Encapsulating betalains from Opuntia ficus-indica fruits by ionic gelation: Pigment chemical stability during storage of beads

被引：58

作者：

Carolina Otalora, Maria ^{[1
]}

Gregorio Carriazo, Jose ^{[2
]}

Iturriaga, Laura ^{[1
]}

Osorio, Coralia ^{[2
]}

Azucena Nazareno, Monica ^{[1
]}

机构：

[1] Univ Nacl Santiago del Estero CONICET, CITSE, Santiago Del Estero, Argentina

[2] Univ Nacl Colombia, Dept Quim, Bogota 14490, Colombia

来源：

FOOD CHEMISTRY | 2016年 / 202卷

关键词：

Capsules; Cactus pear; Betacyanins; Encapsulation; Antioxidants; Antiradical activity; ALGINATE; MICROENCAPSULATION; MALTODEXTRIN; ANTIOXIDANTS; VEGETABLES; COMPOSITE; PROTEINS; KINETICS; EXCHANGE; DELIVERY;

D O I：

10.1016/j.foodchem.2016.01.115

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Betalain encapsulation was performed by ionic gelation as a stabilization strategy for these natural pigments. Betalains were extracted from purple cactus fruits and encapsulated in calcium-alginate and in combination of calcium alginate and bovine serum albumin. Beads were characterised by scanning electron microscopy and thermal analysis using differential scanning calorimetry and thermogravimetry. Moisture sorption isotherms were determined. Bead morphology was affected by matrix composition. Pigments storage stability was evaluated at different equilibrium relative humidity and temperatures. Pigment composition of beads was determined by HPLC-MS-MS and degradation products were also analysed after storage; betalamic acid being the major one. Both types of matrices protected the encapsulated pigments, being their storage stability better at low relative humidity than that of the non-encapsulated control material. Antiradical activities of beads were proportional to remaining betalain contents. At high relative humidity, there was no protection and low storage stability was observed in the samples. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：373 / 382

页数：10

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