Yogurt fortification by microencapsulation of beetroot extract (Beta vulgaris L.) using maltodextrin, gum arabic, and whey protein isolate

The effect of three different coating materials, including maltodextrin (MD, 9.95–20.05%), gum arabic (GA, 4.98–10.02%), and whey protein isolate (WPI, 4.95–15.05%), was optimized in order to produce high‐quality beetroot extract powder (BEP) using response surface modeling (RSM). Beetroot extract (...

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Detalles Bibliográficos
Autores principales: Yousefi, Shima, Kavyanirad, Mohammad, Aminifar, Mehrnaz, Weisany, Weria, Mousavi Khaneghah, Amin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179156/
https://www.ncbi.nlm.nih.gov/pubmed/35702285
http://dx.doi.org/10.1002/fsn3.2804
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author Yousefi, Shima
Kavyanirad, Mohammad
Aminifar, Mehrnaz
Weisany, Weria
Mousavi Khaneghah, Amin
author_facet Yousefi, Shima
Kavyanirad, Mohammad
Aminifar, Mehrnaz
Weisany, Weria
Mousavi Khaneghah, Amin
author_sort Yousefi, Shima
collection PubMed
description The effect of three different coating materials, including maltodextrin (MD, 9.95–20.05%), gum arabic (GA, 4.98–10.02%), and whey protein isolate (WPI, 4.95–15.05%), was optimized in order to produce high‐quality beetroot extract powder (BEP) using response surface modeling (RSM). Beetroot extract (BE) was encapsulated using MD, GA, and WPI by implementing a spray‐drying method. The highest total phenolic content (TPC) was obtained at 15% MD, 7.5% GA, and 10% WPI. The same results were achieved for antioxidant activity. Increasing the MD and GA contents resulted in reducing the moisture adsorption of microencapsulated BEP.
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spelling pubmed-91791562022-06-13 Yogurt fortification by microencapsulation of beetroot extract (Beta vulgaris L.) using maltodextrin, gum arabic, and whey protein isolate Yousefi, Shima Kavyanirad, Mohammad Aminifar, Mehrnaz Weisany, Weria Mousavi Khaneghah, Amin Food Sci Nutr Original Articles The effect of three different coating materials, including maltodextrin (MD, 9.95–20.05%), gum arabic (GA, 4.98–10.02%), and whey protein isolate (WPI, 4.95–15.05%), was optimized in order to produce high‐quality beetroot extract powder (BEP) using response surface modeling (RSM). Beetroot extract (BE) was encapsulated using MD, GA, and WPI by implementing a spray‐drying method. The highest total phenolic content (TPC) was obtained at 15% MD, 7.5% GA, and 10% WPI. The same results were achieved for antioxidant activity. Increasing the MD and GA contents resulted in reducing the moisture adsorption of microencapsulated BEP. John Wiley and Sons Inc. 2022-05-11 /pmc/articles/PMC9179156/ /pubmed/35702285 http://dx.doi.org/10.1002/fsn3.2804 Text en © 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Articles
Yousefi, Shima
Kavyanirad, Mohammad
Aminifar, Mehrnaz
Weisany, Weria
Mousavi Khaneghah, Amin
Yogurt fortification by microencapsulation of beetroot extract (Beta vulgaris L.) using maltodextrin, gum arabic, and whey protein isolate
title Yogurt fortification by microencapsulation of beetroot extract (Beta vulgaris L.) using maltodextrin, gum arabic, and whey protein isolate
title_full Yogurt fortification by microencapsulation of beetroot extract (Beta vulgaris L.) using maltodextrin, gum arabic, and whey protein isolate
title_fullStr Yogurt fortification by microencapsulation of beetroot extract (Beta vulgaris L.) using maltodextrin, gum arabic, and whey protein isolate
title_full_unstemmed Yogurt fortification by microencapsulation of beetroot extract (Beta vulgaris L.) using maltodextrin, gum arabic, and whey protein isolate
title_short Yogurt fortification by microencapsulation of beetroot extract (Beta vulgaris L.) using maltodextrin, gum arabic, and whey protein isolate
title_sort yogurt fortification by microencapsulation of beetroot extract (beta vulgaris l.) using maltodextrin, gum arabic, and whey protein isolate
topic Original Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179156/
https://www.ncbi.nlm.nih.gov/pubmed/35702285
http://dx.doi.org/10.1002/fsn3.2804
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