Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents

Autores
Otalora Rodriguez, Maria Carolina; Carriazo, José Gregorio; Iturriaga, Laura Beatriz; Nazareno, Mónica Azucena; Osorio, Coralia
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The microencapsulation of betalains from cactus fruit by spray drying was evaluated as a stabilization strategy for these pigments. The betalains used as active agent were extracted from purple fruits of Opuntia ficus-indica (BE) and encapsulated with maltodextrin and cladode mucilage MD-CM and only with MD. The microcapsulates were characterized by scanning electron microscopy (SEM), thermal analysis (TGA-DSC), tristimulus colorimetry, as well as, their humidity, water activity and dietary fiber content were also determined. The active agent content was measured by UV-Vis spectrophotometry and its composition confirmed by HPLC-ESIMS. A pigment storage stability test was performed at 18 C and different relative humidities. The addition of CM in the formulation increased the encapsulation efficiency, diminished the moisture content, and allowed to obtain more uniform size and spherical particles, with high dietary fiber content. These microencapsulates are promising functional additive to be used as natural colorant in the food industry.
Fil: Otalora Rodriguez, Maria Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Carriazo, José Gregorio. Universidad Nacional de Colombia; Colombia
Fil: Iturriaga, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Nazareno, Mónica Azucena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Osorio, Coralia. Universidad Nacional de Colombia; Colombia
Materia
Betalain
Cactus Pear Fruit
Microencapsulation
Natural Colorant
Nopal
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/38312
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/38312
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agentsOtalora Rodriguez, Maria CarolinaCarriazo, José GregorioIturriaga, Laura BeatrizNazareno, Mónica AzucenaOsorio, CoraliaBetalainCactus Pear FruitMicroencapsulationNatural ColorantNopalhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The microencapsulation of betalains from cactus fruit by spray drying was evaluated as a stabilization strategy for these pigments. The betalains used as active agent were extracted from purple fruits of Opuntia ficus-indica (BE) and encapsulated with maltodextrin and cladode mucilage MD-CM and only with MD. The microcapsulates were characterized by scanning electron microscopy (SEM), thermal analysis (TGA-DSC), tristimulus colorimetry, as well as, their humidity, water activity and dietary fiber content were also determined. The active agent content was measured by UV-Vis spectrophotometry and its composition confirmed by HPLC-ESIMS. A pigment storage stability test was performed at 18 C and different relative humidities. The addition of CM in the formulation increased the encapsulation efficiency, diminished the moisture content, and allowed to obtain more uniform size and spherical particles, with high dietary fiber content. These microencapsulates are promising functional additive to be used as natural colorant in the food industry.Fil: Otalora Rodriguez, Maria Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; ArgentinaFil: Carriazo, José Gregorio. Universidad Nacional de Colombia; ColombiaFil: Iturriaga, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; ArgentinaFil: Nazareno, Mónica Azucena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; ArgentinaFil: Osorio, Coralia. Universidad Nacional de Colombia; ColombiaElsevier2015-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/38312Otalora Rodriguez, Maria Carolina; Carriazo, José Gregorio; Iturriaga, Laura Beatriz; Nazareno, Mónica Azucena; Osorio, Coralia; Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents; Elsevier; Food Chemistry; 187; 11-2015; 174-1810308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2015.04.090info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814615006366info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:59:36Zoai:ri.conicet.gov.ar:11336/38312instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:59:36.347CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents
title Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents
spellingShingle Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents
Otalora Rodriguez, Maria Carolina
Betalain
Cactus Pear Fruit
Microencapsulation
Natural Colorant
Nopal
title_short Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents
title_full Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents
title_fullStr Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents
title_full_unstemmed Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents
title_sort Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents
dc.creator.none.fl_str_mv Otalora Rodriguez, Maria Carolina
Carriazo, José Gregorio
Iturriaga, Laura Beatriz
Nazareno, Mónica Azucena
Osorio, Coralia
author Otalora Rodriguez, Maria Carolina
author_facet Otalora Rodriguez, Maria Carolina
Carriazo, José Gregorio
Iturriaga, Laura Beatriz
Nazareno, Mónica Azucena
Osorio, Coralia
author_role author
author2 Carriazo, José Gregorio
Iturriaga, Laura Beatriz
Nazareno, Mónica Azucena
Osorio, Coralia
author2_role author
author
author
author
dc.subject.none.fl_str_mv Betalain
Cactus Pear Fruit
Microencapsulation
Natural Colorant
Nopal
topic Betalain
Cactus Pear Fruit
Microencapsulation
Natural Colorant
Nopal
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The microencapsulation of betalains from cactus fruit by spray drying was evaluated as a stabilization strategy for these pigments. The betalains used as active agent were extracted from purple fruits of Opuntia ficus-indica (BE) and encapsulated with maltodextrin and cladode mucilage MD-CM and only with MD. The microcapsulates were characterized by scanning electron microscopy (SEM), thermal analysis (TGA-DSC), tristimulus colorimetry, as well as, their humidity, water activity and dietary fiber content were also determined. The active agent content was measured by UV-Vis spectrophotometry and its composition confirmed by HPLC-ESIMS. A pigment storage stability test was performed at 18 C and different relative humidities. The addition of CM in the formulation increased the encapsulation efficiency, diminished the moisture content, and allowed to obtain more uniform size and spherical particles, with high dietary fiber content. These microencapsulates are promising functional additive to be used as natural colorant in the food industry.
Fil: Otalora Rodriguez, Maria Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Carriazo, José Gregorio. Universidad Nacional de Colombia; Colombia
Fil: Iturriaga, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Nazareno, Mónica Azucena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Osorio, Coralia. Universidad Nacional de Colombia; Colombia
description The microencapsulation of betalains from cactus fruit by spray drying was evaluated as a stabilization strategy for these pigments. The betalains used as active agent were extracted from purple fruits of Opuntia ficus-indica (BE) and encapsulated with maltodextrin and cladode mucilage MD-CM and only with MD. The microcapsulates were characterized by scanning electron microscopy (SEM), thermal analysis (TGA-DSC), tristimulus colorimetry, as well as, their humidity, water activity and dietary fiber content were also determined. The active agent content was measured by UV-Vis spectrophotometry and its composition confirmed by HPLC-ESIMS. A pigment storage stability test was performed at 18 C and different relative humidities. The addition of CM in the formulation increased the encapsulation efficiency, diminished the moisture content, and allowed to obtain more uniform size and spherical particles, with high dietary fiber content. These microencapsulates are promising functional additive to be used as natural colorant in the food industry.
publishDate 2015
dc.date.none.fl_str_mv 2015-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/38312
Otalora Rodriguez, Maria Carolina; Carriazo, José Gregorio; Iturriaga, Laura Beatriz; Nazareno, Mónica Azucena; Osorio, Coralia; Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents; Elsevier; Food Chemistry; 187; 11-2015; 174-181
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/38312
identifier_str_mv Otalora Rodriguez, Maria Carolina; Carriazo, José Gregorio; Iturriaga, Laura Beatriz; Nazareno, Mónica Azucena; Osorio, Coralia; Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents; Elsevier; Food Chemistry; 187; 11-2015; 174-181
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2015.04.090
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814615006366
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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