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Ultrasound-assisted extraction and encapsulation of betalain from prickly pear: Process optimization, in-vitro digestive stability, and development of functional gummies.
Mehta, Deepak; Kuksal, Kritika; Yadav, Kamlendra; Kumar Yadav, Sudesh; Zhang, Yuqin; Hariram Nile, Shivraj.
Afiliação
  • Mehta D; Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali 140306, Punjab, India.
  • Kuksal K; Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali 140306, Punjab, India.
  • Yadav K; Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali 140306, Punjab, India.
  • Kumar Yadav S; Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, 176061.
  • Zhang Y; College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou, Fujian, 350122, PR China.
  • Hariram Nile S; Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali 140306, Punjab, India. Electronic address: shivraj.nile@nabi.res.in.
Ultrason Sonochem ; 108: 106975, 2024 Aug.
Article em En | MEDLINE | ID: mdl-38945052
ABSTRACT
The study aimed to extract and encapsulate betalain pigment from prickly pear (Opuntia ficus-indica) using ultrasound-assisted extraction and eco-friendly glycerol. Subsequent analysis encompassed assessing its thermal stability, shelf-life, bio-accessibility, and biological properties. The process optimization employed Response Surface Methodology (RSM), focusing on glycerol concentration (20-50 %), sample to solvent ratio (110-120), temperature (30-60 °C), and time (10-30 min). Optimal conditions were determined as 23.15 % glycerol, 110 sample to solvent ratio, 10.43 min treatment time, and 31.15 °C temperature. Under these conditions, betalain content reached 858.28 mg/L with a 93.76 % encapsulation efficiency. Thermal stability tests (80-180 °C; 30 & 60 min) showed degradation of betalain with higher temperatures and longer durations, affecting the visual aspect (ΔE) of the pigment. Encapsulated betalain exhibited favorable shelf stability, with optimal storage life of 404.27 days at 4 °C in amber conditions, compared to 271.99 days at 4 °C without amber, 141.92 days at 25 °C without amber, and 134.22 days at 25 °C with amber. Bio-accessibility of encapsulated betalain was significantly higher (2.05 ± 0.03 %) than conventionally extracted pigment (1.03 ± 0.09 %). The encapsulated pigment displayed strong anti-inflammatory properties in dosages of 2-20 µL, with no cytotoxic effects. Additionally, incorporation into gummies was successful and visually approved by sensory panellists. Glycerol proved to be a green encapsulating agent for betalain, offering high shelf life and bio-accessibility, making it suitable for food industry applications. The encapsulated pigment demonstrated robust thermal stability and shelf life, making it suitable for food industry applications. This study highlights glycerol's potential as a sustainable alternative for natural pigment extraction.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Opuntia / Betalaínas / Ondas Ultrassônicas Limite: Humans Idioma: En Revista: Ultrason Sonochem Ano de publicação: 2024 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Opuntia / Betalaínas / Ondas Ultrassônicas Limite: Humans Idioma: En Revista: Ultrason Sonochem Ano de publicação: 2024 Tipo de documento: Article