RT Journal Article
T1 Production of betalain-rich Opuntia ficus-indica peel flour microparticles using spray-dryer: A holist approach
A1 Ferreira, Ricardo M.
A1 Queffelec , Julie
A1 Flórez Fernández, Noélia
A1 Saraiva, Jorge A.
A1 Torres Pérez, María Dolores
A1 Cardoso, Susana M.
A1 Domínguez González, Herminia
K1 2306.08 Química de Los Colorantes
K1 3309 Tecnología de Los Alimentos
AB This study aimed to obtain a betalain-rich extract (BRE) from Opuntia ficus-indica peels and protect them through a holistic approach involving microencapsulation via spray-drying. To enhance the stability of the microencapsulated betalains, an antioxidant-rich extract (ARE) obtained through hydrothermal extraction from the residual material remaining after the conventional extraction of betalains was used as a stabilizer during the spray-drying process. The antioxidant activity of the ARE was evaluated by measuring its IC50 value for 2,2-Diphenyl-1-picrylhydrazyl (DPPH) of 65.8 μg/mL, its Trolox equivalent antioxidant capacity (TEAC) of 60.4 gTrolox eq./100 g, and its reducing power of 16.6 g butylated hydroxytoluene (BHT) eq./100 g. Spray-drying parameters were optimized using a Box-Behnken design to enhance the total betalain content and minimize by-product formation. The results demonstrated that the addition of the ARE significantly improved the stability of betalains during spray-drying, leading to the formation of microparticles with high betalain content and enhanced stability. The optimal conditions (0.72% starch, 1.50% BRE and 0.25% ARE) resulted in microparticles with a maximum concentration of 6.74 ± 0.09 mgBetalains/g. The predictive model exhibited high accuracy in estimating experimental values. This research provides a natural and sustainable solution for food coloring by effectively utilizing discarded Opuntia ficus-indica peel. Moreover, it offers new scientific understanding on the production of betalain-rich microparticles as a possible substitute for food coloring, with considerable benefits in terms of sustainability and high antioxidant capacity.
PB LWT - Food Science and Technology
SN 00236438
YR 2023
FD 2023-08-15
LK http://hdl.handle.net/11093/6378
UL http://hdl.handle.net/11093/6378
LA eng
NO LWT - Food Science and Technology, 186, 115241 (2023)
NO Agencia Estatal de Investigación | Ref. RYC2018-024454-I
DS Investigo
RD 23-ene-2025