Departamento de Química Fundamental, Instituto de Química, Universidade de São Paulo, São Paulo, Brazil.
School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan.
Food Res Int. 2018 Jul;109:489-496. doi: 10.1016/j.foodres.2018.04.053. Epub 2018 Apr 25.
Betanin is the main pigment of the food color beetroot red (E162). Due to the fair heat and light stability of E162, this pigment is mainly used in minimally processed packaged food products. Encapsulation increases the stability of betanin, but detailing on the effect of different sources of betanin on the properties and stability of multiple emulsions are scarce. Here we describe the encapsulation of E162, spray-dried beetroot juice and betanin in a monodisperse food-grade water-in-oil-in-water (W/O/W) emulsions by using microchannel emulsification. We compare the tinctorial strength of the encapsulated pigments and investigate the effect of temperature, storage period and pigment concentration on emulsion stability and color. Betanin increases the overall stability of the W/O/W emulsion, reduce the oil droplet size and improve size distribution when compared to the negative control without pigment and to emulsions containing betanin from other sources.
甜菜红（E162）是食品着色剂的主要成分。由于 E162 的耐热和耐光性一般，这种色素主要用于加工最少的包装食品。微胶囊化可以提高甜菜红的稳定性，但关于不同来源的甜菜红对多乳状液的性质和稳定性的影响的详细信息却很少。在这里，我们通过微通道乳化的方法将 E162、喷雾干燥的甜菜根汁和甜菜红素包封在单分散的食品级水包油包水（W/O/W）乳液中。我们比较了包封色素的着色强度，并研究了温度、储存期和色素浓度对乳液稳定性和颜色的影响。与不含色素的阴性对照和含有其他来源甜菜红素的乳液相比，甜菜红素增加了 W/O/W 乳液的整体稳定性，降低了油滴的大小，并改善了其分布。
