Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies

Autores
Otalora Rodriguez, Maria Carolina; de Jesús Barbosa, Helber; Perilla, Jairo Ernesto; Osorio, Coralia; Nazareno, Mónica Azucena
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Gummy candies were selected as model food system to incorporate betalain-rich capsules (BC) obtained by ionic gelation with calcium alginate from a betalain-rich extract of Opuntia-ficus-indica fruit. Ten formulations were obtained by a factorial design (2 × 5) with two types of gelatin (GA and GB), and five betalain-rich capsules/gelatin (BC/G) ratios (from 70/30 to 30/70). The rheological and morphological properties of all formulations were studied, finding that the viscoelastic, gel strength, and stress relaxation properties were dependent on the G type content in the ratio BC/G. Optical micrographs also showed that G type, bloom, and BC/G ratio had a marked influence on the gummy candies structure. These data suggested that the G addition in higher concentrations allows to develop a more rigid gel. The betanin stability in the food system was evaluated during storage at 4 °C for 30 days and there was no significant variation in total colour parameters for all samples (ΔE ∗ values less than four). Thus, the stability of the betalain colour in the gummy candy was confirmed, exhibiting this food product a vivid red-purple colour, such representing a promising application for these natural pigments in food industry.
Fil: Otalora Rodriguez, Maria Carolina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: de Jesús Barbosa, Helber. Universidad Nacional de Colombia; Colombia
Fil: Perilla, Jairo Ernesto. Universidad Nacional de Colombia; Colombia
Fil: Osorio, Coralia. Universidad Nacional de Colombia; Colombia
Fil: Nazareno, Mónica Azucena. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
BETANIN
GELATIN
GUMMY CANDY
OPTICAL MICROSCOPY
RHEOLOGICAL PROPERTIES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/98255
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candiesOtalora Rodriguez, Maria Carolinade Jesús Barbosa, HelberPerilla, Jairo ErnestoOsorio, CoraliaNazareno, Mónica AzucenaBETANINGELATINGUMMY CANDYOPTICAL MICROSCOPYRHEOLOGICAL PROPERTIEShttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2Gummy candies were selected as model food system to incorporate betalain-rich capsules (BC) obtained by ionic gelation with calcium alginate from a betalain-rich extract of Opuntia-ficus-indica fruit. Ten formulations were obtained by a factorial design (2 × 5) with two types of gelatin (GA and GB), and five betalain-rich capsules/gelatin (BC/G) ratios (from 70/30 to 30/70). The rheological and morphological properties of all formulations were studied, finding that the viscoelastic, gel strength, and stress relaxation properties were dependent on the G type content in the ratio BC/G. Optical micrographs also showed that G type, bloom, and BC/G ratio had a marked influence on the gummy candies structure. These data suggested that the G addition in higher concentrations allows to develop a more rigid gel. The betanin stability in the food system was evaluated during storage at 4 °C for 30 days and there was no significant variation in total colour parameters for all samples (ΔE ∗ values less than four). Thus, the stability of the betalain colour in the gummy candy was confirmed, exhibiting this food product a vivid red-purple colour, such representing a promising application for these natural pigments in food industry.Fil: Otalora Rodriguez, Maria Carolina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; ArgentinaFil: de Jesús Barbosa, Helber. Universidad Nacional de Colombia; ColombiaFil: Perilla, Jairo Ernesto. Universidad Nacional de Colombia; ColombiaFil: Osorio, Coralia. Universidad Nacional de Colombia; ColombiaFil: Nazareno, Mónica Azucena. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2019-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/98255Otalora Rodriguez, Maria Carolina; de Jesús Barbosa, Helber; Perilla, Jairo Ernesto; Osorio, Coralia; Nazareno, Mónica Azucena; Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies; Elsevier Science; LWT - Food Science and Technology; 103; 4-2019; 222-2270023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643818311411info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.12.074info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:38:04Zoai:ri.conicet.gov.ar:11336/98255instacron: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:34982025-11-12 09:38:04.989CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies
title Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies
spellingShingle Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies
Otalora Rodriguez, Maria Carolina
BETANIN
GELATIN
GUMMY CANDY
OPTICAL MICROSCOPY
RHEOLOGICAL PROPERTIES
title_short Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies
title_full Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies
title_fullStr Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies
title_full_unstemmed Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies
title_sort Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies
dc.creator.none.fl_str_mv Otalora Rodriguez, Maria Carolina
de Jesús Barbosa, Helber
Perilla, Jairo Ernesto
Osorio, Coralia
Nazareno, Mónica Azucena
author Otalora Rodriguez, Maria Carolina
author_facet Otalora Rodriguez, Maria Carolina
de Jesús Barbosa, Helber
Perilla, Jairo Ernesto
Osorio, Coralia
Nazareno, Mónica Azucena
author_role author
author2 de Jesús Barbosa, Helber
Perilla, Jairo Ernesto
Osorio, Coralia
Nazareno, Mónica Azucena
author2_role author
author
author
author
dc.subject.none.fl_str_mv BETANIN
GELATIN
GUMMY CANDY
OPTICAL MICROSCOPY
RHEOLOGICAL PROPERTIES
topic BETANIN
GELATIN
GUMMY CANDY
OPTICAL MICROSCOPY
RHEOLOGICAL PROPERTIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Gummy candies were selected as model food system to incorporate betalain-rich capsules (BC) obtained by ionic gelation with calcium alginate from a betalain-rich extract of Opuntia-ficus-indica fruit. Ten formulations were obtained by a factorial design (2 × 5) with two types of gelatin (GA and GB), and five betalain-rich capsules/gelatin (BC/G) ratios (from 70/30 to 30/70). The rheological and morphological properties of all formulations were studied, finding that the viscoelastic, gel strength, and stress relaxation properties were dependent on the G type content in the ratio BC/G. Optical micrographs also showed that G type, bloom, and BC/G ratio had a marked influence on the gummy candies structure. These data suggested that the G addition in higher concentrations allows to develop a more rigid gel. The betanin stability in the food system was evaluated during storage at 4 °C for 30 days and there was no significant variation in total colour parameters for all samples (ΔE ∗ values less than four). Thus, the stability of the betalain colour in the gummy candy was confirmed, exhibiting this food product a vivid red-purple colour, such representing a promising application for these natural pigments in food industry.
Fil: Otalora Rodriguez, Maria Carolina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: de Jesús Barbosa, Helber. Universidad Nacional de Colombia; Colombia
Fil: Perilla, Jairo Ernesto. Universidad Nacional de Colombia; Colombia
Fil: Osorio, Coralia. Universidad Nacional de Colombia; Colombia
Fil: Nazareno, Mónica Azucena. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Gummy candies were selected as model food system to incorporate betalain-rich capsules (BC) obtained by ionic gelation with calcium alginate from a betalain-rich extract of Opuntia-ficus-indica fruit. Ten formulations were obtained by a factorial design (2 × 5) with two types of gelatin (GA and GB), and five betalain-rich capsules/gelatin (BC/G) ratios (from 70/30 to 30/70). The rheological and morphological properties of all formulations were studied, finding that the viscoelastic, gel strength, and stress relaxation properties were dependent on the G type content in the ratio BC/G. Optical micrographs also showed that G type, bloom, and BC/G ratio had a marked influence on the gummy candies structure. These data suggested that the G addition in higher concentrations allows to develop a more rigid gel. The betanin stability in the food system was evaluated during storage at 4 °C for 30 days and there was no significant variation in total colour parameters for all samples (ΔE ∗ values less than four). Thus, the stability of the betalain colour in the gummy candy was confirmed, exhibiting this food product a vivid red-purple colour, such representing a promising application for these natural pigments in food industry.
publishDate 2019
dc.date.none.fl_str_mv 2019-04
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/11336/98255
Otalora Rodriguez, Maria Carolina; de Jesús Barbosa, Helber; Perilla, Jairo Ernesto; Osorio, Coralia; Nazareno, Mónica Azucena; Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies; Elsevier Science; LWT - Food Science and Technology; 103; 4-2019; 222-227
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/98255
identifier_str_mv Otalora Rodriguez, Maria Carolina; de Jesús Barbosa, Helber; Perilla, Jairo Ernesto; Osorio, Coralia; Nazareno, Mónica Azucena; Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies; Elsevier Science; LWT - Food Science and Technology; 103; 4-2019; 222-227
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643818311411
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.12.074
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
_version_ 1848597356157599744
score 12.976206

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