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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide

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Author(s):
Maria Chaux-Gutierrez, Ana [1] ; Jose Perez-Monterroza, Ezequiel [1] ; Maria Granda-Restrepo, Diana [2] ; Aparecida Mauro, Maria [1]
Total Authors: 4
Affiliation:
[1] Sao Paulo State Univ Unesp, Inst Biosci, Inst Biosci Humanities & Exact Sci IBILCE, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] Univ Antioquia, Fac Pharmaceut & Food Sci, Food Dept, BIOALI Res Grp, St 67 53-108, Medellin - Colombia
Total Affiliations: 2
Document type: Journal article
Source: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 58, n. 5, p. 2007-2018, MAY 2021.
Web of Science Citations: 0
Abstract

The stability of betalains (Bet) encapsulated in cryogels made with a mixture of albumin (ALB) and albumin-pectin (ALB-PEC) as wall materials were evaluated during storage at 32% and 83% relative humidity (RH) at several different temperature conditions (4 degrees C, 30 degrees C and 40 degrees C). The retention of betalains (betanin + isobetanin) and phenolic compounds and the antioxidant activity were determined by high-performance liquid chromatography, the Folin-Ciocalteu method and radical ABTS({*}+)capture methodology. The color parameters and images of the encapsulated betalains were obtained. Cryogels prepared with ALB at 32% RH and at 4 degrees C provided betanin and isobetanin retention of 72% and 82%, with half-life times of 108 and 165 days, respectively. The antioxidant activity and phenolic compounds showed retention greater than 70% during storage at 32% RH at all temperatures. Cryogels prepared with ALB-PEC also conferred high retention percentages of phenolic compounds at 83% RH, but this high RH caused a significant decrease in the retention of betalains. Both ALB and ALB-PEC improved betalain stability during storage compared with the extracts without encapsulating. Therefore, cryogels could be used as protection matrices for betalains. (AU)

FAPESP's process: 17/02808-6 - Minimal processes applied to fruits and vegetables: quality enhancement and energy savings
Grantee:Maria Aparecida Mauro
Support Opportunities: Regular Research Grants