Open AccessInfluence of gelation on the retention of purple cactus pear extract in microencapsulated double emulsions
Author(s) -
Paz Robert,
Cristina Vergara,
Andrea Silva-Weiss,
Fernando Osorio,
Rocío Santander,
Carmen Sáenz,
Begoña Giménez
Publication year - 2020
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0227866
Subject(s) - betanin , pear , gelatin , cactus , chemistry , betalain , pigment , food science , botany , chromatography , biochemistry , biology , organic chemistry
A purple cactus pear ( Opuntia ficus-indica ) extract (CP) was encapsulated in double emulsions (DE) gelled with gelatin (DE-CP-G) and with gelatin and transglutaminase (DE-CP-GT), as well as in a DE with a liquid external aqueous phase (DE-CP), in order to study the retention of betanin as colorant agent. Both gelled DEs showed a predominantly elastic behavior, in contrast with DE-CP. The degradation rate constant of betanin was significantly higher in DE-CP-GT (90.2 x 10 −3 days -1 ) than in DE-CP-G (11.0 x 10 −3 days -1 ) and DE-CP (14.6 x 10 −3 days -1 ) during cold-storage (4 °C). A shift towards yellow color was found in all the systems during cold-storage (4 °C) and after thermal treatment (70°C/30 min), especially in DE-CP-GT, denoting a higher degradation of betanin. Betalamic acid, cyclo -Dopa 5- O -β-glucoside, 17-decarboxy-betanin and neobetanin were identified by UHPLC-MS/MS as degradation products of betanin.