A comprehensive review of recent development in extraction and encapsulation techniques of betalains

Zannou, Oscar; Oussou, Kouame F.; Chabi, Ifagbémi B.; Odouaro, Oscar B. O.; Deli, Mahn G. E. P.; Goksen, Gulden; Vahid, Aïssi M.; Kayodé, Adéchola P. P.; Kelebek, Hasim; Selli, Serkan; Galanakis, Charis M.

doi:10.1080/10408398.2023.2235695

Cited by 4 publications

(3 citation statements)

References 142 publications

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“…Microwave technology has been widely applied in the food industry for various purposes, including heating, drying, and sterilization, owing to its unique advantages [ 9 ]. In the realm of 3D printing for food, microwave processing has gained attention for its potential benefits as well [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing

Li,

Liu

et al. 2023

Polymers

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The Lentinus edodes protein (LP) is a high-quality protein known for its well-balanced amino acid composition. In this study, we developed three-dimensional (3D)-printed microwaveable food using a combination of LP and potato flour, and optimized the formulation to achieve a ratio of LP: potato flour: xanthan gum: water = 2:8:1:23. The 3D-printed samples exhibited better shape, weight, and size compared to the molded samples after microwave treatment, with the most favorable microwave effect observed at a 90% filling ratio. The LP content affected the viscosity and retrogradation value of the LP–potato starch mixture. Microwave duration affected the surface hardness, interior softness, and moisture content of the product. The highest overall score of 8.295 points was obtained with a microwave processing duration of 2 min. This study lays a foundation for the development of LP-based 3D-printed food.

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Section: Introductionmentioning

confidence: 99%

Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing

Li,

Liu

et al. 2023

Polymers

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“…Betalains are extracted from some of the betalain rich vegetables and fruits' roots, flowers or leaves [5]. Cactus pear (Opuntia ficus-indica L.) is one of the betalain rich fruit.…”

Section: Introductionmentioning

confidence: 99%

“…The color of the fruit can be yellow, red, purple or orange depending on the species of cactus. The color pigments are extracted from the fruit and used as natural colorant which are commonly preferred by the consumer in these days [5].…”

Section: Introductionmentioning

confidence: 99%

A comparative study on the extraction of betalain rich phenolic compounds in cactus pear

Akdeniz Oktay,

Yolaçaner,

Aytaç

2023

OPRD

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In recent years, consumer demands grow on non-artificial food colorants because of health concerns. Betalain is one of the most popular natural food colorant. The present study concentrated on the extraction of betalain rich bioactive compounds from cactus pear (Opuntia ficus-indica L.). For this purpose, conventional extraction (CE) and ultrasound assisted extraction (UAE) was compared in terms of some extraction parameters including extraction time (x1), extraction temperature (x2), percentage of ethanol in extraction solvent (x3), solid/solvent ratio (x4). Response surface methodology was used in conjunction with Box-Behnken design to optimize the extraction parameters. In CE, the optimum extraction conditions were found as; x1=2.05 h, x2= 50°C, x3=80% and 1/x4= 22.60; optimal conditions were determined as; x1=30 min, x2= 49.99°C, x3=40% and 1/x4= 30 in UAE. Total betalain contents were 418.829 and 471.818 mg betalain/ kg dry matter, respectively in CE and UAE in optimum extraction conditions. It was found that bioactive compounds were extracted effectively in shorter time and lower solvent in UAE. According to results, UAE was superior method for extraction of betalains compared to CE.

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Phytochemical and nutritional properties of sumac (Rhus coriaria): a potential ingredient for developing functional foods

Zannou,

Oussou,

Chabi

et al. 2025

Journal of Future Foods

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A comprehensive review of recent development in extraction and encapsulation techniques of betalains

Cited by 4 publications

References 142 publications

Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing

Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing

A comparative study on the extraction of betalain rich phenolic compounds in cactus pear

Phytochemical and nutritional properties of sumac (Rhus coriaria): a potential ingredient for developing functional foods

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