Abstract
In this work, it was evaluated the effect of microencapsulation using spray drying over natural colorants present in two varieties (red and purple) of prickly pear juice (Opuntia spp.), using three kinds of carrier agents (matrixes). The dried samples after microencapsulation retained a high total amount of the betalains and their antioxidant characteristics. However, some individual betalains were lost after microencapsulation. According to ANOVA results, matrix 3204 showed a more protective effect than matrix 4801 in both microencapsulated juices over color, individual betalains, and antioxidant capacity. Globally, the protective effect was better for purple juices than red juices no matter the matrix used. Principal Component Analysis (PCA) confirmed these results. Matrix 3204 resulted in the best carrier agent since it gave a less disperse PCA group for both color juices. The parameters that separated both PCA matrixes groups were L*, a*, b* and DPPH.
Highlights
Opuntia ficus-indica is a cactus originally found in the Gulf of Mexico and the Caribbean
It was evaluated the effect of microencapsulation using spray drying over natural colorants present in two varieties of prickly pear juice (Opuntia spp.), using three kinds of carrier agents
Matrix 3204 resulted in the best carrier agent since it gave a less disperse Principal Component Analysis (PCA) group for both color juices
Summary
Opuntia ficus-indica is a cactus originally found in the Gulf of Mexico and the Caribbean This plant is the cactus with the greatest economic importance of the world due to the use of the cladodes and the fruit named prickly pear (Pimienta-Barrios, Zanudo, Yepez, Pimienta-Barrios, & Nobel, 2000; Reyes-Agüero, Aguirre-Rivera, & Hernández, 2005). The natural colorants found in the Opuntia genus are betalains which are the red-purple betacyanins and yellow betaxanthins (Butera et al, 2002; Castellar, Obón, Alacid, & Fernández-López, 2003). Natural pigments are associated with food quality and health benefits and are becoming popular among consumers who increasingly demand them (Castellar, Obón, & Fernández-López, 2006; Fernandez-López & Almela, 2001). Colorants added to a product help to maintain food appearance, control color uniformity among batches of different sources, and enhance acceptability (Chattopadhyay, Chatterjee, & Sen, 2008)
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