Encapsulation of beetroot juice: a study on the application of pumpkin oil cake protein as new carrier agent

Čakarević, Jelena; Šeregelj, Vanja; Šaponjac, Vesna Tumbas; Ćetković, Gordana; Brunet, Jasna Čanadanović; Popović, Senka; Kostić, Milica; Popović, Ljiljana

doi:10.1080/02652048.2019.1705408

Cited by 32 publications

(12 citation statements)

References 40 publications

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“…Figure 5 evaluates the EE% for TP that are hydrophilic compounds. MDR, RMDR, and PPR presented EE for TP from 50% to 60% and for AC from 45% to 55%, values similar to those found in references for other vegetable products [ 18 , 43 ]. The sample with the highest EE % values was MDR.…”

Section: Resultssupporting

confidence: 86%

Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

et al. 2022

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Rosa canina pseudo-fruits contain interesting bioactive compounds. This work aims to evaluate the use of different biopolymers as encapsulating agents on the content of organic acids, minerals, fibers, phenols, carotenoids, and the antioxidant activity of the powdered product. Fruits were ground and freeze-dried with or without biopolymers (maltodextrin, resistant maltodextrin, cyclodextrin, and pea protein). Rosehip formulated purees with encapsulating agents are an interesting food ingredient rich in fiber and minerals that could be used in the food industry in order to obtain different functional foods. Results obtained in this study show that all formulated samples are a good source of potassium, calcium, magnesium, and manganese. Both rosehip without biopolymers and rosehip with pea protein formulations are also a good source of Zn. Formulation with pea protein can be claimed as a good source of Fe. All formulations are food ingredients with a very high content of ascorbic acid. Comparing the encapsulating agents, depending on the studied bioactive compound samples behaved differently. In conclusion, it can be indicated that pea protein is recommended as an encapsulating agent since the rosehip with pea protein sample has the highest content of fiber, minerals, organic acids, and carotenoids among the encapsulating agents studied.

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Section: Resultssupporting

confidence: 86%

Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

et al. 2022

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“…Pumpkin seed oil cake was obtained from 'Linum' ( Conoplja, Serbia) and used for preparation of the pumpkin protein isolate by procedure described by Cakarevi c et al (2020). Beetroot (Beta vulgaris L., cv 'Bicor') was purchased from a local store and used for the preparation of beetroot juice following the procedure described by Cakarevi c et al (2020). Encapsulates were prepared by encapsulation of beetroot juice (BJ) with pumpkin protein isolate (PPI) as carrier by previously optimised freeze-drying process ( Cakarevi c et al, 2020).…”

Section: Methodsmentioning

confidence: 99%

“…Beetroot (Beta vulgaris L., cv 'Bicor') was purchased from a local store and used for the preparation of beetroot juice following the procedure described by Cakarevi c et al (2020). Encapsulates were prepared by encapsulation of beetroot juice (BJ) with pumpkin protein isolate (PPI) as carrier by previously optimised freeze-drying process ( Cakarevi c et al, 2020). Angiotensin-I-converting enzyme (ACE) from rabbit lung (A6778-.1UN), N-Hippuryl-His-Leu (HHL) hydrate, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), pancreatin from porcine pancreas, with declared activity of 4xUSP specifications of units (0.03 N-benzoyl-L-tyrosine ethyl ester, BTEE (N-benzoyl-L-tyrosine ethyl ester) units/mg, a-Amylase from human saliva (A1031-1KU), a-glucosidase from Saccharomyces cerevisiae with declared activity of 107 U/ mg, 4-Nitrophenyl a-D-glucopyranoside were obtained from Sigma (St Louis, MO, USA).…”

Section: Methodsmentioning

confidence: 99%

“…Encapsulates are a natural source of bioactive compounds and colour for which there is a growing interest due to their safe use, as well as the use for nutritional and therapeutic purposes. In our previous research, it was proven that the encapsulate of beetroot juice with pumpkin protein isolate as carrier material possessed plenty of bioactive properties ( Cakarevi c et al, 2020). We developed a new protein carrier from pumpkin oil cake for encapsulation of beetroot juice by spray-and freeze-drying.…”

Section: Introductionmentioning

confidence: 99%

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Pumpkin oil cake protein as a new carrier for encapsulation incorporated in food matrix: Effect of processing, storage and in vitro digestion on bioactivity

Čakarević

Torbica

Belović

et al. 2021

Int J of Food Sci Tech

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In this paper, valorisation of pumpkin oil cake as source of new protein carrier material for encapsulation was examined in order to enrich real food products. Cookies were used as a model system for addition of encapsulates at three different levels: 10%, 15% and 20%. The physicochemical and sensory properties were investigated, as well as conditions of stability after storage, in terms of total phenolic and betalain content. Furthermore, antioxidant, a-glucosidase and ACE inhibitory potential of cookies was evaluated after simulated gastrointestinal digestion. The cookies showed good technological quality as well as acceptable sensorial properties. The addition of encapsulate increases the total phenolic and betalain contents and shoved significant stability during storage time. Novel peptides were produced after gastrointestinal digestion, which enhanced bioactive properties of enriched products through synergistic action with active compounds from beetroot juice. Obtained digest shoved significant antioxidant, antidiabetic and antihypertension activities, hence ensuring a potential healing effect that could be reached by consuming these cookies.

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“…It was reported that encapsulation of beetroot juice with soy proteins by freeze-drying exhibited a high content of betalain compounds with potent bioactivities . Recently, beetroot juice has been encapsulated by pumpkin protein isolate as a new carrier agent using freeze-drying and spray drying, and the efficiency of phenols from beetroot juice was 92% and 75%, respectively . Encapsulation will continue to be a research hot-spot to ensure the stability of betalains and maintain bioactivities during processing treatment and storage of betalains.…”

Section: Processing Of Red Beetroot Betalainsmentioning

confidence: 99%

Red Beetroot Betalains: Perspectives on Extraction, Processing, and Potential Health Benefits

Song

Xie

et al. 2020

J. Agric. Food Chem.

151

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In recent years, red beetroot has received a growing interest due to its abundant source of bioactive compounds, particularly betalains. Red beetroot betalains have great potential as a functional food ingredient employed in the food and medical industry due to their diverse health-promoting effects. Betalains from red beetroot are natural pigments, which mainly include either yellow-orange betaxanthins or red-violet betacyanins. However, betalains are quite sensitive toward heat, pH, light, and oxygen, which leads to the poor stability during processing and storage. Therefore, it is necessary to comprehend the impacts of the processing approaches on betalains. In this review, the effective extraction and processing methods of betalains from red beetroot were emphatically reviewed. Furthermore, a variety of recently reported bioactivities of beetroot betalains were also summarized. The present work can provide a comprehensive review on both conventional and innovative extraction techniques, processing methods, and the stability of betalains.

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Encapsulation of beetroot juice: a study on the application of pumpkin oil cake protein as new carrier agent

Cited by 32 publications

References 40 publications

Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

Pumpkin oil cake protein as a new carrier for encapsulation incorporated in food matrix: Effect of processing, storage and in vitro digestion on bioactivity

Red Beetroot Betalains: Perspectives on Extraction, Processing, and Potential Health Benefits

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