Microencapsulation of betanin in monodisperse w/o/w emulsions

Eskildsen Pagano, Ana Paula; Nauman Khalid; Kobayashi, Isao; Nakajima, Mitsutoshi; Antonio Neves, Marcos; Leite Bastos, Erick

Microencapsulation of betanin in monodisperse w/o/w emulsions

Date

2018

Authors

Eskildsen Pagano, Ana Paula

Nauman Khalid

Kobayashi, Isao

Nakajima, Mitsutoshi

Antonio Neves, Marcos

Leite Bastos, Erick

Publisher

Food Research International

Abstract

Betanin is the main pigment of the food color beetroot red (E162). Due to the fair heat and light stability of E162, this pigment is mainly used in minimally processed packaged food products. Encapsulation increases the stability of betanin, but detailing on the effect of different sources of betanin on the properties and stability of multiple emulsions are scarce. Here we describe the encapsulation of E162, spray-dried beetroot juice and betanin in a monodisperse food-grade water-in-oil-in-water (W/O/W) emulsions by using microchannel emulsification. We compare the tinctorial strength of the encapsulated pigments and investigate the effect of temperature, storage period and pigment concentration on emulsion stability and color. Betanin increases the overall stability of the W/O/W emulsion, reduce the oil droplet size and improve size distribution when compared to the negative control without pigment and to emulsions containing betanin from other sources.

Keywords

Beetroots, Betalain, Betanin Monodisperse, emulsion, Pigment, stabilization, Microchannel emulsification

Citation

Pagano, A. P. E., Khalid, N., Kobayashi, I., Nakajima, M., Neves, M. A., & Bastos, E. L. (2018). Microencapsulation of betanin in monodisperse W/O/W emulsions. Food Research International, 109, 489-496. doi: 10.1016/j.foodres.2018.04.053. (Nauman Khalid (SFAS), (JCR Listed))