Characterization of Beet Root Extract (Beta vulgaris) Encapsulated with Maltodextrin and Inulin

Flores-Mancha, Martha Azucena; Ruíz-Gutiérrez, Martha Graciela; Sánchez‐Vega, Rogelio; Santellano‐Estrada, Eduardo; Chávez‐Martínez, América

doi:10.3390/molecules25235498

Cited by 28 publications

(28 citation statements)

References 67 publications

(110 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As mentioned in the literature, betalains are water-soluble pigments, so both pretreatment methods may cause betalains to enter the water in the US baths as well as into steam [ 22 , 38 , 39 ]. More factors affecting the stability of betalains include: the presence of oxygen, light, temperature, heat treatment, and water activity of the product [ 40 , 41 , 42 ]. Higher temperature, as in the steam pretreatment, results in the degradation of betalains.…”

Section: Resultsmentioning

confidence: 99%

The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products

et al. 2021

View full text Add to dashboard Cite

Vegetable processing pomace contains valuable substances such as natural colors that can be reused as functional ingredients. Due to a large amount of water, they are an unstable material. The aim of our research was to assess how the pretreatment method (thermal or nonthermal) affects the properties of powders obtained from beet juice and pomace after the freeze-drying process. The raw material was steamed or sonicated for 10 or 15 min, and then squeezed into juice and pomace. Both squeezed products were freeze-dried. The content of dry substance; L*, a*, and b* color parameters; and the content of betalain pigments were analyzed. Pretreatments increased the proportion of red and yellow in the juices. Steam and ultrasound caused a significant reduction in parameter b* in the dried pomace. A significant increase in betanin in lyophilizates was observed after pretreatment with ultrasound and steam for 15 min. As a result of all experiments, dried juices and pomaces can also be used as a colorant source. However, there is higher potential with pomaces due to their additional internal substances as well as better storage properties. After a few hours, juice was sticky and not ready to use.

show abstract

Section: Resultsmentioning

confidence: 99%

The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products

et al. 2021

View full text Add to dashboard Cite

show abstract

“…The glass transition temperatures (T g ) of the beetroot powders were presented in Table 2; the temperatures ranged from 58.46 to 70.06 • C. The value of T g is an indicator of the quality and storage stability of food powders. Flores-Mancha et al (2020) investigated the influence of carriers (maltodextrin and inulin) on the encapsulation process of beetroot powders [18]. T g values of 18.34 • C, 61.63 • C, and 27.59 • C were presented for spray-dried beetroot powder without a carrier, with maltodextrin, and with inulin, respectively.…”

Section: Glass Transition Temperaturementioning

confidence: 99%

“…Research on various carriers used in spraydrying has been undertaken, including maltodextrin, gum arabic, and inulin. Sobulska and Zbiciński (2020) investigated honey and fruit juice powders, Flores-Mancha (2020) studied beetroot powder, and Goula and Adamopoulos (2008) examined tomato pulp [18,20,27]. The T g of beetroot powder produced with different carriers explains the good quality of the powders obtained at 55 and 80 • C outlet temperatures.…”

Section: Glass Transition Temperaturementioning

confidence: 99%

Dehumidified Air-Assisted Spray-Drying of Cloudy Beetroot Juice at Low Temperature

et al. 2021

View full text Add to dashboard Cite

This paper discusses the physicochemical properties of powders obtained by spray drying of cloudy beetroot juice, using dehumidified air in variants with or without carriers. The inlet air temperature was 130 °C or 90 °C, and the addition of the carriers was at a ratio of juice to carrier solids of 3:2. In the obtained powders, the following physicochemical properties were determined: water content and water activity, apparent density, loose and tapped density, porosity, flowability, particle size and morphology, and the content and retention of betalains. It was possible to dry cloudy beetroot juice without the use of carriers at low temperatures (90 or 130 °C). The 100% beetroot powders were characterized by satisfactory physicochemical properties, often better than those with carriers (including lower hygroscopicity and higher color saturation and yield). A lower loss of betalains was found for the powders with the addition of carriers. The best process yields were obtained for the powder without carriers at 130 °C and 90 °C.

show abstract

“…Kausel) and propolis from Tubuna (Scaptotrigona bipunctata) encapsulated in alginate beds have been tested as a new ingredient with colorant properties and health outcomes [96]. Betacyanins (red-violet) and betaxanthins (yellow-orange), from beets are also powerful antioxidants, which can be used as natural colorants in the food industry [97]. Furthermore, pecan nut shell has been already studied as a food colorant for active packaging for color stabilization [98].…”

Section: Colorant Agentsmentioning

confidence: 99%

Eat Tasty and Healthy: Role of Polyphenols in Functional Foods

Bessa-Pereira¹,

Dias²,

Brandão³

et al. 2021

Functional Foods - Phytochemicals and Health Promoting Potential

View full text Add to dashboard Cite

Adverse reactions to food such as allergies and celiac disease are increasingly recognized as a growing public health burden. There is currently no cure for these diseases so that there is an unmet need to evaluate different nutritional approaches aiming at improving the quality of life of affected patients and their families. In this context, healthy promising nature-derived compounds, most of which contained in fruits and vegetables, have been studied as an alternative to attenuate the epidemic. Indeed, phenolic compounds have become an emerging field of interest in nutrition in the last decades. A growing build of research suggests that phenolic compounds inhibit pro-inflammatory transcription factors by interacting with proteins involved in gene expression and cell signaling, leading to protective effects against many inflammation-mediated chronic diseases. However, the use of phenolic compounds as attenuating agents of immune reactions to food has to be aligned to the organoleptic characteristics of food, since many compounds present unpleasant taste properties, namely bitter taste and astringency. In this framework, tasty but healthy phenolic compounds arise as attractive ingredients in the design and formulation of functional foods. This book chapter is focused on revisiting the organoleptic properties of phenolic compounds while evaluating the role of these compounds in health promoting actions, namely the management of immune reactions to food such as Food Allergies and Celiac Disease.

show abstract

Characterization of Beet Root Extract (Beta vulgaris) Encapsulated with Maltodextrin and Inulin

Cited by 28 publications

References 67 publications

The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products

The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products

Dehumidified Air-Assisted Spray-Drying of Cloudy Beetroot Juice at Low Temperature

Eat Tasty and Healthy: Role of Polyphenols in Functional Foods

Contact Info

Product

Resources

About