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

Autor(es)

Maria Chaux-Gutierrez, Ana ^[1] ; Jose Perez-Monterroza, Ezequiel ^[1] ; Maria Granda-Restrepo, Diana ^[2] ; Aparecida Mauro, Maria ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 58, n. 5, p. 2007-2018, MAY 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 17/02808-6 - Processos mínimos aplicados a frutas e hortaliças: melhoria da qualidade e redução do consumo de energia
• Beneficiário: Maria Aparecida Mauro
• Modalidade de apoio: Auxílio à Pesquisa - Regular