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Mehta D, Kuksal K, Yadav K, Kumar Yadav S, Zhang Y, Hariram Nile S. Ultrasound-assisted extraction and encapsulation of betalain from prickly pear: Process optimization, in-vitro digestive stability, and development of functional gummies. ULTRASONICS SONOCHEMISTRY 2024; 108:106975. [PMID: 38945052 PMCID: PMC11261438 DOI: 10.1016/j.ultsonch.2024.106975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 06/22/2024] [Accepted: 06/26/2024] [Indexed: 07/02/2024]
Abstract
The study aimed to extract and encapsulate betalain pigment from prickly pear (Opuntia ficus-indica) using ultrasound-assisted extraction and eco-friendly glycerol. Subsequent analysis encompassed assessing its thermal stability, shelf-life, bio-accessibility, and biological properties. The process optimization employed Response Surface Methodology (RSM), focusing on glycerol concentration (20-50 %), sample to solvent ratio (1:10-1:20), temperature (30-60 °C), and time (10-30 min). Optimal conditions were determined as 23.15 % glycerol, 1:10 sample to solvent ratio, 10.43 min treatment time, and 31.15 °C temperature. Under these conditions, betalain content reached 858.28 mg/L with a 93.76 % encapsulation efficiency. Thermal stability tests (80-180 °C; 30 & 60 min) showed degradation of betalain with higher temperatures and longer durations, affecting the visual aspect (ΔE) of the pigment. Encapsulated betalain exhibited favorable shelf stability, with optimal storage life of 404.27 days at 4 °C in amber conditions, compared to 271.99 days at 4 °C without amber, 141.92 days at 25 °C without amber, and 134.22 days at 25 °C with amber. Bio-accessibility of encapsulated betalain was significantly higher (2.05 ± 0.03 %) than conventionally extracted pigment (1.03 ± 0.09 %). The encapsulated pigment displayed strong anti-inflammatory properties in dosages of 2-20 µL, with no cytotoxic effects. Additionally, incorporation into gummies was successful and visually approved by sensory panellists. Glycerol proved to be a green encapsulating agent for betalain, offering high shelf life and bio-accessibility, making it suitable for food industry applications. The encapsulated pigment demonstrated robust thermal stability and shelf life, making it suitable for food industry applications. This study highlights glycerol's potential as a sustainable alternative for natural pigment extraction.
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Affiliation(s)
- Deepak Mehta
- Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali 140306, Punjab, India
| | - Kritika Kuksal
- Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali 140306, Punjab, India
| | - Kamlendra Yadav
- Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali 140306, Punjab, India
| | - Sudesh Kumar Yadav
- Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, 176061
| | - Yuqin Zhang
- College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou, Fujian, 350122, PR China
| | - Shivraj Hariram Nile
- Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali 140306, Punjab, India.
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Rifna EJ, Dwivedi M. Encapsulated pomegranate peel extract as a potential antimicrobial ingredient from food waste. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38940545 DOI: 10.1002/jsfa.13698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2024] [Revised: 05/23/2024] [Accepted: 05/29/2024] [Indexed: 06/29/2024]
Abstract
BACKGROUND Pomegranate peel waste is a valuable reservoir of heat-sensitive total hydrolysable tannins (THT), with potential applications in food and pharmaceuticals. Preserving THT is challenging due to degradation post-extraction. We explore ionic gelation as an encapsulation method to optimize THT utilization. RESULTS Through external gelation, we optimized the process variables using Box-Behnken design. At 40 g kg-1 sodium alginate, 25 g kg-1 calcium chloride, and 300 g kg-1 pomegranate peel extract (PPE), we achieved an 83.65% encapsulation efficiency. Compared to spray drying, external gelation demonstrated superior performance, with enhanced release percentages and stability. Physical, phytochemical, and release profiles of encapsulates were extensively analysed. External gelation achieved an 87.5% release in 30 min, outperforming spray-dried counterparts (69.7% in 25 min). Encapsulated PPE exhibited robust antibacterial activity against Staphylococcus aureus (ATCC 25923) in powdered infant formula, with a 32 ± 0.01 mm zone of inhibition and 300 μg mL-1 minimum inhibitory concentration. Insights into S. aureus growth curves underlined the mechanism of action via membrane potential alterations. The results of carried investigations also showed that the antibacterial activity of the encapsulated PPE extracts against the targeted organism was identical to the antibacterial activity exhibited by synthetic antibiotics used generally to kill microorganisms in food. Therefore, from the findings, it can be concluded that the PPE encapsulate produced using the external gelation technique at the optimized condition displayed superior storage stability possessing strong antimicrobial activity when compared to encapsulate produced using the spray drying technique. CONCLUSIONS External gelation emerges as a potent technique for developing effective encapsulates enriched with natural antimicrobials or antibiotics. This approach holds promise for applications in food, pharmaceuticals, and nutraceuticals, enhancing stability and efficacy while reducing reliance on synthetic antibiotics. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Elenjikkal Jerome Rifna
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, India
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Yang R, Hu J, Ding J, Chen R, Meng D, Li K, Guo H, Chen H, Zhang Y. Ultrasound assisted fabrication of the yeast protein-chitooligosaccharide-betanin composite for stabilization of betanin. ULTRASONICS SONOCHEMISTRY 2024; 104:106823. [PMID: 38417387 PMCID: PMC10909883 DOI: 10.1016/j.ultsonch.2024.106823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 02/14/2024] [Accepted: 02/20/2024] [Indexed: 03/01/2024]
Abstract
Betanin, a water-soluble colorant, is sensitive to light and temperature and is easily faded and inactivated. This study investigated the formation of yeast protein-chitooligosaccharide-betanin complex (YCB) induced by ultrasound treatment, and evaluated its protective effect on the colorant betanin. Ultrasound (200-600 W) increased the surface hydrophobicity and solubility of yeast protein, and influenced the protein's secondary structure by decreasing the α-helix content and increasing the contents of β-sheet and random coil. The ultrasound treatment (200 W, 15 min) facilitated binding of chitooligosaccharide and betanin to the protein, with the binding numbers of 4.26 ± 0.51 and 0.61 ± 0.06, and the binding constant of (2.73 ± 0.25) × 105 M-1 and (3.92 ± 0.10) × 104 M-1, respectively. YCB could remain the typical color of betanin, and led to a smaller and disordered granule morphology. Moreover, YCB exhibited enhanced thermal-, light-, and metal irons (ferric and copper ions) -stabilities of betanin, protected the betanin against color fading, and realized a controlled release in simulated gastrointestinal tract. This study extends the potential application of the fungal proteins for stabilizing bioactive molecules.
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Affiliation(s)
- Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jiangnan Hu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jiaqi Ding
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Runxuan Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Demei Meng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Ku Li
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co.,Ltd.,168 Chengdong Road, Yichang 443003, China
| | - Hui Guo
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co.,Ltd.,168 Chengdong Road, Yichang 443003, China
| | - Hai Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
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Vega EN, Ciudad-Mulero M, Fernández-Ruiz V, Barros L, Morales P. Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives. Foods 2023; 12:4102. [PMID: 38002160 PMCID: PMC10670170 DOI: 10.3390/foods12224102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 11/04/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
In recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects generated by different ingredients such as some additives. This is the case for several artificial colorants, especially azo colorants, which have been related to the development of allergic reactions, attention deficit and hyperactivity disorder. All the above has focused the attention of researchers on obtaining colorants from natural sources that do not present a risk for consumption and, on the contrary, show biological activity. The most representative compounds that present colorant capacity found in nature are anthocyanins, anthraquinones, betalains, carotenoids and chlorophylls. Therefore, the present review summarizes research published in the last 15 years (2008-2023) in different databases (PubMed, Scopus, Web of Science and ScienceDirect) encompassing various natural sources of these colorant compounds, referring to their obtention, identification, some of the efforts made for improvements in their stability and their incorporation in different food matrices. In this way, this review evidences the promising path of development of natural colorants for the replacement of their artificial counterparts.
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Affiliation(s)
- Erika N. Vega
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
| | - María Ciudad-Mulero
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
| | - Virginia Fernández-Ruiz
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Morales
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain; (E.N.V.); (M.C.-M.); (V.F.-R.)
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Wei M, Zhu J, Gao H, Yao H, Zhai C, Nie Y. An efficient method for improving the stability of Monascus pigments using ionic gelation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6190-6197. [PMID: 37139630 DOI: 10.1002/jsfa.12685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 04/24/2023] [Accepted: 05/02/2023] [Indexed: 05/05/2023]
Abstract
BACKGROUND Monascus pigments (Mps) are easily impacted by heating, pH and light, resulting in degradation. In this study, Mps were encapsulated by the ionic gelation method with sodium alginate (SA) and sodium caseinate (SC), as well as CaCl2 as a crosslinker. The encapsulated Mps SA/SC in four proportions (SA/SC: 1/4, 2/3, 3/2, 4/1, w/w). Then, the encapsulation efficiency and particle size of the SA/SC-Mps system were evaluated to obtain the optimal embedding conditions. Finally, the effects of heating, pH, light and storage on the stability of non-capsulated Mps and encapsulated Mps were assessed. RESULTS SA/SC = 2/3 (AC2) had higher encapsulation efficiency (74.30%) of Mps and relatively small particle size (2.02 mm). The AC2 gel beads were chosen for further investigating the stability of encapsulated Mps to heating, pH, light and storage. Heat stability experiments showed that the degradation of Mps followed first-order kinetics, and the encapsulated Mps had lower degradation rates than non-capsulated Mps. Encapsulation could reduce the effect of pH on Mps. The effects of ultraviolet light on the stability of Mps were considered, and showed that the retention efficiency of encapsulated Mps was 22.01% higher than that of non-capsulated Mps on the seventh day. Finally, storage stability was also evaluated under dark refrigerated conditions for 30 days, and the results indicated that encapsulation could reduce the degradation of Mps. CONCLUSION This study has proved that AC2 gel beads can improve the stability of Mps. Thus, the ionic gelation method is a promising encapsulation method to improve the stability of Mps. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Mengru Wei
- College of Chemistry and Molecular Sciences, Henan University, Kaifeng, China
- Zhengzhou Institute of Emerging Industrial Technology, Zhengzhou, China
| | - Jingjing Zhu
- Zhengzhou Institute of Emerging Industrial Technology, Zhengzhou, China
| | - Hongshuai Gao
- Zhengzhou Institute of Emerging Industrial Technology, Zhengzhou, China
- Beijing Key Laboratory of Ionic Liquids Clean Process, CAS State Key Laboratory of Multiphase Complex Systems, CAS Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China
| | - Huanhuan Yao
- Zhengzhou Institute of Emerging Industrial Technology, Zhengzhou, China
| | - Cuiping Zhai
- College of Chemistry and Molecular Sciences, Henan University, Kaifeng, China
| | - Yi Nie
- Zhengzhou Institute of Emerging Industrial Technology, Zhengzhou, China
- Beijing Key Laboratory of Ionic Liquids Clean Process, CAS State Key Laboratory of Multiphase Complex Systems, CAS Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China
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Zhang Y, Sha X, Hu J, Wu J, Li Y, Ma J, Sun H, Yang R. Phytoferritin functions in two interface-loading of natural pigment betanin and caffeic acid with enhanced color stability and the sustained release of betanin. Food Funct 2023; 14:8157-8169. [PMID: 37581488 DOI: 10.1039/d3fo02054a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/16/2023]
Abstract
Betanin, a natural red pigment, is sensitive and prone to fading and discoloration, affecting its stability and bioavailability. Phytoferritin is a nano-diameter protein with unique interior-/exterior-interfaces. By the unique interfaces and pH-induced self-assembly of ferritin, a ferritin-betanin complex (FB) with an encapsulation efficiency of 17.66 ± 1.24% was prepared. The caffeic acid-FB (CFB) was further fabricated by attaching ferritin with caffeic acid, and the binding number n of caffeic acid was 88.47 ± 9.49, with a binding constant K of (1.63 ± 0.33) × 104 M-1. Fluorescence and Fourier transform infrared analysis indicated that the encapsulation of betanin and the binding of caffeic acid influenced the ferritin structure. The interaction between caffeic acid and ferritin was mainly through van der Waals forces and hydrogen bonds. TEM and DLS showed that the globular structure and diameter (12 nm) remained in CFB. Furthermore, the ferritin and caffeic acid exhibited a synergistic effect in enhancing thermal, light, and ferric ion stabilities, and controlled the betanin release in a more sustained manner in the simulated gastrointestinal tract. In addition, the antioxidant capacity of CFB was enhanced compared with free betanin. This study promotes the bioavailability of betanin by two interface-loading of ferritin, and guides the use of ferritin nanoparticles as a nanocarrier for pigment stabilization.
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Affiliation(s)
- Yidan Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, China.
| | - Xinmei Sha
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, China.
| | - Jiangnan Hu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, China.
| | - Jincan Wu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, China.
| | - Yue Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, China.
| | - Junrui Ma
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, China.
| | - Haili Sun
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, China.
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457, China.
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Xu J, You L, Zhao Z. Synthesize of the chitosan-TPP coated betanin-quaternary ammonium-functionalized mesoporous silica nanoparticles and mechanism for inhibition of advanced glycation end products formation. Food Chem 2023; 407:135110. [PMID: 36495745 DOI: 10.1016/j.foodchem.2022.135110] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 11/03/2022] [Accepted: 11/25/2022] [Indexed: 12/12/2022]
Abstract
Advanced glycation end products (AGEs) are harmful by-products of thermal-processing of food. Betanin is an antioxidant with the potential to inhibit AGEs formation. In this work, we encapsulated betanin in chitosan-sodium tripolyphosphate coated quaternary ammonium-functionalized mesoporous silica nanoparticles (CS@QAMSNPs) to enhance the ability of betanin to inhibit AGEs formation. The inhibition rate of betanin-CS@QAMSNPs was 70.29%, which was higher than that of betanin (39.48%). Compared with betanin (2.16%), betanin-CS@QAMSNPs can trap more methylglyoxal (18.7%), absorb formed AGEs, and retain the antioxidant capacity of betanin under high-temperatures. Betanin-CS@QAMSNPs can reduce the average degree of substitution per peptide molecule value (DSP) of some glycation sites in bovine serum albumin. The cell viability was over 80% in the presence of betanin-CS@QAMSNPs, indicating their good biocompatibility. In the biscuit model, the highest inhibition rate of AGEs formation by betanin-CS@QAMSNPs was 12.5%, and CS@QAMSNPs can further adsorb the AGEs generated during digestion.
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Affiliation(s)
- Jiahao Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Lijun You
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Zhengang Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
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López de Dicastillo C, Velásquez E, Rojas A, Garrido L, Moreno MC, Guarda A, Galotto MJ. Developing Core/Shell Capsules Based on Hydroxypropyl Methylcellulose and Gelatin through Electrodynamic Atomization for Betalain Encapsulation. Polymers (Basel) 2023; 15:polym15020361. [PMID: 36679242 PMCID: PMC9866801 DOI: 10.3390/polym15020361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/30/2022] [Accepted: 01/01/2023] [Indexed: 01/13/2023] Open
Abstract
Betalains are bioactive compounds with remarkable functional and nutritional activities for health and food preservation and attractiveness. Nevertheless, they are highly sensitive to external factors, such as oxygen presence, light, and high temperatures. Therefore, the search for new structures, polymeric matrices, and efficient methods of encapsulation of these compounds is of great interest to increase their addition to food products. In this work, betalains were extracted from red beetroot. Betacyanin and betaxanthin contents were quantified. Subsequently, these compounds were successfully encapsulated into the core of coaxial electrosprayed capsules composed of hydroxypropyl methylcellulose (HPMC) and gelatin (G). The effect of incorporating the carbohydrate and the protein both in the core or shell structures was studied to elucidate the best composition for betalain protection. Morphological, optical, and structural properties were analyzed to understand the effect of the incorporation of the bioactive compounds in the morphology, color, and chemical interactions between components of resulting electrosprayed capsules. The results of the thermogravimetric and encapsulation efficiency analysis coincided that the incorporation of beetroot extract in G in the core and HPMC in the shell resulted in the structure with greater betalain protection. The effectiveness of the core/shell structure was confirmed for future food applications.
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Affiliation(s)
- Carol López de Dicastillo
- Packaging Laboratory, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980 Paterna, Spain
| | - Eliezer Velásquez
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
- CEDENNA (Center for the Development of Nanoscience and Nanotechnology), Santiago 9170124, Chile
| | - Adrián Rojas
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
- CEDENNA (Center for the Development of Nanoscience and Nanotechnology), Santiago 9170124, Chile
| | - Luan Garrido
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
- CEDENNA (Center for the Development of Nanoscience and Nanotechnology), Santiago 9170124, Chile
| | - María Carolina Moreno
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
- CEDENNA (Center for the Development of Nanoscience and Nanotechnology), Santiago 9170124, Chile
| | - María José Galotto
- Packaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, Chile
- CEDENNA (Center for the Development of Nanoscience and Nanotechnology), Santiago 9170124, Chile
- Correspondence:
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Carreón-Hidalgo JP, Román-Guerrero A, Navarro-Ocaña A, Gómez-Linton DR, Franco-Vásquez DC, Franco-Vásquez AM, Arreguín-Espinosa R, Pérez-Flores LJ. Chemical characterization of yellow-orange and purple varieties of Opuntia ficus-indica fruits and thermal stability of their betalains. J Food Sci 2023; 88:161-174. [PMID: 36524774 DOI: 10.1111/1750-3841.16421] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 11/21/2022] [Accepted: 11/26/2022] [Indexed: 12/23/2022]
Abstract
Betalains are plant pigments with biological properties and can be used instead of synthetic colorants to confer color and functional properties to foods. The objective of this work was to carry out the chemical characterization of two varieties of prickly pear of Opuntia ficus-indica, one of yellow-orange coloration (Mandarina) and the other of purple coloration (Vigor), through measurements of chemical parameters and color in pulp, antioxidant activity, total phenolic compounds, and betalain content. Considering the thermolability of betalains and their potential applications in food, the thermal stability and activation energy of betacyanins from Vigor variety and betaxanthins from the Mandarina variety were also evaluated and compared with those from beetroot, the main source of betalains. Results for chemical characterization agreed with previous prickly pear reports of other regions, while the thermal degradation kinetics of betalains showed a first-order degradation pattern with respect to time and temperature treatment. Betacyanins from Vigor prickly pear showed similar thermal stability to those from beetroot, which was reflected in similar values of activation energy, while betaxanthins from Mandarina prickly pear showed a higher stability, and therefore a higher activation energy, than those from beetroot. Based on the results, the prickly pear varieties used in this study can be considered as a good source of betalains with potential applications in food and, in addition, the methodology for the evaluation of thermostability can be used to compare the stability of betalains from different sources in a temperature range of 50-90°C. PRACTICAL APPLICATION: The varieties of prickly pear used in this study can be considered a good source of red-purple and yellow-orange easily extractable pigments. In addition, we report a methodology that can be used for the evaluation of the thermal stability of these pigments and to compare this stability between different plant sources. Gaining knowledge on betalain thermal stability will make it possible to propose specific applications, for example, in processed foods requiring different pigment stabilities.
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Affiliation(s)
| | - Angélica Román-Guerrero
- Department of Biotechnology, Universidad Autónoma Metropolitana, Iztapalapa Mexico City, Mexico
| | - Arturo Navarro-Ocaña
- Department of Food and Biotechnology, Universidad Nacional Autónoma de México, Coyoacán Mexico City, Mexico
| | - Darío R Gómez-Linton
- Department of Health Science, Universidad Autónoma Metropolitana, Iztapalapa Mexico City, Mexico
| | | | | | - Roberto Arreguín-Espinosa
- Department of Biomacromolecule Chemistry, Universidad Nacional Autónoma de México, Coyoacán Mexico City, Mexico
| | - Laura J Pérez-Flores
- Department of Health Science, Universidad Autónoma Metropolitana, Iztapalapa Mexico City, Mexico
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10
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Sasikumar R, Sharma P, Jaiswal AK. Alginate and β-lactoglobulin matrix as wall materials for encapsulation of polyphenols to improve efficiency and stability. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Abstract
The present study aimed at developing novel encapsulate materials of calcium-alginate and β-lactoglobulin complex for polyphenols using the jet-flow nozzle vibration method. Encapsulated microbeads were characterized using SEM, FTIR, DSC, and MSI. The encapsulation efficiency of the microbeads varied depending upon the coating material in the range of 74.17–84.87%. Calcium-alginate-β-lactoglobulin microbeads (CABM) exhibited a smooth surface and uniform shape with an average particle size of 1053.73 nm. CABM also showed better thermal and storage stabilities as compared to calcium alginate microbeads. The CABM resulted in excellent target release of polyphenols (84%) in the intestine, which was more than 3-fold the bio-accessibility offered by free polyphenol powder. Further study on individual phenolic acids after simulated in-vitro digestion (SIVD), photo-oxidative and osmotic stress revealed that CABM significantly retained a higher amount of polyphenols and exhibited improved antioxidant capacity after SIVD environment, and may have high industrial application for nutraceutical production.
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Affiliation(s)
- Raju Sasikumar
- Department of Agribusiness Management and Food Technology , North-Eastern Hill University (NEHU), Tura Campus , Chasingre-794002 , Tura , WGH , Meghalaya , India
| | - Paras Sharma
- Department of Food Technology, Mizoram University , Aizawl-796004 , Mizoram , India
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health , Technological University Dublin–City Campus , Central Quad, Grangegorman , Dublin D07 ADY7 , Ireland
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11
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Rout S, Tambe S, Deshmukh RK, Mali S, Cruz J, Srivastav PP, Amin PD, Gaikwad KK, Andrade EHDA, Oliveira MSD. Recent trends in the application of essential oils: The next generation of food preservation and food packaging. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Bhagya Raj G, Dash KK. Microencapsulation of betacyanin from dragon fruit peel by complex coacervation: Physicochemical characteristics, thermal stability, and release profile of microcapsules. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101882] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Tavlasoglu M, Ozkan G, Capanoglu E. Entrapment of Black Carrot Anthocyanins by Ionic Gelation: Preparation, Characterization, and Application as a Natural Colorant in Yoghurt. ACS OMEGA 2022; 7:32481-32488. [PMID: 36120039 PMCID: PMC9475623 DOI: 10.1021/acsomega.2c03962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Accepted: 08/17/2022] [Indexed: 06/15/2023]
Abstract
Black carrot (BC) with its potential health benefits due to the greater amount of anthocyanins and the potent antioxidant activity could be utilized as a natural colorant. The objective of this study was the entrapment of BC anthocyanins by external ionic gelation technique within the biopolymer matrix including pectin, alginate, and the mixture of both. Beads were characterized in terms of entrapment efficiency (EE), morphology, total anthocyanin content, and antioxidant capacity measured by the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid assay. Furthermore, the color of the beads as well as yoghurt samples fortified with BC-containing beads were evaluated during storage at 4 °C for 4 weeks. While the EE for anthocyanins ranged between 47.3 and 96.6%, the antioxidant capacity changed from 50.4 to 97.7%. The maximum anthocyanin retention was found as 91.7% for 1% BC containing 1% pectin (P) + 1% alginate (A)-based beads after 4 weeks of storage. In addition, anthocyanin protection reached up to 62% and antioxidant capacity up to 55.6% in the fortified yoghurt samples containing A-based beads during storage. It is concluded that external ionic gelation could be a feasible method for BC anthocyanins due to its protective effect against acidic environment.
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14
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Xu J, Lai H, You L, Zhao Z. Improvement of the stability and anti-AGEs ability of betanin through its encapsulation by chitosan-TPP coated quaternary ammonium-functionalized mesoporous silica nanoparticles. Int J Biol Macromol 2022; 222:1388-1399. [DOI: 10.1016/j.ijbiomac.2022.09.239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 09/24/2022] [Accepted: 09/26/2022] [Indexed: 11/05/2022]
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15
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Ma X, Sun Y, Pan D, Cao J, Dang Y. Structural characterization and stability analysis of phosphorylated nitrosohemoglobin. Food Chem 2022; 373:131475. [PMID: 34763930 DOI: 10.1016/j.foodchem.2021.131475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 10/18/2021] [Accepted: 10/24/2021] [Indexed: 11/04/2022]
Abstract
Phosphorylation modification by sodium tripolyphosphate (STP) on nitrosohemoglobin (NO-Hb) and its effect on the protein structure and stability were studied. Phosphate groups were found to bridge to NO-Hb via C-O-P bonds through serine and tyrosine residues. Hydrothermal treatment with STP maintained the α-helix stability of NO-Hb, and this change in secondary structure improved the proteins stability. Compared to NO-Hb, phosphorylated NO-Hb (P-NO-Hb) was more stable with respect to light (outdoor light, indoor light, and dark conditions), oxidant (hydrogen peroxide), high temperature, and non-neutral pH. The absorbance of P-NO-Hb was nearly twice those of Hb and NO-Hb (P < 0.05), and the absorbance of P-NO-Hb decreased more slowly over time than those of Hb and NO-Hb. The results confirm that the presence of phosphate groups can increase the stability of Hb through structural changes.
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Affiliation(s)
- Xiaoqing Ma
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China.
| | - Jinxuan Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
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16
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Luiza Koop B, Nascimento da Silva M, Diniz da Silva F, Thayres dos Santos Lima K, Santos Soares L, José de Andrade C, Ayala Valencia G, Rodrigues Monteiro A. Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption. Food Res Int 2022; 153:110929. [DOI: 10.1016/j.foodres.2021.110929] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 12/24/2021] [Accepted: 12/25/2021] [Indexed: 12/14/2022]
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17
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Reis DR, Ambrosi A, Luccio MD. Encapsulated essential oils: a perspective in food preservation. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100126] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
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18
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Carreón-Hidalgo JP, Franco-Vásquez DC, Gómez-Linton DR, Pérez-Flores LJ. Betalain plant sources, biosynthesis, extraction, stability enhancement methods, bioactivity, and applications. Food Res Int 2022; 151:110821. [PMID: 34980373 DOI: 10.1016/j.foodres.2021.110821] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 09/20/2021] [Accepted: 11/21/2021] [Indexed: 12/16/2022]
Abstract
Betalains are plant pigments with functional properties used mainly as food dyes. However, they have been shown to be unstable to different environmental factors. This paper provides a review of (1) Betalain plant sources within several plant families such as Amaranthaceae, Basellaceae, Cactaceae, Portulacaceae, and Nyctaginaceae, (2) The biosynthesis pathway of betalains for both betacyanins and betaxanthins, (3) Betalain extraction process, including non-conventional technologies like microwave-assisted, ultrasound-assisted, and pulsed electrical field extraction, (4) Factors affecting their stability, mainly temperature, water activity, light incidence, as well as oxygen concentration, metals, and the presence of antioxidants, as well as activation energy as a mean to assess stability, and novel food-processing technologies able to prevent betalain degradation, (5) Methods to increase shelf life, mainly encapsulation by spray drying, freeze-drying, double emulsions, ionic gelation, nanoliposomes, hydrogels, co-crystallization, and unexplored methods such as complex coacervation and electrospraying, (6) Biological properties of betalains such as their antioxidant, hepatoprotective, antitumoral, and anti-inflammatory activities, among others, and (7) Applications in foods and other products such as cosmetics, textiles and solar cells, among others. Additionally, study perspectives for further research are provided for each section.
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Affiliation(s)
| | | | - Darío R Gómez-Linton
- Department of Health Science, Universidad Autónoma Metropolitana, Iztapalapa, CP 09340 Mexico City, Mexico
| | - Laura J Pérez-Flores
- Department of Health Science, Universidad Autónoma Metropolitana, Iztapalapa, CP 09340 Mexico City, Mexico.
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19
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Kuhn F, Santagapita PR, Noreña CPZ. Influence of egg albumin and whey protein in the co‐encapsulation of betalains and phenolic compounds from
Bougainvillea glabra
bracts in Ca(II)‐alginate beads. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Fernanda Kuhn
- Institute of Food Science and Technology Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Patricio R. Santagapita
- Facultad de Ciencias Exactas y Naturales Departamento de Química Orgánica y Departamento de Industrias, & CONICET‐Universidad de Buenos Aires Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR) Universidad de Buenos Aires Buenos Aires Argentina
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20
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A scientific approach to extraction methods and stability of pigments from Amazonian fruits. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.047] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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21
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Optimization of preparation and properties of Gardenia yellow pigment-loaded alginate beads. KOREAN J CHEM ENG 2021. [DOI: 10.1007/s11814-021-0807-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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22
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Chaux-Gutiérrez AM, Pérez-Monterroza EJ, Granda-Restrepo DM, Mauro MA. Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2007-2018. [PMID: 33897037 PMCID: PMC8021666 DOI: 10.1007/s13197-020-04713-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/13/2020] [Accepted: 08/11/2020] [Indexed: 12/25/2022]
Abstract
The stability of betalains (Bet) encapsulated in cryogels made with a mixture of albumin (ALB) and albumin-pectin (ALB-PEC) as wall materials were evaluated during storage at 32% and 83% relative humidity (RH) at several different temperature conditions (4 °C, 30 °C and 40 °C). The retention of betalains (betanin + isobetanin) and phenolic compounds and the antioxidant activity were determined by high-performance liquid chromatography, the Folin-Ciocalteu method and radical ABTS*+ capture methodology. The color parameters and images of the encapsulated betalains were obtained. Cryogels prepared with ALB at 32% RH and at 4 °C provided betanin and isobetanin retention of 72% and 82%, with half-life times of 108 and 165 days, respectively. The antioxidant activity and phenolic compounds showed retention greater than 70% during storage at 32% RH at all temperatures. Cryogels prepared with ALB-PEC also conferred high retention percentages of phenolic compounds at 83% RH, but this high RH caused a significant decrease in the retention of betalains. Both ALB and ALB-PEC improved betalain stability during storage compared with the extracts without encapsulating. Therefore, cryogels could be used as protection matrices for betalains.
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Affiliation(s)
- Ana María Chaux-Gutiérrez
- Department of Food Engineering and Technology, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Rua Cristovão Colombo 2265, São José do Rio Preto, SP 15054-000 Brazil
| | - Ezequiel José Pérez-Monterroza
- Department of Food Engineering and Technology, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Rua Cristovão Colombo 2265, São José do Rio Preto, SP 15054-000 Brazil
| | - Diana María Granda-Restrepo
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, Universidad de Antioquia, Street 67 No 53-108, Medellín, Colombia
| | - Maria Aparecida Mauro
- Department of Food Engineering and Technology, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Rua Cristovão Colombo 2265, São José do Rio Preto, SP 15054-000 Brazil
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23
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Li Q, Duan M, Hou D, Chen X, Shi J, Zhou W. Fabrication and characterization of Ca(II)-alginate-based beads combined with different polysaccharides as vehicles for delivery, release and storage of tea polyphenols. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106274] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Soliman TN, Wahba MI, Badr AN. Fungal Pigments for Food Industry. Fungal Biol 2021. [DOI: 10.1007/978-3-030-85603-8_15] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Jurić S, Jurić M, Król-Kilińska Ż, Vlahoviček-Kahlina K, Vinceković M, Dragović-Uzelac V, Donsì F. Sources, stability, encapsulation and application of natural pigments in foods. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1837862] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Slaven Jurić
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Faculty of Pharmacy and Biochemistry, Department of Pharmacognosy, University of Zagreb, Zagreb, Croatia
| | - Żaneta Król-Kilińska
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | | | - Marko Vinceković
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
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26
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Chaux‐Gutiérrez AM, Pérez‐Monterroza EJ, Granda‐Restrepo DM, Mauro MA. Cryogels from albumin and low methoxyl amidated pectin as a matrix for betalain encapsulation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14843] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ana M Chaux‐Gutiérrez
- Department of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences, Humanities and Exact Sciences (IBILCE) São José do Rio Preto Brazil
| | - Ezequiel J Pérez‐Monterroza
- Department of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences, Humanities and Exact Sciences (IBILCE) São José do Rio Preto Brazil
| | - Diana M Granda‐Restrepo
- BIOALI Research Group Food Department Faculty of Pharmaceutical and Food Sciences Universidad de Antioquia Medellin Colombia
| | - Maria A Mauro
- Department of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences, Humanities and Exact Sciences (IBILCE) São José do Rio Preto Brazil
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27
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Recovery of Phytochemicals via Electromagnetic Irradiation (Microwave-Assisted-Extraction): Betalain and Phenolic Compounds in Perspective. Foods 2020; 9:foods9070918. [PMID: 32664694 PMCID: PMC7404971 DOI: 10.3390/foods9070918] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 06/30/2020] [Accepted: 07/07/2020] [Indexed: 11/16/2022] Open
Abstract
Food colorants processed via agro-industrial wastes are in demand as food waste management becomes vital not only for its health benefits but also for cost reduction through waste valorization. Huge efforts have been made to recover valuable components from food wastes and applied in various fields to prove their versatility rather than for feed ruminant usage only. Betalains and phenolics, antioxidant-rich compounds responsible for host color and so commonly used as natural colorants in food and cosmetic industries, are copiously present in several kinds of fruits and vegetables as well as their wastes. Technological innovation has brought extensive convenient ways of bioactive compounds extraction with many advantages like less use of solvents and energy in a short period of processing time in comparison with the classical solid–liquid extraction methods. Emerging technologies, particularly microwave irradiation, have been amenable to electromagnetic technology for decades. Practically, they have been deployed for functional and supplement food production. In this review, the feasibility of dielectric heating (microwave irradiation) in the extraction of betalain and phenolic compounds mostly from fruit and vegetable wastes was discussed.
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28
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Feltre G, Sartori T, Silva KFC, Dacanal GC, Menegalli FC, Hubinger MD. Encapsulation of wheat germ oil in alginate-gelatinized corn starch beads: Physicochemical properties and tocopherols' stability. J Food Sci 2020; 85:2124-2133. [PMID: 32579742 DOI: 10.1111/1750-3841.15316] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 04/13/2020] [Accepted: 05/06/2020] [Indexed: 11/27/2022]
Abstract
Microencapsulation by production of polymer beads from ionic gelation is a useful method to improve the stability of nutritional compounds. Wheat germ oil is a nutritional source of unsaturated fatty acids and phytonutrients, such as tocopherols (α and β), phytosterols, carotenoids, and phenolic compounds. This work studied the development of alginate-starch beads over the stability of encapsulated wheat germ oil. The beads contained sodium alginate and gelatinized corn starch in proportions of 2:0, 1:1, 1:2, and 1:4. The addition of small amounts (1:1) of gelatinized starch in the alginate emulsions improved the physicochemical properties and stability during storage. The emulsions had oil droplets with mean sizes ranging from 4.5 to 12.2 µm. The 1:1 samples showed more disperse oil droplets, explained by the molecular interaction between the starch chains and oil. The encapsulation efficiency was higher than 91%, and the beads' mean diameters were between 383.22 and 797.45 µm. The proportion of 1:1 alginate-starch also enhanced the beads' microstructures, avoiding oil oxidation. Six days accelerated stability (65 °C) evidenced higher tocopherols amounts (0.66 mg/g oil) and a lower oxidation (2.52 meq.O2 /kg oil) for the 1:1 samples compared to the remained samples. PRACTICAL APPLICATION: Alginate-gelatinized corn starch beads loaded with wheat germ oil can be used as an ingredient in functional food products for the enrichment of nutrients. The use of starch decreased the oil oxidation and the loss of tocopherols during storage, indicating that the quality of the wheat germ oil will be desirable for longer durations of food storage.
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Affiliation(s)
- Gabriela Feltre
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil
| | - Tanara Sartori
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil
| | - Klycia F C Silva
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil
| | - Gustavo C Dacanal
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, 13635-900, Brazil
| | - Florencia C Menegalli
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil
| | - Miriam D Hubinger
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil
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29
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Castro-Enríquez DD, Montaño-Leyva B, Del Toro-Sánchez CL, Juaréz-Onofre JE, Carvajal-Millan E, Burruel-Ibarra SE, Tapia-Hernández JA, Barreras-Urbina CG, Rodríguez-Félix F. Stabilization of betalains by encapsulation-a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1587-1600. [PMID: 32327769 PMCID: PMC7171008 DOI: 10.1007/s13197-019-04120-x] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/18/2019] [Accepted: 09/27/2019] [Indexed: 01/14/2023]
Abstract
Betalains are pigments that have properties that benefit health, such as antioxidant, anticancer, and antimicrobial activity, and they also possess a high ability to provide color. However, these pigments, although used as colorants in certain foods, have not been able to be potentialized to diverse areas such as pharmacology, due to their instability to physicochemical factors such as high temperature, pH changes and high water activity. For this reason, different stabilization methods have been reported. The method that has presented best results for diversifying the use of betalains has been encapsulation. Encapsulation is a method of entrapment where the objective is to protect a compound utilizing more stable matrices from encapsulation technologies. This method has been employed to provide greater stability to betalains, using different matrices and encapsulation technologies. However, a review does not exist, to our knowledge, which analyzes the effect of matrices and encapsulation technologies on betalains stabilization. Therefore, the objective of this review article was to evaluate the different matrices and encapsulation techniques that have been employed to stabilize betalains, in order to arrive at specific conclusions concerning the effect of encapsulation on their stabilization and to propose new techniques and matrices that could promote their stabilization.
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Affiliation(s)
- D. D. Castro-Enríquez
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - B. Montaño-Leyva
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - C. L. Del Toro-Sánchez
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - J. E. Juaréz-Onofre
- Depto. Física, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - E. Carvajal-Millan
- Centro de Investigación en Alimentos y Desarrollo, A.C. Biopolímeros-CTAOA, Carretera a la Victoria Km. 0.6, 83304 Hermosillo, Sonora Mexico
| | - S. E. Burruel-Ibarra
- Depto. de Investigación en Polímeros y Materiales, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - J. A. Tapia-Hernández
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - C. G. Barreras-Urbina
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
| | - F. Rodríguez-Félix
- Depto. Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales s/n, 83000 Hermosillo, Sonora Mexico
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30
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Albuquerque BR, Oliveira MBPP, Barros L, Ferreira ICFR. Could fruits be a reliable source of food colorants? Pros and cons of these natural additives. Crit Rev Food Sci Nutr 2020; 61:805-835. [PMID: 32267162 DOI: 10.1080/10408398.2020.1746904] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Color additives are important for the food industry to improve sensory quality lost during food process and to expand the variety of products. In general, artificial colorants have lower cost and better stability than the natural ones. Nevertheless, studies have reported their association with some health disorders. Furthermore, consumers have given greater attention to food products with health beneficial effects, which has provided a new perspective for the use of natural colorants. In this context, fruits are an excellent alternative source of natural compounds, that allow the obtainment of a wide range of colorant molecules, such as anthocyanins, betalains, carotenoids, and chlorophylls. Furthermore, in addition to their coloring ability, they comprise different bioactive properties. However, the extraction and application of natural colorants from fruits is still a challenge, since these compounds show some stability problems, in addition to issues related to the sustainability of raw-materials providing. To overcome these limitations, several studies have reported optimized extraction and stabilization procedures. In this review, the major pigments found in fruits and their extraction and stabilization techniques for uses as food additives will be looked over.
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Affiliation(s)
- Bianca R Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
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31
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Mar JM, Silva LS, Rabelo MDS, Muniz MP, Nunomura SM, Correa RF, Kinupp VF, Campelo PH, Bezerra JDA, Sanches EA. Encapsulation of Amazonian Blueberry juices: Evaluation of bioactive compounds and stability. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109152] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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32
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Sampaio GL, Pacheco S, Ribeiro APO, Galdeano MC, Gomes FS, Tonon RV. Encapsulation of a lycopene-rich watermelon concentrate in alginate and pectin beads: Characterization and stability. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108589] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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33
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Ionic liquid gels and antioxidant carbon nanotubes: Hybrid soft materials with improved radical scavenging activity. J Colloid Interface Sci 2019; 556:628-639. [DOI: 10.1016/j.jcis.2019.08.108] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 08/27/2019] [Accepted: 08/29/2019] [Indexed: 12/12/2022]
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34
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Marchuk M, Selig MJ, Celli GB, Lawrence P, Smilgies DM, Abbaspourrad A. Mechanistic investigation via QCM-D into the color stability imparted to betacyanins by the presence of food grade anionic polysaccharides. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.057] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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35
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Carmo EL, Teodoro RAR, Campelo PH, Figueiredo JDA, Botrel DA, Fernandes RVDB, Borges SV. The use of different temperatures and inulin:whey protein isolate ratios in the spray drying of beetroot juice. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14113] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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36
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Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.074] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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37
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Ozkan G, Franco P, De Marco I, Xiao J, Capanoglu E. A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications. Food Chem 2019; 272:494-506. [PMID: 30309574 DOI: 10.1016/j.foodchem.2018.07.205] [Citation(s) in RCA: 232] [Impact Index Per Article: 46.4] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 07/19/2018] [Accepted: 07/27/2018] [Indexed: 02/05/2023]
Affiliation(s)
- Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Paola Franco
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy
| | - Iolanda De Marco
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macau, China
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
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38
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Omonijo FA, Kim S, Guo T, Wang Q, Gong J, Lahaye L, Bodin JC, Nyachoti M, Liu S, Yang C. Development of Novel Microparticles for Effective Delivery of Thymol and Lauric Acid to Pig Intestinal Tract. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9608-9615. [PMID: 30141924 DOI: 10.1021/acs.jafc.8b02808] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Antibiotics have been widely supplemented in feeds at subtherapeutic concentrations to prevent postweaning diarrhea and increase the overall productivity of pigs. However, the emergence of antimicrobial-resistant bacteria worldwide has made it urgent to minimize the use of in-feed antibiotics. The development of promising alternatives to in-feed antibiotics is crucial for maintaining the sustainability of swine production. Both medium-chain fatty acids (MCFA) and essential oils exhibit great potential to postweaning diarrhea; however, their direct inclusion has compromised efficacy because of several factors including low stability, poor palatability, and low availability in the lower gut. Therefore, the objective of this study was to develop a formulation of microparticles to deliver a model of essential oil (thymol) and MCFA (lauric acid). The composite microparticles were produced by the incorporation of starch and alginate through a melt-granulation process. The release of thymol and lauric acid from the microparticles was in vitro determined using simulated salivary fluid (SSF), simulated gastric fluid (SGF), and simulated intestinal fluid (SIF), consecutively. The microparticles prepared with 2% alginate solution displayed a slow release of thymol and lauric acid in the SSF (21.2 ± 2.3%; 36 ± 1.1%), SGF (73.7 ± 6.9%; 54.8 ± 1.7%), and SIF (99.1 ± 1.2%; 99.1 ± 0.6%), respectively, whereas, the microparticles without alginate showed a rapid release of thymol and lauric acid from the SSF (79.9 ± 11.8%; 84.9 ± 9.4%), SGF (92.5 ± 3.5%; 75.8 ± 5.9%), and SIF (93.3 ± 9.4%; 93.3 ± 4.6%), respectively. The thymol and lauric acid in the developed microparticles with or without alginate both exhibited excellent stabilities (>90%) during being stored at 4 °C for 12 weeks and after being stored at room temperature for 2 weeks. These results evidenced that the approach developed in the present study could be potentially employed to deliver thymol and lauric acid to the lower gut of pigs, although further in vivo investigations are necessary to validate the efficacy of the microparticles.
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Affiliation(s)
- Faith A Omonijo
- Department of Animal Science , University of Manitoba , Winnipeg , Manitoba , Canada R3T 2N2
| | - Seungil Kim
- Biomedical Engineering , University of Manitoba , Winnipeg , Manitoba , Canada R3T 2N2
| | - Tracy Guo
- Guelph Research and Development Centre , Agriculture and Agri-Food Canada , 93 Stone Road West , Guelph , Ontario , Canada N1G 5C9
| | - Qi Wang
- Guelph Research and Development Centre , Agriculture and Agri-Food Canada , 93 Stone Road West , Guelph , Ontario , Canada N1G 5C9
| | - Joshua Gong
- Guelph Research and Development Centre , Agriculture and Agri-Food Canada , 93 Stone Road West , Guelph , Ontario , Canada N1G 5C9
| | - Ludovic Lahaye
- Jefo Nutrition Inc. , Saint-Hyacinthe , Quebec , Canada J2S 7B6
| | | | - Martin Nyachoti
- Department of Animal Science , University of Manitoba , Winnipeg , Manitoba , Canada R3T 2N2
| | - Song Liu
- Biomedical Engineering , University of Manitoba , Winnipeg , Manitoba , Canada R3T 2N2
- Department of Biosystems Engineering , University of Manitoba , Winnipeg , Manitoba , Canada R3T 2N2
| | - Chengbo Yang
- Department of Animal Science , University of Manitoba , Winnipeg , Manitoba , Canada R3T 2N2
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Otálora MC, Carriazo JG, Osorio C, Nazareno MA. Encapsulation of cactus (Opuntia megacantha) betaxanthins by ionic gelation and spray drying: A comparative study. Food Res Int 2018; 111:423-430. [DOI: 10.1016/j.foodres.2018.05.058] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 05/23/2018] [Accepted: 05/23/2018] [Indexed: 12/30/2022]
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40
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Selig MJ, Celli GB, Tan C, La E, Mills E, Webley AD, Padilla-Zakour OI, Abbaspourrad A. High pressure processing of beet extract complexed with anionic polysaccharides enhances red color thermal stability at low pH. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.025] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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41
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Impact of wall material physicochemical characteristics on the stability of encapsulated phytochemicals: A review. Food Res Int 2018; 107:227-247. [DOI: 10.1016/j.foodres.2018.02.026] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 01/15/2018] [Accepted: 02/11/2018] [Indexed: 12/27/2022]
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42
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Amjadi S, Ghorbani M, Hamishehkar H, Roufegarinejad L. Improvement in the stability of betanin by liposomal nanocarriers: Its application in gummy candy as a food model. Food Chem 2018; 256:156-162. [PMID: 29606432 DOI: 10.1016/j.foodchem.2018.02.114] [Citation(s) in RCA: 99] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 02/17/2018] [Accepted: 02/20/2018] [Indexed: 11/28/2022]
Abstract
Betanin is a red food pigment with health beneficial effects. Despite interest in the use of betanin, low bioaccessibility and oxidation limit its application. To overcome these restrictions, the betanin was loaded in liposomal nanocarriers with the encapsulation efficiency of 80.35 ± 1%. To assess the efficiency of these nanocarriers, gummy candy was selected as a food model and its nutritional properties such as betanin stability and antioxidant activity were probed. The results showed that the betanin content and antioxidant activity of samples containing betanin-nanoliposomes were at least twice to those of samples containing free betanin. The tests show no differences in the sensory parameters of panelists for gummy candies fortified by betanin-loaded nanoliposomes compared to those fortified by betanin alone. As a result, the liposomal nanoparticles may be introduced as a suitable platform to stabilize and increase the bioavailability of betanin for applications in nutraceutical and medical fields.
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Affiliation(s)
- Sajed Amjadi
- Department of Food Sciences, Tabriz branch, Islamic Azad University, Tabriz, Iran; Biotechnology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Marjan Ghorbani
- Stem Cell & Regenerative Medicine Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Leila Roufegarinejad
- Department of Food Sciences, Tabriz branch, Islamic Azad University, Tabriz, Iran.
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43
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de Moura SC, Berling CL, Germer SP, Alvim ID, Hubinger MD. Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles. Food Chem 2018; 241:317-327. [DOI: 10.1016/j.foodchem.2017.08.095] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 08/25/2017] [Accepted: 08/28/2017] [Indexed: 10/19/2022]
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44
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Carmo ELD, Teodoro RAR, Félix PHC, Fernandes RVDB, Oliveira ÉRD, Veiga TRLA, Borges SV, Botrel DA. Stability of spray-dried beetroot extract using oligosaccharides and whey proteins. Food Chem 2017; 249:51-59. [PMID: 29407931 DOI: 10.1016/j.foodchem.2017.12.076] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Revised: 10/18/2017] [Accepted: 12/24/2017] [Indexed: 12/30/2022]
Abstract
The properties and stability of spray-dried beetroot extract using maltodextrin (MD), inulin (IN), and whey protein isolate (WPI) as carrier agents were evaluated. The values of moisture, betalains content, and retention were 3.33-4.24%, 348.79-385.47 mg/100 g (dry-basis), and 88.45-95.69%, respectively. Higher values of antioxidant activity were observed for the treatments using WPI. The treatment with inulin alone presented higher hygroscopicity in the moisture adsorption isotherms at 25 °C and lower thermal stability when evaluating the thermogravimetric curves. When stored at 60 °C, the use of WPI alone conferred lower stability to the beetroot extract powder. In general, the simultaneous use of IN and WPI as carrier agents resulted in good stability of the beetroot extract powder, representing an opportunity for innovation in food products.
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Affiliation(s)
| | | | | | | | | | | | - Soraia Vilela Borges
- Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil
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45
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46
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Martins N, Roriz CL, Morales P, Barros L, Ferreira ICFR. Coloring attributes of betalains: a key emphasis on stability and future applications. Food Funct 2017; 8:1357-1372. [DOI: 10.1039/c7fo00144d] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Organoleptic characteristics largely determine food acceptance, selection, and subsequent consumption.
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Affiliation(s)
- Natália Martins
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5300-253 Bragança
- Portugal
| | - Custódio Lobo Roriz
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5300-253 Bragança
- Portugal
| | - Patricia Morales
- Department of Nutrition and Bromatology II
- Faculty of Pharmacy
- Complutense University of Madrid
- Madrid
- Spain
| | - Lillian Barros
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5300-253 Bragança
- Portugal
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47
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Celli GB, Brooks MSL. Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins - A current review. Food Res Int 2016; 100:501-509. [PMID: 28964374 DOI: 10.1016/j.foodres.2016.08.034] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2016] [Revised: 08/23/2016] [Accepted: 08/25/2016] [Indexed: 12/27/2022]
Abstract
The search for natural pigments has been driven by growing evidence indicating that synthetic colorants can cause deleterious health effects. Betalains, in addition to anthocyanins, have been proposed as an alternative to address this need. However, the incorporation of natural pigments poses some challenges to the food industry, such as reduced stability in comparison to their synthetic counterparts. Moreover, betalains are not well studied in comparison to anthocyanins and information about the effects of processing on their physicochemical properties and stability is scattered. Thus, this review will provide an overview of the recent research on the extraction and processing of betalains from natural sources, and comparison of their colorant and physicochemical properties with anthocyanins.
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Affiliation(s)
- Giovana Bonat Celli
- Department of Process Engineering and Applied Science, Dalhousie University, PO Box 15000, Halifax, NS B3H 4R2, Canada
| | - Marianne Su-Ling Brooks
- Department of Process Engineering and Applied Science, Dalhousie University, PO Box 15000, Halifax, NS B3H 4R2, Canada.
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