Betalain extracts: Drying techniques, encapsulation, and application in food industry

Abstract

One of the important food additives used in the food industry is betalain, which is applied as a natural dye. Red beet is the most common resource of betalain. To increase its shelf life, encapsulation followed by drying is commonly carried out. However, betalain is a heat‐sensitive pigment that is susceptible to degradation on thermal exposure. Moreover, drying could affect the color, shape, structure, nutrition, and content of other ingredients in betalain. This review paper provides a discussion of (1) various drying methods such as spray drying, freeze drying, vacuum drying, and their effects on the quality of the dried betalain products; (2) stability and properties of betalain pigment obtained by encapsulation using different carrier agents such as maltodextrin, gum arabic, starch, inulin, and protein; (3) several drying pretreatment and posttreatment processes to improve the recovery and stability of betalain such as extraction and optimum storage conditions. Additionally, a summary and future perspectives for further research are also provided in each section of drying methods.

The potential of mangosteen peel as a biosorbent: A review

“…Moreover, drying could also affect the color, shape, structure, nutrition, and other ingredients present in a food material. 13 In a study by Haura et al, 14 mangosteen peel biosorbent was prepared by firstly milling the mangosteen peel into nanoparticles. Afterward, carbonization was carried out inside a 450 C furnace tube for 2 h. The sample showed a maximum adsorption capacity of 36.12 and 36.98 mg/g for metal ions Cr(VI) and Pb(II), respectively.…”

Sausage technology for food sustainability: recipe, color, nutrition, structure

“…One of the important food additives applied in the food industry is betalain, which is used as a natural colorant. Red beetroot is the most common source of betalain, so research into its drying and encapsulation methods is constantly being conducted to improve quality characteristics and shelf life [30]. Beet is widely used in the food industry to obtain betalain, which is confirmed by studies of effective extraction from beet powder [31].…”