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

Health‐promoting bioactivities of betalains from red dragon fruit (Hylocereus polyrhizus (Weber) Britton and Rose) peels as affected by carbohydrate encapsulation

“…Addition of pectin and gum Arabic makes the wall matrix polyanionic in character owing to carboxyl groups in the glucoronic acid and galacturonic acid units in gum Arabic and pectin respectively. Hence betalains, which are cationic, may establish strong electrostatic interactions with the biopolymeric matrix …”

Influência Da Concentração De Carreadores Nas Propriedades Físicas De Extrato De Beterraba Microencapsulado

“…Os valores de C neste trabalho variaram entre 21,07 e 29,00 e representam a intensidade cromática, ou seja, quanto maior o seu valor, mais intensa a cor do produto. Vergara et al (2014) ainda no estudo das microcápsulas de betalaínas encontraram valores de C de 18,2 e 18,7 para o extrato e para a polpa, respectivamente.…”

Microencapsulated betacyanin from colored organic quinoa (Chenopodium quinoa Willd.): optimization, physicochemical characterization and accelerated storage stability

“…In the food industry, microencapsulation is commonly carried out using spray‐drying technology, which is economical, flexible, continuous, and can attain high yields of good‐quality capsules . Optimal spray‐drying conditions using several encapsulating agents (maltodextrin with different dextrose equivalent degrees, pectin, gum xanthan, or mixtures of protein and polysaccharides) have been applied to microencapsulate betalain extracted from conventional sources such as cactus, Amaranthus , and beetroot . Drying temperatures ranging from 133 to 180 °C have been used to microencapsulate betalains from different cactus pears .…”

“…Optimal spray‐drying conditions using several encapsulating agents (maltodextrin with different dextrose equivalent degrees, pectin, gum xanthan, or mixtures of protein and polysaccharides) have been applied to microencapsulate betalain extracted from conventional sources such as cactus, Amaranthus , and beetroot . Drying temperatures ranging from 133 to 180 °C have been used to microencapsulate betalains from different cactus pears . Good recovery and color stability have been demonstrated for betalains encapsulated with maltodextrin and xanthan gum from beetroot extracts .…”