Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage

Cristina Vergara; Jorge Saavedra; Carmen Sáenz; Paula García; Paz Robert

doi:10.1016/j.foodchem.2014.02.037

Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage

Cristina Vergara, Jorge Saavedra, Carmen Sáenz, Paula García, Paz Robert

SCHOOL OF FOOD SCIENCES

Research output: Contribution to journal › Article › peer-review

76 Scopus citations

Abstract

Pulp (CP) and ultrafiltered (UF) cactus pear extracts were encapsulated with Capsul (C) by applying a central composite design (CP-C and UF-C systems) by spray-drying. To evaluate the effect of the extract, microparticles obtained under optimal conditions were characterised and stored at 60 C. Betacyanin and betaxanthin encapsulation efficiency reached values above 98% for both systems studied. This efficiency was attributed to strong interactions between betalains and the polymer. Betalain degradation in CP-C and UF-C microparticles followed pseudo-first order kinetics. The betacyanin degradation rate constant was significantly higher for CP-C than for UF-C. These results suggested that the mucilage or higher sugar content of CP increased the hygroscopicity of the CP-C microparticles, leading to the degradation of betalain. The hydrolysis pathway was the main mechanism of betanin degradation during microparticle storage. These results demonstrate the potential utility of both CP-C and UF-C microparticles as natural colourants for healthy foods.

Original language	English
Pages (from-to)	246-251
Number of pages	6
Journal	Food Chemistry
Volume	157
DOIs	https://doi.org/10.1016/j.foodchem.2014.02.037
State	Published - 15 Aug 2014

Keywords

Betalains
Betanin
Prickly pear
Spray-drying
Ultrafiltration

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10.1016/j.foodchem.2014.02.037

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title = "Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage",

abstract = "Pulp (CP) and ultrafiltered (UF) cactus pear extracts were encapsulated with Capsul (C) by applying a central composite design (CP-C and UF-C systems) by spray-drying. To evaluate the effect of the extract, microparticles obtained under optimal conditions were characterised and stored at 60 C. Betacyanin and betaxanthin encapsulation efficiency reached values above 98% for both systems studied. This efficiency was attributed to strong interactions between betalains and the polymer. Betalain degradation in CP-C and UF-C microparticles followed pseudo-first order kinetics. The betacyanin degradation rate constant was significantly higher for CP-C than for UF-C. These results suggested that the mucilage or higher sugar content of CP increased the hygroscopicity of the CP-C microparticles, leading to the degradation of betalain. The hydrolysis pathway was the main mechanism of betanin degradation during microparticle storage. These results demonstrate the potential utility of both CP-C and UF-C microparticles as natural colourants for healthy foods.",

keywords = "Betalains, Betanin, Prickly pear, Spray-drying, Ultrafiltration",

author = "Cristina Vergara and Jorge Saavedra and Carmen S{\'a}enz and Paula Garc{\'i}a and Paz Robert",

note = "Funding Information: The authors report no conflict of interest. The authors alone are responsible for the content and writing of this article. The authors acknowledge the FONDECYT project Grant No. 1110126 (CONICYT-Chile) the CONICYT/CONACYT project Grant No. PCCI 12015 and the CONICYT scholarship Nos. 21090694 and 24110060 .",

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T1 - Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage

AU - Vergara, Cristina

AU - Saavedra, Jorge

AU - Sáenz, Carmen

AU - García, Paula

AU - Robert, Paz

N1 - Funding Information: The authors report no conflict of interest. The authors alone are responsible for the content and writing of this article. The authors acknowledge the FONDECYT project Grant No. 1110126 (CONICYT-Chile) the CONICYT/CONACYT project Grant No. PCCI 12015 and the CONICYT scholarship Nos. 21090694 and 24110060 .

PY - 2014/8/15

Y1 - 2014/8/15

N2 - Pulp (CP) and ultrafiltered (UF) cactus pear extracts were encapsulated with Capsul (C) by applying a central composite design (CP-C and UF-C systems) by spray-drying. To evaluate the effect of the extract, microparticles obtained under optimal conditions were characterised and stored at 60 C. Betacyanin and betaxanthin encapsulation efficiency reached values above 98% for both systems studied. This efficiency was attributed to strong interactions between betalains and the polymer. Betalain degradation in CP-C and UF-C microparticles followed pseudo-first order kinetics. The betacyanin degradation rate constant was significantly higher for CP-C than for UF-C. These results suggested that the mucilage or higher sugar content of CP increased the hygroscopicity of the CP-C microparticles, leading to the degradation of betalain. The hydrolysis pathway was the main mechanism of betanin degradation during microparticle storage. These results demonstrate the potential utility of both CP-C and UF-C microparticles as natural colourants for healthy foods.

AB - Pulp (CP) and ultrafiltered (UF) cactus pear extracts were encapsulated with Capsul (C) by applying a central composite design (CP-C and UF-C systems) by spray-drying. To evaluate the effect of the extract, microparticles obtained under optimal conditions were characterised and stored at 60 C. Betacyanin and betaxanthin encapsulation efficiency reached values above 98% for both systems studied. This efficiency was attributed to strong interactions between betalains and the polymer. Betalain degradation in CP-C and UF-C microparticles followed pseudo-first order kinetics. The betacyanin degradation rate constant was significantly higher for CP-C than for UF-C. These results suggested that the mucilage or higher sugar content of CP increased the hygroscopicity of the CP-C microparticles, leading to the degradation of betalain. The hydrolysis pathway was the main mechanism of betanin degradation during microparticle storage. These results demonstrate the potential utility of both CP-C and UF-C microparticles as natural colourants for healthy foods.

KW - Betalains

KW - Betanin

KW - Prickly pear

KW - Spray-drying

KW - Ultrafiltration

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ER -

Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage

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Keywords

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