Otálora María Carolina, Carriazo José Gregorio, Iturriaga Laura, Nazareno Mónica Azucena, Osorio Coralia
Centro de Investigación y Transferencia de Santiago del Estero (CITSE), National University of Santiago del Estero, CONICET, Santiago del Estero, Argentina.
Departamento de Química, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia.
Food Chem. 2015 Nov 15;187:174-81. doi: 10.1016/j.foodchem.2015.04.090. Epub 2015 Apr 23.
The microencapsulation of betalains from cactus fruit by spray drying was evaluated as a stabilization strategy for these pigments. The betalains used as active agent were extracted from purple fruits of Opuntia ficus-indica (BE) and encapsulated with maltodextrin and cladode mucilage MD-CM and only with MD. The microcapsulates were characterized by scanning electron microscopy (SEM), thermal analysis (TGA-DSC), tristimulus colorimetry, as well as, their humidity, water activity and dietary fiber content were also determined. The active agent content was measured by UV-Vis spectrophotometry and its composition confirmed by HPLC-ESIMS. A pigment storage stability test was performed at 18 °C and different relative humidities. The addition of CM in the formulation increased the encapsulation efficiency, diminished the moisture content, and allowed to obtain more uniform size and spherical particles, with high dietary fiber content. These microencapsulates are promising functional additive to be used as natural colorant in the food industry.
通过喷雾干燥对仙人掌果实中的甜菜色素进行微胶囊化处理，以此作为这些色素的一种稳定化策略进行评估。用作活性剂的甜菜色素从印度榕仙人掌的紫色果实中提取（BE），并用麦芽糊精和叶状茎粘液（MD-CM）进行包封，也有仅用麦芽糊精（MD）进行包封的情况。通过扫描电子显微镜（SEM）、热分析（TGA-DSC）、三刺激值比色法对微胶囊进行表征，同时还测定了它们的湿度、水分活度和膳食纤维含量。通过紫外-可见分光光度法测定活性剂含量，并通过HPLC-ESIMS确认其组成。在18℃和不同相对湿度下进行色素储存稳定性试验。配方中添加CM提高了包封效率，降低了水分含量，并使得能够获得尺寸更均匀的球形颗粒，且膳食纤维含量高。这些微胶囊有望作为功能性添加剂，用作食品工业中的天然色素。
