不同包埋剂和干燥工艺对甜菜红素提取物稳定性的影响。
Effects of different encapsulation agents and drying process on stability of betalains extract.
机构信息
Department of Methods in Food Biotechnology, Institute of Food Technology and Food Chemistry, Berlin University of Technology, Königin-Luise Str 22, 14195 Berlin, Germany.
Flavor Creation, Flavor & Nutrition Division, Symrise Private Limited, Chennai, India.
出版信息
J Food Sci Technol. 2014 Sep;51(9):2216-21. doi: 10.1007/s13197-012-0728-6. Epub 2012 May 12.
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.
红甜菜植物富含甜菜碱，可以用作天然食用色素。甜菜碱从红甜菜中提取出来，然后用不同的载体包封，并进行冷冻或喷雾干燥。研究了不同浓度的麦芽糊精、瓜尔胶、阿拉伯胶、果胶和黄原胶等不同载体对甜菜碱稳定性的影响。用黄原胶和麦芽糊精包封的甜菜碱的回收率比对照高约 65%。与喷雾干燥相比，冷冻干燥时，用黄原胶和麦芽糊精包封的甜菜碱回收率高 1.3 倍。喷雾干燥的样品比冷冻干燥的样品具有更高的 L*（亮度）值。用黄原胶和瓜尔胶冷冻干燥的麦芽糊精的变化具有最高的 21 色差值。纯甜菜碱色素的稳定性可能会促进这些着色分子在食品工业中的应用，并推动它们的应用。
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