Developing Core/Shell Capsules Based on Hydroxypropyl Methylcellulose and Gelatin through Electrodynamic Atomization for Betalain Encapsulation
Betalains are bioactive compounds with remarkable functional and nutritional activities for health and food preservation and attractiveness. Nevertheless, they are highly sensitive to external factors, such as oxygen presence, light, and high temperatures. Therefore, the search for new structures, p...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/15/2/361 |
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| author | Carol López de Dicastillo Eliezer Velásquez Adrián Rojas Luan Garrido María Carolina Moreno Abel Guarda María José Galotto |
| author_facet | Carol López de Dicastillo Eliezer Velásquez Adrián Rojas Luan Garrido María Carolina Moreno Abel Guarda María José Galotto |
| author_sort | Carol López de Dicastillo |
| collection | DOAJ |
| description | Betalains are bioactive compounds with remarkable functional and nutritional activities for health and food preservation and attractiveness. Nevertheless, they are highly sensitive to external factors, such as oxygen presence, light, and high temperatures. Therefore, the search for new structures, polymeric matrices, and efficient methods of encapsulation of these compounds is of great interest to increase their addition to food products. In this work, betalains were extracted from red beetroot. Betacyanin and betaxanthin contents were quantified. Subsequently, these compounds were successfully encapsulated into the core of coaxial electrosprayed capsules composed of hydroxypropyl methylcellulose (HPMC) and gelatin (G). The effect of incorporating the carbohydrate and the protein both in the core or shell structures was studied to elucidate the best composition for betalain protection. Morphological, optical, and structural properties were analyzed to understand the effect of the incorporation of the bioactive compounds in the morphology, color, and chemical interactions between components of resulting electrosprayed capsules. The results of the thermogravimetric and encapsulation efficiency analysis coincided that the incorporation of beetroot extract in G in the core and HPMC in the shell resulted in the structure with greater betalain protection. The effectiveness of the core/shell structure was confirmed for future food applications. |
| first_indexed | 2024-03-09T11:23:25Z |
| format | Article |
| id | doaj.art-6ea6806ec62043d89b1e7fcc2d709646 |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-09T11:23:25Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-6ea6806ec62043d89b1e7fcc2d7096462023-12-01T00:08:45ZengMDPI AGPolymers2073-43602023-01-0115236110.3390/polym15020361Developing Core/Shell Capsules Based on Hydroxypropyl Methylcellulose and Gelatin through Electrodynamic Atomization for Betalain EncapsulationCarol López de Dicastillo0Eliezer Velásquez1Adrián Rojas2Luan Garrido3María Carolina Moreno4Abel Guarda5María José Galotto6Packaging Laboratory, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980 Paterna, SpainPackaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, ChilePackaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, ChilePackaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, ChileDepartment of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, ChilePackaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, ChilePackaging Innovation Center (LABEN), Department of Food Science and Technology, Technology Faculty, University of Santiago de Chile (USACH), Santiago 9170201, ChileBetalains are bioactive compounds with remarkable functional and nutritional activities for health and food preservation and attractiveness. Nevertheless, they are highly sensitive to external factors, such as oxygen presence, light, and high temperatures. Therefore, the search for new structures, polymeric matrices, and efficient methods of encapsulation of these compounds is of great interest to increase their addition to food products. In this work, betalains were extracted from red beetroot. Betacyanin and betaxanthin contents were quantified. Subsequently, these compounds were successfully encapsulated into the core of coaxial electrosprayed capsules composed of hydroxypropyl methylcellulose (HPMC) and gelatin (G). The effect of incorporating the carbohydrate and the protein both in the core or shell structures was studied to elucidate the best composition for betalain protection. Morphological, optical, and structural properties were analyzed to understand the effect of the incorporation of the bioactive compounds in the morphology, color, and chemical interactions between components of resulting electrosprayed capsules. The results of the thermogravimetric and encapsulation efficiency analysis coincided that the incorporation of beetroot extract in G in the core and HPMC in the shell resulted in the structure with greater betalain protection. The effectiveness of the core/shell structure was confirmed for future food applications.https://www.mdpi.com/2073-4360/15/2/361electrosprayingbetalainshydroxypropyl methylcellulosegelatincore/shell structure |
| spellingShingle | Carol López de Dicastillo Eliezer Velásquez Adrián Rojas Luan Garrido María Carolina Moreno Abel Guarda María José Galotto Developing Core/Shell Capsules Based on Hydroxypropyl Methylcellulose and Gelatin through Electrodynamic Atomization for Betalain Encapsulation Polymers electrospraying betalains hydroxypropyl methylcellulose gelatin core/shell structure |
| title | Developing Core/Shell Capsules Based on Hydroxypropyl Methylcellulose and Gelatin through Electrodynamic Atomization for Betalain Encapsulation |
| title_full | Developing Core/Shell Capsules Based on Hydroxypropyl Methylcellulose and Gelatin through Electrodynamic Atomization for Betalain Encapsulation |
| title_fullStr | Developing Core/Shell Capsules Based on Hydroxypropyl Methylcellulose and Gelatin through Electrodynamic Atomization for Betalain Encapsulation |
| title_full_unstemmed | Developing Core/Shell Capsules Based on Hydroxypropyl Methylcellulose and Gelatin through Electrodynamic Atomization for Betalain Encapsulation |
| title_short | Developing Core/Shell Capsules Based on Hydroxypropyl Methylcellulose and Gelatin through Electrodynamic Atomization for Betalain Encapsulation |
| title_sort | developing core shell capsules based on hydroxypropyl methylcellulose and gelatin through electrodynamic atomization for betalain encapsulation |
| topic | electrospraying betalains hydroxypropyl methylcellulose gelatin core/shell structure |
| url | https://www.mdpi.com/2073-4360/15/2/361 |
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