Yogurt fortification by microencapsulation of beetroot extract (Beta vulgaris L.) using maltodextrin, gum arabic, and whey protein isolate

被引：9

作者：

Yousefi, Shima ^{[1
]}

Kavyanirad, Mohammad ^{[1
]}

Aminifar, Mehrnaz ^{[2
]}

Weisany, Weria ^{[1
]}

Mousavi Khaneghah, Amin ^{[3
]}

机构：

[1] Islamic Azad Univ, Sci & Res Branch, Dept Agr & Food Sci, Tehran, Iran

[2] Standard Res Inst SRI, Karaj, Iran

[3] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Sci & Nutr, Campinas, SP, Brazil

来源：

FOOD SCIENCE & NUTRITION | 2022年 / 10卷 / 06期

关键词：

beetroot juice; microencapsulation; spray-drying; stirred yogurt; SPRAY-DRYING CONDITIONS; DIFFERENT COMBINATIONS; PHYSICAL-PROPERTIES; ENCAPSULATION; OPTIMIZATION; BETALAINS; STABILITY; JUICE; ANTHOCYANINS; PULP;

D O I：

10.1002/fsn3.2804

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of three different coating materials, including maltodextrin (MD, 9.95-20.05%), gum arabic (GA, 4.98-10.02%), and whey protein isolate (WPI, 4.95-15.05%), was optimized in order to produce high-quality beetroot extract powder (BEP) using response surface modeling (RSM). Beetroot extract (BE) was encapsulated using MD, GA, and WPI by implementing a spray-drying method. The highest total phenolic content (TPC) was obtained at 15% MD, 7.5% GA, and 10% WPI. The same results were achieved for antioxidant activity. Increasing the MD and GA contents resulted in reducing the moisture adsorption of microencapsulated BEP.

引用

页码：1875 / 1887

页数：13

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