Effects of different encapsulation agents and drying process on stability of betalains extract

Kavitha Ravichandran; Ravichandran Palaniraj; Nay Min Min Thaw Saw; Ahmed M M Gabr; Abdelrahman R Ahmed; Dietrich Knorr; Iryna Smetanska

doi:10.1007/s13197-012-0728-6

Effects of different encapsulation agents and drying process on stability of betalains extract

J Food Sci Technol. 2014 Sep;51(9):2216-21. doi: 10.1007/s13197-012-0728-6. Epub 2012 May 12.

Authors

Kavitha Ravichandran¹, Ravichandran Palaniraj², Nay Min Min Thaw Saw¹, Ahmed M M Gabr³, Abdelrahman R Ahmed⁴, Dietrich Knorr⁵, Iryna Smetanska⁶

Affiliations

¹ Department of Methods in Food Biotechnology, Institute of Food Technology and Food Chemistry, Berlin University of Technology, Königin-Luise Str 22, 14195 Berlin, Germany.
² Flavor Creation, Flavor & Nutrition Division, Symrise Private Limited, Chennai, India.
³ Department of Methods in Food Biotechnology, Institute of Food Technology and Food Chemistry, Berlin University of Technology, Königin-Luise Str 22, 14195 Berlin, Germany ; Department of Plant Biotechnology, Genetic Engineering & Biotechnology Division, National Research Center (NRC), Cairo, Egypt.
⁴ Department of Methods in Food Biotechnology, Institute of Food Technology and Food Chemistry, Berlin University of Technology, Königin-Luise Str 22, 14195 Berlin, Germany ; Home Economics department, Faculty of Education, Ain Shams University, Cairo, Egypt.
⁵ Department of Food Biotechnology and Food Process Engineering, Institute of Food Technology and Food Chemistry, Berlin University of Technology, Königin-Luise Str 22, 14195 Berlin, Germany.
⁶ Department of Methods in Food Biotechnology, Institute of Food Technology and Food Chemistry, Berlin University of Technology, Königin-Luise Str 22, 14195 Berlin, Germany ; Department of Plant Food Processing, Agricultural Faculty, University of Applied Science Weihenstephan-Triesdorf, Steingruber Str. 2, 91746 Weidenbach, Germany.

Abstract

Red beet plants are rich in betalains that can be used as food natural colorants. Betalains were extracted from red beet and encapsulated with different carrier agents and freeze or spray dried. Effect of different encapsulating agents as maltodextrin, guar gum, gum Arabic, pectin and xanthan gum with different concentration (as encapsulating agents) were studied on the betalain stability. Encapsulated betalains with xanthan gum with maltodextrin showed about 65 % more recovery than the control. Encapsulation showed a higher recovery of betalains during freeze drying by 1.3 times than during spray drying. Spray dried samples has L* (lightness) higher than the freeze dried samples. The variations of maltodextrin with xanthan and guar gum freeze dried have highest chroma value of 21. The stabilization of pure betalain pigments may boost the use of these colouring molecules in the food industry and promote their application.

Keywords: Betalains; Encapsulation; Extraction; Freeze drying; Spray drying; Stability.