Optimisation of Beetroot Juice Encapsulation by Freeze-Drying
Sensitivity of natural antioxidants could be improved using encapsulation technologies. In this study, encapsulation of beetroot juice (BJ) with soy proteins has been optimized in terms of the wall:core ratio, BJ dilution and mixing time of both components, maximizing DPPH radical scavenging activit...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-02-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/Optimisation-of-beetroot-juice-encapsulation-by-freeze-drying,115153,0,2.html |
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| author | Vesna Tumbas Šaponjac Jasna Čanadanović-Brunet Gordana Ćetković Mirjana Jakišić Jelena J. Vulić Slađana Stajčić Vanja Šeregelj |
| author_facet | Vesna Tumbas Šaponjac Jasna Čanadanović-Brunet Gordana Ćetković Mirjana Jakišić Jelena J. Vulić Slađana Stajčić Vanja Šeregelj |
| author_sort | Vesna Tumbas Šaponjac |
| collection | DOAJ |
| description | Sensitivity of natural antioxidants could be improved using encapsulation technologies. In this study, encapsulation of beetroot juice (BJ) with soy proteins has been optimized in terms of the wall:core ratio, BJ dilution and mixing time of both components, maximizing DPPH radical scavenging activity (SA) and the encapsulation efficiency (EE) based on the total phenolics content. Multi response optimization has indicated that the optimal encapsulation is accomplished when soy protein is mixed with undiluted BJ at a wall:core ratio of 50 g/L for 9.8 min. Applying these conditions, the optimal encapsulate has been produced, where the contents of total phenolics, flavonoids and betalains were 150.71 mg GAE/100 g, 9.31 mg RE/100 g, and 521.28 mg/100 g, respectively, while EE and SA were in accordance with the values obtained by optimization, i.e. 92.48% and 1.01 mmol TE/100 g, respectively, confirming the validity of the optimization process. The resulting encapsulates have favorable physicochemical and functional characteristics and can be potentially applied as natural color additives. |
| format | Article |
| id | doaj-art-ca88929d1b1242bfba8b8611a5bfd451 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2020-02-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-ca88929d1b1242bfba8b8611a5bfd4512025-02-02T20:46:09ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072020-02-01701253410.31883/pjfns/115153115153Optimisation of Beetroot Juice Encapsulation by Freeze-DryingVesna Tumbas Šaponjac0Jasna Čanadanović-Brunet1Gordana Ćetković2Mirjana Jakišić3Jelena J. Vulić4Slađana Stajčić5Vanja ŠeregeljFaculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaSensitivity of natural antioxidants could be improved using encapsulation technologies. In this study, encapsulation of beetroot juice (BJ) with soy proteins has been optimized in terms of the wall:core ratio, BJ dilution and mixing time of both components, maximizing DPPH radical scavenging activity (SA) and the encapsulation efficiency (EE) based on the total phenolics content. Multi response optimization has indicated that the optimal encapsulation is accomplished when soy protein is mixed with undiluted BJ at a wall:core ratio of 50 g/L for 9.8 min. Applying these conditions, the optimal encapsulate has been produced, where the contents of total phenolics, flavonoids and betalains were 150.71 mg GAE/100 g, 9.31 mg RE/100 g, and 521.28 mg/100 g, respectively, while EE and SA were in accordance with the values obtained by optimization, i.e. 92.48% and 1.01 mmol TE/100 g, respectively, confirming the validity of the optimization process. The resulting encapsulates have favorable physicochemical and functional characteristics and can be potentially applied as natural color additives.http://www.journalssystem.com/pjfns/Optimisation-of-beetroot-juice-encapsulation-by-freeze-drying,115153,0,2.htmlbeetrootphenolicsbetalainsantioxidant activityencapsulation |
| spellingShingle | Vesna Tumbas Šaponjac Jasna Čanadanović-Brunet Gordana Ćetković Mirjana Jakišić Jelena J. Vulić Slađana Stajčić Vanja Šeregelj Optimisation of Beetroot Juice Encapsulation by Freeze-Drying Polish Journal of Food and Nutrition Sciences beetroot phenolics betalains antioxidant activity encapsulation |
| title | Optimisation of Beetroot Juice Encapsulation by Freeze-Drying |
| title_full | Optimisation of Beetroot Juice Encapsulation by Freeze-Drying |
| title_fullStr | Optimisation of Beetroot Juice Encapsulation by Freeze-Drying |
| title_full_unstemmed | Optimisation of Beetroot Juice Encapsulation by Freeze-Drying |
| title_short | Optimisation of Beetroot Juice Encapsulation by Freeze-Drying |
| title_sort | optimisation of beetroot juice encapsulation by freeze drying |
| topic | beetroot phenolics betalains antioxidant activity encapsulation |
| url | http://www.journalssystem.com/pjfns/Optimisation-of-beetroot-juice-encapsulation-by-freeze-drying,115153,0,2.html |
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