Betalains nanodispersions: Effects on betalains stability and on rheological properties of Greek yogurt. (September 2022)

• Record Type: Journal Article
• Authors: Rocha, Felipe; Marques, Clara Suprani; de Sousa, Lucas Silva; Minim, Valéria Paula Rodrigues; Pires, Ana Clarissa dos Santos; Minim, Luis Antonio; Stringheta, Paulo César; Jones, Owen Griffith; Vidigal, Márcia Cristina Teixeira Ribeiro
• Is Part Of: Food research international. Volume 159(2022)
• Publication Date: 2022-09
• Subjects: pH stability -- Thermal stability -- Particle size -- ζ-potential -- Color properties; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111583
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Beetroot extract (BE) was successfully transformed into nanoparticles with polyethylene glycol (PBE) and with polyethylene glycol and chitosan (PCBE) as dispersants. PBE and PCBE presented enhanced thermal stability compared to pristine BE. PCBE presented higher stability for the main betalains in acidic conditions at pH 3.0 and 5.0, of 56% and 22%, respectively, compared to pristine BE. PBE and PCBE presented good results in terms of colors parameters when added to Greek yogurt. PCBE presented higher rheological stability when added to Greek yogurt, meaning that these nanodispersions can be successfully used as color additive to this food matrix. Abstract: Red beetroot ( Beta vulgaris L. ) is a great source of betalains. The main betalains are the betacyanins, responsible for the purple color, and betaxanthins, which present a brownish color. These pigments can present antioxidant activity and are very unstable under certain conditions, such as temperature, extreme ranges of pH, and exposure to light. The aim of this work was to obtain beetroot extract (BE) via ultrasound and transform it into nanoparticles by using polyethylene glycol (PBE) and polyethylene glycol with low molecular weight chitosan (PCBE) as dispersants. The stability of the main betalains in the nanodispersions and the effects of the nanodispersions on the color and rheological properties of commercial Greek yogurt were evaluated. Compared to pristine BE, PCBE nanoparticles presented increased stability for the main betalains in acidic conditions (pH 3.0 and 5.0) of 56% and 22%, respectively. Both PBE and PCBE showed enhanced relative thermal stability compared to pristine BE. Furthermore, PCBE improved commercial Greek yogurt's rheological properties and color parameters. PCBE nanodispersions can be successfully applied as a color additive to commercial Greek yogurt.