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

被引：9
|
作者：
Yousefi, Shima [1 ]
Kavyanirad, Mohammad [1 ]
Aminifar, Mehrnaz [2 ]
Weisany, Weria [1 ]
Mousavi Khaneghah, Amin [3 ]
机构：
[1] Islamic Azad Univ, Sci & Res Branch, Dept Agr & Food Sci, Tehran, Iran
[2] Standard Res Inst SRI, Karaj, Iran
[3] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Sci & Nutr, Campinas, SP, Brazil
来源：
FOOD SCIENCE & NUTRITION | 2022年 / 10卷 / 06期
关键词：
beetroot juice; microencapsulation; spray-drying; stirred yogurt; SPRAY-DRYING CONDITIONS; DIFFERENT COMBINATIONS; PHYSICAL-PROPERTIES; ENCAPSULATION; OPTIMIZATION; BETALAINS; STABILITY; JUICE; ANTHOCYANINS; PULP;
D O I：
10.1002/fsn3.2804
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：1875 / 1887
页数：13
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