Effect of dextrose equivalency of maltodextrin together with Arabic gum on properties of encapsulated beetroot juice

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• 作者：Bindu Bazaria ; Pradyuman Kumar
• 关键词：Beetroot ; Microencapsulation ; Radical scavenging activity ; Betalain ; SEM
• 刊名：Journal of Food Measurement and Characterization
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：11
• 期：1
• 页码：156-163
• 全文大小：
• 刊物类别：Food Science; Chemistry/Food Science, general; Engineering, general;
• 刊物主题：Food Science; Chemistry/Food Science, general; Engineering, general;
• 出版者：Springer US
• ISSN：2193-4134
• 卷排序：11

文摘

Maltodextrin (MD) with a dextrose equivalency of 10 and 20 (10DE and 20DE) and Arabic gum (AG) were used as encapsulating materials for beetroot juice by spray drying. The produced encapsulates were evaluated in terms of encapsulation yield, moisture content, hygroscopicity, bulk density, color parameters (L*, a*, b* and TCD), radical scavenging activity (RSA), total phenolic content (TPC) and betalain content. The binary blend of encapsulating material significantly (P < 0.05) affected the studied responses. The highest bulk density (0.549 g/mL) was observed in encapsulates based on MD (20DE) as the encapsulating material. A highest encapsulating yield of 73.27 % and a redness (a*-value) of 39.03 was referred to the formulation of MD (DE10) and AG. Formulation with MD (20DE) and MD (DE20) + AG kept better retention of functional assets (RSA and TPC) in microencapsulates produced. The increase in the value of betalain content (208.06 mg/100 g dm) was well correlated with redness (a*-value). The studied responses ties of all encapsulate produced with formulation MD (DE10) + AG was found to be satisfactory with an exception for their lower bulk density.