Optimization of betalain extraction from Salicornia fruticosa and its encapsulation

Elsebaie Essam Mohamed, Satoshi Iwamoto, Ryo Yamauchi

Volume 24, Issue 1;
Pages: 1-8; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Betalain use in food industry is limited mostly because it’s low stability. The aim of this work was maximization of betalain extraction from S. fruticosa as a new source and improving its stability by encapsulation with various matrices consisting of gum arabic along with maltodextrin of DE 4−7 (M4−7) or with maltodextrin of DE 16.5−19.5 (M16.5−19.5).Also the microcapsules prepared were further characterized on encapsulation efficiency, particle size distribution, in vitro release and storage stability at 60 °C for 8 weeks. Using aqueous 20% ethanol and 0.5% citric acid solution as a solvent, isolation period of 30 min, temperature of 40°C and solvent to solid ratio of 20:1 get the highest betalain extraction yield. Microcapsules consisted of M16.5−19.5 and gum arabic had comparably smaller size with lower encapsulation efficiency, but they showed higher release of betalain throughout gastric or intestinal digestion and had higher thermal stability of betalain during the storage
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