Open AccessYogurt fortification by microencapsulation of beetroot extract ( Beta vulgaris L.) using maltodextrin, gum arabic, and whey protein isolate
Author(s) -
Yousefi Shima,
Kavyanirad Mohammad,
Aminifar Mehrnaz,
Weisany Weria,
Mousavi Khaneghah Amin
Publication year - 2022
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2804
Subject(s) - maltodextrin , gum arabic , whey protein isolate , food science , spray drying , arabic , chemistry , whey protein , response surface methodology , fortification , chromatography , linguistics , philosophy
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.