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2022•Food Science & NutritionOpen access

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

Shima Yousefi, Mohammad Kavyanirad, Mehrnaz Aminifar, Weria Weisany, Amin Mousavi Khaneghah

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Abstract

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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What this paper is about

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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Available abstract

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.

Key concepts: Maltodextrin, Gum arabic, Whey protein isolate, Food science, Spray drying, Arabic, Chemistry, Whey protein

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