Abstract
Betalains are powerful antioxidants contained in beets. These are divided into betacyanins (red-violet) and betaxanthins (yellow-orange), and they can be used as natural colorants in the food industry. The effects of freeze-drying pure beet juice (B) and the encapsulation of beet juice with a dextrose equivalent (DE) 10 maltodextrin (M) and agave inulin (I) as carrier agents were evaluated. The powders showed significant differences (p < 0.05) in all the variables analyzed: water absorption index (WAI), water solubility index (WSI), glass transition temperature (Tg), total betalains (TB), betacyanins (BC), betaxanthins (BX), total polyphenols (TP), antioxidant activity (AA, via 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) (ABTS), and 2,2-diphenyl-1-picrylhydrazyl (DPPH)) and total protein concentration (TPC). The highest values of antioxidant activity were found in the non-encapsulated beet powder, followed by the powder encapsulated with maltodextrin and, to a lesser extent, the powder encapsulated with inulin. The glass transition temperature was 61.63 °C for M and 27.59 °C for I. However, for B it was less than 18.34 °C, which makes handling difficult. Encapsulation of beet extract with maltodextrin and inulin by lyophilization turned out to be an efficient method to increase solubility and diminish hygroscopicity.
Highlights
The beet (Beta vulgaris rubra) is a member of the Chenopodiaceae family [1]
The objective of this study was to evaluate the effect of encapsulation by lyophilization water solubility index and glass transition temperature) and bioactive compounds (total betalains, on the physicochemical characteristics of transition temperature) and bioactive compounds
The results found in this work are higher than those reported [66] in prickly pear powder encapsulated with soluble barley fiber, made by spray drying, where values of 0.24 and 0.76% were reported for the Water Solubility Index (WSI)
Summary
The beet (Beta vulgaris rubra) is a member of the Chenopodiaceae family [1]. This family includes important food crops such as chard (Beta vulgaris cicla) and spinach (Spinacia oleracea) [2]. Beet extract has been used as a pigment in the cosmetic, pharmaceutical, and food industries [4,5,6,7,8,9,10,11,12,13]. A unique class of antioxidants [15,16]. These are classified into two groups: betacyanins, which exhibit a red-violet coloration, and betaxanthins, which impart a yellow-orange pigmentation [4,17,18,19,20]. Beet extract is a color approved under code 73.40 by the FDA [21] and by the EU designated with the number E162 [1,22]
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