Influence of gelation on the retention of purple cactus pear extract in microencapsulated double emulsions

Autoři: Paz Robert aff001;  Cristina Vergara aff002;  Andrea Silva-Weiss aff003;  Fernando A. Osorio aff003;  Rocío Santander aff004;  Carmen Sáenz aff005;  Begoña Giménez aff003
Působiště autorů: Dpto. Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile aff001;  INIA La Platina, Instituto de Investigaciones Agropecuarias, Santiago, Chile aff002;  Dpto. Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile aff003;  Dpto. de Ciencias del Ambiente, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile aff004;  Dpto. de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile aff005
Vyšlo v časopise: PLoS ONE 15(1)
Kategorie: Research Article


A purple cactus pear (Opuntia ficus-indica) extract (CP) was encapsulated in double emulsions (DE) gelled with gelatin (DE-CP-G) and with gelatin and transglutaminase (DE-CP-GT), as well as in a DE with a liquid external aqueous phase (DE-CP), in order to study the retention of betanin as colorant agent. Both gelled DEs showed a predominantly elastic behavior, in contrast with DE-CP. The degradation rate constant of betanin was significantly higher in DE-CP-GT (90.2 x 10−3 days-1) than in DE-CP-G (11.0 x 10−3 days-1) and DE-CP (14.6 x 10−3 days-1) during cold-storage (4 °C). A shift towards yellow color was found in all the systems during cold-storage (4 °C) and after thermal treatment (70°C/30 min), especially in DE-CP-GT, denoting a higher degradation of betanin. Betalamic acid, cyclo-Dopa 5-O-β-glucoside, 17-decarboxy-betanin and neobetanin were identified by UHPLC-MS/MS as degradation products of betanin.

Klíčová slova:

Emulsions – Fats – Oils – Specimen storage – Thermal stability – Vegetable oils – Gelatin – Microencapsulation


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