Encapsulating betalains from Opuntia ficus-indica fruits by ionic gelation: Pigment chemical stability during storage of beads
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- 作者：Marí ; a Carolina Otá ; loraa ; José ; Gregorio Carriazob ; Laura Iturriagaa ; Coralia Osoriob ; Mó ; nica Azucena Nazarenoa ; manazar2004@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; nazareno@unse.edu.ar" class="auth_mail" title="E-mail the corresponding author
- 关键词：Indicaxanthin (PubChem CID ; 6096870) ; Betanin (PubChem SID ; 10733) ; Isobetanin (PubChem CID ; 6325438) ; Betalamic acid (PubChem CID ; 5281176)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 July 2016
- 年：2016
- 卷：202
- 期：Complete
- 页码：373-382
- 全文大小：2130 K
文摘
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Cactus betalains were encapsulated by ionic gelation with calcium alginate.
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Betalain beads were characterized by microscopy, thermogravimetry and calorimetry.
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Pigment composition of beads was analyzed after storage by HPLC–MS–MS.
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Storage stability of encapsulates was higher than control at low relative humidity.
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Encapsulated betalains and control had low stability stored at high relative humidity.