Stabilization of bioactive betalain pigment from fruits of Basella rubra L. through maltodextrin encapsulation.

Sravan Kumar, Sandopu and Giridhar, P. (2016) Stabilization of bioactive betalain pigment from fruits of Basella rubra L. through maltodextrin encapsulation. Madridge Journal of Food Technology, 1 (1). pp. 66-70.

PDF Madridge J Food Tech. 2016.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

The ripened fruits of Basella rubra are rich in betalains that can be used as food grade natural colorants. Betalains were extracted from de-seeded fruits and encapsulated with maltodextrin and spray dried. The total betalains content of the fruit extracts was 348.2 with 296.6 betacyanins and 51.6 mg/100g of betaxanthins. Further, betacyanins and betaxanthins were confirmed by HPLC. The optimization of B. rubra fruit juice powder was devised using the spray drying parameters of inlet air temperature (IAT) (150 °C), maltodextrin (MD) addition rate 50%) and feed flow rate (FFR) (2.5 mL/h). Encapsulated betalains with maltodextrin showed about 10 fold increase in betalains content compared to normal fruit juice. Encapsulated betalain powder from fruits of B. rubra preserved at 4°C for two years and subjected to microbial analysis at six month interval and the quality was found good without any significant microbial count.

Item Type:	Article
Uncontrolled Keywords:	Betalains, gomphrenin I, encapsulation, stability studies
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Plant Cell Biotechnology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Jan 2018 06:44
Last Modified:	09 Jan 2018 06:44
URI:	http://ir.cftri.res.in/id/eprint/13253

Actions (login required)

View Item