Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide.

Autor: Chaux-Gutiérrez AM; 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., Pérez-Monterroza EJ; 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., Granda-Restrepo DM; BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, Universidad de Antioquia, Street 67 No 53-108, Medellín, Colombia., Mauro MA; 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.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2021 May; Vol. 58 (5), pp. 2007-2018. Date of Electronic Publication: 2020 Aug 14.
DOI: 10.1007/s13197-020-04713-x
Abstrakt: 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.
(© Association of Food Scientists & Technologists (India) 2020.)
Databáze: MEDLINE
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