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

Shima Yousefi; Mohammad Kavyanirad; Mehrnaz Aminifar; Weria Weisany; Amin Mousavi Khaneghah

doi:10.1002/fsn3.2804

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

Food Sci Nutr. 2022 May 11;10(6):1875-1887. doi: 10.1002/fsn3.2804. eCollection 2022 Jun.

Authors

Shima Yousefi¹, Mohammad Kavyanirad¹, Mehrnaz Aminifar², Weria Weisany¹, Amin Mousavi Khaneghah³

Affiliations

¹ Department of Agriculture and Food Science Islamic Azad University Science and Research Branch Tehran Iran.
² Standard Research Institute - SRI Karaj Iran.
³ Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas (UNICAMP) Campinas, São Paulo Brazil.

Abstract

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.

Keywords: beetroot juice; microencapsulation; spray‐drying; stirred yogurt.