Betaxanthin-Rich Extract from Cactus Pear Fruits as Yellow Water-Soluble Colorant with Potential Application in Foods
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Fernández López, José Antonio; Roca Hernández, María José; Moreno Angosto, José Manuel; Obón De Castro, José MaríaGrupo de investigación
QUIMYTEC R&DÁrea de conocimiento
Ingeniería QuímicaPatrocinadores
This research is part of the QUIMYTEC R&D group. Authors greatly acknowledge the financial 16 support provided by Fundación Séneca (project 08702PI08).Fecha de publicación
2018-04-18Editorial
SpringerCita bibliográfica
Fernández-López, J.A., Roca, M.J., Angosto, J.M. et al. Betaxanthin-Rich Extract from Cactus Pear Fruits as Yellow Water-Soluble Colorant with Potential Application in Foods. Plant Foods Hum Nutr 73, 146–153 (2018). https://doi.org/10.1007/s11130-018-0664-3Revisión por pares
siPalabras clave
Natural food colorantBetaxanthins
Opuntia ficus-indica
Microencapsulation
Spray-drying
Food model systems
Resumen
Cactus pear (Opuntia ficus-indica) fruit juice is a source of betaxanthin pigments which can be used as a natural yellow food colorant. The HPLC chromatographic pigment pattern corresponding to the betaxanthin-rich extract revealed the presence of four betaxanthins, of which indicaxanthin (proline-betaxanthin) accounts for around 85%. A betaxanthin-rich water-soluble food colorant from cactus pears fruits was produced by spray-drying microencapsulation using maltodextrin as a wall material. The resulting powder was characterized by scanning electron microscopy, and its apparent color was analyzed by spectrometry. The stability of the microcapsules was examined at +20, +4 and −20 °C in the dark during six months of storage. The degradation of betaxanthins was delayed by microencapsulation and their colorant stability increased at lower temperatures. The potential application of the colorant microcapsules was successfully assessed in two food model systems: a yogurt and a soft-drink. Both ...
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