Microencapsulation of beet dye (Beta vulgaris L.) using maltodextrin and xanthan gum as encapsulant agents and application in yogurt

Abstract

Beet is a vegetable rich in antioxidant activity and phenolic compounds, besides being used as a natural dye, which has as a disadvantage the instability in relation to several factors, such as temperature, pH, oxygen and light. Therefore, this work aimed to microencapsulate the beet dye, evaluate the stability of powders and their application in yogurt. Beet extract was encapsulated in a combination of maltodextrin and xanthan gum, with subsequent drying in spray dryer or lyophilizer. In the powders obtained, color parameters, betanin content, phenolic compounds content, yield, microcapsule morphology and powder storage stability were evaluated for 40 days, with light, temperature and oxygen variation. The samples with the best results were applied in yogurt and the products were evaluated sensorially. The performance of powders dried by spray dryer was approximately 43% lower than lyophilized, with no variation in moisture content and soluble solids. Morphologically the samples dried by spray dryer were different from those dried by lyophilization. The content of phenolic compounds in the powders showed an increase after 40 days of storage in all samples, while the content of betanin showed a considerable drop in the first 7 days, followed by stability up to 40 days. With respect to color the parameter a*, was stable in storage, and the samples dried by spray dryer showed a higher value than the samples dried by lyophilization. The samples lyophilized with maltodextrin and with xanthan gum were added to the yoghurt, both in concentrations 0.5 and 1%. There was no significant difference between the yogurt samples prepared with the powders both in the sensory analysis and in the physical-chemical analysis, except for the ashes. Therefore, all the microcapsules evaluated presented good encapsulation efficiency and good stability during the 40 days evaluated.

Bioactive Compounds from BRS Violet Grape Pomace: An Approach of Extraction and Microencapsulation, Stability Protection and Food Application

“…When comparing the presence and absence of light during storage at 25 °C, concentrations decreased in both cases for TA (14.17% with light and 12.78% without light) and TP (17.92% with light and 12.06% without light). The TP was more degraded than the TA, indicating that the presence of light influenced the degradation of this group of compounds, as already reported elsewhere [ 4 , 16 , 23 ]. Burin et al [ 25 ] studied the effects of temperature and exposure to light on the stability of anthocyanins from Cabernet Sauvignon, and their results also revealed that light is a significant factor in accelerating the degradation of anthocyanins.…”

“…The EE for the MD/GX was 68.10%. These results were better than those observed by Antigo et al [ 16 ], who obtained an EE of 43.45% using beet extract and encapsulation via lyophilization with MD/GX. The study by Mahdavi et al [ 17 ], using barberry extract and encapsulation via spray drying with three different wall materials—that is, combining maltodextrin, gum arabic, maltodextrin, and gelatin—obtained higher values (ranging from 89.06 to 96.21%) when compared with the ones observed in the present study.…”

Caracterização físico-química do leite fermentado por Lactobacillus helveticus adicionado de extrato de hibisco durante a estocagem

“…A acidez titulável do leite fermentado pelas duas cepas apresentou significativamente superior comparado ao somente fermentado por L. helveticus. Antigo et al (2020) desenvolveu iogurte fermentado por Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis e S. thermophilus adicionado de corante de beterraba apresentou acidez médio de 0,8% de ácido lático/100 g. O leite fermentado por L. helveticus e S. thermophilus apresentaram contagem superior ao fermentado somente por L. helveticus.…”

Microencapsulamento de bactérias probióticas: uma breve revisão

“…O tipo, concentração e propriedades do material capsular afetam marcadamente a viabilidade dos probióticos encapsulados. Inúmeros biomateriais, incluindo carboidratos (lactose, maltodextrina, alginato, amido, amidos modificados e sacarose), lipídios (monoglicerídeos, diglicéridos e óleos hidrogenados) e proteínas (caseína, proteínas do soro do leite, gelatina e albumina) já foram estudados e mostram-se com potencial para serem utilizados no encapsulamento de probióticos, e, além destes outros podem ser usados desde que satisfaçam aos requisitos dos materiais geralmente reconhecidos como seguros (status GRAS) (Abd El-Salam & El-Shibiny, 2015; Antigo et al, 2020;Santos et al, 2014). Segundo Dianawati; Mishra; Shah (2015) vários materiais de encapsulamento preparados a partir de carboidratos (álcoois de açúcar, açúcares, polissacarídeos, hidrocoloides) ou proteínas (à base de leite ou não) ou diversas combinações têm sido estudados, para verificar sua eficácia na proteção de bactérias probióticas.…”