Microencapsulation of pitaya juice (Stenocereus stellatus) by spray drying using mixtures of fructans, whey protein, and modified starch as carrier agents
DOI:
https://doi.org/10.18633/biotecnia.v26.2268Keywords:
Betalains, mixture design, optimizationAbstract
The proportions of agave fructans (FRU), octenyl succinate starch (OSA starch), and whey protein concentrate (WPC) as carrier agents for the encapsulation of pitaya juice composed of a mixture of pitayas red and orange were evaluated using a D-optimal mixture design. The carrier agents had a significant effect on betalains and polyphenol contents and antioxidant activity, as well as on luminosity and b* parameter of resuspended powders resulting the highest values at high proportions of WPC. Also, WPC decreased the hygroscopicity and increased the glass transition temperature with a structure characterized by fissures and porous surfaces in the powders. Optimum encapsulated powder was a mixture of 8.36 % FRU, 81.64 % WPC, and 10 % OSA starch based on reaching the maximum of betalains, polyphenols, antioxidant activity and b* parameter of color. These results suggest that a mixture of carrier agents with high proportion of WPC is a good alternative to improve pigment preservation of pitaya juice.
Downloads
References
Adhikari, B., Howes, T., Wood, B.J. and Bhandari, B.R. 2009. The effect of low molecular weight sur-factants and proteins on surface stickiness of sucrose during powder formation through spray drying. Journal of Food Engineering. 94(2): 135-143.
Amchova, P., Kotolova, H., and Ruda-Kucerova, J. 2015. Health safety issues of synthetic food colorants. Regulatory Toxicology and Pharmacology. 73(3): 914–922.
Bartkowiak, A., Krawczyn, W. and Federowicz, A. 2017. Stability of nutraceutical compounds encapsu-lated with modified polymers and additives to protect bioactive substances applied in spray‐drying. In New Polymers for Encapsulation of Nutraceutical Compounds. J.C. Ruíz-Ruíz, and M.R. Se-gura-Campos (ed.), pp 99-120. Wiley, West Sussex, UK.
Bazaria, B. and Kumar, P. 2016. Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate. Food Bioscience. 14: 21-27.
Ben Sassi, C., Marcet, I., Rendueles, M., Díaz, M. and Fattouch, S. (2020). Egg yolk protein as a novel wall material used together with gum Arabic to encapsulate polyphenols extracted from Phoenix dactylifera L. pits. LWT. 131: 109778.
Bhusari, S.N., Muzaffar, K. and Kumar, P. 2014. Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder. Powder Technology. 266: 354-364.
Bicudo, M.O.P., Jó, J., de Oliveira, G.A., Chaimsohn, F.P., Sierakowski, M.R., de Freitas, R.A. and Ribani, R.H. 2015. Microencapsulation of Juçara (Euterpe edulis M.) pulp by spray drying using different carriers and drying temperatures. Drying Technology. 33(2): 153–161.
Borrmann, D., Pierucci, A.P.T.R., Leite, S.G.F. nd da Rocha Leão, M.H.M. 2013. Microencapsulation of passion fruit (Passiflora) juice with n-octenylsuccinate-derivatised starch using spray-drying. Food and Bioproducts Processing. 91(1): 23-27.
Cai, Y.Z. and Corke, H. 2000. Production and properties of spray-dried Amaranthus betacyanin pigments. Journal of Food Science. 65(7): 1248-1252.
da Silva, F.C., Da Fonseca, C.R., De Alencar, S.M., Thomazini, M., Balieiro, J.C.d.C., Pittia, P. and Favaro-Trindade, C.S. 2013. Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based carrier systems. Food and Bioproducts Processing. 91(1): 28-36.
do Carmo, E.L., Teodoro, R.A.R., Félix, P.H.C., Fernandes, R.V., de Oliveira, É.R., Veiga, T.R.L.A., Borges, S.V. and Botrel, D.A. (2018). Stability of spray-dried beetroot extract using oligosaccharides and whey proteins. Food Chemistry. 249: 51-59.
Fang, Z. and Bhandari, B. 2010. Encapsulation of polyphenols - A review. Trends in Food Science and Technology. 21(10): 510-523.
Fernandes, R.V.D.B., Borges, S.V. and Botrel, D.A. 2014. Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil. Carbohydrate Polymers. 101(1): 524-532.
García-Cruz, L., Valle-Guadarrama, S., Salinas-Moreno, Y. and Joaquín-Cruz, E. 2013. Physical, chem-ical, and antioxidant activity characterization of pitaya (Stenocereus pruinosus) fruits. Plant Foods for Human Nutrition. 68(4): 403-410.
García-Cruz, L., Dueñas, M., Santos-Buelgas, C., Valle-Guadarrama, S. and Salinas-Moreno, Y. 2017. Betalains and phenolic compounds profiling and antioxidant capacity of pitaya (Stenocereus spp.) fruit from two species (S. Pruinosus and S. stellatus). Food Chemistry. 234: 111-118.
Gengatharan, A., Dykes, G.A. and Choo, W.S. 2015. Betalains: Natural plant pigments with potential application in functional foods. LWT. 64(2): 645-649.
Hussain, E.A., Sadiq, Z. and Zia-Ul-Haq, M. 2018. Sources of Betalains. In Betalains: Biomolecular Aspects. Eds: E.A. Hussain, Z. Sadiq and M. Zia-Ul-Haq (ed.), pp 15-32. Springer Nature. Cham, Switzerland.
Jakobek, L. 2015. Interactions of polyphenols with carbohydrates, lipids and proteins. Food Chemistry. 175: 556-567.
Kim, H.J., Choi, H.K., Moon, J.Y., Kim, Y.S., Mosaddik, A. and Cho, S.K. 2011. Comparative antioxidant and antiproliferative activities of red and white pitayas and their correlation with flavonoid and poly-phenol content. Journal of Food Science. 76(1): 1-8.
Krishnaiah, D., Nithyanandam, R. and Sarbatly, R. 2014. A critical review on the spray drying of fruit extract: Effect of additives on physicochemical properties. Critical Reviews in Food Science and Nu-trition. 54(4): 449-473.
Lacerda, E.C.Q., Calado, V.M.D.A., Monteiro, M., Finotelli, P.V., Torres, A.G. and Perrone, D. 2016. Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles. Carbohydrate Polymers. 151: 500-510.
Lao, F. and Giusti, M.M. 2017. The effect of pigment matrix, temperature and amount of carrier on the yield and final color properties of spray dried purple corn (Zea mays L.) cob anthocyanin powders. Food Chemistry. 227: 376-382.
Mahdi, A.A., Mohammed, J.K., Al-Ansi, W., Ghaleb, A.D.S., Al-Maqtari, Q.A., Ma, M., Ahmed, M.I. and Wang, H. 2020. Microencapsulation of fingered citron extract with gum arabic, modified starch, whey protein, and maltodextrin using spray drying. International Journal of Biological Macromole-cules. 152: 1125-1134.
Mehran, M., Masoum, S. and Memarzadeh, M. 2020. Improvement of thermal stability and antioxidant activity of anthocyanins of Echium amoenum petal using maltodextrin/modified starch combination as wall material. International Journal of Biological Macromolecules. 148: 768-776.
Nkhata, S.G. 2020. Total color change (ΔE∗) is a poor estimator of total carotenoids lost during post-harvest storage of biofortified maize grains. Heliyon. 6(10): e05173.
Pérez-Loredo, M.G., García-Ochoa, F. and Barragán-Huerta, B.E. 2016. Comparative analysis of betalain content in Stenocereus stellatus fruits and other cactus fruits using principal component analysis. In-ternational Journal of Food Properties. 19(2): 326.
Premi, M. and Sharma, H.K. 2017. Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick (Moringa oleifera) oil. International Journal of Biological Macromolecules. 105: 1232-1240.
Puerta-Gomez, A.F. and Castell-Perez, M.E. 2015. Physical stability of octenyl succinate-modified pol-ysaccharides and whey proteins for potential use as bioactive carriers in food systems. Journal of Food Science. 80(6): E1209-E1217.
Quintero-Ramos, A., Bourne, M., Barnard, J., González-Laredo, R., Anzaldúa-Morales, A., Pensaben-Esquivel, M. and Márquez-Meléndez, R. 2002. Low temperature blanching of frozen carrots with calcium chloride solutions at different holding times on texture of frozen carrots. Journal of Food Processing and Preservation 26(5): 361-374.
Robert, P., Torres, V., García, P., Vergara, C. and Sáenz, C. 2015. The encapsulation of purple cactus pear (Opuntia ficus-indica) pulp by using polysaccharide-proteins as encapsulating agents. LWT. 60(2): 1039-1045.
Ruiz-Gutiérrez, M.G., Amaya-Guerra, C.A., Quintero-Ramos, A., Ruiz-Anchondo, T.d.J., Gutiér-rez-Uribe, J.A., Baez-González, J.G., Lardizabal-Gutiérrez, D. and Campos-Venegas, K. 2014. Effect of soluble fiber on the physicochemical properties of cactus pear (Opuntia ficus indica) encapsulated using spray drying. Food Science and Biotechnology. 23(3): 755-763.
Sánchez-Madrigal, M.Á., Quintero-Ramos, A., Amaya-Guerra, C.A., Meléndez-Pizarro, C.O., Castillo-Hernández, S.L. and Aguilera-González, C.J. 2019. Effect of agave fructans as carrier on the encapsulation of blue corn anthocyanins by spray drying. Foods. 8(7): 268.
Sharma, V., McKone, H.T. and Markow, P.G. 2011. A global perspective on the history, use, and iden-tification of synthetic food dyes. Journal of Chemical Education. 88(1): 24-28.
Shishir, M.R.I. and Chen, W. 2017. Trends of spray drying: A critical review on drying of fruit and veg-etable juices. Trends in Food Science and Technology 65: 49-67.
Souza, A.L.R., Hidalgo-Chávez, D.W., Pontes, S.M., Gomes, F.S., Cabral, L.M.C. and Tonon, R.V. 2018. Microencapsulation by spray drying of a lycopene-rich tomato concentrate: Characterization and sta-bility. LWT - Food Science and Technology. 91: 286-292.
Tabio-García, D., Paraguay-Delgado, F., Gutiérrez, D.L., Quintero-Ramos, A., Meléndez-Pizarro, C.O., Ochoa-Martínez, L.A., Sánchez-Madrigal, M.Á, Ruiz-Gutiérrez, M.G. and Espinoza-Hicks, J.C. 2023. Effectiveness of Opuntia ficus-indica mucilage as a carrier agent in microencapsulation of bi-oactive compounds of Amaranthus hypochondriacus var. Nutrisol. Food Bioscience. 52: 102368.
Vargas-Campos, L., Valle-Guadarrama, S., Martínez-Bustos, F., Salinas-Moreno, Y., Lobato-Calleros, C. and Calvo-López, A.D. 2018. Encapsulation and pigmenting potential of betalains of pitaya (Sten-ocereus pruinosus) fruit. Journal of Food Science and Technology. 55(7): 2436-2445.
Vergara, C., Saavedra, J., Sáenz, C., García, P. and Robert, P. 2014. Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage. Food Chemistry. 157: 246-251.
Wang, X., Yuan, Y. and Yue, T. 2015. The application of starch-based ingredients in flavor encapsulation. Starch/Staerke. 67(3–4): 225-236.
Downloads
Additional Files
Published
How to Cite
Issue
Section
License
Copyright (c) 2023
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The journal Biotecnia is licensed under the Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) license.
_(1)_(1).png){kind=spacer}
_(2).jpg)
