The encapsulation of purple cactus pear (Opuntia ficus-indica) pulp by using polysaccharide-proteins as encapsulating agents

Robert, P; Torres V.; Garcia P.; Vergara C.; Sáenz C.

Keywords: Betalains; Cactus pear; Encapsulation; Opuntia ficus, indica; Polyphenols

Abstract

Cactus pear (Opuntia ficus-indica) pulp (CP) was encapsulated with a soybean protein isolate (SPI) and an SPI blend with maltodextrin (MD) or inulin (I). A 22 statistical factorial design for each system (CP-SPI, CP-(SPI+MD) and CP-(SPI+I)) was used. The independent variables were the CP/encapsulating agent ratio (1:1-5:1) and inlet air temperature (100-140°C), and the dependent variables were the polyphenol, betacyanin and betaxanthin encapsulation efficiencies. The CP total polyphenol, betacyanin and betaxanthin contents were 73.2±1.0mg gallic acid equivalent/100g, 22.4±0.31mg/100g and 7.6±0.12mg/100g, respectively. A 5:1 ratio of CP/encapsulating agent at 100°C and 140°C inlet air temperatures were the optimal conditions for the CP-SPI and CP-(SPI+MD) systems, respectively; for the CP-(SPI+I) system, the ratio and the inlet optimal air temperature were 4:1 and 105°C, respectively. The stability of the powders obtained under optimal conditions for each system was studied at 60°C in the dark. Increased polyphenols and decreased betalains were observed in all systems during storage, and the yellow pigments (betaxanthin) were more stable than the red pigments (betacyanin).

Más información

Título según WOS: The encapsulation of purple cactus pear (Opuntia ficus-indica) pulp by using polysaccharide-proteins as encapsulating agents
Título según SCOPUS: The encapsulation of purple cactus pear (Opuntia ficus-indica) pulp by using polysaccharide-proteins as encapsulating agents
Título de la Revista: LWT-FOOD SCIENCE AND TECHNOLOGY
Volumen: 60
Número: 2
Editorial: Elsevier
Fecha de publicación: 2015
Página de inicio: 1039
Página final: 1045
Idioma: English
DOI:

10.1016/j.lwt.2014.10.038

Notas: ISI, SCOPUS