Otálora María Carolina, Carriazo José Gregorio, Iturriaga Laura, Osorio Coralia, Nazareno Mónica Azucena
Centro de Investigación y Transferencia de Santiago del Estero (CITSE), Universidad Nacional de Santiago del Estero-CONICET, Santiago del Estero, Argentina.
Departamento de Química, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia.
Food Chem. 2016 Jul 1;202:373-82. doi: 10.1016/j.foodchem.2016.01.115. Epub 2016 Feb 2.
Betalain encapsulation was performed by ionic gelation as a stabilization strategy for these natural pigments. Betalains were extracted from purple cactus fruits and encapsulated in calcium-alginate and in combination of calcium alginate and bovine serum albumin. Beads were characterised by scanning electron microscopy and thermal analysis using differential scanning calorimetry and thermogravimetry. Moisture sorption isotherms were determined. Bead morphology was affected by matrix composition. Pigments storage stability was evaluated at different equilibrium relative humidity and temperatures. Pigment composition of beads was determined by HPLC-MS-MS and degradation products were also analysed after storage; betalamic acid being the major one. Both types of matrices protected the encapsulated pigments, being their storage stability better at low relative humidity than that of the non-encapsulated control material. Antiradical activities of beads were proportional to remaining betalain contents. At high relative humidity, there was no protection and low storage stability was observed in the samples.
采用离子凝胶法对甜菜红素进行包封，作为这些天然色素的一种稳定化策略。从紫色仙人掌果实中提取甜菜红素，并将其包封在海藻酸钙以及海藻酸钙与牛血清白蛋白的组合中。通过扫描电子显微镜以及使用差示扫描量热法和热重分析法的热分析对珠子进行表征。测定了水分吸附等温线。珠子的形态受基质组成的影响。在不同的平衡相对湿度和温度下评估了色素的储存稳定性。通过高效液相色谱 - 质谱 - 质谱法测定珠子的色素组成，并在储存后分析降解产物；主要降解产物为甜菜醛氨酸。两种类型的基质都对包封的色素起到了保护作用，其在低相对湿度下的储存稳定性比未包封的对照材料更好。珠子的抗自由基活性与剩余的甜菜红素含量成正比。在高相对湿度下，样品没有受到保护，且观察到储存稳定性较低。
