Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin

Shaaruddin, Safura; Ghazali, Hasanah Mohd; Mirhosseini, Seyed Hamed; Muhammad, Kharidah

doi:10.1016/j.lwt.2017.05.031

Cited by 49 publications

(28 citation statements)

References 38 publications

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“…According to Shaaruddin et al (2017) and Pai et al (2015), agglomeration has been reported to be typical in powders rich in polysaccharides. It was also observed that all the samples presented irregular shapes and/or rough surfaces, but the sample containing 15% maltodextrin ( Figure 2D) presented more separated particles and smoother surfaces.…”

Section: Resultsmentioning

confidence: 99%

Maltodextrin on the flow properties of green coconut (Cocos nucifera L.) pulp powder

et al. 2020

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The study of the flow properties and particle surfaces of a food powder is essential for predicting its behaviour during processing and commercialization. The objective of this work was to determine the powder flow properties of lyophilized green coconut pulp with different concentrations of maltodextrin. Samples containing 0, 5, 10 and 15% (m/m) maltodextrin were lyophilized, and the flow index (FI), wall friction angles and densities were determined. The microstructure of the powders was evaluated by scanning electron microscopy (SEM). The samples containing 0 and 5% maltodextrin showed 1.87 FI, classifying them as very cohesive powders, and those containing 10 and 15% cohesive powder showed 2.12 and 2.43 FI, respectively. The powder densities varied from 138.6 to 287.6 kg/m3, and the wall friction angle varied from 15.8 to 39.8°. The powder particles presented irregular shapes and rough surfaces, especially in powders containing 0, 5 and 10% maltodextrin. The powder containing 15% had smoother and less agglomerated surfaces. An increase in the amount of maltodextrin added to the pulp made the particles smoother and denser and improved the fluidity of the powder.

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Section: Resultsmentioning

confidence: 99%

Maltodextrin on the flow properties of green coconut (Cocos nucifera L.) pulp powder

et al. 2020

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“…[13] A few researchers used pitaya as a food ingredient because of its natural red color and good antioxidant activity. [14][15][16] Due to its distinct color, taste, nutritional benefit and flavor acceptability, pitaya has the potential to provide good characteristics as fruit pearl's core by using reverse spherification method.…”

Section: Introductionmentioning

confidence: 99%

Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification

Bubin

Ali

Shukri

et al. 2019

International Journal of Food Properties

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The physicochemical properties, shelf life and stability of pitaya pearls (PP) by reverse spherification from sodium alginate (PP Alginate), kappa carrageenan (PP Kappa) and a combined iota carrageenan-sodium alginate (PP Iota) were studied. The macronutrients of PP were not affected by the hydrocolloid types, except for ash. PP Alginate showed the strongest textural properties. Storage duration affected mainly elasticity of all PP. During storage, PP Alginate and PP Kappa had better morphological and textural stability. However, PP Kappa with lower values of calorie, hardness, and rupture force is the suggested PP for consumption in beverages.

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“…Este método, ha sido utilizado en la protección de flavonoides (Shaaruddin et al, 2017), antioxidantes (Araujo-Díaz et al, 2017;Saikia et al, 2015), probióticos (Chaikham et al, 2017), vitaminas (Carlan et al, 2017) y enzimas (Díaz-Martínez et al, 2016).…”

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Efecto de la Encapsulación en Secado por Atomización de Biocomponentes de Pitahaya Amarilla con Interés Funcional

et al. 2017

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* Autor a quien debe ser dirigida la correspondenciaRecibido Ene. 26, 2017; Aceptado Mar. 20, 2017; Versión final Jun. 12, 2017, Publicado Dic. 2017 Resumen La pitahaya amarilla contiene biocomponentes como los polifenoles cuya capacidad antioxidante podría causar un efecto fisiológico más allá del nutricional. Sin embargo, estos biocomponentes son sensibles a condiciones ambientales, de procesamiento, y/o gastrointestinales cuando son consumidos. Por ello, fueron sometidos a encapsulación mediante secado por atomización para evaluar el efecto que tiene dicha técnica sobre su conservación. Los resultados mostraron que el tratamiento con mayor efecto fue el realizado a una temperatura de 150 °C con 40% de maltodextrina, logrando prolongar la estabilidad hasta 72 horas para polifenoles totales y 240 horas para la capacidad antioxidante. Con esto se garantiza que la liberación de estos se realice en el intestino delgado, lugar donde quedan disponibles para que el organismo los adsorba. Palabras clave: encapsulación; secado por atomización; sustancias bioactivas; biodisponibilidad Encapsulation Effect on Spray Drying of Yellow Pitahaya Biocomponents of Functional Interest AbstractYellow pitahaya contains biocomponents such as polyphenols with antioxidant capacity that may cause a physiological effect besides the nutritional aspects. However, these biocomponents are sensible to environmental conditions, processing, and/or gastrointestinal environment when they are consumed. Therefore, biocomponents were subjected to encapsulation by spray drying to evaluate the effect of this technique on their conservation. The results show that the most effective treatment was that performed at temperature of 150 °C with 40% maltodextrin, achieving longer stability of up to 72 hours for total polyphenols and 240 hours for the antioxidant capacity. In this way, it is guaranteed that release of these biocomponents will occur in the small intestine, where they are available for the body to adsorb them.

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Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin

Cited by 49 publications

References 38 publications

Maltodextrin on the flow properties of green coconut (Cocos nucifera L.) pulp powder

Maltodextrin on the flow properties of green coconut (Cocos nucifera L.) pulp powder

Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification

Efecto de la Encapsulación en Secado por Atomización de Biocomponentes de Pitahaya Amarilla con Interés Funcional

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