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Influence of gelation on the retention of purple cactus pear extract in microencapsulated double emulsions.

ABSTRACT: 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-?-glucoside, 17-decarboxy-betanin and neobetanin were identified by UHPLC-MS/MS as degradation products of betanin.

SUBMITTER: Robert P

PROVIDER: S-EPMC6964817 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature

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Influence of gelation on the retention of purple cactus pear extract in microencapsulated double emulsions.

Robert Paz P Vergara Cristina C Silva-Weiss Andrea A Osorio Fernando A FA Santander Rocío R Sáenz Carmen C Giménez Begoña B

PloS one 20200116 1

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- ...[more]

PMID: 31945132

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Project description:Climate change, limited water resources and expected population increases would require crops which contribute toward more resilient, more productive, more sustainable and climate-smart food systems. The cactus pear is a drought-resistant and sustainable food source to humans and livestock alike. Cactus mucilage has multiple applications in the food and packaging industry. It is eco-friendly, economical, functional and has multiple health benefits. However, the researchers observed umpteen variations in extracted mucilage yield and viscosity every time the cladodes were harvested, making the standardisation of formulations troublesome. We aimed to examine the effect of weather conditions on the physicochemical characteristics of cactus pear cladodes and mucilage extracted over two seasons to understand these observed variations in mucilage characteristics. Forty cladodes, ten from each of Opuntia ficus-indica Algerian, Morado and Gymno-Carpo and Opuntia robusta Robusta were harvested every month from February to August in Bloemfontein, South Africa. Daily weather data were obtained, weight and moisture contents determined on cladodes and yield, viscosity, pH, conductivity and malic acid content determined on extracted mucilage. Pearson correlation coefficients were calculated between the weather conditions, cladode properties, and mucilage properties. Contrary to common belief, neither increasing cladode weight as they grow, nor rainfall were the leading causes of mucilage inconsistencies. However, the correlations showed a relationship between environmental temperatures, cladode pH and conductivity, and mucilage viscosity and yields. In hot summer weather, the pH was lower, which led to an abundance of positive ions in cladodes. The H+ ions neutralise the negative charges along the outstretched mucilage molecule, causing it to coil up, reducing the viscosity of the mucilage. Thus, environmental temperatures rather than rainfall or cladode maturity influenced the physicochemical characteristics of mucilage. The findings should make an essential contribution in predicting the physicochemical characteristics of mucilage for specific food-related functions by observing the weather conditions.

Dataset Information

Influence of gelation on the retention of purple cactus pear extract in microencapsulated double emulsions.

Publications

Influence of gelation on the retention of purple cactus pear extract in microencapsulated double emulsions.

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