Autor(es):
Chaux-Gutiérrez, Ana María [UNESP] ; Pérez-Monterroza, Ezequiel José [UNESP] ; Granda-Restrepo, Diana María ; Mauro, Maria Aparecida [UNESP]
Data: 2020
Identificador Persistente: http://hdl.handle.net/11449/200897
Origem: Oasisbr
Assunto(s): Albumin; Antioxidant activity; Beetroot; Betanin; Low-methoxyl pectin; Phenolic compounds; Albumin; Albumin; Antioxidant activity; Antioxidant activity; Beetroot; Beetroot; Betanin; Betanin; Low-methoxyl pectin; Low-methoxyl pectin; Phenolic compounds; Phenolic compounds
Descrição
Made available in DSpace on 2020-12-12T02:18:57Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-01-01
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 °C, 30 °C and 40 °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 °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.
Department of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (IBILCE), Rua Cristovão Colombo 2265
BIOALI Research Group Food Department Faculty of Pharmaceutical and Food Sciences Universidad de Antioquia, Street 67 No 53-108
Department of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (IBILCE), Rua Cristovão Colombo 2265
