The researchers agree that microencapsulation is a promising preservation method for Opuntia spp. Besides the preservation of bioactive compounds, microencapsulation provides the conversion of liquid state food into powdered form, facilitating its storage and extending its areas of use. derived products have been evaluated up to now. The feasibility of maltodextrin (MD), modified starch, gum arabic, inulin, glucose syrup, gelatin, and cladode mucilage as wall material for encapsulation Opuntia spp. Moreover, freeze-drying and ionic gelation are the other encapsulation techniques used in Opuntia spp. Spray drying is the most common method for encapsulation of Opuntia spp. derived products such as fruit juice, pulp, or phytochemicals-rich extracts. Therefore, studies have been focused on the application of different microencapsulation techniques to Opuntia spp. However, various factors, including pH, moisture, light, oxygen, temperature, and enzymatic activities, promote betalain and carotenoids’ degradation. The presence of pigments, namely betalains and carotenoids, which are also well-known antioxidants, make Opuntia spp. Due to legal restrictions on the use of synthetic colorants, food technologists are seeking alternative natural sources to be served as a food colorant. cladodes contain substantial amounts of phytochemicals, mainly flavonoids, betalains, and carotenoids. Microencapsulation is considered a convenient preservation method for sensitive food components. Additionally, study perspectives for further research are provided for each section. This paper provides a review of 1) Betalain plant sources within several plant families such as Amaranthaceae, Basellaceae, Cactaceae, Portulacaceae, and Nyctaginaceae, 2) The biosynthesis pathway of betalains for both betacyanins and betaxanthins, 3) Betalain extraction process, including non-conventional technologies like microwave-assisted, ultrasound-assisted, and pulsed electrical field extraction, 4) Factors affecting their stability, mainly temperature, water activity, light incidence, as well as oxygen concentration, metals, and the presence of antioxidants, as well as activation energy as a mean to assess stability, and novel food-processing technologies able to prevent betalain degradation, 5) Methods to increase shelf life, mainly encapsulation by spray drying, freeze-drying, double emulsions, ionic gelation, nanoliposomes, hydrogels, co-crystallization, and unexplored methods such as complex coacervation and electrospraying, 6) Biological properties of betalains such as their antioxidant, hepatoprotective, antitumoral, and anti-inflammatory activities, among others, and 7) Applications in foods and other products such as cosmetics, textiles and solar cells, among others. However, they have been shown to be unstable to different environmental factors. DEs formulated using Miglyol or sunflower oil as the oily phase could be considered as suitable food grade systems to encapsulate punicalagin with concentrations up to 11,000 mg/L of PPE.īetalains are plant pigments with functional properties used mainly as food dyes. Droplet size, span values, morphology and encapsulation efficiency (EE) were better for double emulsions (DEs) prepared by DME than for mechanical agitation (MA). Direct membrane emulsification (DME) led to more stable emulsions during storage. The aim of this investigation was to evaluate the feasibility of encapsulating pomegranate peel extract (PPE) in double emulsions using different types of oils (castor, soybean, sunflower, Miglyol and orange) in a ratio of 70:30 (oil:PPE) and emulsification methods (direct membrane emulsification and mechanical agitation), using polyglycerol polyricinoleate (PGPR) and Tween 80 as lipophilic and hydrophilic emulsifiers, respectively. Since, once extracted, punicalagin is prone to degradation, its encapsulation by double emulsions can be an alternative to protect the active compound and control its release. Pomegranate peel is an agro-industrial waste that can be used as source of punicalagin, a polyphenolic compound with several beneficial effects on health.
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