Publication: Encapsulation of the Most Potent Antioxidant Betalains in Edible Matrixes as Powders of Different Colors
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Date
2013-05-08
Authors
Jiménez-Atiénzar, Mercedes ; Cabanes Cos, Juana ; Escribano Cebrián, Josefa ; Gandía Herrero, Fernando ; García Carmona, Francisco
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Facultades,Servicios y Escuelas::Facultades de la UMU::Facultad de Veterinaria
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Publisher
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DOI
https://doi.org/10.1021/jf400337g
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info:eu-repo/semantics/article
Description
©<2013>. This manuscript version is made available under the CC-BY-NC-ND 4.0
license http://creativecommons.org/licenses/by-nc-nd/4.0/
This document is the Published version of a Published Work that
appeared in final form in Journal of Agricultural and Food Chemistry. To access the final edited and published work see https://doi.org/10.1021/jf400337g
Abstract
Betalains are plant pigments with high antioxidant and free radical scavenging activities. While basal activity exists in all betalains, the dihydroxylated molecules present the highest TEAC values of the family of compounds. However, their lability limits possible applications. This work reports the encapsulation of the most active pigments, the yellow miraxanthin V and the violet betanidin in edible matrixes of chitosan and maltodextrin. An appropriate spray-drying procedure is described, with an inlet air temperature of 140 °C. The resulting particles were characterized by scanning electron microscopy, and powder color
was analyzed by spectrophotometry using an integrating sphere. Stability of the bioactive compounds was followed by highperformance liquid chromatography, and it was highly promoted by encapsulation, with limited pigment loss after six months’ storage. Particles retained the antioxidant and antiradical activities of the soluble pigments measured under the FRAP and ABTS radical assays. A combination of miraxanthin V and betanidin in variable proportions provides a bright palette of encapsulated powders of different colors suitable for food applications
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Citation
Revista: Journal of Agricultural and Food Chemistry, 2013 Vol.61 n.º 18, Pág.: 4294-4302
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Este ítem está sujeto a una licencia Creative Commons. http://creativecommons.org/licenses/by-nc-nd/4.0/