. Yolanda Salinas-Moreno
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  5. Consuelo Lobato-Calleros
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  6. Amira Daniela Calvo-López
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Correspondence to Salvador Valle-Guadarrama.

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Vargas-Campos, L., Valle-Guadarrama, S., Martínez-Bustos, F. et al. Encapsulation and pigmenting potential of betalains of pitaya (Stenocereus pruinosus) fruit. J Food Sci Technol 55, 2436–2445 (2018). https://doi.org/10.1007/s13197-018-3161-7

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  • DOI: https://doi.org/10.1007/s13197-018-3161-7

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