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Colorant extraction from a red prickly pear (Opuntia lasiacantha) for food application

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... The green ecotype is well known and has been cultivated for many years in many regions throughout the world. Some less well-known ecotypes yield other coloured fruits: purple, red, yellow and orange (CASTELLAR et al., 2006;DÍAZ et al., 2006;TESORIERE et al., 2005). The purple ecotype contains betalain pigments providing its characteristic colour. ...
... The purple ecotype contains betalain pigments providing its characteristic colour. Furthermore, cactus pear is one of the few natural sources of betalains, which are also found in beetroot, amaranth and some other Cactaceae such as the cactus pear, pitaya (Stenocereus sp.), pitahaya (Hylocereus undatus) and garambullo (Myrtillocactus geometrizans) (CAI et al., 1998;CASTELLAR et al., 2006;DÍAZ et al., 2006;TESORIERE et al., 2005). Betalains are water-soluble pigments comprising two structural groups: betacyanins (red-purple) and betaxanthins (orange-yellow) (CASTELLAR et al., 2003;DELGADO-VARGAS et al., 2000;FORNI et al., 1992;SÁENZ, 2006). ...
... Betanin (also termed "beetroot-red") is accepted amongst the natural pigments that are classified as additives E-162 (European Union) and 73.40 (FDA) (CASTELLAR et al., 2006). It is used mainly in foods that do not require thermal treatment, such as yogurt, confectionery, ice cream, syrups and sausages (FORNI et al., 1992;DÍAZ et al., 2006). However, beetroot normally requires cooking to remove 3-secbutyl-2-methoxipyrazine, which is toxic to humans, and it is also necessary to remove the earthy flavour of geosmin. ...
Article
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Betalaínas são pigmentos de frutos que possuem propriedades benéficas à saúde. Para isolamento dos pigmentos, o suco deve ser separado da polpa da fruta, que contém biopolímeros. O objetivo deste estudo foi clarificar o suco de figo da índia utilizando microfiltração para obtenção de um suco clarificado contendo betalaínas. Para isso, duas membranas de microfiltração (cerâmica e polimérica) de 0,2 µm de tamanho de poro foram testadas. O permeado obtido foi límpido, livre de turbidez e concentrado em betalaínas (20%), contendo também polifenóis e atividade antioxidante, enquanto que a fração retida foi concentrada em mucilagens. A melhor separação foi obtida usando a membrana cerâmica.
... Cactus pear (Opuntia spp.) is a tropical fruit tree native to America that grows in arid and semiarid regions (Pimienta- Barrios and del Castillo, 2002). It has green and collared fruits (red, yellow, or purple) due to the presence of various pigments such as betalains and carotenes (Tesoriere et al., 2005;Castellar et al., 2006;Diaz et al., 2006). ...
... The dented surfaces of the spray-dried particles were attributed to the shrinkage of the particles during the drying process. A similar morphology was (Diaz et al., 2006), Amaranthus (Cai and Corke, 2000) using MD of different DEs (10 DE;(20)(21)(22)(23)(28)(29)(30)(31), and β-carotene using modified tapioca starch and MD (24 DE) as encapsulating agents (Loksuwan, 2007). Nevertheless, smooth spheres have primarily been observed in microcapsules of black carrot pigments (Daucuscarota L.) with MD (10 DE and 20-23 DE) (Ersus and Yurdagel, 2007). ...
... Opuntia stricta fruits had the highest level of betalains (80 mg/100 g fresh fruit) compared with different Opuntia spp., with betanin and isobetanin as the main colorant components, while no betaxanthins were detected. The levels of betanin and isobetanin are about five times those of the red-purple fruits of O. ficus-indica (14-19 mg/100 g fresh fruit), O. undulate (20 mg/100 g fresh fruit), or O. lasiacantha (19-28 mg/100 g fresh fruit), and they are even higher than those found in some commercial red beets (40-60 mg/100 g fresh fruit) (Fernandez-Lopez et al., 2002;Castellar et al., 2003;Diaz et al., 2006). A concentrated liquid extract from O. stricta can be used as a commercial food colorant because of its high colorant capacity (color strength: 3.9), low viscosity (59 cP), and high storage stability (t 1/2 = 236 days, 4 • C). ...
Article
Spray drying accomplishes drying while particles are suspended in the air and is one method in the family of suspended particle processing systems, along with fluid-bed drying, flash drying, spray granulation, spray agglomeration, spray reaction, spray cooling, and spray absorption. This drying process is unique because it involves both particle formation and drying. The present paper reviews spray drying of fruit extracts, such as acai, acerola pomace, gac, mango, orange, cactus pear, opuntia stricta fruit, watermelon, and durian, and the effects of additives on physicochemical properties such as antioxidant activity, total carotenoid content, lycopene and β-carotene content, hygroscopy, moisture content, volatile retention, stickiness, color, solubility, glass transition temperature, bulk density, rehydration, caking, appearance under electron microscopy, and X-ray powder diffraction. The literature clearly demonstrates that the effect of additives and encapsulation play a vital role in determining the physicochemical properties of fruit extract powder. The technical difficulties in spray drying of fruit extracts can be overcome by modifying the spray dryer design. It also reveals that spray drying is a novel technology for converting fruit extract into powder form.
... Opuntia stricta fruits showed the highest level of betalains (80 mg/100 g fresh fruit) with betanin and isobetanin as the main colorant components, while no betaxanthins were detected. These levels are around five times higher than in red-purple fruits of O. ficus-indica (14-19 mg/100 g fresh fruit), O. undulata (20 mg/100 g fresh fruit), or O. lasiacantha (19-28 mg/100 g fresh fruit), and even higher than that showed by some commercial red beets (40-60 mg/100 g fresh fruit) (Castellar et al., 2003;Diaz et al., 2006;Fernández-López et al., 2002). It has been obtained that a concentrated liquid extract from O. stricta could be applied as a commercial food colorant because of its high colorant capacity (color strength: 3.9), low viscosity (59 cP), and high storage stability (t ½ = 236 d, 4°C). ...
... Maltodextrins has a DE of < 20, according to the United States Food and Drug Administration (direct food substances affirmed as GRAS; 21 CFR paragraph 184.14444), while saccharide polymers with DE higher than 20 are considered as dried glucose syrup (sweeteners and table syrups; 21 CFR paragraph 168.121) (Marchal et al., 1999). Examples of maltodextrins and dried glucose syrups used for spray drying of fruit juices include cactus pear of O. ficus-indica (20 DE) (Mobhammer et al., 2006), cactus pear of O. lasiacantha (10 DE) (Diaz et al., 2006), cactus pear of O. streptacantha (10 DE) (Rodríguez-Hernández et al., 2005), watermelon (9 DE) (Quek et al., 2007), pineapple (10 DE) (Abadio et al., 2004), mango (20 DE) (Cano-Chauca et al., 2005), or acerola (25 DE) (Righetto and Netto, 2005). ...
... Spray drying conditions proposed and the characteristics of obtained powders are in the range of values presented by different authors for spray drying prickly-pear juice with maltodextrins. Diaz et al. (2006) In this work the optimization of spray drying conditions yielded a powder colorant with high drying yield (58%), high color strength (4.0) that is 357 mg betain/100 g powder, and high bulk density (0.6 g/ml). Colorant capacity of the powders was higher than previously reported based mainly on the higher betanin content of O. stricta. ...
Article
Opuntia stricta fruit juice is a potential source of betacyanin pigments which can be used as a natural red-purple food colorant. In this work a powder food colorant was obtained by co-current spray drying of O. stricta fruit juices with a bench-scale two fluid nozzle spray dryer. Glucose syrup (DE 29) was used as drying aid. Optimum conditions for spray drying were as follow: juice content (20% v/v; 1.2 °Brix), glucose syrup content (10% w/v), liquid feed rate (0.72 l/h), spray air flow-rate (0.47 m3/h), drying air flow-rate (36 m3/h), and inlet drying air temperature 160°C. Color was retained during the drying process (>98%) and drying yield was high (58%). The powder colorant showed high color strength (4.0), being this color strength stable when stored at room temperature for one month. This colorant was successfully applied in two food model systems: a yogurt and a soft-drink. Food presented a vivid red-purple tonality very attractive for consumers that was maintained after one month under refrigeration (4°C) (ΔE
... Betanin and indicaxanthin are the main colorant components in Opuntia ficus-indica fruits, while isobetanin was detected in a low level (Morales et al., 2008) (Figs. 1 and 2). While the main cactus pear identified as a source of betalains is Opuntia ficus-indica, other authors have identified these pigments in Opuntia stricta, Opuntia streptacantha, Opuntia robusta, Opuntia undulate, Opuntia lasiacantha, Opuntia decumbens, Opuntia boldinghii, Opuntia matudae, Opuntia xoconostle, and Opuntia macrorhiza (Martínez et al., 2000;Moreno et al., 2003;Díaz et al., 2006;Castellanos-Santiago and Yahia, 2008;Castellar et al., 2008;Guzmán-Maldonado et al., 2010;Moussa-Ayoub et al., 2011;Osorio-Esquivel et al., 2011). Both kind of betalain pigments are of interest for industrial purposes, but in this article we focus on the red betalains because we think that, in the food industry, natural red colorants are scarce compared with the yellow ones. ...
... The betalain content in the fruit is affected by factors such as cultivar or variety, distribution in the fruit (peel or pulp), stage of maturity (García-Gutierrez et al., 2006), and climate or geographic site of production (Stintzing and Carle, 2004). Díaz et al. (2006) observed that the betanin of a water extract of O. lasiacantha from different locations from Mexico ranged from 19.33 to 27.7 mg 100 g -1 but without significant differences, due to the high variation coefficient observed. ...
Article
Natural red colorants are highly appreciated by the food industry, and betalains are one such category. There are few sources in nature of betalains, which are commonly obtained from red beet as a colorant additive and acceptable for addition to foods according the regulations of several countries. Red and purple Opuntia fruits could be a new source of these pigments for commercial purposes. The content of the pigment varies according the species and the extraction procedures. The stability of the pigments is another aspect to be considered. Betalains are also suggested as antioxidants and the final colorant could be considered as a functional additive. Additionally, the inhabitants of many arid zones of the world could benefit from an increase in the demand of Opuntia fruits, a plant with low growing requirements.
... There have been several studies on the freeze-drying of Roselle anthocyanins in different wall materials or encapsulation agent: pullulan (Gradinaru et al. 2003), trehalose and maltodextrin (Duangmal et al. 2008), maltodextrin and gum Arabic (Selim et al. 2008). Nevertheless, the freeze-drying method is 30-50 times more costly than spray-drying (Diaz et al. 2006). Spray-drying has paved the way for the production of powder colorants with high storage stability, easier handling for some applications and minimized transportation weight in comparison with liquid concentrates. ...
... Figure 6 also shows that combination of maltodextrin and gum Arabic gave the smallest change in a* and b* values. The changes of redness might be caused by the Diaz et al. (2006) noted that the reduction of spray-dried betacyanin pigment content during storage was also observed by reduction in the values of a*, which indicated a decrease in red color intensity in the stored samples. ...
Article
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Dry powder of red color from roselle calyces, which can be used as natural colorant and functional food ingredient, was produced using microencapsulation technique. Four different matrices, i.e., maltodextrin, gum Arabic, combination of maltodextrin and gum Arabic, and soluble starch were used for encapsulation study. Identification and measurement of anthocyanins in encapsulated roselle was made by high-performance liquid chromatography. Encapsulation efficiencies were determined and compared with storage analysis data. The stability of encapsulated pigments was investigated during storage under three different storage temperatures (4, 25 and 37C) until 105 days. The four type of matrices largely increased the half-life of the pigments during storage especially at 37C (P < 0.05) compared with the non-encapsulated roselle extract. Storage temperature did not significantly (P > 0.05) effect the L*, a* and b* values. However, type of encapsulation agent and storage time significantly (P < 0.05) affected the color changes. The L* and a* values were decreased during storage whereas the b* value was increased. Combination of maltodextrin and gum Arabic showed the highest encapsulation efficiencies (99.87 ± 0.04%), lower degradation rate in 4C (3.7 ± 0.3) and had smaller changes in a* and b* values among the four matrices. A spectrum of natural, red-hue primer colorants derived from roselle plant extracts, substantially free of alkaloids, enzymes, aroma or solvent residuals, and microencapsulated to ensure good stability and shelf life. This study measures the storage stability and suitability of the microencapsulated natural colorants. The colorants are for functional use in the food, pharmaceuticals, cosmetics and other industries.
... Cactus pear (Opuntia spp.) is a tropical fruit tree, native to America, which grows in arid and semiarid regions (Pimienta- Barrios & del Castillo, 2002). There are green fruits and also coloured fruits (red, yellow or purple) due to the presence of various pigments such as betalains and carotenes (Castellar, Obon, & Fernández-López, 2006;Díaz, Santos, Kerstupp, Villagómez, & Scheivar, 2006;Tesoriere, Fazzari, Allegra, & Livrea, 2005). ...
... The formation of the dented surfaces of the spraydried particles was attributed to the shrinkage of the particles during the drying process. Similar morphology was observed in microcapsules of other cactus pear cultivars (Opuntia lasiachanta) pigments with maltodextrin (10DE) (Díaz et al., 2006), of Amaranthus (Cai & Corke, 2000) using maltodextrin of different dextrose equivalents (10DE; 20-23DE and 28-31DE), and of b-carotene, using modified tapioca starch and maltodextrin (24DE) as encapsulating agents (Loksuwan, 2007). Nevertheless, smooth spheres have primarily been observed in microcapsules of black carrot pigments (Daucuscarota L.) with maltodextrin (10DE and 20-23DE) (Ersus & Yurdagel, 2007). ...
Article
Bioactive compounds of pulp (CP) and ethanolic (CE) extracts of the cactus pear (Opuntia ficus-indica) were encapsulated with maltodextrin (MD) or inulin (I). A 22 statistical factorial design was then used to study the stability of the powders obtained at the optimal conditions for each system (CP–MD, CP–I, CE–MD and CE–I) at 60 °C in the dark. The 3:1 ratio of core/coating material and 140 °C inlet air temperature were the optimal conditions for CP–MD and CE–MD systems; whereas, for CP–I and CE–I, the ratios were 3:1 and 5:1, respectively, and 120 °C was used for the inlet air temperature for both systems. An increase of phenolic compounds was observed in all systems during storage at 60 °C. Indicaxanthins in all systems showed a slow degradation during storage at 60 °C and were more stable than betacyanins. The microcapsules described in this study represent an interesting food additive for incorporation into functional foods, due to both the presence of antioxidants and as a red colourant.
... However, in some species, the flowering areolae are different from the others, and in several genera, they are more or less spaced apart. This set of organs also has another peculiarity: whereas, for example, if a thorn of Euphorbia is detached, the tissues are injured since it is part of them, in cacti, the thorns are superficial productions not connected with the underlying tissues [10]. ...
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In common parlance, succulents are all fleshy plants with swollen stems and leaves. Instead, it would be more correct to use the term succulent, as their characteristic feature is that they have succulent tissue inside them, i.e. a soft, spongy fleshiness saturated with water that produces a typical swelling in the plant. Usually, the swelling of the plant is in the aerial parts, i.e. the stem and leaves. There are, however, some cases of succulence at the roots and intermediate variants with succulence distributed in the leaves, stem and roots simultaneously. These plants represent a world apart in terms of their characteristics, resistance, vegetative behaviour, flowering and many other features. In this review, we would like to describe some aspects of these plants that make them as strange as they are extraordinary.
... The trunk is formed by the ageing of the primary, or first-forming blades, which initially take on a dark colour, then a woody texture. If cut above ground level, the trunk behaves like all trees, i.e. it releases suckers and shoots to rebuild the plant [10]. ...
Article
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The Opuntia genus, belonging to the Cactaceae family, has about 300 species, of which Opuntia ficus indica, or Prickly Pear, is considered the best known and most significant. Opuntia ficus indica have been used in Mexico and Latin America since pre-hispanic times as a food and medicinal resource. In recent years, prickly pear cultivation has increased mainly because this plant used for food, medicinal and livestock purposes is able to withstand extreme drought conditions in relatively poor soils. The fruits of the prickly pear are of various colours such as yellow, orange, purple and white, and when ripe their sweet pulp is characterised by a low acidity. It possesses numerous nutritional and therapeutic virtues such as richness in carbohydrates, vitamins, minerals and considerable antioxidant, anti-diabetes, anti-cancer fruit activity. Opuntia also has laxative properties due to its soluble fibres and mucilage. The infusion of the harvested and dried flowers has a depurative effect; it has a mild, gentle diuretic and relaxing action on the renal excretory system. Opuntias are also exploited as an alternative and cheap source of source of food for animals and as an ornamental plant. Opuntia ficus indica is grown in subtropical, tropical and warm-temperature areas; it is mainly cultivated in Tunisia, Libya and Egypt. The Prickly Pear finds a particularly favourable habitat in Sardinia, Calabria, Apulia and Sicily, where it is also cultivated, as well as in Spain and North Africa, for the exploitation of its edible fruit, with its delicately sweet pulp, rich in minerals, especially calcium and phosphorus, and vitamin C. In this review, the characteristics, cultivation methods, main uses of the plant and fruits, market and adversities of Opuntia ficus indica are described.
... Amaranthus betacyanins were encapsulated using maltodextrin (MDE) as the carrier and starch as the coating agent; such encapsulation enhanced pigment stability and reduced loss of color during a storage period of four months [152]. Encapsulating Opuntia lasiacantha Pfeiffer betanin extract with MDE reduced pigment loss by up to 14% during a 6-month storage [165]. Encapsulation of miraxanthin V (CAS 5375-64-4) and betanidin with chitosan and maltodextrin limited pigment loss and allowed for retention of antioxidant activity after 6-month storage [166]. ...
Article
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Betalains are water-soluble pigments present in vacuoles of plants of the order Caryophyllales and in mushrooms of the genera Amanita, Hygrocybe and Hygrophorus. Betalamic acid is a constituent of all betalains. The type of betalamic acid substituent determines the class of betalains. The betacyanins (reddish to violet) contain a cyclo-3,4-dihydroxyphenylalanine (cyclo-DOPA) residue while the betaxanthins (yellow to orange) contain different amino acid or amine residues. The most common betacyanin is betanin (Beetroot Red), present in red beets Beta vulgaris, which is a glucoside of betanidin. The structure of this comprehensive review is as follows: Occurrence of Betalains; Structure of Betalains; Spectroscopic and Fluorescent Properties; Stability; Antioxidant Activity; Bioavailability, Health Benefits; Betalains as Food Colorants; Food Safety of Betalains; Other Applications of Betalains; and Environmental Role and Fate of Betalains.
... Differences in color among in red prickly pears may be due apart from the red betanin pigment concentration, to another pigments concentration as indicaxanthin. Orange-yellow pigment was also present in red prickly pears but in less amount (Butera et al., 2002;Díaz et al., 2006). Opuntia explants pigmented through Agave honey: Agave honey at 30 and 25 g/l and pH of 6.5 induced a red pigmentation and a morphological response variable to the number of explants with 1.60 and 5.2 cm root in Xoconostle blanco and Cristalina genotype, respectably ( Table 2). ...
Article
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To find a possible Agave honey biotechnological alternative, it was used as a supplement in a MS medium and the effect was analyzed under in vitro and ex vitro conditions on Opuntia genotypes. More interestingly, the treatment at 25% (MS) concentration supplemented with 15 g/L Agave honey was responsible for higher root induction (6.70 cm) in Chicle genotype, while 50% of MS medium with 20 g/L induced red pigmentation in tissues of Xoconostle blanco genotype, which were analyzed by Raman spectroscopy, showed a signal for β-carotene (α-carotene, 2.18 and β-carotene, 31.58 µg/100 g, respectively for the best treatment). After in the in situ conditions it was found that the substrate complemented with Agave honey and pH 6.5 presented a similar effect (plant height, 16.30 cm in a period of 180 days) in Opuntia plant growth when a commercial fertilizer was used (N-P-K 17% and pH 7.5). Additionally, the substrate complemented with 30 g/l of Agave honey and pH 7.5 resulted in higher content of protein (11.7 ± 0.03%) in tissue. The results obtained indicate that this byproduct can be used to lead the synthesis of compounds of nutritional interest in Opuntia genotypes under controlled conditions. Keywords: Agave honey, Opuntia, culture in vitro, ex vitro, Xoconostle blanco.
... There are many compounds present in the fruit which possess antioxidant activity. The compounds like Vitamin C, Betalains, phenlolic compounds and flavoniods are some of them [4] . Some of the flavonoids present in Opuntia fruit are flavonones, Glycosilated flavonols, dihydro flavonols and flavonols. ...
Article
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In current investigation opuntia fruits were analysed for the Physico-chemical properties, Total Phenolic Content and Antioxidant Activity. The findings of thorough investigation show that the fruit contains 110 Bx TSS, 4.6 pH and 0.075 % Titratable Acidity. The fruit founds great source of antioxidants (Betalains, Total Phenolic Content, Vitamin C and β-carotene), and hence it was investigated for the same. The most crucial colouring pigments Betalains were found about 564.645 mg/100g. The Total Phenolic Content was determined using Folin-ciocalteu reagent with varying solvent viz. Methanol (50%) and Distilled Water (100%). Results noted that Methanol as solvent shows 42.454 mg of GAE/100g whereas Distill Water (100%) showed about 38.736 mg of GAE/100g Total Phenolic Content. According to DPPH method the Antioxidant Activity was recorded and results depicted that fruits having 526.238 mg of AAE/100g and 513.764 mg of AAE/100g Antioxidant Activity for Methanol and Distilled Water respectively. Vitamin C was reported 31.95 mg/100g in the fruit pulp. Moreover, β-carotene was analyzed and it founds in negligible amount i.e. 0.85 μg/100g. Finally it is concluded that the Antioxidant Activity of fruit is a combined effect of Betalains, Total Phenolic Content, Vitamin C and β-carotene.
... Opuntia fruit is also known for its antioxidant activity. This antioxidant activity of Opuntia fruit can be contributed to vitamin C and various bio-compounds like betalains, phenolic compounds and flavonoids [13,17] . Flavonoids present in Opuntia fruit consists Glycosilated flavonols, dihydro flavonols, flavonones and flavonols [33] .From the studies done on the phenolic compounds and flavoniods, it was found that the flavonoids have more antioxidant activity than vitamins as it have the ability to delay the pro-oxidative effects in DNA, protein and lipids by generating stable radicals [61] . ...
Article
In the era of healthy living there is demand of nutraceuticals having natural source. The nutraceutical value of Opuntia fruit can fulfill this demand for healthy lifestyle in more natural way. Opuntia fruits from the family of Cactaceac are one of the underutilized fruit despites of its good nutritional value. The Opuntia fruits are known for its high betalain content which is comparable to the red beet. This betalains have 2-3-fold higher antioxidant value than standard trolox. Opuntia fruit also contains various polyphenols and flavonoids. Among which quercitin, kaempferol and isorhamnetin are very crucial flavonoids. The high levels of betalains, flavonoids, polyphenols, taurine, calcium, magnesium are noteworthy. The review paper focuses on the physico-chemical properties of Opuntia fruit and its various polyphenolic compounds responsible for the antioxidant activity of the fruit.
... In recent years, a number of studies have focused on the process of microencapsulating betaine dye using maltodextrin and corn syrups as carriers. These investigations have mainly concerned the juice of pear cacti O. ficus-indica (20DE) (Moßhammer, Stintzing, & Carle, 2006), O. lasiacantha (10DE) (Diaz, Santos, Filario, Villagomez, & Scheinvar, 2006), O. streptacantha (10DE) (R odrígues-Hernández, Gonzáles-García, Grajales-Lagunes, Ruiz-Cabrera, & Abud-Archilla, 2005), and O. stricta (DE 29) (Obón, Castellar, Alacid, & Fernández-López, 2009). Several studies on the encapsulation of colored polyphenolic substances have also been carried out. ...
Article
Different fruit wines, chokeberry, blackcurrant and blueberry, were spray-dried using hydroxypropyl-β-cyclodextrin (HP-β-CD) and inulin (IN). The structural, physicochemical, and biological properties of the spray-dried wine powders were studied over 12 months of storage in darkness at 8°C. Identification and quantification of single phenolic compounds before and after storage revealed that HP-β-CD had a positive effect on anthocyanin retention during storage for all microcapsules tested. Similar decreases in anthocyanin were found for blackcurrant and chokeberry powders, ranging from 7.3-8.9% with HP-β-CD and 12.3-12.5% with IN. Levels of anthocyanin losses in blueberry wine microcapsules were much greater: 19.9% (HP-β-CD) and 22.7% (IN). The high antiradical activities of blackcurrant and chokeberry wine microcapsules were stable and remained unchanged during storage. All wine microcapsules revealed significant activity against medically important bacterial strains. The HP-β-CD samples showed generally higher activity against the test microorganisms compared to IN microcapsules, especially at concentrations of 100 mg/mL.
... 132 Similarly, it was reported that encapsulation with MDE (10 DE) of Opuntia lasiacantha Pfeif fer betanin extract led to a reduction on pigment loss up to 14% after 6 months of storage in dark at 25°C. 133 These results were corroborated by those of Gandía-Herrero and coworkers, 134 who reported that stability of miraxanthin V and betanidin, assessed using HPLC, was highly promoted by encapsulation using chitosan and maltodextrin, with limited pigment loss after six months storage and retained antioxidant activities. Regarding betaxanthins, it was reported that encapsulating purified indicaxanthin with MDE (20%, w/v) results in pigment stabilization without affecting the color intensity and prevention of pigment degradation during storage in the dark at 4 and 20°C for more than six months. ...
Article
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Betalains are vacuolar pigments composed of a nitrogenous core structure, betalamic acid. Betalamic acid condenses with imino compounds (cyclo-DOPA/its glucosyl derivates) or amino acids/derivates to form violet betacyanins and yellow betaxanthins. These pigments have gained the curiosity of scientific researchers in recent decades. Their importance was increased not only by market orientation toward natural colorants and antioxidants but also by their safety and health promoting properties. To date, about 78 betalains have been identified from plants of about 17 families. In this review, all of the identified pigments are presented, followed by a comprehensive discussion of their structure-activity relationship.
... [61] The reduction of spray-dried betacyanin pigment content during storage was also observed by a reduction in the values of a*, which indicated a decrease in red colour intensity in the stored samples. [62] Conclusion ...
Article
Culinary banana bracts are potential source of anthocyanin which can be widely used in the food industry because of its health beneficial effects. The aim of the present study was to study the stability of microencapsulated anthocyanin extracted from culinary banana bracts using ultrasound-assisted extraction. Central composite design was used to optimize the process variables for extraction of anthocyanin and the optimum condition was observed at 15:0.5 solvent to solute ratio, 53.97 ml/100 ml ethanol concentration and 49.4°C. The optimized experimental anthocyanin content was 56.98 mg/100g and it closely matched with the predicted value (57.29 mg/100g). HPLC results revealed that cyanidin-3-O-glucoside and peonidin-3-O-glucoside were two constituents of anthocyanin. Encapsulated pigment powder exhibited satisfactory properties in terms of hygroscopicity, solubility and good encapsulation efficiency with smooth spherical morphology (2-10µm) as confirmed by SEM. The storage stability of microencapsulated anthocyanin did not change noticeably up to 7 days but thereafter gradually decreased at 30°C and 75% relative humidity. During 21 days of storage, anthocyanin stability decreased by 44 % along with the decline in free radical scavenging activity.
... In the case of HP-CD microcapsules, the concave surfaces were probably produced as a result of the liquid drop shrinkage due to rapid moisture loss during the early stages of spray-drying. Similar morphology was observed in polyphenol preparation of different spray-dried cactus pear cultivars using maltodextrin (DE=10) as an encapsulating agent [Saenz et al., 2009;Diaz et al., 2006]. Nevertheless, to the best of our knowledge, there is no previously reported analytical data concerning the morphology of spray-dried polyphenols on hydroxypropyl-β-cyclodextrin. ...
Article
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Blueberry juice with high polyphenol concentration was spray- or freeze-dried using different coating materials: HP-β-cyclodextrin and β-cyclodextrin. The quality of the obtained powders was characterised by their anthocyanin content, total polyphenols and antioxidant capacity. SEM was used for monitoring structures and size (2–20 μm) of the microparticles. The losses of total phenolic compounds during spray-drying reached 76–78% on average, while these of anthocyanins about 57%. Freeze-dried powders showed better retention values of anthocyanins, which was about 1.5-fold higher than for the spray-dried counterparts. All blueberry preparations studied were characterised by very high radical scavenging activity.
... The authors assumed a superior storage stability of encapsulated pigments with MDE of mixed dextrose equivalent (DE) based on the observation that there was a loss of 10-16% color, which was relatively less, over a four-month storage period. It was confirmed by encapsulation with MDE (10 DE) of Opuntia lasiacantha Pfeiffer (red prickly pear) betanin extract, resulting in a loss of only 14% over a storage period of 6 months in dark at 25°C (Díaz, Santos, Kerstupp, Villagómez, & Scheivar, 2006). In the case of red beet betalains, encapsulation protected the pigments independently of MDE concentration, thereby limiting the degradation to only 10% during six months of storage at 27°C (Azeredo, Santos, Souza, Mendes, & Andrade, 2007). ...
Article
Betalains are vacuolar pigments composed of a nitrogenous core structure, betalamic acid [4-(2-oxoethylidene)-1,2,3,4-tetrahydropyridine-2,6-dicarboxylic acid]. This compound consists of a chromophore substructure 1,7-diazaheptamethin. Betalamic acid condenses with imino compounds (cyclo-DOPA or its glucosyl derivatives), or amines and/or their derivatives to form a variety of betacyanins (violet) and betaxanthins (yellow), respectively. These pigments exhibit absorption maxima in between 532-550nm and 457-485nm, respectively. These colors are currently in use as food additives as they are bioactive and completely safe to consume. However, owing to poor stability, their potential application in pharmaceuticals and cosmetics is severely compromised. There is a lack of scientific reports highlighting their superior tinctorial strength including fluorescence, and their excellent water solubility. For widening the color spectrum and their usage, various betalain-rich extracts have been reviewed here, focusing on their matrix effects on stability vis-a-vis purified pigments of different structural make-up. This review also encompasses work carried out in the past related to stability/stabilization of betalains and future research direction for the same.
... In this direction, Opuntia stricta is considered an invasive plant in some countries (Andrade Lima, 1989), however phytochemical studies have been conducted primarily evaluating betalains whose content in the ripe fruits is the highest (80 mg/100 g), and betanin and isobetin the main constituents (Castellar et al., 2012). In ripe fruits of O. stricta, the total betalain content is approximately 5-fold higher than those of O. ficus-indica of red-purple coloration (14 to 19 mg/100 g fresh mass), O. undulate (20 mg/100g fresh mass), O. lasiacantha (19 to 28 mg/100 g fresh mass) and even higher than some commercial varieties of sugar beets (40 to 60 mg/100 g fresh mass) (Fernández-López et al., 2002;Castellar et al., 2003;Sánchez et al., 2006). In addition, in fruits of different varieties of Opuntia ficus-indica the content of betalains was highly correlated with the antioxidant activity assessed by the reduction of ABTS •+ radical (TEAC) and ORAC (Stintzing et al., 2005;Sumaya-Martínez et al., 2011). ...
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Increasingly evidences have pointed the benefits of fruit consumption on human health due to the presence of compounds capable of acting minimizing the incidence of diseases. Although in the Northeastern Brazil the Opuntia stricta species is mostly used as living fences, it produces small fruits that are of red purplish color, and source of betalains and ascorbic acid, compounds in general correlated to high antioxidant activity. This study evaluated changes in betalain content and antioxidant activity of fruits of O. stricta during maturation. Fruits were harvested from plants grown in area of family farming and graded in four maturity stages based on skin color. Evaluations were performed using the whole fruit. The content of betacyanin in the fruit increased from 6.9 to 51.6 mg/100 g during ripening. The pulp of fruit presented a intense red purplish color. The content of total extractable polyphenols (TEP) has also increased from 32.1 to 74.02 GAE mg/100 g during maturation, although no significant difference in TEP was observed between the first two maturity stages, in which some greenish traces was still present in the color. Antioxidant activity, measured by the radical ABTS.+, presented values that increased from 3.5 to 12.3 μM Trolox/g during ripening, showing similar profile to the TEP. The changes observed for the antioxidant activity of O. stricta fruits was correlated with the content of betacyanin (r=0.85∗∗) and phenolics (r=0.99∗∗), which can indicate that these compounds may act by capturing free radicals, minimizing oxidative stress. Therefore, these results suggest that fruits of O. stricta are a significant source of antioxidant compounds such as phenolics and betalains. © 2015, International Society for Horticultural Science. All rights reserved.
... absorption and reflectance measurements have been carried out using the UV–vis and diffuse reflectance spectroscopy, which provide a simple and effective method of explaining some features concerning absorption behavior and the band structure.Figure 1 shows typical UV–vis absorption spectra of the natural dye (the beet root or betanin) and the chemical structure of betanin, the red color of beetroot [13,14] . A comparison of the absorption spectra shows that the spectra of theFigure 2. As expected based on absorption spectra (seeFigure 1) there are no changes after the addition of dye. ...
Article
Recently, we have reported the synthesis and optical and electronic properties of Sb 2 S 3 nanowires with small band gap. In order to prove that the synthesized nanowires can be considered as a candidate material for solar cells and in order to obtain I–V characteristics, two very simple cells based on synthesized Sb 2 S 3 nanowires/natural dye composite were fabricated. Exponential growth of the I–V curves after illumination revealed that the cells could work as electricity generators. A better current response was observed for the cell made of synthesized powder with smaller band gap. The efficiency of the cells is quite low, but this was an attempt to create a solar cell in order to better understand the properties of the synthesized Sb 2 S 3 semiconductor and the processes that occur in the cell.
... The red and purple cactus pear (Opuntia spp.) is one of the few sources of betalains in nature and is therefore an attractive alternative for replacing synthetic red additives ( Castellar, Obon, & Fern andez-L opez, 2006;Díaz, Santos, Kerstupp, Villag omez, & Scheinvar, 2006;Tesoriere, Fazzari, Allega & Livrea, 2005). Cactus pears could have a double application, both as an option for obtaining natural colouring and for providing health benefits from its antioxidant function ( Azeredo, 2009;Stintzing & Carle, 2004;Tesoriere et al., 2005). ...
Article
Cactus pear (Opuntia ficus-indica) pulp (CP) was encapsulated with a soybean protein isolate (SPI) and an SPI blend with maltodextrin (MD) or inulin (I). A 2² statistical factorial design for each system (CP-SPI, CP-(SPI + MD) and CP-(SPI + I)) was used. The independent variables were the CP/encapsulating agent ratio (1:1–5:1) and inlet air temperature (100–140 °C), and the dependent variables were the polyphenol, betacyanin and betaxanthin encapsulation efficiencies. The CP total polyphenol, betacyanin and betaxanthin contents were 73.2 ± 1.0 mg gallic acid equivalent/100 g, 22.4 ± 0.31 mg/100 g and 7.6 ± 0.12 mg/100 g, respectively. A 5:1 ratio of CP/encapsulating agent at 100 °C and 140 °C inlet air temperatures were the optimal conditions for the CP-SPI and CP-(SPI + MD) systems, respectively; for the CP-(SPI + I) system, the ratio and the inlet optimal air temperature were 4:1 and 105 °C, respectively. The stability of the powders obtained under optimal conditions for each system was studied at 60 °C in the dark. Increased polyphenols and decreased betalains were observed in all systems during storage, and the yellow pigments (betaxanthin) were more stable than the red pigments (betacyanin).
... O figo-da-índia ou fruto da palma forrageira, é uma fruta tropical nativa da América, que cresce em regiões áridas e semiáridas (Pimienta-Barrios & Del castillo, 2002). A palma (Opuntia ficus-indica Mill) possui frutos verdes e coloridos (vermelho, amarelo ou roxo), devido à presença de vários pigmentos da classe das betalaínas e betacarotenos (Castellar et al., 2006;Díaz et al., 2006;Tesoriere et al., 2005). Trata-se de uma cactácea que, apesar de ter sua utilização muitas vezes restrita à produção de cladódios para arraçoamento de animais, possui potencial para ser utilizada na produção do figo-daíndia, que se apresenta com teor de polpa semelhante ao da goiaba e em cuja composição se encontram princípios antioxidantes (Stintzing & Carle, 2004;Tesoriere et al., 2005). ...
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The stability of the prickly pear power packed in laminated roll for 100 days storage under controlled temperature and relative humidity was evaluated. The material was evaluated every 20 days, through the moisture content, water activity, total acidity, sugars and color (brightness, red and yellow colour intensity). It was found during storage of powder samples, that the laminated packaging did not prevent the water absorption, while water activity increased and reduced sugars decreased with time, the total acidity decreased in the first twenty days, keeping stable thereafter in all samples and there was a darkening of the powder samples stored at 40 ºC.
... The formation of these dented surfaces on spray-dried particles was attributed to the shrinkage of the particles during the drying process. Similar morphology was observed in microcapsules of cactus pear cultivars (Opuntia lasiacantha ) pigments with maltodextrin (Díaz, Santos, Kerstupp, Villagómez, & Scheivar, 2006), Amaranthus using maltodextrin of different dextrose equivalents (Cai & Corke, 2000), and b-carotene, using modified tapioca starch and maltodextrin as encapsulating agents (Loksuwan, 2007). Nevertheless, smooth spheres have primarily been observed in microcapsules of black carrot pigments (Daucuscarota L.) with maltodextrin (Ersus & Yurdagel, 2007). ...
... The formation of these dented surfaces on spray-dried particles was attributed to the shrinkage of the particles during the drying process. Similar morphology was observed in microcapsules of cactus pear cultivars (Opuntia lasiacantha ) pigments with maltodextrin (Díaz, Santos, Kerstupp, Villagómez, & Scheivar, 2006), Amaranthus using maltodextrin of different dextrose equivalents (Cai & Corke, 2000), and b-carotene, using modified tapioca starch and maltodextrin as encapsulating agents (Loksuwan, 2007). Nevertheless, smooth spheres have primarily been observed in microcapsules of black carrot pigments (Daucuscarota L.) with maltodextrin (Ersus & Yurdagel, 2007). ...
... The formation of these dented surfaces on spray-dried particles was attributed to the shrinkage of the particles during the drying process. Similar morphology was observed in microcapsules of cactus pear cultivars (Opuntia lasiacantha ) pigments with maltodextrin (Díaz, Santos, Kerstupp, Villagómez, & Scheivar, 2006), Amaranthus using maltodextrin of different dextrose equivalents (Cai & Corke, 2000), and b-carotene, using modified tapioca starch and maltodextrin as encapsulating agents (Loksuwan, 2007). Nevertheless, smooth spheres have primarily been observed in microcapsules of black carrot pigments (Daucuscarota L.) with maltodextrin (Ersus & Yurdagel, 2007). ...
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Southern Chile has experienced a strong increase in sweet cherry production in recent years. However, there are climatic gaps that negatively reduce the fruit quality and yield of exportable fruit, such as the high incidence of rains during flowering and pre-harvest. The use of roof covers has become an agronomic solution that offers protection from weather events, such as rain, which will significantly increase the exportable fruit. However, the use of plastic covers can cause negative impacts on the fruit, such as a loss of firmness and acidity. Currently, the incidence of internal (pulp) browning has reduced the quality of cherries produced in Southern Chile, although research on this subject is largely under explored. Some studies reported that a high content of antioxidants in the fruit, both phenolic and non-phenolic (e.g., ascorbic acid), could reduce the incidence of the physiological disorder of browning. The soils of Southern Chile are characterized by the high content of organic matter, which implies high levels of available nitrogen (N) and a high phosphorus (P) content. Some studies, however, have shown that fertilization with N and P would significantly improve the postharvest quality, shelf life, and the accumulation of antioxidant compounds in fruits, even better than other strategies, including selenium and chitosan applications. However, there needs to be more detailed information on this aspect of the sweet cherry fruit production. The quality attributes and postharvest life of cherries are closely associated with the antioxidant levels of fruits, which could be related to either the soil acidity level of the Chilean Andisols or the levels of P and N in soil or plant tissues. Therefore, the objective of this review was to discuss the role of the N and P supply on the internal browning incidence in sweet cherries and relate it to what is known in other fruits.
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The objective of the present study was to evaluate the extraction and microencapsulation of antioxidant compounds from Oenocarpus bataua Mart seed, commonly known as “ungurahui” or “patawa”. The extraction process was performed in an ultrasonic bath and the orthogonal composite central design of the response surface methodology (RSM) was used to determine the optimal extraction conditions, using two factors: ethanol concentration (48.44 to 91.56%) and extraction time (13.83 to 46.17 min). The optimal extraction conditions (48.44% ethanol and 13.83 min) allowed to obtain the extract (EUL) with the highest number of antioxidants (yield (YI): 24.64%, total phenolic content (TPC): 452.76 mg GAE/g EUL and DPPH: 74.26%). Microencapsulation of EUL with maltodextrin by spray drying produced microcapsules (EUM) of homogeneous size (5 µm), without cracks or fissures and that preserved its antioxidant capacity (TPC: 110.08 mg GAE / g EUM, DPPH: 74.59%) because the encapsulant protected the core from being affected by drying temperature. The microcapsules also showed no significant degradation during storage. In general, this study offers a suitable process for the incorporation of antioxidant compounds from Oenocarpus bataua seed in the food industry.
Chapter
Opuntia cacti, which have been known since the fifthteent century, are commonly found in America and the Mediterranean. This genus is best known to man because of its economical importance and its capacity to flourish in poor soils and arid places. The most widely studied plants are Opuntia ficus-indica called prickly pear or Indian fig. The colorants present in Opuntia plants are normally found in the flowers and fruit, these colorants are betalains (also found in beet root, amaranth, and all cacti), which are divided in two groups: betacyanins that have red or purple color, or betaxanthins with yellow or orange color. The main betalains in prickly pear are betanin and indicaxanthin, and in less quantity, vulgaxanthin, miraxanthin, portulaxanthin, and neobetanin can be present. Besides betalains, prickly pear contains vitamins and phenolics. All these compounds have characteristics such as antioxidant, anti-inflammatory, antimicrobial, and anticarcinogenic. Although prickly pear is consumed fresh, there are some products based on its juice such as wine and candies. Since only juices is used, seeds and peel are considered as wastes. In this work, the content of betalains, phenolics and antioxidant activity (DPPH ans TEAC) were evaluated in four varieties of prickly pear seeds and peel (Amarilla Montesa, Blanca Cristalina, Roja Lisa, and Esmeralda). Betacyanins were more abundant in reddish prickly pear seeds and peels, while betaxhantins in green and yellow varieties. Phenolics in peels were higher in red and yellow varieties. Phenolics contents in seeds averaged 344, 170 and 45 mg/100 g for Total phenolics, Tannins and Flavonoids, respectively.
Chapter
Flowers of Cactaceae have a peculiar structure. As in all Angiosperms, their flowers are modified shoots, but in this family the shoot is more complex: it is externally covered by stem tissue. The cactus flowers show a wide variety of forms, sizes and structural characters related to the evolutionary history of their lineages. This richness in morphology provides a wide spectrum of pollination syndromes and, therefore, flowers are important food resources for bats, bees, birds, and other fauna components, providing pollen and nectar. These ecological interactions highlight the importance of conservation of cacti for ecosystems maintenance.
Chapter
Several species of Non-Conventional Food Plants are still under-exploited and can be an alternative source of food and income, especially in family agriculture. Currently, vegetables of this category are not commercially produced. These plants can be included in diversification of agricultural production mainly by low-income groups, since they present reduced hydric and agricultural inputs requirements, contributing to generation of healthier foods. In recent years, cacti of genus Pereskia have attracted increasing interest from food and pharmaceutical industries, mainly due to their high protein content with high digestibility, mucilage type fibers, and calcium and iron minerals. The Cactaceae family is composed by three subfamilies: Cereoideae, Opuntioideae and Pereskioideae, latter being considered less evolved. Ora-pro-nobis, the popular name of Pereskia aculeata Miller and Pereskia grandifolia Haword species, is consumed by rural and urban populations, mainly in the mining regions of Minas Gerais state, Brazil, and contribute to complement feeding and family economy. These cacti have been used since ancient times by indigenous peoples, and are currently being employed as antibiotics, analgesics and diuretics, in combating diarrhea, burns treatment, ulcers healing, and in the control of cardiac and nervous pathologies. In addition, in the last decades have been studied the effect of several compounds of these plants in the prevention and/or treatment of obesity, diabetes mellitus, dyslipidaemias, osteoporosis and iron-deficiency anemia. In this chapter will be approached the general characteristics of these plants, their metabolic effects already studied, highlighting the importance of their consumption for improve nutritional status and income of economically disadvantaged people, in urban and rural environment of different regions in Brazil and the world; especially in those areas where climate and soil are more favorable to cultivation of these cacti known as non-conventional vegetables.
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The aim of this study was to propose a membrane process for processing of a native Mexican fruit with limitations for its commercialization. The clarification of Xoconostle juice was performed using a hollow fiber membrane. The operating conditions were determined (T = 25°C, Qf = 58 L/hr, TMP = 138 kPa); the process presented high productivities in terms of permeate flux (12.0-19.7 kg/m²/hr). The proposed method achieved high retention of turbidity (87.50%); whereas low retentions of pH (0.98%), total soluble solids (10.17%), carbohydrates (33.17%), polyphenols (2.10%), betalains (5.52%), and antioxidant activity (15.74%) were observed. Finally, a clear juice (3.79 ± 1.3 NTUs) was obtained with high antioxidant activity (21.40 ± 1.1 TEAC), high phenolic (27.50 ± 0.2 mg gallic acid/L) and betalain contents (18.80 ± 0.6 mg/L). An enhancement on color properties was observed (redness grade, h° = 10.14 ± 2.0). Practical applications: Nowadays, the interest of food industry is focusing on the development of functional foods as well as looking for new valuable sources rich in bioactive compounds. Until now, many native Mexican fruits have not been processed in agro-food industry, that is, Xoconostle fruit is one of the natural products not strongly processed. The processing of its derivative products, as fresh juice, can offer benefits to exploit a bit more its well-known functional properties to human health. The enhancement of the quality of this natural juice preserving its nutritional and biological properties can be carried out using pressure-driven membrane processes. Based on (a) the high productivity of the applied methodology for juice processing, (b) the high removal of turbidity, (c) the enhancement of physical characteristics (colorimetric), and (d) the preservation of its natural chemical substances, the membrane filtration seems to be a good alternative to going further in the commercialization of the fruit.
Chapter
Most commonly used biopolymers have high biocompatibility, but scientists are still looking for a better solution and create novel polymers based on the existing ones. This chapter focuses on well-known polymers and novel polymers that can be used in the spray-drying processes most commonly applied in the food industry. Spray-drying consists of four main stages, which include atomization, spray contact with drying medium, evaporation, and separation of product from airflow. Temperature of the drying medium is known as the drying temperature because this is the factor that encourages evaporation and results in the final dry product. Commonly used materials in microencapsulation of lipids by spray-drying are maltodextrins, modified starches, whey protein concentrate, gum arabic, and sodium caseinate. For microencapsulation of polyphenols by spray-drying, the most commonly used materials are modified starches, maltodextrin, chitosan, gum arabic, and sodium caseinate. One limitation of the spray-drying process is the finite number of shell materials available.
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The antioxidant activity and the chemical composition of methanol extracts from peel and pulp belonging to two species of Tunisian prickly pears Opuntia ficus indica (spiny and thornless forms) and Opuntia stricta have been studied. The antioxidant capacity was measured by DPPH radical scavenging activity. The total phenolic compound (TPC) and the total flavonoid content were determined by the Folin–Ciocalteu method and colorimetric method, respectively. The phenolic compounds were identified and quantified by high-performance liquid chromatography (HPLC) coupled with an electrospray ionization mass spectrometry (ESI-MS). The results showed that O. stricta fruits present the best antioxidant activities than the two forms of O. ficus indica, while the TPC was more important in O. ficus indica than in the O. stricta fruits. The peels have higher flavonoids than pulp, and the thornless variety has more flavonoid than the spiny. The RP-HPLC and ESI-MS analysis detected two classes of phenolic compounds and betalain pigments. Isorhamnetin derivatives are the dominant flavonol glycoside identified in O. ficus indica (spiny: 65.25 μg·g−1; thornless: 77.03 μg·g−1) and O. stricta peels (19.22 μg·g−1).
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Anthocyanins are one of the six subgroups of large and widespread group of plant constituents known as flavonoids. They are responsible for the bright attractive orange, red, purple, and blue colors of most fruits, vegetables, flowers and some cereal grains. More than 300 structurally distinct anthocyanins have been identified in nature. Earlier, anthocyanins were only known for their coloring properties but now interest in anthocyanin pigments has intensified because of their possible health benefits as dietary antioxidants, which help to prevent neuronal diseases, cardiovascular illnesses, cancer, diabetes, inflammation and many such others diseases. Ability of anthocyanins to counter oxidants makes them atherosclerosis fighters. Therefore, anthocyanin rich foods may help boost overall health by offering an array of nutrients. However, the incorporation of anthocyanins into food and medical products is challenging task due to their low stability towards environmental conditions during processing and storage. Encapsulation seems to be an efficient way to introduce such compounds into these products. Encapsulating agents act as a protector coat against ambient adverse conditions such as light, humidity and oxygen. Encapsulated bioactive compounds are easier to handle and offer improved stability. The main objective of this review is to explore health benefits of anthocyanins and their extraction, characterization, encapsulation and delivery.
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Pomegranate (Punica granatum) bioactive compounds (polyphenols and anthocyanins) of juice (PJ) and ethanolic extracts (PE) were encapsulated with maltodextrin (MD) or soybean protein isolates (SPI) by spray drying using a 22 statistical factorial design for each systems studied (PJ–MD, PJ–SPI, PE–MD and PE–SPI) considering the proportion of coating material and the inlet temperature as independent variables. The stability of the bioactive compounds microcapsules powders obtained under optimal conditions for each system was studied at 60 °C in oven for 56 days. The polyphenols encapsulating efficiency was significantly better in SPI matrix whereas for anthocyanins was in MD matrix. By the other hand, during the storage, the MD microcapsules provided a significant greater protective effect on the polyphenols and anthocyanins than SPI, as was shown by the lower degradation rate constants. When the microcapsules were added to yogurt the stability of the bioactive compounds followed a similar behaviour to those without encapsulation, except for PE–MD.
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