Grace Mary H, Hoskin Roberta Targino, Alghamdi Malak, Lila Mary Ann, Chalova Vesela I
Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USA.
Department of Biochemistry and Nutrition, University of Food Technologies, 4002 Plovdiv, Bulgaria.
Foods. 2025 Jan 16;14(2):281. doi: 10.3390/foods14020281.
Beetroots are one of the primary sources of betalains, nitrogenous pigments with anti-inflammatory and antioxidant properties. However, due to their chemical instability, betalains have limited use in food applications. This work investigated whether betalains encapsulated in chickpea protein could be stabilized and delivered in a shelf-stable format. Freeze-dried (CB-FD) and spray-dried (CB-SD) protein-betalain particles encapsulated in chickpea protein isolate (6% /) were prepared. The encapsulation method affected particles' morphology, water activity, hygroscopicity, solubility, and color. Particles captured total betalains of 9.30 ± 0.61 and 4.40 ± 0.92 mg/g for CB-SD and CB-FD, respectively. LC-MS identified 12 betacyanins and 6 betaxanthins. The stability of betalains revealed that encapsulation efficiently preserved betalain integrity of over 6 weeks of storage at 4, 22, and 40 °C compared to dry beetroot extract. CB-SD particles were stable with no significant changes, while CB-FD showed slight degradation after 4 weeks due to increased A. Antioxidant activity correlated well with betalain concentration. In vitro digestion resulted in only 25% bioaccessibility of betacyanins, while betaxanthins were more stable with 100% recovery. Encapsulation with chickpea protein isolate is an efficient and straightforward strategy for expanding and diversifying applications of phytochemical-rich beetroot extracts for the food industry.
甜菜根是甜菜红素的主要来源之一，甜菜红素是一种具有抗炎和抗氧化特性的含氮色素。然而，由于其化学不稳定性，甜菜红素在食品应用中的用途有限。这项研究调查了包裹在鹰嘴豆蛋白中的甜菜红素是否能够以一种货架稳定的形式得到稳定并实现递送。制备了包裹在鹰嘴豆分离蛋白（6%）中的冷冻干燥（CB-FD）和喷雾干燥（CB-SD）蛋白-甜菜红素颗粒。包封方法影响颗粒的形态、水分活度、吸湿性、溶解性和颜色。CB-SD和CB-FD颗粒分别捕获了9.30±0.61和4.40±0.92 mg/g的总甜菜红素。液相色谱-质谱联用仪鉴定出12种花青素和6种甜菜黄素。与干燥的甜菜根提取物相比，甜菜红素的稳定性表明，包封在4℃、22℃和40℃下储存超过6周能有效保持甜菜红素的完整性。CB-SD颗粒稳定，无显著变化，而CB-FD在4周后由于水分活度增加出现轻微降解。抗氧化活性与甜菜红素浓度密切相关。体外消化导致花青素的生物可及性仅为25%，而甜菜黄素更稳定，回收率为100%。用鹰嘴豆分离蛋白包封是一种有效且直接的策略，可扩展富含植物化学物质的甜菜根提取物在食品工业中的应用并使其多样化。
